There are so many variations for chili oil. From my research, I think it’s likely that Fuchsia Dunlop’s version is quite authentic. I modified her recipe slightly and was happy with the results.
After seeing my friend Kenneth’s post on Chinese New Year, I was craving potstickers and wanted a spicy oil. This version is a bit hotter than a traditional Sichuan chili oil, so you use less.
I serve it drizzled over the dumplings with some chopped green onion sprinkled on top. It is packed with flavor and has just the right amount of heat.
Ingredients
1 1/2 cups of Vegetable Oil
2 Tbsp Sichuan Peppercorns
1 Stick Cinnamon
1 tsp Black Peppercorns
1/8 tsp Cloves
5 Star Anise, whole
2 Garlic cloves, peeled and mashed
1 2 inch piece Ginger Root, peeled, cut in half and mashed.
2 Bay Leaf
1/2 cup Chili Flakes
Heat oil until 285F in saucepan, add garlic, ginger root and all whole spices , turn off heat and seep for 1 hour.
Strain the oil and reheat to 285F. Pour over the chili flakes and allow to cool. Transfer to jar and let rest for a day before using.
The Louisville Chef 