How to Make the BEST Chili Oil at Home

By Seonkyoung Longest · 20 min

Ingredients

Instructions

1. Dry-toast the Sichuan peppercorns in a pan over medium heat for 45 seconds to 1 minute, then grind to a fine but still slightly coarse powder and set aside.
2. Heat a wok over medium-low to medium heat with 1/4 cup of the oil, add the chopped shallots and stir-fry for 4 to 5 minutes until golden brown.
3. Add the soy sauce around the edge of the wok, then add the chili bean sauce. Stir-fry the mixture for 1 to 2 minutes.
4. Add the remaining oil, the red pepper flakes, sugar, salt, five spice, MSG and ground peppercorns. Cook for 1 to 2 more minutes.
5. Take off the heat and let it cool, then store in an airtight container at room temperature for up to 15 days.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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