The most positive habit I’ve developed during the last couple of years living through a pandemic, is the proclivity for homemade versus store-bought. Case-in-point: this fiery chilli oil that is guaranteed to become your go-to condiment to liberally drizzle on everything from fried rice and noodles to your next avocado toast or grilled cheese toastie. The best part is that this homemade chilli oil comes together in under ten minutes and is easily adaptable to your taste, as all you need to do is simply adjust the ingredients listed as per your preference, to recalibrate the flavours to your spice threshold!
Tips For Making The Best Homemade Chilli Oil
- Mise-en-place: Make sure all your ingredients are prepped before heating the oil.
- Neutral-flavoured oil: It is important to use an oil which does not have any flavour of its own, as otherwise it will overpower the flavours we are infusing into this oil! Examples of oils you can use include grape-seed oil and refined avocado oil.
Ingredients
Feel free to adjust the suggested ingredients and their measurements according to your preferences and spice threshold, for instance adding less chilli if you don’t want your chilli oil too fiery and/or recalibrating the aromatics.
- Ginger
- Garlic
- Chilli flakes (you could use regular red chilli flakes ; gochugaru; Chinese chilli flakes and/ or a combination of the different kinds of chilli flakes you have on hand)
- Dried red chillies
- Sichuan pepper (optional)
- Sesame seeds
- Aromatics (star anise, bay leaf, cinnamon stick)
- Neutral-flavoured oil
- Soy sauce
- Brown sugar
Tips For Serving This Chilli Oil
This is an incredibly versatile recipe and can be served as an accompaniment to any/ all of your favourite Asian-inspired dishes (my husband may or may not have just used this chilli oil as a dipping sauce for his kimchi grilled cheese!). Here are a few suggestions of recipes with which this chilli oil would be well-paired!
Homemade Chilli Oil
Ingredients
- 1 small/medium garlic, minced
- 1-2 tbsp minced ginger
- 1/3 – 1/2 cup chilli flakes (I used combination of chilli flakes and gochugaru)
- 4-5 dried red Kashmiri chillies, broken
- 2-3 tbsp finely ground sichuan pepper (This optional and if you are adding it, be sure to grind it well before using; otherwise the peppercorns will add an unsavoury bite to your chilli oil)
- 2-3 tbsp sesame seeds
- 2-3 star anise
- 1 bay leaf
- small cinnamon stick
- 2 tbsp soy sauce (dark soy sauce is preferable)
- 1/2-1 tsp brown sugar
- 1 cup neutral-flavoured oil
Instructions
- Prep all your ingredients (except for the oil), adding it to a heat-proof bowl
- Now heat 1 cup of neutral-flavoured oil (to its smoking point)
- Pour the hot oil over the ingredients and enjoy that gorgeous sizzle.
- Let the flavours fully infuse before picking out the aromatics (bay leaf & star anise) and red chillies with tongs/ a slotted spoon.
- Pour the chilli oil into an air-tight jar and let it sit for at least a few hours/ preferably overnight before using. Store in the refrigerator
Video
Enjoyed Making This Chilli Garlic Oil?
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Lmk ove it and sharing on my page
Chili oil is currently one of my favorite base seasoning for almost any Chinese food! Love this!
homemade oils are always the most healthy ones! Thanks for sharing! Can’t wait to try this
out myself!
Hurrah! Do let me know how it turned out
I am definitely making a huge jar of this and using it every meal! Thank you for sharing
this recipe.
Thrilled to hear, thank you!
Ohh, I am not a fan of spicy food, but I think my husband will love it. Thanks for sharing! I will try that this weekend!
out myself! https://www.amazingtalker.co.uk/