Chinese Chili Oil
This is a basic recipe on which you can build layers of flavor. Play with the aromatics by adding cardamom, lemongrass or lime leaves as they do in other Asian countries. As for the chili flakes, it’s nice to include both fine and coarse textures. Korean gochugaru is milder and balances out the fiery coarse chili flakes found in Asian markets. This combination can be enriched with soy sauce, fermented soybeans, sesame seeds or oil, garlic, crisp shallots and even honey. Just keep in mind the addition of fresh ingredients will shorten its shelf life.
Ingredients
- 1½ cups vegetable oil
- 3 cloves garlic, smashed
- 1 spring onion, cut into chunks
- 1 2- inch-long piece orange peel
- 4 slices ginger
- 3 pieces star anise
- 2 bay leaves
- ¼ red onion or shallot, cut into chunks
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon Szechuan peppercorns
- 8 sprigs cilantro
FOR THE CHILES
- 1/3 cup fine chili flakes (Korean gochugaru)
- 1/3 cup coarse chili flakes
- ½ teaspoon salt
- ½ teaspoon brown sugar
Instructions
- Combine oil and all aromatic ingredients in a saucepan or heavy wok. Warm gently over low heat for about 15 minutes. As the temperature rises, the oil will bubble lightly. It should not sizzle or brown ingredients.
- Meanwhile, place chili flakes, salt and sugar in a heatproof bowl.
- When oil reaches 330º F or is bubbling enthusiastically, remove from heat and allow to cool down for a minute.
- Strain oil into the bowl, it should sizzle lightly. If it bubbles too much, stir to cool it down. Chiles should release their aroma but not brown. When oil reaches room temperature, pour into clean jars and refrigerate. Makes 1½ cups.
About the author
Analuisa Béjar loves exploring flavor routes as the chef at her Sunny Bakery Cafe in Carmel Valley. She is a recent transplant from Mexico City, where she was a food critic, award-winning writer, editor, recipe developer, culinary teacher and organizer of Latin American gastronomy competitions.
