Ingredients:

  • 480 ml Neutral Cooking Oil (Grapeseed, Canola, or Sunflower)
  • 2 large Shallots (150 g), peeled and halved
  • 4 large slices Ginger (50 g)
  • 4 stalks Scallions/Spring Onions (60 g), roughly chopped
  • 4 pods Star Anise, whole
  • 1 (3-inch) Cinnamon Stick, whole
  • 2 Bay Leaves, dried
  • ½ cup Coarse Chili Flakes (60 g, Sichuan Tianying)
  • ¼ cup Fine Chili Powder (30 g, Korean Gochugaru or Kashmiri)
  • 2 Tbsp Sichuan Peppercorns (15 g), toasted and coarsely crushed
  • 1 tsp Fine Sea Salt (5 g)
  • ½ tsp Granulated Sugar (2.5 g)
  • 1 Tbsp Toasted White Sesame Seeds (8 g)

Instructions:

  1. Prepare the Chili Mixture: In the large heat-proof bowl, combine the coarse flakes, fine powder, crushed Sichuan peppercorns, salt, sugar, and sesame seeds. Stir well and set aside.
  2. Toast Peppercorns: Lightly toast the whole Sichuan peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Crush immediately using a mortar and pestle.
  3. Infuse the Oil: Pour the neutral oil into the saucepan. Add the shallots, ginger, scallions, star anise, cinnamon stick, and bay leaves.
  4. Heat Slowly: Heat the oil over medium-low heat, maintaining the temperature between 100°C – 120°C (212°F – 250°F) for 20 minutes. Cook until the aromatics are deeply golden brown and shrivelled.
  5. Strain: Turn off the heat. Carefully strain the hot oil through the fine-mesh sieve into a clean bowl, discarding the spent aromatics and spices.
  6. Pour 1 (The Sizzle): Immediately pour one-third (approx. 160 ml) of the hot oil over the chili mixture. The oil temperature should be around 150°C (300°F). Stir vigorously. This pour extracts the deep, smoky aroma.
  7. Rest and Reheat: Wait 5 minutes for the oil temperature in the bowl to drop. Return the remaining oil to the saucepan and reheat it slightly to 120°C (250°F).
  8. Pour 2 (The Colour): Pour the second third of the oil over the chili mixture. It should bubble gently. Stir well. This pour develops the deep red colour and mid-level heat.
  9. Pour 3 (The Sustained Flavour): Wait another 5 minutes. Reheat the final third of the oil to 80°C (175°F). Pour the remaining oil over the mixture. Stir well.
  10. Cool Completely: Allow the chili oil to cool completely to room temperature in the heat-proof bowl. The flavor deepens dramatically as it cools.
  11. Jar: Once completely cool, transfer the chili oil (including the crisp sediment) into clean, sterilised jars.
  12. Rest: For maximum flavour infusion, allow the oil to rest for at least 24 hours before using. Store at room temperature in a cool, dark place.