Chinese cuisine

Easy

Chef John’s Signature Oil | How to Make Chili Oil

Infused with the aromatic and moderately spicy “Er Jing Tiao” chilies, this chili oil is not just about the heat; it’s about flavor. A staple in Sichuan cuisine, the Er Jing Tiao chili brings a unique fragrance and warmth to the oil, complemented by the nutty undertones of sesame seeds. Perfect for drizzling over dishes or adding a kick to your favorite recipes.

Chef John Zhang

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Chef John’s Signature Oil | How to Make Chili Oil

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Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

50 SERVING

Ingredients:

4 cup Vegetable Oil
5 oz. Dried Chili (Er Jing Tiao) Or Crushed Red Pepper Flakes
1 oz. White Sesame Seeds

Directions:

Step 1

Preheat the Oil: In a wok, heat the vegetable oil over medium-high heat. As the oil begins to show slight bubbles, reduce the heat to medium or low. Monitor the temperature, ensuring it stays within the range of 350°F-400°F (180°C-200°C). This is crucial to prevent the oil and spices from burning.

Step 2

Prepare the Spice Mixture: In a separate heat-proof bowl, combine the crushed red pepper flakes and white sesame seeds.

Step 3

Infuse the Oil: Carefully and slowly pour the hot oil over the spice mixture in the bowl. This will allow the flavors to meld and infuse the oil with the heat and aroma of the spices.

Step 4

Strain the Oil: Once the oil has been infused, use a strainer to remove any solid remnants, ensuring a clear, flavorful oil.

Final Notes

For optimal freshness and flavor, store the chili oil in an airtight bottle or jar. It's perfect for adding a spicy touch to dishes or for use as a dipping sauce. Enjoy the depth of flavor and the warmth it brings to your culinary creations!