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Chili Oil
Chili oil is a Chinese pantry staple that's easy—and quick—to make at home. This chili oil recipe is perfect for adding to stir-fries or drizzling on noodles.
👥 1 Servings👤 Maggie Zhu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●saucepan
📝 Preparation Steps
1
Add the chile flakes, five-spice powder, sesame seeds, Sichuan pepper, star anise, and bay leaves to a heatproof ceramic bowl that can hold at least 2 cups (480 ml) of liquid. Place the bowl on a heat-resistant coaster or trivet.
bay leaves2(240 ml) vegetable oil (or grapeseed oil)1 cup
2
In a small skillet or saucepan, heat the oil over medium-high heat until it reaches 370°F and no higher than 400°F. Remove from the heat immediately.
3
Carefully pour the oil or use a ladle to transfer it into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the oil is bubbling, use a metal spoon to gently stir the spices so that they cook thoroughly.
4
Once the oil has cooled a bit, scoop out and discard the star anise and bay leaves. The oil is now ready to use; its flavor will mature if you let it rest at room temperature for a day, allowing the spices to infuse into the oil.
bay leaves2(240 ml) vegetable oil (or grapeseed oil)1 cup
5
Store the oil in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 6 months.
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