Hot Chili Oil

As a spice connoisseur, having a wide variety of hot sauces stocked up in my pantry and refrigerator is a MUST. It wasn’t until recently that I started to find hot chili oil flavorful (I’m a sambal girl) and knew I had to make my own variation(s) of it.

Below are 2 recipes of my own variations; one traditional and one with my own twist. Both are full of heat and flavor, and goes well with noodles, soups, dumplings, and much more!

Traditional Hot Chili Oil

Ingredients:

  • 2 1/2 cups of Vegetable oil (Grape seed can be used as well- I don’t suggest using olive oil as it will give off the flavor and pungency of the fruit)
  • 1 cinnamon stick
  • 2 to 4 tbsp of Sichuan peppercorns (Depending on how spicy you want it to be )
  • 2 bay leaves
  • 1 cup crushed red pepper flakes
  • 3 star anise
  • salt (to taste)

K’s Hot Chili Oil

Ingredients:

  • 2 1/2 cups of Vegetable oil (Grape seed can be used as well- I don’t suggest using olive oil as it will give off the flavor and pungency of the fruit)
  • 1 cinnamon stick
  • 2 to 4 tbsp of Sichuan peppercorns (Depending on how spicy you want it to be )
  • 2 bay leaves
  • 1/2 cup crushed red pepper flakes
  • 3 star anise
  • 1/4 cup soy sauce
  • 1/2 cup sambal (store bought is perfectly fine!)

Directions:

  • Heat up the vegetable oil in a pot on medium flame; the goal is to extract as much flavor and heat from the spices without burning them and/or bringing the vegetable oil to its smoking point (400 degrees Fahrenheit). If you have a candy thermometer, I highly suggest using it to keep the temperature of the oil in control.
  • Once the temperature reaches to about 250 degrees Fahrenheit, add the peppercorn, bay leaves, star anise, and cinnamon stick to the oil. You want to steep the spices in the oil for about 30-45 minutes before straining them.
  • After 30 minutes, take the pot off the heat and let it cool down for a bit before incorporating the crushed red pepper flakes. (for my version, add in the sambal and soy sauce once the oil has fully cooled down)
  • Transfer the chili oil in a tightly sealed container or glass jar once it has fully cooled down and keep it stored in the refrigerator.

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