How to make chili Oil Crunch (addictive)

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor while canola oil is more affordable.

chili flakes

🥗Healthier: dried crushed red pepper

💰Cheaper: paprika

Dried crushed red pepper provides similar heat at a lower cost.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer a nutty flavor while being more affordable.

ginger

🥗Healthier: galangal

💰Cheaper: ground ginger

Ground ginger is a cost-effective alternative with similar flavor.

Pour 1 quart of neutral oil into a pot along with 4-5 pieces of crushed garlic and the spices (2 tablespoons coriander seeds, 4-5 pieces star anise, 1 large or 2 small pieces of cinnamon sticks, and 1/3 cup Sichuan peppercorns).

Gently simmer the oil and spices for 1 to 2 hours, maintaining a temperature between 230°F to 250°F.

While the oil simmers, prepare a bowl for the chili mix using a metal bowl to prevent shattering.

In the metal bowl, add 1 cup of Asian red pepper flakes, 1/4 cup of dried onion flakes, 1 1/2 teaspoons of salt, and 1 tablespoon of black vinegar. Mix well.

After 1 to 2 hours, check the garlic in the oil; if it starts to brown, discard it to avoid bitterness.

Increase the heat of the oil until it reaches 320°F.

Slowly pour the hot oil over the chili mix in the metal bowl, ensuring to cover all the flakes evenly.

Allow the mixture to cool completely before adding sesame seeds and 1 tablespoon of sesame oil.

Store the chili oil in a jar; it lasts about 3 months but is likely to be consumed in about 3 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens