Sichuan Chili Oil
This is the backbone of Sichuan cooking, providing the necessary heat and floral numbness. Once you make your own, the depth of the toasted spices makes store-bought versions pale in comparison.
Respect the flash point
Your oil temperature is everything here. If it is too cold, the chilies stay raw; too hot, and they turn bitter and black.
- Heavy-bottomed small saucepan
- Heat-proof glass jar
- Thermometer
- Fine-mesh strainer
What goes in.
- 1 cupNeutral oil, such as grapeseed or canola
- 1/2 cupCoarse Sichuan chili flakes
- 1 tbspSichuan peppercorns, lightly crushed
- 1Star anise
- 1 pieceCinnamon stick
- 2Black cardamom pods, bruised
- 1 tspToasted white sesame seeds
The Three-Stage Pour
Divide your chili flakes into three separate bowls. Pour the oil at three different heat thresholds to hit every note: high for color, medium for fragrance, and low for residual heat.
The method.
Infuse the oil
Place the oil, star anise, cinnamon, and cardamom in the saucepan over low heat. Bring to 250°F (120°C) and hold for 10 minutes.
Add the peppercorns
Add the crushed peppercorns and cook for another 3 minutes. Do not let the peppercorns char.
Strain
Remove the solids with a slotted spoon or strainer. Return the oil to the heat and bring it up to 350°F (175°C).
Pour
Divide chili flakes into three heat-proof bowls. Pour one-third of the hot oil over each bowl of flakes, waiting 30 seconds between pours to prevent the oil from cooling too rapidly or burning the flakes.
Finish
Stir in the sesame seeds once the oil has cooled to room temperature. Let it sit for 24 hours before using to allow the flavors to harmonize.
Other turns to take.
Aromatic Forward
Add two slices of fresh ginger and a scallion white to the oil during the initial infusion for a sharper, fresher base.
When it doesn't go to plan.
Use a glass or ceramic bowl for the chili flakes; plastic will warp or melt.
If the oil starts smoking, take it off the heat immediately and let it cool before pouring.
Store in a cool, dark place to maintain the bright red color.
The ones that keep coming up.
How do I know if the oil is the right temperature without a thermometer?
Drop a single chili flake into the oil. If it bubbles immediately and floats to the top, it is ready. If it turns dark brown instantly, it is too hot.
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