Easy Chinese Chili Oil
Chinese Chili Oil makes everything taste better. EVERYTHING. Eggs, fried rice, noodles, congee, dumplings, avocado toast, etc. And the homemade version is so easy to make. Deliciously fragrant. Addictively spicy. Make in 5 minutes. Enjoy with anything that needs a spicy kick!
Servings: 1.5 cups chili oil
Calories:
Equipment
- candy thermometer
- heat proof bowl (ceramic or stainless steel)
Ingredients
- 1/2 cup Chinese chili flakes
- 1/4 cup Gochukaru (Korean chili flakes)
- 2 Tbsp sichuan pepper crushed
- 2 bay leaves
- 4 star anise
- 1 cinnamon stick
- 1 cup grapeseed or vegetable oil (not olive oil)
- 1 tsp salt (or to taste)
Instructions
- Add all ingredients (except oil) to a heat proof container.
- Heat oil in a small saucepan to 370F, using a candy thermometer.
- Pour oil into heat proof container with the rest of the ingredients. Everything will sizzle and bubble. Mix gently with heatproof spoon (not plastic) and set aside to cool.
- When completely cool, remove and discard bay leaves, star anise, and cinnamon stick. Add salt. Mix thoroughly.
- Transfer to a jam jar and serve. When not in use, store tightly covered in the refrigerator. It should keep for up to 1 month.
Notes
*1. I used a ceramic bowl but even a stainless steel bowl/saucepan will work. DO NOT USE GLASS as it will crack and break from the extreme heat of the oil.
*4. When you are ready to use the chili oil, mix the chili oil with a clean spoon. The chili flakes and salt will settle on the bottom and need to be mixed before serving.