The BEST Chili Oil. Spicy, Aromatic, Intense and Flavorful

Hot chili oil or Chinese hot oil is a fragrant, spicy condiment that should be a staple in everyone's pantry. My recipe is packed full of flavor and using THREE different chilies and a handful of warm spices, creates an intense, aromatic and spicy complex chili oil far better than ANY store bought variety.

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For the best results, use these ingredients. The red pepper flakes you get from American grocery stores will NOT cut it for this recipe. So go check out your local Asian markets.

I used this chili oil in a previous video where I made savory oatmeal in the style of Chinese congee or a rice porridge. Give it a try!    • Oatmeal Recipes | Savory Oatmeal w Egg | V...  

Chili Oil Recipe:
2 C neutral flavored oil ( I used Canola)
3 whole heads of garlic, peel and chopped
8 Fresno chilies, seeded and chopped
1 C Chinese ground red pepper flakes
1/4 C dried Thai chili flakes
2 cinnamon sticks (avoid using ground cinnamon, it'll burn)
8 star anise
1 tbsp Sichuan peppercorns (optional but you should try to find these)
1 tbsp kosher salt
2 tbsp soy sauce
1.5 tbsp black Chinese vinegar (you can sub sherry or red wine vinegar)
2 tbsp sesame oil

BEFORE YOU START! Make sure you have all your ingredients prepped and ready to go.

Step 1: In a small pot, add 1/4 C of oil.

Step 2: To the cold oil, add cinnamon sticks, star anise and Sichuan peppercorns. Turn flame on high. And bring the heat up until you see bubbles around the spices. Cook this for about 2 minutes OR until very fragrant. Then turn off the heat and let the spices cool in the oil.

Step 3: Strain that oil into a bowl and discard the spices. You will be adding this oil to the rest of the recipe later.

Step 4: In a separate pot, add the remaining oil and add the garlic. THEN turn on the heat to a MED HIGH heat. You want the garlic to come up to temp and start to sizzle. Cook for 10-15 minutes. The color should be a LIGHT golden.

Step 5: Add the chopped Fresno chilies and continue stirring for another 10-15 minutes.

Step 6: Add dried Chinese chili flakes and stir to combine.

Step 7: Add in the dried Thai chili flakes and stir well to combine.

Step 8: Add in the flavored oil. Stir well to combine.

Step 9: Continue to constantly stir as you add in the rest of the ingredients. SESAME OIL GOES IN LAST

Step 10: Once you stir in the sesame oil, TURN OFF THE HEAT. Continue to stir to make sure nothing is burning.

Step 11: Let your new delicious chili oil cool before you eat it.

This can be stored in an air tight container in your refrigerator for months. Enjoy!

**NOTE**
Depending on how dry the DRIED chilies you get, you MAY need to add a little bit more Canola oil. Maybe another 1/4 C or so. ONLY IF your chili oil seems dry.

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