Homemade Chili Oil

Method4 steps · about 12 min

1. 1

   Step 1: In a medium heatproof bowl, mix 1 1/2 oz Sichuan chili flakes with 1/2 tsp salt, 1/2 tsp sugar and 1/2 tsp white pepper. Stir in the separate 1 tbsp room-temperature neutral oil to moisten the chili and reduce scorching during the later pour. Optionally mix in 1 tbsp paprika for color.

   Uses 1 1/2 oz Sichuan dried chili flakes · 1/2 tsp salt · 1/2 tsp sugar · 1/2 tsp white pepper · 1 tbsp room-temperature neutral oil for chili mix · 1 tbsp paprika, optional

   
2. 2

   Step 2: Slice the 1/2 oz ginger and 1 oz red onion. Smash the 1 oz shallot; peel, smash and roughly mince 3 garlic cloves. Break the 2 pieces star anise into smaller pieces, rinse briefly in a little cold water and drain free water before frying. Keep the aromatics separate and ready.

   Uses 1/2 oz ginger, sliced · 1 oz red onion, sliced · 1 oz shallot, smashed · 3 cloves garlic, roughly minced · 2 pieces star anise, broken up · A little cold water to rinse star anise, drained before frying

   
3. 3

   Step 3: Heat the wok on high for about 30 seconds and add the 4 oz infusion oil. Bring it to about 300°F (149°C), reducing to medium as needed to keep it near that temperature. Add ginger and fry 15 seconds; add garlic and fry about 5 seconds; add shallot and fry about 30 seconds; add red onion and fry about 15 seconds. Add drained star anise and stir-fry a further 2 1/2–3 minutes until aromatics are well browned, without burning. Lower or turn off heat and strain out all aromatic solids, pressing lightly to return oil to the wok. Reheat the strained oil to about 300°F. If overheated, lower the heat and let it cool; the source optionally adds about 1 tbsp room-temperature oil to help lower its temperature.

   Final aromatic browning after star anise is added · 3 minUses Separately prepared infusion aromatics; strained out after browning · 4 oz neutral oil for aromatic infusion · Additional room-temperature neutral oil to cool overheated infusion, only as needed

   
4. 4

   Step 4: At about 300°F (149°C), turn off the heat. Slowly ladle the hot strained aromatic oil over the prepared chili mix in small additions, stirring after each so it sizzles gently without scorching. After three small additions, stir in the 1 dash sesame seeds. Rewarm the remaining oil a little if needed, then gradually add it and stir; use all the prepared infused oil without pouring a large amount at once. Finish with 1 tsp sesame oil. Cool promptly, transfer to a clean covered container and refrigerate.

   Uses Moistened seasoned chili mix · Hot strained aromatic oil · 1 dash sesame seeds · 1 tsp sesame oil