Spicy Homemade Chilli Oil

Name: Spicy Homemade Chilli Oil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16
Cuisine: Asian
Ingredients: 1 cup vegetable oil; 1/4 cup dried chili flakes; 2 tablespoons Sichuan peppercorns; 1 tablespoon sesame seeds; 3 cloves garlic, sliced; 1-inch piece of ginger, sliced; 2 star anise; 1 cinnamon stick; 2 bay leaves; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; Salt to taste

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

120

Chilli oil is a versatile condiment that brings a burst of flavor and heat to any dish it graces. Originating from Chinese cuisine, it has become a beloved addition to kitchens worldwide.

This homemade version combines the aromatic blend of garlic, ginger, and a medley of spices with the intense heat of dried chili flakes and Sichuan peppercorns. The result is an oil that's not only spicy but also rich in complex flavors, making it perfect for drizzling over noodles, dumplings, stir-fries, and even salads.

Making your own chilli oil at home is a rewarding experience. It allows you to control the level of heat and flavor, ensuring it suits your taste perfectly.

This recipe is straightforward and uses easily accessible ingredients, making it an ideal starting point for anyone new to homemade condiments. Plus, it’s a fantastic way to add a homemade touch to your meals, impressing family and friends with your culinary skills. Store it in a jar, and you’ll have a delicious, fiery oil ready to enhance your favorite dishes for weeks to come.

Ingredients

1 cup vegetable oil
1/4 cup dried chili flakes
2 tablespoons Sichuan peppercorns
1 tablespoon sesame seeds
3 cloves garlic, sliced
1-inch piece of ginger, sliced
2 star anise
1 cinnamon stick
2 bay leaves
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
Salt to taste

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Directions

Heat the vegetable oil in a small saucepan over medium heat until it reaches about 250°F (120°C). Reduce the heat to low.
Add the garlic, ginger, star anise, cinnamon stick, and bay leaves to the oil. Simmer for about 10 minutes until the garlic turns golden brown and the spices release their fragrance.
Remove the saucepan from heat and let the oil cool slightly.
In a heatproof bowl, combine the dried chili flakes, Sichuan peppercorns, and sesame seeds.
Carefully strain the hot oil over the chili mixture, discarding the solid spices. Stir to combine.
Add the soy sauce, rice vinegar, sugar, and salt to the chili oil. Stir until the sugar is dissolved.
Let the chili oil cool completely, then transfer it to a clean, airtight jar.
Store the chili oil in the refrigerator for up to one month.

Nutrition

Serving Size: 1
per serving: Calories; 120

Amount/Serving % Daily Value

Fat: 14 grams; 18%
Saturated Fat: 2 grams; 10%
Cholesterol: 0 milligrams; 0%
Sodium: 60 milligrams; 3%
Carbs: 1 grams; 0%
Protein: 0 grams
Sugar: 0 grams
Fiber: 0 grams; 0%

10 Tips to keep in mind when cooking Chilli Oil

Use high-quality oil: Choose a neutral oil with a high smoke point, like vegetable or canola oil, to ensure the flavors shine through without burning.
Control the heat: Keep the oil temperature around 250°F (120°C) to avoid burning the spices and garlic.
Fresh ingredients: Use fresh garlic and ginger for the best flavor. Slice them thinly to maximize their infusion into the oil.
Spice variations: Experiment with different types of dried chilies and spices to create unique flavor profiles.
Strain carefully: When straining the hot oil, use a fine-mesh sieve to catch all the small spice particles.
Let it cool: Allow the oil to cool slightly before pouring it over the chili mixture to prevent burning the spices.
Stir constantly: Stir the chili mixture immediately after adding the hot oil to evenly distribute the heat and spices.
Adjust seasoning: Taste the chilli oil after it cools and adjust the salt, soy sauce, or vinegar to your preference.
Storage: Store the chilli oil in a clean, airtight jar in the refrigerator to extend its shelf life.
Shake before use: Shake the jar before each use to redistribute the spices and flavors that may settle at the bottom.

Serving suggestions

Chilli Oil can elevate a variety of dishes with its spicy and savory flavor. Here are some serving suggestions:

Drizzle over noodles: Add a spoonful of chilli oil to your favorite noodle dishes, like ramen, lo mein, or rice noodles, for an extra kick.
Enhance stir-fries: Stir a bit of chilli oil into vegetable or meat stir-fries for a spicy boost.
Dumpling dip: Mix chilli oil with soy sauce and a touch of vinegar for a perfect dumpling dipping sauce.
Spice up soups: Add a drizzle to soups like wonton soup or hot and sour soup for added heat.
Salad dressing: Incorporate chilli oil into salad dressings for a spicy twist on your greens.
Marinade: Use chilli oil as part of a marinade for meats or tofu to infuse them with deep, spicy flavors.
Pizza topper: Drizzle over pizza to give it an unexpected and delicious heat.
Rice enhancement: Stir into plain rice or fried rice for an extra layer of flavor.
Tofu seasoning: Use it to season crispy tofu or other plant-based proteins.
Avocado toast: Add a bit of chilli oil to avocado toast for a spicy, savory breakfast treat.

FAQ'S

Q: Can I make Chilli Oil ahead of time?
A: Yes, you can prepare the chilli oil in advance and store it in the refrigerator for up to one month.

Q: Can I freeze Chilli Oil?
A: Freezing is not recommended as the oil may lose its flavor and texture. It's best stored in the refrigerator.

Q: Can I use a different type of oil?
A: Yes, you can use other neutral oils like canola or grapeseed oil. Avoid oils with strong flavors like olive oil.

Q: How do I make Chilli Oil less spicy?
A: Reduce the amount of chili flakes and Sichuan peppercorns to lessen the heat. You can also remove the seeds from the chilies.

Q: Can I add other spices or herbs?
A: Absolutely! Feel free to experiment with different spices and herbs to create your unique flavor profile.

Q: How do I know when the oil is ready to use?
A: The oil is ready when it has cooled completely and the flavors have melded together, usually after a few hours.

Q: What can I do with the leftover garlic and spices?
A: The leftover garlic and spices can be discarded or used in other recipes to add flavor.

Q: Is Chilli Oil gluten-free?
A: Yes, the basic chilli oil recipe is gluten-free. Ensure that the soy sauce you use is gluten-free if you have dietary restrictions.

Q: Can I use fresh chilies instead of dried chili flakes?
A: Dried chili flakes are recommended for their intense flavor, but you can experiment with fresh chilies if you prefer.

Q: How spicy is Chilli Oil?
A: The spiciness can be adjusted to your preference by varying the amount and type of chilies used.

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Spicy Homemade Chilli Oil