ingredients:

2 cups neutral oil (vegetable or peanut)
1 tsp Chinese black vinegar

3/4 cups Chinese chilli flakes
1/4 cup peanuts
2 tbsp toasted sesame seeds

2 tsp salt

aromatics:

3 cloves garlic
3 slices of ginger

2 scallions, chopped
2 bay leaves
2 star anise

1 cinnamon stick
2 tbsp Sichuan peppercorns

steps:

In a heatproof bowl, add chilli flakes, crushed peanuts, sesame seeds and salt. Set aside.

In a saucepan, add all your aromatics to the vegetable oil and heat the oil over medium-low heat. Simmer for 30-45 minutes or until the garlic and ginger turns golden brown.
Let the hot oil cool down for about 1 minute before pouring into the chilli flakes mixture (to prevent the chilli from burning). Pour the hot oil, through a sieve, in 3 batches. Mix well, then add Chinese black vinegar.
Once the chilli oil has completely cooled down, transfer it to a clean jar. It can last for up to 3 months if stored in the refrigerator.

tips:

Use neutral oil. Peanut oil or vegetable oil with a neutral flavour works well for Sichuan chilli oil. These oils can withstand higher temperatures without burning and won’t overpower the flavour of the spices.
Let the hot oil cool down for a minute before adding to the chilli flakes. Bring the temperature down slightly so that the oil is hot enough to infuse the flavours of the chilli flakes, but not too hot that it burns the the chilli flakes.
Let the chilli oil age and infuse before consuming. Before using the chilli oil right away, let the chilli and aromatics infuse in the oil for a few days so the flavours continue to develop.

Use a clean jar or container. Make sure to store the chilli oil into a clean jar or container to avoid contamination. Also make sure to use a clean spoon when using the chilli oil.

check out recipes that use this Sichuan chilli oil:

Spicy slinky cucumber salad

Sichuan Chilli Oil

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 cups neutral oil (vegetable or peanut)
1 tsp Chinese black vinegar
3/4 cups Chinese chilli flakes
1/4 cup peanuts
2 tbsp toasted sesame seeds
2 tsp salt
aromatics:
3 cloves garlic
3 slices ginger
2 scallions, chopped
2 bay leaves
2 star anise
1 cinnamon stick
2 tbsp Sichuan peppercorns

Directions

In a heatproof bowl, add chilli flakes, crushed peanuts, sesame seeds and salt. Set aside.
In a saucepan, add all your aromatics to the vegetable oil and heat the oil over medium-low heat. Simmer for 30-45 minutes or until the garlic and ginger turns golden brown.
Let the hot oil cool down for about 1 minute before pouring into the chilli flakes mixture (to prevent the chilli from burning). Pour the hot oil, through a sieve, in 3 batches. Mix well, then add Chinese black vinegar.
Once the chilli oil has completely cooled down, transfer it to a clean jar. It can last for up to 3 months if stored in the refrigerator.

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