Signature Chile Oil
This homemade chile oil is a versatile, aromatic condiment that elevates any dish with its deep, spicy flavor.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings4
This chile oil is a staple in my kitchen, a condiment I've perfected over years of exploring Asian cuisines. It's not just a sauce; it's a flavor bomb that transforms simple meals into something extraordinary.
The combination of toasted spices, aromatic garlic, and the numbing heat of Sichuan peppercorns creates a complex, addictive oil. Drizzle it over noodles, dumplings, or roasted vegetables, and you'll understand why it's so beloved.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small bowl, mix the soy sauce and grated garlic. Set aside.
- Using a spice grinder, grind the chile flakes, star anise, coriander, cumin, and curry powder into a fine powder.
- In a large saucepan at least 6 inches (15 cm) deep, combine the spice powder with the canola oil, sesame seeds, and bay leaves.
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Boil for 3 minutes, stirring frequently, until the chile flakes have turned maroon in color (but not black!).
- Turn off the heat immediately, then add the ground Sichuan peppercorns. Stir and let fry in the residual heat for about 30 seconds.
- Add the soy sauce and garlic mixture. The oil will boil up a little due to the added moisture (which is why we're using a deep pot). Keep stirring until the sizzling has died down.
- Let the chile oil sit at room temperature for at least 2 hours (or best overnight) before using.
- Keep in an airtight jar in the fridge for up to 3 months.
💡 Tips
- Use a deep pot to prevent splattering when adding the soy sauce mixture.
- For a milder version, use Korean chile flakes.
- Store in a cool, dark place if using within a few weeks.
Inspired by a recipe from Food52