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Brian Sunter

Sichuan Chili Oil

Aromatic Sichuan chili oil infused with peppercorns, star anise, and dried chilies — a versatile condiment for noodles, dumplings, and stir-fries.

via bonappetit.com

4 hours 8 servings
sauce condiment sichuan chili-oil spicy
Scale
Units

Ingredients

  • 8 ounces ground dried chilies
  • 0.50 cup Sichuan peppercorns
  • 1 tablespoon salt
  • 2 tablespoon soy sauce
  • 1.50 quarts canola oil
  • 1 head garlic
  • 1 piece ginger
  • 3 pieces star anise
  • 2 tablespoons coriander seeds
  • 2 pieces cinnamon sticks
  • 2 pods black cardamom
  • 2 pods green cardamom

Equipment

  • heatproof mixing bowl
  • heavy-bottomed saucepan
  • fine-mesh sieve
  • glass jars

Instructions

Prepare the Chili Mixture

1

Add 8 ounces ground dried chilies to a large heatproof mixing bowl . Add 0.50 cup Sichuan peppercorns , 1 tablespoon salt , and 2 tablespoon soy sauce . Stir to combine and set aside.

Infuse the Oil

2

Pour 1.50 quarts canola oil into a heavy-bottomed saucepan . Add 1 head garlic , 1 piece ginger , 3 pieces star anise , 2 tablespoons coriander seeds , 2 pieces cinnamon sticks , 2 pods black cardamom , and 2 pods green cardamom .

3

Heat over low heat. Keep the garlic and ginger at a gentle fizz — do not let them brown or burn. Simmer for 2 hours until the oil is deeply fragrant.

Combine Oil and Chilies

4

When the infused oil is ready, turn the heat up to high. When the ginger and garlic are furiously fizzing, carefully pour the hot oil through a fine-mesh sieve into the chili mixture in the heatproof mixing bowl .

Cool and Store

5

Let the chili oil cool to room temperature, about 2 hours .

6

Once cooled, pour into glass jars — large jars for personal use, smaller jars if giving as gifts.

View Cooklang Source
recipe.cook 
---
title: Sichuan Chili Oil
description: "Aromatic Sichuan chili oil infused with peppercorns, star anise, and dried chilies — a versatile condiment for noodles, dumplings, and stir-fries."
servings: 8
time: 60 minutes
tags: [sauce, condiment, sichuan, chili-oil, spicy]
cuisine: Chinese
difficulty: medium
source: https://www.bonappetit.com/test-kitchen/how-to/slideshow/sichuan-chili-oil
---

== Prepare the Chili Mixture ==

Add @ground dried chilies{8%ounces}(roughly ground, at least half a pound; any kind and heat level) to a large #heatproof mixing bowl{}. Add @Sichuan peppercorns{0.5%cup}(fresh as possible), @salt{1%tablespoon}, and @soy sauce{2%tablespoon}. Stir to combine and set aside.

== Infuse the Oil ==

Pour @canola oil{1.5%quarts} into a #heavy-bottomed saucepan{}. Add @garlic{1%head}(whole, separated into cloves and lightly smashed), @ginger{1%piece}(a 3-inch nub, sliced), @star anise{3%pieces}, @coriander seeds{2%tablespoons}, @cinnamon sticks{2%pieces}, @black cardamom{2%pods}, and @green cardamom{2%pods}.

Heat over low heat. Keep the garlic and ginger at a gentle fizz — do not let them brown or burn. Simmer for ~infusing{2%hours} until the oil is deeply fragrant.

> This is the most important step. Low and slow infusion builds deep, complex flavor. Watch carefully to ensure nothing browns.

== Combine Oil and Chilies ==

When the infused oil is ready, turn the heat up to high. When the ginger and garlic are furiously fizzing, carefully pour the hot oil through a #fine-mesh sieve{} into the chili mixture in the #heatproof mixing bowl{}.

> Be very careful — the oil will be extremely hot and will foam up when it hits the chilies. Chefs in Sichuan say that foaming is a good sign!

== Cool and Store ==

Let the chili oil cool to room temperature, about ~cooling{2%hours}.

Once cooled, pour into #glass jars{} — large jars for personal use, smaller jars if giving as gifts.

> The chili oil will taste even better after a few days as the flavors meld. It keeps practically indefinitely, especially stored in the fridge.