Ultimate Sichuan Chili Oil | A Basic Chinese Dish X The Woks of Life

Love spicy food? Almost every Chinese family household has a jar of chili oil in their fridge they can add to any dish to add an extra spicy kick. It’s also the key to unlocking many authentic Sichuan recipes.

The Leung family, who run a popular U.S. food blog The Woks Of Life, believes that the best type of chili oil is made by infusing oil with a mix of aromatics and spices. They invented this “life-changing” recipe featured in their latest cookbook. 

If handled correctly, this jar of chili oil can last up to 6 months in the fridge. Follow along our videos for more cooking tips!

Recipe (Make 350ml)

For the chicken:

• Neutral oil x 350ml
• Chinese cassia cinnamon stick x 1
• Star anise x 4
• Whole Sichuan peppercorns x 3 tablespoons
• Large dried bay leaf x 2
• Whole cloves x 1 teaspoon
• Black cardamom pod x 1
• Dried sand ginger x 3 pieces
• Large garlic x 2 cloves, lightly crushed
• Medium shallot x 1, halved
• Sichuan chili flakes x 150g (0.33lb)
• Fine sea salt x ½ teaspoon, or to taste

 

Steps:

1. Add the oil, cinnamon stick, star anise, Sichuan peppercorns, bay leaves, cloves, black cardamom, dried sand ginger, garlic, and shallot into a small pot. Make sure the pot is big enough so the oil won’t splatter while it cooks.
2. Set the pot over medium heat, then gradually reduce the heat to medium-low or low as the oil temperature rises to between 225°F (107°C) and 250ºF (121°C).
3. Make sure the oil is around 225°F (107°C) so that it doesn’t burn. If you don’t have a food thermometer, check if the oil is sizzling too vigorously or the ingredients are turning dark too quickly. If they are, reduce the heat or remove the pot from the stove.
4. Let the spices and aromatics soak in the oil for at least 30 minutes or up to 1 hour. Remove the garlic and shallot when they look golden brown.
5. Remove the spices and aromatics with a slotted spoon and discard them.
6. Increase the heat slightly to raise the temperature of the oil. For roasted or dark red dried chili flakes, keep the oil between 250ºF (121°C) and 275ºF (135°C). For bright red dried chili flakes, keep it between 275ºF (135°C) and 300ºF (149°C). For fresh or moist chili flakes, keep it between 325ºF (163°C) and 350ºF (177°C).
7. Put the Sichuan chili flakes in a bowl. Pour the hot oil through a strainer into the bowl.
8. Stir in the salt. You can also keep it unsalted or add a dash of black vinegar.
9. Let the oil cool. Store it in airtight containers in the refrigerator, and always use a clean utensil when you spoon some out. You can keep it in the fridge for up to six months.

We’re giving away a copy of The Wok Of Life’s cookbook and you can find more details of the giveaway on our Instagram @goldthread2.