Chinese cuisines are known for being spicy and flavourful, and the chili oil plays an important role in that. Chili oil has roots in Chinese cooking, but you can find different version of chili oil all around the world. This is not about burning your face, by the way: this is more about taste and aroma, the toasted cloves and bay leaves, the fragrance of the spices. Many of the Chinese dishes will end up bald and tasteless without the use of spicy/aromatic chili oil.
In order to get the full flavour experience you should drizzle some amount of chili oil into your food. You can add it to most dishes-soup, noodles, dumplings, wontons, eggs or even pizza and many more. It’s not only about heat but it can bring a boost of flavour. STILL SCARED ??? Here’s the guide for you to getting the right dosage.
Entry level– At least use half teaspoons of chili oil(no seeds) in your dish, or maybe a touch more if you think you are capable of handling it.
Mild– For a little more, drizzle 1 tablespoon of chili oil (no seeds) for a punch. Don’t worry you won’t be crying.
Regular- If you’re a spice loving person, top your noodles with 2 tablespoons of chili oil and 1 tablespoons of seeds- because the seeds are where the real heat is.
Extra Spicy- If you can tolerate it, pour on 2 tablespoons of chili oil plus 2 tablespoons of seeds per serving. If you really want more you can go for more, but I don’t recommend it.
INGREDIENTS YOU’LL NEED
Basics
Neutral oil: Neutral oil is the most effective choice because it won’t overshadow the spices and seasonings. I prefer sunflower oil for my recipe, but you can also opt for other neutral oils such as vegetable or canola. Oils with strong scents, like olive, sesame and coconut can dominate the flavours of your final oil. Therefore, I strongly suggest using a neutral oil for this preparation.
Chili Flakes: The best chilies to use are Sichuan chili flakes, which have decent amount of spice and gives your oil vibrant red colour. If you can’t find regular chili flakes just use regular chili ,one which I am using for this recipe.
Chili Powder: These will likely to boost the spice in the oil and the colours. You can use regular chili powder that’s are available in your grocery store.
Sesame Seeds: I like the texture of sesame seeds; skip if you don’t have or you don’t like it.
The Aromatics
There are many different opinions regarding the aromatics that’s comes in mind for the chili oil. The restaurant quality or the best chili oil use 30 different spices, which may be difficult to any individual to get, also cost more bucks. For pared down version at minimum you required these spices.
- Sichuan peppercorns
- Red onion
- Black cardamom
- Fresh ginger
- Bay leaves
- Star anise
- cloves
- cinnamon stick
Final Touch
Black vinegar: Add splash of black vinegar to add more flavour, but also to bring down the temperature so the chili flakes and powder doesn’t get burnt.
Salt: Required to enhance the flavour of all the aromatics and spices.
MAKING AROMATIC CHILI OIL
Chili oil has magical ability to elevate everything, and it’s extremely simple to make. Here are the step-by-step Process to follow in order to make aromatic chili oil at home.
STEP 1:
In a saucepan, add oil and heat over medium heat. Add all the aromatics for 4-5 minutes, bring the neutral oil temperature up to 225-250F (110-121C) until the aromatics turn deep golden brown. Stir occasionally.
STEP 2:
In a separate heatproof bowl, combine chili powder, chili flakes, black vinegar, sesame seeds, and salt. Mix it well and ensure there is at least 2-3 inches of space between the mixture and the rim of the bowl they are in, so that the hot oil does not bubble over the bowl.
STEP 3:
Pour the aromatic oil into the mixture using strainer. Stir it well using spoon, let it rest for 15-20 minutes before transferring to air tight container.
STEP 4:
Leave the mixture to completely cool, transfer the chili oil into air tight container and store in fridge. Use a clean spoon every time when you scoop some chili oil to prevent contamination.
How To Make Aromatic Chili Oil
Description
Want to know how to make chili oil at home using basic ingredients? Check out this easy flavorful chili oil recipe just for you guys.
Ingredients for Chili Oil Recipe
Instructions
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In a saucepan, add oil and heat over medium heat. Add all the aromatics for 4-5 minutes, bring the neutral oil temperature up to 225-250F (110-121C) until the aromatics turn deep golden brown. Stir occasionally.
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In a separate heatproof bowl, combine chili powder, chili flakes, black vinegar, sesame seeds, and salt. Mix it well and ensure there is at least 2-3 inches of space between the mixture and the rim of the bowl they are in, so that the hot oil does not bubble over the bowl.
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Pour the aromatic oil into the mixture using strainer. Stir it well using spoon, let it rest for 15-20 minutes before transferring to air tight container.
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Leave the mixture to completely cool, transfer the chili oil into air tight container and store in fridge. Use a clean spoon every time when you scoop some chili oil to prevent contamination.
Note
Ensure that none of your pots are located near any open flames and are positioned securely on stable surfaces. It's important to confirm that the pot won't topple over while you're transferring the hot oil into the spice mix. Serious burn injuries can occur if the oil comes into contact with any substances. So, please be very careful.
Do not over cook the aromatics, cook until deep golden brown.
