Chinese Chili Oil
Deliciously fragrant and addictively spicy, Chinese Chili Oil is a basic you'll keep stocked in your fridge all year long!
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.
- Using a candy thermometer, heat oil in a small saucepan to 370F.
- 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.
- After the chili oil has completely cooled, 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.
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.