Dish of Chili Oil with Sedement

Chili Oil
China - Sichuan
  -   Hong You
12 oz
1 day  
This is an important ingredient in Sichuan cuisine. it is best made at home because purchased chili oil is usually too hot (real Sichuan cuisine isn't as hot as restaurants make it in North America), and it lacks the sediment which is also used in recipes. This recipe allows you to use enough for flavor before your recipe gets too hot.

Oil (1)
Chili Flake (2)
Sesame Seeds  
Ginger Root
Make   -   (40 min - 10 min work)
  1. Cut 1/4 inch slice of Ginger Root and crush it moderately. Mix it with Chili Flake and Sesame Seeds. in a heatproof bowl or pan.
  2. Heat Oil to about 400°F/200°C and let it cool down until 290°F/143°C. This temperature is fairly critical.
  3. Pour the hot Oil over the Chili mix. If the temperature is right, it should sizzle well, but not burn. Too cool can be corrected by heating the mixture just until the chili is bubbling, about 25°F/120°C for a minute or so. Burned chili cannot be fixed.
  4. Let cool completely and store both oil and the sediment in a jar, kept in a cool place away from sunlight. It should be let settle for a day before use, if possible.
  1. Oil   Pure Olive Oil (not Virgin) is a good choice as it goes to high enough temperature and hasn't a strong flavor. Olive Pomace would be even more neutral in flavor. For details see our Cooking Oils page.
  2. Chili Flake:   This should be a very fine Korean flake, as it will have about the right hotness. Sichuan flake is not much available in North America. This flake can be found in any Korean market, but it does vary a bit in hotness. If it comes out too hot, add more oil. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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