By CJ Eats Recipes
Sichuan Chili Oil
5 steps
Prep:5minCook:30min
This is my go to recipe for Sichuan chili oil! It's a super flavorful, spicy chili oil that you can put on noodles, vegetables, dumplings, or just about anything!
Updated at: Thu, 28 Mar 2024 06:35:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
17
Low
Glycemic Load
1
Low
Nutrition per serving
Calories264.2 kcal (13%)
Total Fat27.9 g (40%)
Carbs3.7 g (1%)
Sugars0.7 g (1%)
Protein0.9 g (2%)
Sodium509.8 mg (25%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
Pour 3 cups of neutral oil into a heavy bottomed saucepan and add your spices (except sesame seeds, Szechuan chili flake, and salt).
Step 2
Over medium low heat, bring oil temp up to 225-250F and infuse your spices for 30 minutes (or up to 1 hour for maximum flavor). Monitor the temperature of oil so it stays in this temperature range. I highly recommend using a thermometer to measure the heat accurately.
Step 3
In a heat proof container (ceramic or heavy metal mixing bowl), add 1 1/2 cups of Szechuan chili flake.
Step 4
Strain all spices from the oil with a mesh strainer, then heat oil to 350F and carefully pour oil directly over chili flakes through your mesh strainer. It should smell like popcorn!
Step 5
Let cool for a few minutes, then add sesame seeds and salt to taste. Let cool completely and store in an airtight container for up to 3 months.
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