How to Make the BEST Chili Oil at Home

Toast 1 tablespoon of Sichuan peppercorn in a dry pan for 1-3 minutes until fragrant, being careful not to burn them.

Grind the toasted Sichuan peppercorn into a fine but slightly coarse powder using a mortar and pestle or coffee grinder.

Chop 2 shallots finely.

Heat a wok over medium heat and add 1/4 cup of vegetable oil.

Add the chopped shallots to the wok and sauté for 3-5 minutes until they are golden-brown and sweet.

Add 2 tablespoons of soy sauce around the edge of the wok.

Add 2 tablespoons of chili bean paste to the wok and stir-fry for a minute to enhance the flavors.

Add 1 1/2 tablespoons of sugar and 1/4 teaspoon of salt to the mixture.

Stir in 1/2 cup of chili flakes and mix well.

Add the remaining 3/4 cup of vegetable oil to the mixture, totaling 1 cup of oil.

Add the ground Sichuan peppercorn, a pinch of Chinese five-spice, and 1 teaspoon of MSG to the mixture.

Cook for an additional 2-3 minutes to allow the flavors to meld together.

Equipment Needed

Spice Level: