Homemade Chili Oil
Fiery homemade chili oil infused with toasted aromatics, perfect for drizzling over noodles, dumplings, rice, or eggs.
Equipment
Ingredients
Oil Infusion
star anise
3 piece
Sichuan peppercorns
1 tbsp
bay leaves
2 piece
ginger
3 slice
cilantro
10 g
scallions (sliced)
2 bunch
peanut oil
1.5 cup
Chili Mix
chili flakes
25 g
chili powder
30 g
sesame seeds
15 g
salt
0.5 tsp
sugar
1 tsp
chicken powder
1 tsp
Instructions
Prepare the Chili Mix
Combine all dry spices and aromatics in a heatproof bowl.
Infuse the Oil
Gently heat aromatics in oil to extract flavors without burning.
Strain the Oil
Remove infused aromatics to obtain clean fragrant oil.
Pour Hot Oil Over Chili Mix
Slowly drizzle the hot oil over the chili mix — it will sizzle and bloom the spices.
Cool and Store
Allow chili oil to cool completely before transferring to a jar.
Original recipe
Storage
Store in a clean, airtight jar in the refrigerator. Do not add soy sauce or vinegar to preserve shelf life.
Notes
• Use Sichuan chili flakes for authentic heat and flavor.
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