Spiced Chili Oil Infusion (Print Version)
Vibrant oil infused with chili and spices, perfect for drizzling on noodles, dumplings, or stir-fries.
# What You'll Need:
→ Oil
01 - 1 cup neutral oil (canola, peanut, or grapeseed)
→ Spices & Aromatics
02 - 4 dried red chilies, roughly chopped or 2 tbsp crushed red pepper flakes
03 - 2 tbsp Sichuan peppercorns
04 - 2 star anise
05 - 1 small cinnamon stick
06 - 2 cloves
07 - 2 bay leaves
08 - 3 garlic cloves, smashed
09 - 1-inch piece fresh ginger, sliced
10 - 2 scallions, cut into 2-inch pieces
→ Chili Base
11 - 3 tbsp crushed red pepper flakes (preferably Korean gochugaru or Chinese chili flakes)
12 - 1/2 tsp salt
# Directions:
01 - Mix crushed red pepper flakes and salt in a heatproof bowl; set aside.
02 - Place oil, dried chilies, Sichuan peppercorns, star anise, cinnamon stick, cloves, bay leaves, garlic, ginger, and scallions in a small saucepan.
03 - Warm oil over medium-low heat until aromatics gently sizzle, roughly 5 to 7 minutes, stirring occasionally to avoid burning.
04 - Lower heat and simmer for 8 to 10 minutes until oil becomes fragrant and ingredients turn golden, without burning.
05 - Remove saucepan from heat and carefully strain hot oil through a fine-mesh sieve into the bowl with chili flakes and salt.
06 - Allow the infused oil to cool to room temperature before transferring into a clean, airtight jar. Store in a cool, dark place for up to one month.
# Expert Tips:
01 -
- It tastes restaurant-quality but costs a fraction of what you'd pay for a bottle.
- One jar elevates plain noodles, scrambled eggs, avocado toast, and roasted vegetables without any real effort.
- The smell alone while it's infusing will convince you that you're doing something sophisticated in your kitchen.
02 -
- Temperature control is everything: rush it and your spices burn and taste bitter; go too slow and you miss the infusion window.
- The oil continues to infuse as it cools, so patience after straining rewards you with more sophisticated flavor than if you use it immediately.
03 -
- If you can't find Sichuan peppercorns, black peppercorns work, but you'll miss that numbing tingle that makes this oil special—worth a trip to an Asian market or online if you're serious about getting it right.
- Infusing oil is not an exact science, so taste and adjust as you go next time; your second batch will be even better than the first because you'll trust your instincts instead of the timer.