Homemade Chili Oil
This spicy chili oil is dead simple to make and tastes amazing on everything from noodles to dumplings and everything in between! Adapted from Maggie Zhu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20
- Yield: 1 1/4 cups
- Category: sauce
- Method: simmered
- Cuisine: Sichuan
Ingredients
- 1 tablespoon Sichuan peppercorns, pulverized with a mortar and pestle
- 1/4 cup chili flakes (I used 1/2 crushed red pepper and 1/2 Korean gochugaru)
- 1/4 cup sesame seeds
- 1 teaspoon Chinese 5 spice powder
- 2 whole star anise pods
- 2 bay leaves
- 1 cup peanut or other neutral oil
Instructions
- Mix together the crushed Sichuan peppercorns, chili flakes, sesame seeds, Chinese 5 spice powder, star anise, and bay leaves in a medium heat-proof bowl. Heat the oil in a pot over medium high heat. When the oil just begins to smoke, immediately turn off the heat and carefully pour into the bowl of spices. Use a spoon to gently mix everything together as it bubbles and sizzles.
- Allow to cool completely, then remove the star anise and bay leaves (leaving them in will cause the flavor to become too strong). Transfer to a jar and store in the refrigerator for up to two months.
Find it online: https://coleycooks.com/dan-dan-noodles/