House-Made Chili Oil
The difference between store-bought and house-made oil is the clarity and the snap of the aromatics. By controlling the heat, you create a deep, toasted base that keeps the chilies pliable and the spices fragrant.
Temperature control is your primary responsibility.
Keep your workspace clear. You are working with high-heat oil; stay present at the stove and use a thermometer if you are unsure of the heat level.
- Heavy-bottomed small saucepan
- Heat-proof glass jar
- Digital probe thermometer
- Fine-mesh metal strainer
What goes in.
- 1 cupNeutral oil (grapeseed, canola, or peanut)
- 1/2 cupCoarse crushed red chili flakes (preferably Sichuan or Korean gochugaru)
- 2Star anise pods
- 1Cinnamon stick, broken
- 1 tspSichuan peppercorns, lightly crushed
- 1 tbspFresh ginger, sliced into rounds
- 2Garlic cloves, smashed
Managing the heat transfer
The oil should be between 275°F and 300°F. Anything hotter will turn the chili flakes bitter and black; anything cooler will fail to extract the oils and color.
The method.
Combine the dry ingredients
Place the chili flakes, star anise, cinnamon, and Sichuan peppercorns into a heat-proof glass jar. If you prefer a smooth oil, you can strain the solids later, but leaving them in deepens the flavor.
Infuse the oil
Add the oil, ginger, and smashed garlic to your saucepan. Heat over medium-low until the oil hits 275°F. Remove from the heat immediately.
Temper the spices
Remove the ginger and garlic from the oil with a slotted spoon. Pour the oil carefully over the chili mixture in the jar. It will bubble aggressively—this is the aromatics releasing their flavor.
Cool and store
Let the mixture sit undisturbed until it reaches room temperature. The oil will darken as it sits. Once cool, cover and store in a cool, dark place.
Other turns to take.
Nutty Crunch
Add two tablespoons of toasted sesame seeds to the chili flakes before pouring the oil.
Shallot-Heavy
Fry thin slices of shallot in the oil until golden brown before straining and pouring over the chilies.
When it doesn't go to plan.
Use a glass jar to prevent off-flavors that can happen with certain plastics or reactive metals.
If the oil looks too pale, let it steep for 24 hours before using; the color intensifies significantly overnight.
Discard the cinnamon and star anise after three days to prevent the flavor from becoming medicinal.
The ones that keep coming up.
Does this need to be refrigerated?
No, if you ensure all aromatics (like garlic and ginger) are removed before storing, the oil is shelf-stable.
Why did my oil turn black?
The oil was likely too hot when you poured it over the flakes. Keep your thermometer handy next time.
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