Chinese hot chili oil is a fiery condiment is used in Sichuan cuisine as both a cooking ingredient and a condiment. It is easy to make using oil, dried red chili flakes, and other aromatics.
Course Sauce Recipes
Cuisine Chinese
Keyword how to make chili oil
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Calories 34kcal
Author Robin Donovan
Ingredients
2shallotsthinly sliced
12garlic clovesthinly sliced
1½cupscooking oilI use safflower oil
2cinnamon sticks
6star anise pods
3tablespoonsminced fresh ginger
¼cupcrushed red pepper
2tablespoonssoy sauce
2teaspoonssugar
Instructions
In a small saucepan, combine the shallots, garlic, oil, cinnamon, and star anise and bring to a simmer over medium heat. Reduce the heat to low or medium-low and cook at a hearty simmer, stirring occasionally, until the shallots and garlic are golden brown, 40 to 45 minutes.
In a heat-safe bowl or a pint-sized mason jar, combine the ginger, red pepper, soy sauce, and sugar.
Set a fine-meshed strainer over the bowl or jar containing the ginger and red pepper mixture and pour the hot oil through the strainer. Discard the solids (the shallots and garlic can be saved and used for another purpose, such as adding to a stir fry, if desired).
Let the oil mixture cool to room temperature and then store, covered, in the refrigerator for up to 6 months.
Notes
1. You can use the chili oil right away, but its flavor improves over time. 2. Chili oil will keep indefinitely if kept in a covered jar in the refrigerator.