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A fiery, aromatic condiment made by infusing neutral oil with a symphony of toasted spices, Sichuan peppercorns, and chili flakes. This versatile chili oil is perfect for drizzling over noodles, dumplings, eggs, or fried rice to add a vibrant kick of heat, umami, and numbing spice.
Prepare the Chili Base
Slowly Infuse the Oil
Fry the Garlic
A fiery, aromatic condiment made by infusing neutral oil with a symphony of toasted spices, Sichuan peppercorns, and chili flakes. This versatile chili oil is perfect for drizzling over noodles, dumplings, eggs, or fried rice to add a vibrant kick of heat, umami, and numbing spice.
This indo_chinese recipe takes 30 minutes to prepare and yields 16 servings. At 171.89 calories per serving with 0.75g of protein, it's a beginner-friendly recipe perfect for condiment.
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Temper the Chili Flakes (Two-Pour Method)
Cool and Finish
Add 2 tablespoons of crushed roasted peanuts or crispy fried soybeans to the chili oil after it has cooled for extra texture and flavor.
Finely mince 1 tablespoon of fermented black beans (douchi) and add them to the chili base before pouring the hot oil over.
Add 2-3 dried shiitake mushrooms to the oil during the initial infusion step for a deep, earthy, umami flavor. Remove them with the other whole spices.
Infuse the oil with the white parts of 2-3 scallions along with the other spices for a subtle, sweet onion aroma. Remove before adding garlic.
The capsaicin in chili flakes can temporarily increase metabolic rate, helping the body burn calories more efficiently.
Capsaicin, along with compounds in ginger and cinnamon, possesses natural anti-inflammatory properties that can help reduce inflammation in the body.
Garlic and the various spices used in the oil are excellent sources of antioxidants, which help protect the body's cells from damage caused by free radicals.
One tablespoon (approx. 18g) of this homemade Chilli Oil contains around 120-140 calories, primarily from the oil. The exact number can vary based on the specific oil and ingredients used.
In moderation, Chilli Oil can be part of a healthy diet. It contains capsaicin from chilies, which has metabolism-boosting and anti-inflammatory properties. However, it is high in fat and calories, so it should be used sparingly as a condiment.
When stored in a sterilized, airtight glass jar, it can last for up to 2-3 months in the refrigerator. The solids may settle, so give it a good stir before each use.
Bitterness is usually caused by burning the ingredients. This can happen if the oil is too hot when poured over the chili flakes, or if the garlic is over-fried. Using a thermometer and keeping a close eye on the garlic are the best ways to prevent this.
Yes, but it's best to use a neutral-flavored oil with a high smoke point, such as canola, grapeseed, soybean, or peanut oil. Avoid strong-flavored oils like extra virgin olive oil, as they will overpower the delicate spice flavors.
Sichuan chili flakes (like Erjingtiao) are prized for their vibrant color, fragrant aroma, and moderate heat, which is less intense than cayenne. They are essential for an authentic Sichuan-style chili oil.
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