Chili oils are one of the easiest types of oils to make for adding heat & extra flavor to any of your dishes. In a nutshell, red chili flakes are infused with a hot seasoned oil made from different ingredients.
I love using chili oils in my Asian take-outs, but sometimes I feel it just doesn’t hit the spot with adding some extra punch to my foods! I decided to make my own version of chili oil by adding some garlic and some spices common in both East Asian and South Asian foods. It not tastes better than what I’ve had, but the smell of the spices in the infused oil is absolutely amazing! It’s such an easy recipe to make, but you will begin to start making batches to keep on hand for all the time!
Check out my recipe!
Servings: 1.5 cups
- 1.5 cups vegetable oil
- 3 bay leaf
- 6 cloves
- 2 star anise
- 4 large cloves of garlic (or 2 Tbsp. of minced garlic)
- 1 3-inch stick of cinnamon
- 1 black cardamom
- 1 scallion (cut into 4 pieces)
- ¼ cup of red chili flakes (any Asian brand)
- 1.5 tsp salt (2 tsp. for a saltier hot oil)
- In a small saucepan, begin to heat oil on lowest setting.
- Add in bay leaf, cloves, star anise, garlic, cinnamon, cardamom, and scallion.
- Allow the ingredients to simmer in the oil for about 20 minutes – constantly mixing to avoid ingredients from burning.
- If ingredients look like they are starting to overcook, turn off heat – allow oil to cool off for 2-3 minutes and then restart simmering process for remaining time. (20-25 minutes if heat is turned off and on)
- Remove oil from heat and allow to cool for 2-3minutes.
- Put chili flakes and salt in a small heat-safe jar.
- With a strainer to catch all the whole ingredients, pour the hot oil right on top of the chili flakes. (The chili should start sizzling a bit and smell a bit “roasted” and seasoned from the hot infused oil.
- Mix everything together gently and allow to cool off to completely to room temperature before using or refrigerating.
NOTE: Oil can be refrigerated for up to 3 months to maintain freshness.
Let me know your thoughts and share your pics from this recipe by tagging me on IG @cmspiceculture.