Sichuan-Style Chile Oil by D.K.

  • 1 ½-2 cups vegetable oil * high smoke point like canola, safflower or grapeseed
  • 3/4 cup crushed chile flakes (pizza place flakes, crushed Thai, or Sichuan chile flakes)
  • 2 tbs gochugaru (coarse ground Korean chile)
  • ½-1 tbs hot chile powder (ghost, scorpion, reaper, etc.)
  • ½-1 tbs freshly ground Sichuan peppercorn
  • ½-1 tsp salt
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 star anise
  • ½ tsp roasted sesame oil
  • Mason Jars
  1.  Place 3/4 cup of desired chile flakes in a bone-dry ceramic or glass bowl (make sure the bowl is dry and at room temp or warmer.)
  2. Heat oil over medium high heat to around 225F with bay leaf, cinnamon stick, and star anise. When they start to sizzle remove
  3.  Carefully pour hot oil over chile flakes and stir with a metal spoon
  4.  When sizzling subsides, around 1-2 minutes, add additional chile flakes/powder, Sichuan peppercorns, and salt. Stir.
  5.  Let cool for around 10 minutes then dash with roasted sesame oil. Stir.
  6.  Store in glass mason jar.

Recipe can easily be doubled or tripled. If oil is too hot the chile flakes and other ingredients will burn. Microwave empty bowl for a minute or so if needed before making.

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