Go Back
Overhead view of cooked homemade chili oil in a white bowl.
Print

Homemade Chili Oil

Condiment for noodles, salad. Hot sensation. Works perfectly as a dip for BBQ meats.
Course condiment, Side Dish
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 50 g ground chili
  • ½ teaspoon salt
  • 3 g Sichuan peppercorn
  • 1 bay leaf
  • 1 Tsaoko amomum fruit
  • 2 nutmeg
  • 1 cup of cooking oil
  • 15 g roasted white sesame
  • 2 teaspoon vinegar

Instructions

  • Take a bowl, mix ground chili, salt and sesame together. Add the rest of the ingredients to the bowl
  • Heat up cooking oil in a wok over the medium heat. When the oil is hot, and turn off the heat. Let the oil cool down for 1-2 minutes. DON'T handle the hot oil immediately
  • Don't pour the oil to the bowl all at once. Pour 1/3 of oil to the bowl, stir and mix with the dry ingredients in the bowl. (Caution: carefully handle the hot oil.) You'll see bubbles in the bowl while pouring the hot oil, meanwhile you'll smell the aroma and hear the drizzling sound. Then pour another 1/3 of the oil, stir and mix. Repeat the same for the remaining oil. Once oil has been transferred to the bowl, add 2 tsp vinegar, and let it cool off (the bowl is very hot, don't burn your fingers)

Notes

  • The chili oil tastes better the next day once the taste of seasonings are combined together
  • Better store the chili oil in a ceramic jar with a lid
  • Coarse ground chili with seeds work better