Toasted Sesame Chili Oil
Infuse a neutral high-smoke point oil with aromatics and chili flakes, finishing with a toasted sesame hit. The process relies on bringing the oil to a precise temperature to bloom the spices without scorching them, resulting in a deep crimson oil with a complex, nutty finish.
Watch the temperature
Oil heats up faster than you expect. If it starts to smoke, remove it from the heat immediately or the chili will turn bitter.
- Small stainless steel saucepan
- Heat-proof glass jar or ceramic bowl
- Fine mesh strainer
- Thermometer (optional but recommended)
What goes in.
- 1 cupneutral oil (grapeseed or canola)
- 1/3 cupcoarse chili flakes (gochugaru or crushed red pepper)
- 2 tbsptoasted sesame seeds
- 1 wholestar anise
- 1-inch pieceginger, smashed
- 1 stalkscallion, whites only
Controlled Infusion
The secret is adding the hot oil to the spices in two stages. This keeps the aromatics vibrant while ensuring the chili releases its color into the oil.
The method.
Prepare the aromatics
Place the chili flakes, toasted sesame seeds, star anise, ginger, and scallion whites into a heat-proof glass jar.
Heat the oil
Pour the neutral oil into the saucepan over medium heat. Bring it to 350°F (175°C) or until a ginger slice begins to bubble vigorously when dropped in.
First pour
Carefully pour half of the hot oil over the ingredients in the jar. It will bubble and hiss—this is intentional.
Final pour
Wait 30 seconds for the temperature to drop slightly, then pour the remaining oil. Stir gently to incorporate.
Cool and store
Let the mixture sit until completely cool. Strain the aromatics if you prefer a clean oil, or leave them in for a textured condiment.
Other turns to take.
Sichuan Style
Add a teaspoon of crushed Sichuan peppercorns to the jar before pouring the hot oil for a numbing sensation.
Garlic Heavy
Add two cloves of thinly sliced garlic to the jar. Ensure the oil isn't too hot, or the garlic will turn dark brown and lose its brightness.
When it doesn't go to plan.
Use a glass or ceramic container; plastic will warp or melt when the hot oil hits it.
The oil is ready to use immediately, but the flavor intensifies after 24 hours.
Discard the ginger and scallion if you plan to keep the oil for longer than a week.
The ones that keep coming up.
Why did my chili turn black?
The oil was too hot. When the oil hits the flakes, they should turn a deep, vibrant red. If they go black, you have scorched them.
How long does this keep?
Stored in an airtight jar in a cool, dark place, it stays fresh for up to one month.
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