Description
Spice enthusiasts will love this Homemade Chinese Chili Oil Recipe, a vibrant and aromatic addition to any kitchen. This Sichuan-style condiment is easy to prepare and adds an exciting kick to your dishes, whether you drizzle it over dumplings, stir it into noodles, or use it as a marinade. With its rich medley of spices and the perfect balance of heat and flavor, this chili oil elevates meals from ordinary to extraordinary. Plus, it’s customizable to suit your spice tolerance! Made with all fresh ingredients and no preservatives, this homemade chili oil is not only delicious but also a healthier alternative to store-bought options. Get ready to tantalize your taste buds with this fiery yet savory sauce that you can whip up in under an hour.
Ingredients
- 40 grams Sichuan Chili Flakes
- 1 tsp salt
- 2 tsp brown sugar
- 1–2 tbsp black rice vinegar
- 3 cloves garlic
- 200 ml rapeseed oil
- 1 tsp sweet paprika powder
- 2–3 tsp white sesame seeds (toasted if possible)
- 2 tsp sesame oil
- 2 pieces star anis
- 3 tsp Sichuan Pepper
- 2 pieces black cardamom
- 2 pieces bayleaf
- 1 piece cinnamon
- 2 nuggets fresh ginger
Instructions
- Finely chop the garlic and set aside.
- In a small saucepan, combine rapeseed oil and sesame oil over low-medium heat until gently simmering.
- Add chopped garlic along with star anise, black cardamom, bay leaf, cinnamon, and Sichuan pepper; simmer for 15–20 minutes.
- In a heatproof bowl, mix Sichuan chili flakes, salt, brown sugar, sweet paprika powder, and sesame seeds.
- Pour the hot infused oil over the spice mixture; stir well.
- Allow to cool completely before transferring to a glass jar for storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Infusing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 tablespoon (15g)
- Calories: 120
- Sugar: 0g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg