Chinese Chili Oil
This homemade Chinese Chili Oil is spicy, fragrant, and full of bold flavor from dried chilies, garlic, ginger, onion, and warm aromatics. It is perfect for spooning over dumplings, noodles, rice, vegetables, soups, and stir-fries. Make a jar and keep it in the fridge so you always have a delicious spicy condiment ready to use.
Servings: 2
Ingredients
- 2 cups whole dried Sichuan red chilies or use 1 1/2 cups Sichuan red chili flakes or Korean red pepper flakes and skip the food processor step
- 3 cloves garlic finely minced
- 2 1/2 cups vegetable oil or another neutral oil
- 1/4 tsp Sichuan pepper powder
- 3 tsp salt
- 4 fresh ginger slices
- 1 small onion quartered or use 1 shallot, halved
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 cloves
Instructions
- Add the dried Sichuan red chilies to a food processor and process on high until they turn into small flakes.
- Transfer the chili flakes to a large heat-safe bowl, then add the minced garlic, Sichuan pepper powder, and salt.
- Pour the vegetable oil into a large pot or wok and heat it over low to medium heat.
- Carefully add the ginger, onion, star anise, bay leaves, cinnamon stick, and cloves to the oil.
- Let the aromatics gently cook in the oil for 20 to 25 minutes, stirring occasionally and keeping the heat low so they do not burn.
- Remove the aromatics with a slotted spoon and discard them.
- Carefully pour the hot infused oil over the chili mixture, let it bubble, and stir right away so the chili flakes do not burn.
- Let the chili oil cool completely, then transfer it to a sterilized glass airtight jar and store it in the refrigerator for up to 6 months.