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Easy Aromatic Chinese Chili Oil

This easy recipe for Chinese chili oil elevates your meals with explosive flavors, crispy textures and mouthwatering warmth.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 16 tablespoons
Course: Condiment
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup vegetable oil Can substitute with canola or peanut oil.
  • 1/4 cup dried chili flakes
  • 2 tablespoons Sichuan peppercorns
  • 3-4 cloves garlic, minced Cook until lightly golden.
  • 1 tablespoon ginger, minced or grated
  • 1 teaspoon salt

Method
 

Preparation
  1. In a small saucepan, gently heat 1 cup of vegetable oil over medium heat. Keep an eye on it because you don’t want the oil to reach a smoking point.
  2. Once the oil is hot (but not smoking!), add the minced garlic and ginger. Cook for about 2–3 minutes, watching for the garlic to turn lightly golden and fragrant.
  3. Reduce the heat to low, and add the dried chili flakes and Sichuan peppercorns. Stir well and let it cook for another 5–7 minutes.
  4. After achieving a lovely golden hue, stir in the salt. Let the mixture cool slightly before transferring it into a glass jar for storage.
  5. Allow the chili oil to cool completely before sealing it with a lid. Store in the refrigerator, and it’s ready to be used!

Notes

Store in the refrigerator for up to a month in a glass jar with an airtight seal. Shake before use and drizzle over meals without reheating.