Who doesn’t need some hot oil to put on just about everything in their life! We had picked up an adorable bottle at a dumpling shop in seattle! When we ran out we needed another option, to the internets I went! Found a fantastic recipe for Sichuan-style garlic chili oil .
The original recipe calls for Korean Gochugaru red pepper flakes – that was the one ingredient we didn’t have. We looked it up and the information indicated they had less heat that normal red pepper flakes, so i found an older bottle of red pepper flakes (hoping it had less heat).
This recipe is mostly by weight, so get your scale out and get ready.
Notes
I made a half a batch to try it out and it still makes a ton.
Ingredients
- 30 grams chili pepper flakes
- 15 grams sesame seeds
- 4 grams Sichuan pepper
- 1/8 teaspoon Chinese five spice powder
- 1 tablespoon soy sauce
- 1 cup vegetable oil
- 30 grams garlic (finely minced)
- 15 grams ginger (finely minced)
Instructions
- Add Sichuan Pepper to a spice grinder, or use a mortar and pestle to grind them into a powder.
- Add the chili pepper flakes, sesame seeds, Sichuan pepper, and five-spice powder to a bowl and stir to combine.
- Add the soy sauce to the pepper mixture and stir to distribute evenly.
- Add the oil to a saucepan over medium heat and heat preheat until hot.
- Add the garlic and ginger and fry until golden brown and not sizzling as much. The idea is to get the garlic crisp, without burning it.
- Once the garlic is golden brown, immediately pour the hot garlic and ginger oil into the chili flake mixture. The oil is extremely hot, and it will sizzle as you add it to the chilies, so be very careful.
- Stir your chili oil until the sizzling subsides and then let the mixture come to room temperature before bottling, it’s best to let the mixture steep for a day or two to get the maximum flavor into the oil.
- Store the chili oil in the refrigerator.
