Chili Oil

Name: Chili Oil
Cook time: 60 min
Total time: 60 min
Yield: 20 servings
Cuisine: Chinese
Ingredients: 500ml Neutral Oil, peanut or rapeseed; 3 Scallions, white parts, cut into 5 cm pieces; 6 cloves of Garlic, lightly crushed; 6 slices of Ginger, about 30 g; 2 Star Anises; 1 Cinnamon Stick (Cassia), small, about 5 cm; 2 leaves of Dried Bay Leaves; 1 tbsp Sichuan Peppercorns, whole; 100g Chinese Chili Flakes, coarse; “chili flakes/chili powder” for chili oil, not fine powder; 2 tbsp White Sesame Seeds, lightly toasted; 1 tsp Ground Sichuan Pepper; 1 tsp Fine Salt; 1 tsp Sugar

This homemade chili oil is a deeply fragrant, slightly numbing condiment that brightens noodles, dumplings, stir-fries or steamed vegetables. Toasted sesame, warm Chinese spices and sizzling aromatics infuse a glossy chili oil that’s rich, complex and endlessly versatile.

This homemade chili oil is a deeply fragrant, slightly numbing condiment that brightens noodles, dumplings, stir-fries or steamed ... Show more

Traditional Chinese Recipe ·

Health Grade

D+ · Occasional

Rating

4.7

Time

1 hr

Price

0,15 €

Calories

227 kcal

vegan

budget

quick

easy

meal prep

gluten free

Method

Prep the aromatics

Trim the root ends and dark green tops from the scallions and keep the white parts; cut them into 5 cm pieces. Peel the garlic cloves, then lightly crush each one with the side of your knife so it cracks open but mostly stays whole. Scrape or peel the ginger, then slice it into 6 coins, about 30 g total.

Toast the sesame

Heat a dry skillet over medium-low and add the white sesame seeds. Stir constantly for 2–3 minutes, until they smell nutty and turn lightly golden, then transfer them to a plate right away so they do not keep cooking in the hot pan.

Mix the chili base

Put the Chinese chili flakes, toasted sesame seeds, ground Sichuan pepper, fine salt, and sugar in a large heatproof bowl and stir well. Break up any clumps in the chili flakes so the hot oil can bloom everything evenly.

Infuse the oil

Add the neutral oil, scallions, garlic, ginger, star anise, cinnamon stick, dried bay leaves, and Sichuan peppercorns to a small heavy saucepan. Set it over medium-low heat and bring the oil up gently until you see steady little bubbles around the aromatics, then keep it at a quiet sizzle for 20–25 minutes, stirring once or twice, until the scallions and garlic are deep golden and the oil smells very fragrant. Do not let the oil smoke; if it starts smoking or the garlic darkens too quickly, lower the heat right away.

Strain over the chili

Set a fine-mesh strainer over the bowl of chili flakes, sesame seeds, ground Sichuan pepper, salt, and sugar. Carefully strain in the hot oil, catching the scallions, garlic, ginger, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in the strainer. Pour the oil in 2 or 3 additions, stirring after each one so the chili base blooms evenly; the mixture should sizzle energetically, and hot oil can bubble up fast, so keep your face and hands back a little.

Cool and jar

Let the chili oil sit for 20 minutes so the flavors settle and the sediment sinks a bit, then transfer it to a clean jar. Stir before using if you want some of the chili sediment in each spoonful, or leave it settled for a clearer layer of oil on top. Refrigerate once fully cool.

Ingredients

Method

For 20 servings

Adjust servings

For the infused oil

500ml Neutral Oil, peanut or rapeseed
3 Scallions, white parts, cut into 5 cm pieces
6 cloves of Garlic, lightly crushed
6 slices of Ginger, about 30 g
2 Star Anises
1 Cinnamon Stick (Cassia), small, about 5 cm
2 leaves of Dried Bay Leaves
1 tbsp Sichuan Peppercorns, whole

For the chili base

100g Chinese Chili Flakes, coarse; “chili flakes/chili powder” for chili oil, not fine powder
2 tbsp White Sesame Seeds, lightly toasted
1 tsp Ground Sichuan Pepper
1 tsp Fine Salt
1 tsp Sugar

Nutrition

Per Serving.

Calories

227 kcal

11% of Daily kcal

Protein

0.8 g

2% RDI

Fat

24 g

3.5g sat fat

Carbs

3.3 g

1% RDI

Sugar

0.6 g

1% RDI

Fiber

1.5 g

5% RDI

Salt

0.3 g

6% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D+ · 5.5 / 10

Comments

Click to rate

Ingredients

For 20 servings

Adjust servings

For the infused oil

500ml Neutral Oil, peanut or rapeseed
3 Scallions, white parts, cut into 5 cm pieces
6 cloves of Garlic, lightly crushed
6 slices of Ginger, about 30 g
2 Star Anises
1 Cinnamon Stick (Cassia), small, about 5 cm
2 leaves of Dried Bay Leaves
1 tbsp Sichuan Peppercorns, whole

For the chili base

100g Chinese Chili Flakes, coarse; “chili flakes/chili powder” for chili oil, not fine powder
2 tbsp White Sesame Seeds, lightly toasted
1 tsp Ground Sichuan Pepper
1 tsp Fine Salt
1 tsp Sugar

Chili Oil

Method

Prep the aromatics

Toast the sesame

Mix the chili base

Infuse the oil

Strain over the chili

Cool and jar

Ingredients

Method

For the infused oil

For the chili base

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the infused oil

For the chili base

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