Chinese SPICY Hot Chili Oil Recipe 2.0

dried chili flakes

🥗Healthier: crushed red pepper

💰Cheaper: cayenne pepper

Cayenne pepper is often less expensive and adds heat.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

White pepper is more common and cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Sunflower oil is a cost-effective alternative.

Get a container that won't melt.

Add red chili peppers, salt, and garlic to the container and mix. Set aside.

Heat the vegetable oil in a pan.

Add Chinese peppercorn, star anise, cardamom, bay leaves, and cinnamon stick to the oil.

Cook until the color of the peppercorn changes to dark brown, about 4 to 5 minutes, and the oil starts to smoke slightly.

Remove the ingredients from the oil using a strainer or pour the oil through a strainer.

Test the oil temperature using a bamboo skewer or chopstick; bubbles should form after about a second when dipped just below the surface.

Pour the hot oil slowly over the chilies and garlic in the container, stirring to ensure even cooking.

Add roasted sesame to the hot oil while it's still hot.

Add 1/2 teaspoon of Chinese black vinegar and a splash of sesame oil to the mixture.

Let the hot oil sit overnight before using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens