Equipment
Ingredients
Dry Base
- 40 g dried chili flakes, coarse
- 5 g sichuan peppercorns, toasted and coarsely ground
- 10 g sugar, white granulated
- 5 g fine sea salt
Fresh Aromatics
- 30 g garlic, finely minced
- 25 g fresh ginger, finely minced
- 30 g shallot, finely minced
Infusion Oil
- 350 ml neutral oil
- 2 star anise
- 2 bay leaf
- 1 cinnamon stick
Finishing
- 15 ml light soy sauce
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
Combine chili flakes, ground Sichuan peppercorns, salt, and sugar in a large heatproof bowl. Ensure the bowl is completely dry and large enough to contain bubbling oil (at least 3x the volume of ingredients).
In a small saucepan, combine the oil, star anise, bay leaves, and cinnamon stick. Heat over medium-low heat to infuse the oil. Once the spices sizzle gently and darken slightly (about 5-8 minutes), remove them with a slotted spoon and discard.
Add the minced garlic, ginger, and shallot (if using) to the hot oil. Lower heat to maintain a gentle simmer. Fry slowly, stirring frequently, until the aromatics turn a light golden brown. This removes moisture and creates crispiness.
Immediately strain the oil through a fine mesh sieve into a clean vessel to separate the crispy aromatics from the oil. Spread the fried aromatics on a paper towel to drain and crisp up further. They will burn if left in the oil as temperature increases for the next step.
Return the clear infused oil to the saucepan. Heat to 190°C/375°F. If you don't have a thermometer, the oil should be shimmering and just beginning to smoke lightly.
Carefully pour about half of the hot oil over the chili flake mixture in the heatproof bowl. It will bubble aggressively. Stir well to cook the chilies evenly. Wait 30 seconds to let the oil temperature drop slightly, then pour in the remaining oil.
Let the oil cool for 5 minutes. Stir in the reserved crispy aromatics, soy sauce, and sesame seeds (if using). The soy sauce may bubble slightly upon contact.
Allow the chili oil to cool completely to room temperature before transferring to a sterilized airtight jar. The flavors will meld and improve over 24 hours.
Chef's Notes
- For authentic depth, use Chinese Roasted Rapeseed Oil (Caiziyou). It needs to be heated to smoking point first to remove its raw smell before cooling down for infusion.
- The 'two-pour' technique (half oil, wait, half oil) is a professional secret to get the best color (bright red) and aroma without scorching the pepper.
- Ensure your garlic and ginger are minced to a uniform size so they brown evenly. Uneven chopping leads to some bits burning while others remain soggy.
- Adding soy sauce introduces moisture, which can shorten shelf life. For a shelf-stable commercial version, omit soy sauce and add it only when serving.
Storage
Refrigerator: 3 months — Ensure clean utensils are used each time to prevent spoilage.
