Sichuan Chili Oil

Sichuan chili oil is the best thing that’s going to happen to you…unless you don’t like chili oil, then it’s sorta lame.

I know that this blog and it’s recipes are dedicated to Indian cuisine, and Punjabi food at that. But let’s be honest, I don’t eat Indian food every day, that would be craziness. Variety is the spice of life, and in this case, it’s actually spicy too. Sichuan Chili Oil is my go to for so so many Chinese recipes.

The chili oil is great for wontons, Chongqing noodles, soups, or really anything. It’s incredibly complex in it’s flavor profile and not just a burn your face off sort of concoction. Instead, it’s incredibly flavorful with spicy, deeply earthy, and aromatic notes. At first pass you would never guess that there were so many spices in the oil, but then you look at the list and I swear you can immediately start tasting them.

I honestly just make a 1/2 gallon of the stuff at a go, because as long as you store it properly, it’ll last forever. Plus, I can’t be bothered to make it fresh when the craving hits. There’s simple pleasure in being able to pop a jar open and enjoy. Especially in the times of Covid.

I’m sure many people are healthier and more productive than ever. Me? I’m coming out of this thing plump, sleepy, and in pajamas. Also, in need of more chili oil.

Looking for more delicious condiments? Try these:

Sichuan Chili Oil

Course: CondimentsCuisine: ChineseDifficulty: Easy

Total

8

cups

Prep time

5

minutes

Cooking time

10

minutes

Resting Time

5

minutes

Total time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 8 cups vegetable oil

• 6 tbsp red Sichuan peppercorn

• 5 inches of ginger

• 10 bay leaves

• 8 star anise

• 5 sticks of cinnamon

• 15 scallion whites

• 15 cloves

• 8 tsp cumin

• 1 tsp fennel seeds

• 2 cups + 3 tbsp red pepper flakes

• 5 tbsp toasted white sesame seeds

Directions

• In a medium saucepan heat the vegetable oil over low heat.
• Put the peppercorns, ginger, bay leaves, star anise, cinnamon, scallion whites, cloves, cumin, and fennel seeds into the oil. Heat until aromatic and the scallion whites have browned. Approximately 10 minutes.
• Filter all the spices out and return the oil in the pot.
• In a medium sized mixing bowl place 1/2 of the red pepper flakes.
• Re-heat the oil in the pot until slightly smoky.
• Pour half of the hot oil over the red pepper flakes in the bowl.
• Let sit for 5 minutes.
• Add the remaining red pepper flakes and toasted sesame seeds to the oil mixture.
• Add remainder of the oil to the chili oil mixture.
• Let cool completely.
• Store in an airtight container.

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Follow us on Facebook