Sichuan Chile Oil
This oil is not meant to be a simple condiment; it is a fundamental building block. Once you understand the balance between the aromatics and the heat, you can keep a jar on hand for everything from cold noodle dishes to finishing stir-fries.
Respect the oil temperature.
Your chiles will burn in seconds if the oil is smoking. Use a thermometer or a small piece of scallion to gauge the heat.
- small saucepan
- heat-proof glass or metal jar
- fine mesh strainer
- thermometer
What goes in.
- 1 cupneutral oil, such as canola or grapeseed
- 1/2 cupSichuan chile flakes, coarse grind
- 2star anise
- 1cinnamon stick
- 1 tspSichuan peppercorns, toasted and crushed
- 3slices of fresh ginger
- 1scallion, white parts only
Temper the chiles to extract maximum color without burning.
Pour half the hot oil over the flakes to bloom them, then wait thirty seconds before adding the remaining oil. This prevents the chiles from flash-frying into a bitter, charred state.
The method.
Infuse the oil
Place the neutral oil, star anise, cinnamon, ginger, and scallion into a small saucepan over low heat. Bring the oil slowly to 250°F (120°C) and hold it there for 15 minutes to pull the aromatics' flavor into the fat.
Prepare the bowl
Place the chile flakes and crushed Sichuan peppercorns into a heat-proof jar. Ensure the jar is completely dry to prevent splashing.
Strain
Remove the solids (star anise, cinnamon, ginger, scallion) from the oil with a slotted spoon and discard them. Increase the heat until the oil reaches 325°F (160°C).
Pour
Pour half of the hot oil over the chile flakes. Let it bubble and settle for 30 seconds. Pour the remaining oil over the flakes. Stir gently once the bubbling subsides.
Cool and steep
Let the oil cool completely in the jar before sealing. The color will intensify significantly over the next few hours.
Other turns to take.
Sesame Boost
Add one tablespoon of toasted sesame seeds to the chile flakes before pouring the oil.
Garlic Infused
Add two cloves of smashed garlic to the oil in step 1, removing them before they darken.
When it doesn't go to plan.
If you lack a thermometer, drop a small piece of scallion into the oil; if it sizzles immediately and steadily, the oil is ready.
Always store the finished oil in a glass container; plastic can absorb the intense color and scent.
Use high-quality Sichuan chile flakes for a brighter red hue; generic grocery store flakes often produce a duller, orange-brown oil.
The ones that keep coming up.
Why did my oil turn black?
The oil was likely too hot when it hit the flakes. Aim for 325°F; anything above 375°F will likely burn the chiles.
How long does this keep?
Kept in an airtight jar at room temperature, it will maintain its quality for about a month, though the flavor is brightest in the first two weeks.