🌶 Dad's ADDICTIVE Chili Oil! (辣椒油)

By Made With Lau · 15 min

Ingredients

Instructions

1. In a medium heat-safe bowl, mix the chili flakes, salt, sugar and white pepper.
2. Add a little room-temperature oil to the dry mix and stir it in; this keeps the solids from scorching later. Optionally, stir in paprika for colour.
3. Slice the ginger and red onion, not too thin. Smash the shallot, then smash, peel and roughly mince the garlic. Crush the star anise into smaller pieces and rinse them in a little cold water. Keep everything separate.
4. Heat the wok over high heat for about 30 seconds, then add the neutral oil.
5. When the oil reaches 300°F (150°C), or bubbles around a piece of onion, lower the heat to medium to keep it from climbing above 300°F (150°C).
6. Fry the aromatics in this order: ginger for 15 seconds, garlic for 5 seconds, shallot for 30 seconds, red onion for 15 seconds, then star anise.
7. Keep stirring the star anise and fry the aromatics for 2.5-3 minutes, until well browned but not burnt. Turn off the heat.
8. Strain out all the solids with a mesh strainer, pressing gently to squeeze the oil back into the wok.
9. Reheat the oil to 300°F (150°C). If it gets too hot, lower the heat and add about a tablespoon of room-temperature oil.
10. Turn off the heat once the oil reaches 300°F (149°C). Bring the chili mix close to the wok, then pour in one ladle of oil slowly, letting it sizzle, and stir. Repeat with a second and third ladle, stirring each in.
11. Stir in the sesame seeds.
12. Reheat the remaining oil a little more, then add it as a final ladle (or all of the remaining oil) and stir. Finish with a quick drizzle of sesame oil.
13. Store the chili oil in the fridge; it keeps for several months.

Summarized from Made With Lau's video. Watch it for the details.

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GarlicOnionGingerRed onionShallot