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A spoonful of homemade chilli oil

How To Make Sichuan Chilli Oil

Aside from that welcoming heat, Sichuan chilli oil is extremely aromatic and actually very easy to make at home. The oils are infused with a combination of Chinese spices before being poured over dried chillis at a high temperature. Effectively delicately toasting the chillis without burning them (which can turn dark and bitter).
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Prep Time: 5 minutes
Cook Time: 15 minutes
Spice infuse time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1 jar
Calories: 4320kcal

Ingredients

Spice Infused Oil

  • 2 star anise
  • 1 stick cinnamon bark cinnamon cassia (note 1)
  • 4 dried bay leaves
  • 1 tablespoon Sichuan peppercorn (note 2)
  • ½ teaspoon fennel seeds
  • 2 bulbs shallots peeled, whole or halved
  • 3 cloves garlic peeled
  • 1 knob ginger about 2.5cm/1inch piece, sliced
  • 2 cups neutral-tasting oil eg. sunflower or grapeseed

Homemade Chilli Oil

  • spice infused oil (above)
  • ½ cup Chinese dried chilli flakes (note 2)
  • 1 tablespoon Chinese chilli powder (note 2)
  • 1 tablespoon sesame seeds
  • 1 teaspoon salt

Instructions

  • To infuse the oil, combine all ingredients into a small saucepan on medium-low heat.
  • Let the oil sizzle for 10 minutes or until ginger, garlic and shallots have turned golden (do not let it burn!). Turn the heat off and allow the oil to infuse in the saucepan for about 1 hour, overnight for more intense flavoured oil.
  • When ready to make the chilli oil, combine chilli flakes, chilli powder and sesame seeds into a large heatproof bowl. Set aside.
  • Reheat the oil in the saucepan on medium-high heat until the oil is hot but not at smoking point. You should see and hear the garlic/shallots/ginger sizzle vigorously.
  • Carefully, with a sieve over the bowl of dried chillis, pour the hot oil into the bowl. Discard the strained spices.
  • Stir through with a spoon and season with salt.
  • Can be used immediately. Store in a clean glass jar and use whenever you want!

Video

Notes

1. Cinnamon bark. Make sure to use the cassia variety and not the Ceylon variety which is stronger in flavour. Subtle cinnamon flavour is what is ideal for this recipe, and all Chinese dishes. 
2. Sichuan peppercorns, Chinese chilli flakes and chilli powder can be found at most Asian supermarkets. If you're in Sydney like me, you most likely will not find Chinese chilli flakes and powders with 'Sichuan' style printed on the packaging (Sichuan chilli is preferred). Sichuan chilli flakes and powders just mean they have been fried in oil then ground into flakes and powders. Frying enhances the flavours and colour of the chillis. Don't worry, the chilli flakes and powders I used (pictured above in post), which was purchased at my local Asian supermarket is good enough to use!
How to use chilli oil: There are no rules here. Endless possibilities. You can add chilli oil to anything you want. Just whatever your tastebuds desire really. Here are some ideas to get you started:
 
Variations - I've got a few delicious recommendations in the post above. 
Storage. Store in airtight glass jars in the fridge. Lasts up to 6 months. 
Nutritional value below is for the entire jar!
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 4320kcal | Carbohydrates: 29g | Protein: 7.6g | Fat: 472g | Saturated Fat: 60g | Sodium: 2326mg | Fiber: 18.1g