Chile Oil Recipe

Chile Oil Recipe
By The Cooking World, Editorial Staff
June 4, 2021

Mandy Lee Chile Oil Recipe

It's Friday again, so we are back with another recipe from our series We Cook Books. Today we decided to share with you a fantastic Chile Oil Recipe from The Art of Escapism Cooking cookbook.

If you are a fan of Asian flavors, and you have always a jar of chile oil in your fridge, you need to try this recipe. More versatile and tastier than any chile oil you can find in the supermarket, this will become your go-to chile oil.

PREP TIME
5 minutes
COOK TIME
4 minutes
serves
2 1/2 cups

Ingredients

30 g (2 tablespoons) soy sauce
4 garlic cloves, grated
50 g (1/2 cup) Sichuan or Korean chile flakes
1 star anise pod
6 g (2 teaspoons) ground coriander
0.5 g (1/4 teaspoon) curry powder
480 g (2 cups) canola oil
30 g (3 tablespoons) white sesame seeds
2 dried bay leaves
20 g (2 tablespoons) finely ground Sichuan peppercorns

Special Equipment

Spice grinder
Large saucepan
Airtight jar
‍‍‍Measuring Spoons
Measuring Cups
Digital Scale

Check out these products
Ball Regular Mouth Mason Jars

Ball Regular Mouth Mason Jars

The Kombucha Shop Kombucha Starter Kit

The Kombucha Shop Kombucha Starter Kit

Cuisinart 8-Cup Food Processor

Cuisinart 8-Cup Food Processor

Microplane Profesional Fine Grater

Microplane Profesional Fine Grater

Instructions

  1. Mix the soy sauce and grated garlic together. Set aside.
  2. Using a spice grinder, grind the chile flakes, star anise pod, coriander, cumin, and curry powder into a fine powder. In a large saucepan at least 15 cm (6 inches) deep, combine the spice powder with the oil, sesame seeds, and bay leaves. Set it over medium heat and bring the mixture to a gentle boil. Boil for 3 minutes, stirring frequently, until the chile flakes have turned marron in color.
  3. When the chili flakes have turned to the desired color, turn off the heat immediately, then add the ground Sichuan peppercorns. Stir and let fry in the residual heat for 30 seconds, then add the soy sauce/garlic mixture. The oil will boil up a little due to the added moisture (which is why we're using a deep pot). Just keep stirring until the sizzling has died down.
  4. Let the chile oil sit at room temperature for at least 2 hours (or best overnight) before using. Keep in an airtight jar in the fridge for up to 3 months.

Tags

We Cook Books
Asian Cuisine
Recipes
Are You Ready To Get Hungry?

Sign Up today to get into our cooking world. You will receive for free our best tips, reviews, recipes and much more...

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Check our other recipes
The Cae Sal
The Cae Sal
Sufganiyot Recipe
Sufganiyot Recipe
Steamed White Rice With Fried Egg Recipe
Steamed White Rice With Fried Egg Recipe
Easy Kimchi Recipe
Easy Kimchi Recipe
About us

The Cooking World is a team of professionals passionate about the world of food from diverse areas.
‍
‍Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it.

Are You Ready To Get Hungry?

Sign Up today to get into our cooking world. You will receive for free our best tips, reviews, recipes and much more...

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.