Homemade Chili Oil (Crispy, Fragrant & Spicy)
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The ultimate all-purpose condiment. It's spicy, aromatic, and full of flavor.
Ingredients
- 2 tbsp Sichuan peppercorns
- 1 cinnamon stick
- 2 star anise
- 1 cardamon pod
- 1 bay leaf
- 1 piece ginger
- 2 whole garlic cloves, lightly crushed
- 2 cup neutral oil, canola, vegetable, peanut, or grapeseed oil
- 1 cup Sichuan chili flakes
- 1/4 cup cayenne pepper powder
- 1 tbsp sesame seeds
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
Instructions
- Place cinnamon stick, star anise, cardamom pod, bay leaf, ginger, and garlic into a small saucepan. Add oil and turn the heat to medium-low.
- Simmer for 20-30 minutes until the ginger and garlic start to brown. Keep the temperature between 250-275°F.
- Add Sichuan chili flakes, cayenne pepper, sesame seeds, salt, sugar, and soy sauce to a heatproof bowl.
- Before pouring the oil, increase it to at least 280°F. Carefully pour the oil over and stir well. Let it cool down until the bowl is no longer hot to touch.
- To store, transfer the chili crisp to a mason jar and keep it in the fridge for up to 3 months. Enjoy!
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