Chili Oil Recipe

Chili oil recipe is a very popular recipe, especially when you enjoy making Chinese dishes. If you like cooking Chinese food, you must be familiar with chili oil because common Chinese dishes such as mapo tofu, chili bamboo shoots, and cold cucumber salad all require chili oil.

In China, chili oil is considered a versatile condiment. People like to use it to enhance the flavor of dishes such as noodles, fried rice, stir-fried noodles, dumplings, and even everyday stir-fries. It can add a delightful kick to food, suitable for various tastes. Those who enjoy spicy food can use hot chili peppers to make spicy chili oil, while those who prefer milder flavors can opt for less spicy varieties. In short, chili oil recipes can vary widely. Today, I'll share my favorite chili oil recipe with you. Let's learn together!

1. About Chili Oil

Chili oil is a condiment that seems simple to make, but its preparation method is actually quite meticulous. It involves blending chili peppers with various ingredients and spices at the right oil temperature. It is widely popular among the people of Sichuan and Chongqing regions in China.

To make chili oil, first, hand-roast and crush three types of chili peppers: Xianglajiao, Chaotianjiao, and Erjingtiao. Mix them with white sesame seeds, star anise, bay leaves, Shanxiang (aromatic herb), ginger, garlic, Sichuan peppercorns, and fennel seeds in an oil bowl. Heat rapeseed oil in a large pot to around 240 degrees Celsius, fry onions to cool the oil and add flavor. When the oil temperature drops to about 120 degrees Celsius, pour it into a bowl of chili powder three times while stirring, controlling the oil temperature and cooking the oil.

2. Choosing Chili Peppers for Making Chili Oil

Many people often overlook the importance of selecting the right chili peppers when sharing recipes for chili oil. The choice of chili flakes is crucial in making chili oil.

If you prefer aromatic and moderately spicy flavors: Erjingtiao chili peppers are the preferred choice for their rich aroma. Originating from Sichuan, they are appreciated for their moderate spiciness and strong fragrance. They also impart a vibrant red color, making them one of the most widely used dried chili peppers in Chinese cuisine.

If you prefer intensely spicy flavors: Guizhou's Bullet Head chili peppers are an excellent option for making chili oil. These chili peppers are smaller and pack a strong spicy punch, making them ideal for hotpot, spicy dishes, and dry pot dishes. They are a top choice for those who enjoy intense heat.

If you prefer aromatic but not spicy flavors: Lantern chili peppers are ideal for making chili oil due to their unique aroma and high fragrance level. They release a distinctive and penetrating aroma, making them perfect for making red oil for cold dishes or stir-fried dishes.

Quick tip: You can find these chili peppers in Chinese grocery stores. If unavailable, you can substitute with chili peppers that you have on hand at home.

3. What Oil is Best for Making Chili Oil?

Chili oil focuses on both fragrance and spiciness, so it's important to use an oil that can enhance the unique flavors of the chili peppers. When making chili oil, it's best to use a combination of rapeseed oil (canola oil) and sesame oil. Rapeseed oil has a distinct aroma that can add a special flavor to the chili oil. Mixing it with sesame oil not only intensifies the fragrance but also enhances the color, making the chili oil more appealing.

In summary, rapeseed oil (canola oil) combined with sesame oil is recommended for making chili oil because it enhances both the fragrance and the visual appeal of the final product.

4. Why Does Chili Oil Become Burnt?

Chili oil can become burnt primarily due to excessively high oil temperature. When the oil becomes too hot or starts to smoke, it's crucial to let it cool down slightly before pouring it over the chili flakes and seasonings. If the oil is too hot, it can cause the sediment to burn, resulting in a bitter and acrid flavor in the chili oil. Thus, controlling the oil temperature is essential to avoid burning and ensure a flavorful chili oil.

5. How to Store Chili Oil?

Chili oil generally has a relatively long shelf life and is easy to store. After preparing chili oil, allow it to cool completely before transferring it into a sealed container with a lid. Store the container in a cool, dry place at room temperature.

If the weather is hot or you want to extend the shelf life of the chili oil, you can store it in the refrigerator after packaging. Chili oil can typically be stored in the refrigerator for about 3-6 months.

Important tips: Always use a clean spoon or utensil when scooping chili oil to prevent any contamination. This helps maintain the quality and flavor of the chili oil over time.

Chili oil is indispensable for dumplings, stir-fried noodles, stir-fried rice noodles, and many other Chinese dishes. Now that you have gained some understanding of chili oil, let's try making delicious chili oil together!