Homemade Chili Oil 油泼辣子


This chili oil tastes extremely authentic and can be used in a variety of dishes such as spicy wontons, dumpling dipping sauce, and hand-pulled noodles. We have even added it to instant ramen to spice things up. 

INGREDIENTS:

Whole Spices:

1 whole star anise

1 black cardamom pod

2 whole cloves

2 bay leaves

2 tsp fennel seeds

1 tsp Sichuan peppercorns

½ tsp black peppercorns


Pre-Ground Spices:

½ cup sweet paprika (or any other mildly spicy chili powder)

2 Tbsp cayenne chili powder

2 Tbsp red chili flakes

1 tsp ginger powder

½ tsp Thirteen-Spices

⅛ tsp ground cinnamon

 

Oil Blend:

1 cup peanut oil or canola oil

2 Tbsp white sesame (raw)

1 Tbsp black rice vinegar

1 tsp salt (optional)

 

INSTRUCTIONS: 

Place a dry frying pan over medium heat and sprinkle the whole spices evenly across the pan. Toast for 5 minutes, or until the spices start to pop and release their aroma. Move the spices around during this process to ensure even heating. Alternatively, toast the spices in a toaster oven set to 350°F for 5 minutes.

Once the whole spices are cool to touch, process them into a powder using a coffee and spice grinder. Alternatively, you can use mortar and pestle, but it will take more time and you might need to run the spices through a sifter at the end.

Combine the processed spices and the pre-ground spices. I used sweet paprika as the chili base because it’s aromatic and not too spicy. You can use any chili powder or even all cayenne, as long as you can tolerate the heat.

In a small pot, preheat 1 cup of peanut oil to 425°F (or canola oil to 400°F), remove it from the stove, and let it cool to 350°F. If you don’t have an infrared thermometer, heat the oil on high just until you see a little bit of smoke, then remove it from the stove and let it cool for 5 minutes. Use a few sesames to test the temperature after 5 minutes. If the sesames pop, wait for 2 more minutes and test again.

Once the oil temperature is down to 350°F, pour the sesame into the pot and cook for 30 seconds, or until they’re just lightly golden. Don’t overcook the sesames and don't to return the pot to the stove, the residual heat from the oil is more than enough for the entire process.

Pour in the entire spices blend and stir for 30 seconds.

While the oil is still hot, pour in the vinegar, so that the acidity of the vinegar will be cooked off, but the aroma will remain in the chili oil. The chili oil will bubble vigorously, don’t be alarmed, this is just water content in the vinegar evaporating. 

Stir in the salt if desired.

Allow the chili oil to cool to room temperature and transfer it into a mason jar. This can be stored in the fridge for up to two months.


Comments