Chili Oil. Check Out Top Brands On eBay. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Some chili oil recipes call for add-ins like soy sauce, black vinegar, or sesame oil. Chili Oil

You can cook Chili Oil using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chili Oil
  1. It’s 1 stick of Cinnamon.
  2. Prepare 2 of dry bay leaves.
  3. It’s 3 of Star Anise.
  4. You need 1/2 Tbsp of Whole Coriander.
  5. It’s 1 Tsp of Fennel Seeds.
  6. You need 1 Tsp of Szechuan Peppercorns.
  7. You need 2 cups of neutral cooking oil (vegetable works fine).
  8. It’s 100 g of Chili Flakes (or 140g for denser, spicier oil).
  9. It’s 5 of garlic cloves.
  10. You need 10 g of Ginger.
  11. It’s 1 tsp of Sugar.
  12. It’s 1 tsp of Salt.

It is a wonderful way to spice up a bland dish with smooth, flavorful heat. After experimenting with many variations, we're excited to share this authentic homemade chili oil recipe. Chili oil is an addictive condiment, and it's not just for Asian cuisine. Add it to eggs, pasta, pizza, seafood, and anything else that could use some spice—even ice cream.

Chili Oil instructions

  1. Add cinnamon, bay leaves, star anise, coriander, fennel seeds, szechuan peppercorns to a wok on medium high heat, and toast until fragrant while constantly tossing to ensure they don't burn on one side (2-3 minutes, do not burn).

  2. Pour oil into a heavy saucepan, add toasted spices, 2 smashed garlic cloves, and 5g knob of ginger. Bring oil up to 250F and cook the spices for 5-10 minutes to infuse oil with their flavours.

  3. Strain the oil into a clean heavy saucepan, and put the clean oil back on heat until oil reaches 350F.

  4. Put chili flakes in a LARGE HEAT PROOF bowl or large heavy saucepan..

  5. Once oil has reached 350F, pour half of it into the LARGE HEAT PROOF bowl. The oil will bubble and expand when it hits the chili flakes, so make sure the HEAT PROOF bowl is LARGE enough to not overflow..

  6. Set the remaining oil aside and allow to cool to about 250F. While oil is cooling, mince the remaining 5g of Ginger and 3 cloves of Garlic. Don't add them during the first pour or they could burn..

  7. When the oil has cooled to 250, add the garlic, ginger, salt, sugar to the chili flakes and then pour the remining oil in and mix to combine.

  8. Wait until mixture has reached room temperature and then store in a jar or other airtight container..

Why Chili Oil Is Better Than Hot Sauce. I love a good hot sauce and the way it can make otherwise humdrum dishes sing. A typical chili oil is made from a vegetable oil that has been infused with your chili peppers of choice. Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed chile peppers.