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–+ servings
chili oil

Chili Oil

Kristin Tan
A little bit (or a lot, if you're like me) of chili oil makes everything taste better. Add it to your noodles, stir-fries, salads and more for a spicy kick.
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Prep Time 5 mins
Cook Time 30 mins
Course Condiment
Cuisine Chinese
Servings 200 ml

Ingredients
  

  • 180 ml neutral oil
  • 2 star anise
  • 1 stick cinnamon
  • 1 bay leaf
  • 1½ tbsp si chuan peppercorns
  • 40 g si chuan chili flakes
  • ½ tsp salt more to taste

Optional ingredients

  • 1 pod cardamom crushed
  • 1 tsp cloves
  • 1 shallot
  • 2 garlic cloves
  • 1 inch ginger

Instructions
 

  • In a small pot, combine oil, spices and herbs. Bring to a gentle simmer, and let the oil infuse over low heat for at least 30 minutes. You should see small bubbles appear around the spices. If the spices brown too quickly, that means the oil is too hot.
  • In a clean heat-proof glass jar, combine chili flakes and salt. Pour the hot oil over a strainer into the jar. The oil should bubble and sizzle. If it doesn't, that means the oil wasn't hot enough.
  • Let cool completely before storing or using.

Notes

  • You should see small bubbles appear around the spices. If the spices brown too quickly, that means the oil is too hot.
  • The oil should bubble and sizzle when pouring over the chili flakes. If it doesn't, that means the oil wasn't hot enough.
  • If adding additional spices, you can use more oil and chili flakes. There isn't a specific ratio to follow.
  • If adding shallots/garlic/ginger, remove them from the oil once they are golden brown. Otherwise they will burn and give the oil a burnt taste.
Chili oil will keep in an air-tight container for up to 3 months, and in the fridge for longer.
This recipe is adapted from The Woks of Life.
Keyword chili, cinnamon, si chuan, star anise
Tried this recipe?Let us know how it was!