Spicy Chili Oil with Crunchy Aromatics
When it comes to elevating a dish, few condiments pack the punch of a well-made chili oil. This recipe combines layers of bold spices, crunchy textures, and deep flavours to create a chili oil that will quickly become a kitchen essential. Perfect for drizzling over noodles, enhancing stir-fries, or adding a kick to soups, this homemade chili oil is a must-try.
INGREDIENTS
3 cups neutral oil (like vegetable or canola)
1 red onion, peeled and diced
5 cloves garlic, peeled and diced
1 handful of peanuts
3 tablespoons red pepper powder
1 tablespoon black Sichuan pepper
1 tablespoon chili pepper flakes
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon coriander seeds
3 pieces star anise
2 bay leaves
1 cinnamon stick
METHOD
1. Prepare the Aromatics
Peel and dice the red onion and garlic cloves. Set aside.
2. Heat the Oil
In a pot, heat 3 cups of neutral oil over medium heat until hot but not smoking.
3. Fry the Aromatics
Add the diced onion to the hot oil and fry until golden brown. Carefully remove with a slotted spoon and place on a paper towel to absorb excess oil.
Repeat the process with the garlic, frying until golden, then remove and drain.
Fry the peanuts until golden and crunchy. Remove and place on a paper towel to drain.
4. Create the Spice Mix
In a large heatproof bowl, mix together the red pepper powder, black Sichuan pepper, chili pepper flakes, sugar, and salt.
5. Infuse the Oil
To the hot oil in the pot, add coriander seeds, star anise, bay leaves, and the cinnamon stick. Let the spices fry gently for a few minutes to release their aromas, stirring occasionally.
Remove the whole spices from the oil and discard them.
6. Combine the Ingredients
Carefully pour the hot oil over the spice mixture in the bowl. Stir gently to ensure the spices are evenly infused.
Add the fried onion, garlic, and peanuts to the oil and mix well to combine.
7. Cool and Store
Allow the chili oil to cool completely. Transfer it to a tightly sealed jar and store it in the refrigerator.
Tips for Success
Heat Control: Ensure the oil isn’t too hot when pouring it over the spices, as it can burn the chili powders.
Texture: The fried onion, garlic, and peanuts add a delightful crunch, so be sure to fry them until just golden and not burnt.
Shelf Life: Store your chili oil in the refrigerator, and it should last for up to a month.
This chili oil is a game-changer, adding depth, heat, and complexity to any dish. Whether you’re topping off a bowl of dumplings or using it as a dipping sauce for fresh bread, it will bring bold flavours and a satisfying crunch every time.