How to Make Chili Oil (Print Version)

Spicy, aromatic chili oil crafted with infused spices and chilies to enhance your favorite dishes.

# Ingredients:

→ Aromatics

01 - 5 whole star anise
02 - 1 whole cassia cinnamon stick
03 - 2 dried bay leaves
04 - 3 tablespoons Sichuan peppercorns
05 - 2 black cardamom pods (optional)
06 - 1 tablespoon dried sand ginger (optional, about 4 nuggets)
07 - 2 teaspoons whole cloves (optional)
08 - 3 cloves garlic, crushed (optional)
09 - 1 to 2 shallots, halved (optional)

→ Oil and Chili

10 - 1 1/2 to 3 cups neutral oil (e.g., canola or peanut oil)
11 - 3/4 to 1 1/4 cups Sichuan chili flakes

→ Seasoning

12 - 1 to 2 teaspoons salt, to taste

# Steps:

01 - Assemble aromatics based on preference. Place oil and selected aromatics into a heavy-bottomed pot, ensuring at least 2 inches of clearance from oil to rim. Use 1 1/2 cups oil for minimum aromatics, or up to 3 cups when using the full assortment.
02 - Set pot over medium heat, lowering to medium-low or low as the oil warms. Maintain oil temperature between 225°F to 250°F, allowing small bubbles to rise from aromatics. Adjust heat to prevent vigorous sizzling or browning. Infuse for at least 30 minutes, up to 1 hour for deeper flavor. Remove garlic or shallots once evenly browned to prevent scorching.
03 - While oil infuses, measure Sichuan chili flakes into a heatproof bowl. For 1 1/2 cups oil, use 3/4 cup chili flakes; for 3 cups oil, use 1 1/4 cups. Adjust to desired intensity.
04 - Strain hot oil using a fine-mesh strainer to separate aromatics. If aromatics appear dark or over-toasted, remove them completely before proceeding.
05 - Adjust oil temperature according to chili flake dryness: for fresh, vibrant flakes, raise to 325°F–350°F. Use 250°F–275°F for drier flakes or to achieve a darker infusion, and 225°F–250°F for pre-roasted flakes. Test with a small amount of chili flakes to optimize aroma and avoid burning.
06 - Carefully pour the hot, strained oil over chili flakes. Stir immediately to ensure uniform heat distribution. Aroma should be fragrant and reminiscent of popcorn, never burnt.
07 - Add salt to taste and mix well. Allow mixture to cool, then transfer to airtight containers. Refrigerate and always use clean utensils to prevent contamination. Store for up to 6 months.

# Notes:

01 - For peak flavor, select high-quality Sichuan peppercorns and fresh chili flakes. Adjust spice and aromatic levels to suit individual preferences.

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