This gluten-free, vegan condiment is the perfect addition to elevate tons of meals. It is smoky, spicy and its aroma is sure to delight! Once you’re hooked, you’ll want to pour it on everything. Learn how to make simple chili garlic oil at home with this quick and easy step-by-step recipe with video.
Chili Oil
Chili oil is a classic Chinese condiment featuring oil infused with spicy dried chili peppers and some aromatics. It is a staple and an important ingredient in Chinese cuisines like soy sauce and vinegar. For many Chinese people, chili oil is as important as chutney is to Indians and ketchup is to American people. This can be drizzled over noodles and rice, potstickers, gyoza, pasta, and pizza or even used to cook with – the options are endless! You’ll also find this infused oil in many classic Sichuan dishes, including Mapo Tofu, Dan Dan Noodles, Sichuan Spicy Wontons, and more. There are so many brands available in the store. But homemade chili oil is a million times better than any store-bought option. You don’t have to worry about unnecessary additives or MSG. Plus, little bottles of homemade chili oil make for an excellent gift for family and friends.
The key to making perfect chili oil is Oil temperature:
Getting the right temperature when you infuse the oil with the aromatics, and when you pour it over the chili flakes is a very important thing to know. You want the oil to be hot enough to toast the spices and release flavor, but not so hot that the spices burn. If you notice the oil begins to smoke, then it is too hot, remove it from the heat immediately and allow it to cool.
Ingredients required
Step by step process
In a pot, take oil and add coriander seeds, star anise, cinnamon, cardamom, Sichuan peppercorn, and garlic. (image 1) Set it over medium heat to start, for about 2 minutes, and then slowly lower it to low heat as the oil comes to temperature and you should be able to see small bubbles slowly rise from the whole spices. (image 2) Note – If you notice the spices sizzling more vigorously and turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Let it cook and infuse the aromatics on a very LOW FLAME for 45 minutes. In between, when the garlic gets brown all over (In about 30 minutes), remove them from the oil so they don’t burn. (image 3) Meanwhile, take Sichuan chili flakes and salt in a heatproof bowl. Mix them well. Make sure your bowl is big enough and there is plenty of room for oil. (image 4) Once 45 minutes are done, place a strainer over the pepper flakes bowl and carefully pour the hot oil through a strainer onto the chili flakes. Discard all the whole spices. (image 5 to 8). Stir the oil chili mixture to evenly distribute the heat. Allow the chili garlic oil to cool. Store in airtight containers on the countertop or in the refrigerator. It can last for up to a month at room temperature and up to 6 months in the fridge. Enjoy it with some dumplings, pasta, noodles, tofu, sandwiches, salads, etc.
Always keep your stove on low heat. Cooking whole spices and garlic in hot oil tends to burn it quickly.Avoid having the oil reach a boiling point so that your spices can release their flavors and infuse them into the oil.Wait for at least 12 hours before using it to allow all the flavors to combine.Heat Level varies, depending on the chili peppers used.Use a clean spoon to stir before serving.I have used hot Sichuan pepper flakes. Check the heat level. Start from medium if you like. Mild ones are pointless in my opinion.Use a glass or porcelain bowl while mixing the oil and chili flakes. Make sure it is deep enough to avoid overflow when hot oil is added to the chili.In an air-tight container, you can store this chili garlic oil for about 1 month at room temperature and up to 6 months in the fridge.Make sure that the jar/container you use has been sterilized well and left to dry completely.Depending on what oil you choose, along with what chilies will also affect the color of your infused oil.
If you’re looking for a simple way to take some of your recipes to the next level, I recommend making this infused oil.
More Asian inspired recipes
Korean Braised Tofu (Dubu Jorim)Sweet And Spicy Crispy TofuVeg Manchow SoupVegan Poke BowlThai Peanut Curry
Warm Regards, You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
