Sometimes, you taste chili oil at a restaurant and fall in love with the assertive flavors and spiciness. You think to yourself, “I could make this, but it seems daunting and not worth the effort.” Chili oil is very easy to make at home. In fact, it only takes about 10 minutes!
- Prep Time: 5m
- Cook Time: 5m
- Total Time: 10m
- 4 tbsp. Sichuan chili flakes
- 2 tsp. five spice powder
- 3 tbsp. sesame seeds
- 1 tsp. ground Sichuan peppercorn
- 1 whole star anise
- 2 bay leaves
- 1 c grapeseed oil
- 1 -inch piece ginger root, thinly sliced
- Add the chili flakes, five spice powder, sesame seeds, star anise, peppercorns, and bay leaves to a heat-safe ceramic bowl.
- Warm the oil in a pan over medium-high heat. Add the ginger and immediately turn off the heat once the ginger starts to wither or turn golden brown. You can use a thermometer to ensure that the oil does not go above 370º F.
- Ladle or pour the oil into the ceramic bowl with the spices. The oil will bubble, but that is just the spices cooking. Give the oil and spices a gentle stir with a metal spoon.
- Once the oil cools down, remove the bay leaves, star anise, and ginger slices with a slotted spoon. Pour the oil into a jar and it is ready to use.
- The oil can be kept at room temperature for two weeks, or you can keep it fresh in the fridge for up to six months.