In many Asian households, Chili Oil is an important condiment that is a traditional staple on the dinner table. It adds an extra dimension to a wide variety of items by bringing a savory heat to a unique mildly peppered cinnamon flavor with hints of dark liquorish notes for a finish. You can alter the spices, pepper and salt to you preference. With homemade chili oil there are no artificial preservatives to concern yourself with. I have tried several times to create a version that I truly enjoy eating and recommend giving this a try. Check out the video and the instructions and let me know what you think of my take on a traditional Asian style, highly addictive, chili oil.
I used Gochugaru for my red pepper flakes but you can customize yours by using Sichuan red hot peppers or Italian red peppers.
This can be added to a bowl of noodles, on eggs, with vegetables, dim sum, rice, beef or anything you normally like to have your favorite hot sauce available for..
Oil, cinnamon sticks, bay leaves, Sichuan pepper and star anise.
Infuse (soak) the spices for 30-60 minutes (I recommend 60 min. if you have the time).
After 60 minutes.
Discard the spices.
Add red pepper flakes.
Let it sit for 10 minutes before stiring.
Note: You can cut the recipe in half.
- 4 cups vegetable or canola oil
- 2 cups red pepper flakes Gochugaru, Sichuan or Italian flakes
- 6 tbsp sichuan pepper
- 2 bay leaves
- 4 star anise
- 2 cinnamon sticks
- 1-3 tsp salt +/- adjust to your liking
- In a pot, add oil and heat on medium (300°F/176°C).
- Add bay leaves, star anise, cinnamon and sichuan peppers.
- Reduce the heat to medium-low (250°F/121°C)
- Infuse the oil with the spices; let soak for 30-60 minutes (I recommend 60 min for stronger flavor).
- Discard the spices. Turn the heat to off.
- Add red pepper flakes and salt (ajdust to your liking). Let it sit for 10 minutes and then gently stir.
- Transfer chili oil to a airtight container.