Authentic Sichuan chili oil is not just spicy oil; it is a complex, fragrant condiment infused with spices like star anise, cinnamon, and Sichuan peppercorns. It is the soul of dishes like Wontons in Red Oil, Dan Dan Noodles, and Mapo Tofu.
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9 items
Place the chili flakes and in a heatproof stainless steel or ceramic bowl (do not use glass unless properly ).
Pour the oil into a wok or saucepan and add all the aromatics (ginger, scallions, star anise, cinnamon, bay leaves, peppercorns).
Heat the oil over medium heat. Let the aromatics gently sizzle and infuse. Do not burn them.
Once aromatics are browned and dry, remove them with a slotted spoon/spider and discard.
Continue heating the oil until it reaches 190°C (375°F). If you catch a whiff of white smoke, it's ready.
Carefully pour about half of the hot oil over the chili flakes. It will bubble aggressively. Stir well to cook the chilies uniformly.
Wait 30 seconds for the oil to cool slightly (to about 150°C), then pour in the remaining oil. This two-stage pour ensures both flavor and vibrant red color.
Let it cool completely. The color will turn deep ruby red over the next 24 hours.
