Chili Oil

Serves: —

sauce asian chinese

Ingredients

  • 2 cups avocado oil (or another neutral oil)
  • 5 cloves garlic, thinly sliced
  • 2 large or 4 medium shallots, thinly sliced
  • 1 thumb-sized piece ginger, cut into chunks
  • 4 spring onions spring onions
  • 2 star anise star anise
  • 1 stick cinnamon
  • 2 tsp cloves
  • 0.5 cup Chinese chili flakes (or regular chili flakes)
  • 1 tbsp chili powder (optional for extra spiciness)
  • 0.25 cup toasted sesame seeds
  • 2 tsp kosher salt
  • 2 tsp white pepper
  • 2 tsp MSG (optional)
  • 1 tbsp Chinese black vinegar
  • 1 tbsp soy sauce (optional)

Instructions

  1. Prep the aromatics: Slice the spring onions, peel and cut the ginger into chunks, peel and thinly slice the shallots, and thinly slice the garlic cloves.
  2. Toast the whole spices: In a dry pan over medium heat, toast star anise, cinnamon stick, cloves, and Szechuan peppercorns until fragrant. Remove from heat and set aside.
  3. Cook the aromatics in oil: Heat 2 cups of avocado oil in a pot to 325°F (162°C). Cook thinly sliced shallots until golden brown (about 7 minutes), then remove and drain. Next, cook thinly sliced garlic until lightly golden (about 3 minutes), then remove and drain. Finally, cook chunks of ginger until lightly golden (about 1 minute 30 seconds), then remove and drain.
  4. Combine all ingredients: In a large mason jar, add ground Chinese chili flakes, toasted sesame seeds, kosher salt, white pepper, and optional MSG. Add cooked aromatics to the jar. Stir in Chinese black vinegar and optional soy sauce.
  5. Store in the fridge for prolonged freshness. Use as needed in various dishes.

Notes

Avocado oil is preferred due to its high smoke point, but you can use another high heat neutral oil like peanut oil.

Adjust chili powder and MSG to taste preference for spiciness and umami depth.

Chili oil can be stored in the pantry if used regularly; otherwise, refrigerate for longer shelf life.