Stock Your Pantry With this Adaptable Chili Oil

Like many amateur cooks, I’m understandably wary of large containers of hot oil so until recently I hadn’t ever given much thought to making my own chili oil. However, after years of trying and failing to find a supermarket brand I like, I decided to allay my fears and make my own. And I’m very glad I did because the flavor is far superior to many shop-bought versions (apart from venerable Lao Gan Ma, of course).

It wouldn’t be an exaggeration to say that there are as many types of chili oil as there are families, but most recipes follow a basic formula: heat oil (with or without aromatics) and pour over chili flakes (with or without aromatics). From there, the recipe varies widely by region; some might add more ginger or garlic, some might add dried shrimp, and some might add crispy peanuts and black beans. 

I tend to favor the method that infuses the oil with aromatics and leaves the chilies themselves fairly plain, as you’ll see below. This is a simple, vaguely Sichuan-inspired version and will go well in dishes such as koushuiji and other cold dishes or mixed with black vinegar as a dumpling dipping sauce. 

Sichuan-style chili oil
Makes about 2 cups

1.5 cups vegetable oil
2 tbsp huajiao/Sichuan peppercorns
1 tbsp majiao (or just use huajiao)
4 star anise
1 small piece of cassia bark
3 bay leaves
1 black cardamom 
0.75 cup chili flakes
1 tbsp ground Sichuan pepper (optional)
2 tsp salt

1. Combine the oil and all the whole dried spices in a large, heavy-bottomed cooking pot. Turn the heat to medium and heat until small bubbles form around the spices and you can hear a sizzlingly sound (if you want to get technical, the temperature of the oil should be around 220 degrees F). 
2. At this point, turn the heat down to low and cook for around 30-40 minutes. The longer the spices infuse the better the flavor but you don’t want them to burn otherwise the oil will taste bitter.
3. Meanwhile, combine the chili flakes, Sichuan pepper (if using), and salt in a very large bowl (as the oil will fizz up when you pour it over).
4. When you feel the oil has infused for long enough, take it off the heat and leave to cool for a minute or two then pour over the chili flakes.
5. Give everything a good stir then leave to cool completely before pouring into sterilized jars*. The oil will keep in the fridge for a good couple of weeks.

* Find a guide to sterilizing jars here.

A word on ingredients: The flavor of something like chili oil very much relies on the quality of ingredients. Bear in mind, too, that that flavor will carry over into any dishes you prepare with it, such as wontons or noodle soup, so you’ll want to search out the best you can. Don’t use a dusty packet of chili flakes that has been sitting on the shelf for two years; go to a big supermarket with a high turnover and buy a new packet or, if you want to get really fancy, so some research on the best local brands and source them on Taobao. 

READ: Beyond Sichuan: Exploring the Spicy Traditions of Four Chinese Provinces

Photos: Flickr, Robynne Tindall