Homemade Chili Oil

Fragrant spices bloom in warm oil, creating a complex, numbing heat that transforms simple dishes into something spectacular. Star anise, Sichuan peppercorns, and cinnamon infuse every drop with warmth and tingly depth, while dried chilies add that signature crimson color and gentle burn. Make a batch to keep on hand for drizzling over noodles, rice, or roasted vegetables whenever you need bold, aromatic flavor in seconds.

Ingredients

1½-3 cups neutral oil

5 star anise

1 cinnamon stick (preferably cassia cinnamon)

2 bay leaves

3 tbsp Sichuan peppercorns

2 black cardamom pods (optional)

4 nuggets dried sand ginger (optional, about 1 tbsp)

2 tsp cloves (optional)

3 cloves garlic, crushed (optional)

1-2 shallots, halved (optional)

¾-1¼ cups Sichuan chili flakes

1-2 tsp salt, to taste

Instructions

Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.

Set the pot over medium heat to start, then progressively lower it to medium-low or low heat as the oil comes to temperature. The oil should be at about 225-250°F (110-120°C) and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225°F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.

While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range if you prefer more oil and fewer flakes.

You can either heat your oil and pour it through a fine-meshed strainer or remove the spices first with a fine-meshed strainer. If your spices are very dark by the time you get to this step, to avoid burning, it's safest to remove the spices entirely before pouring over the chili flakes. Generally, the oil should be between 225-250°F (110-120°C) when pouring over the chili flakes. If you like a darker color, opt for 250-275°F (135°C). If your chili flakes are already super roasted, you may want to be closer to 225°F (110°C). When in doubt, test the oil on a small bowl of chili flakes before you do the rest.

Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a popcorn-like smell that is not at all burnt-smelling.

Stir in the salt and allow the chili oil to cool completely. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage.