Learn how to make this easy, versatile, and flavorful chili oil that has become an essential part of Chinese cuisine. Whether used as a dip, marinade, or ingredient in cooking, this spicy and aromatic oil adds depth of flavor and a spicy kick to any dish.
Use a heat-proof container because we will be pouring hot oil into this jar. Use a jar that has at least 3 cups capacity or use two jars with at least 1 1/2 to 2 cups capacity. The hot oil bubbles and rise so you want to make sure there is enough room for this
Combine all the chili mix and stir well. Transfer this to the jar, or divide equally if you use more than one jar
Prepare the oil:
Pour oil into a pan. Turn on the heat over medium-low and let the oil heats up. When you put a skewer in it bubbles around it. Turn the heat to low immediately. Add the aromatics and spices. Let them cook over low-medium heat to prevent burning. Let the aromatics and spices slowly infuse the oil, this takes about 20 minutes. Then remove from the aromatics and spices from the oil
Bring the oil back to 350 F (180 C) and no more than 375 F (190 C). I use an instant-read thermometer. The readings from my instant-read thermometer and my infrared thermometer are pretty close. The oil shouldn't be smoking hot because this will burn the chili flakes
Use a large metal spoon or ladle and spoon the hot oil over the chili mixture. They will sizzle and pay attention and see if the chili flakes turn dark or black, if they do, that means the oil is too hot, wait a bit before you add more of the oil. Continue adding oil in 3-4 batches and give the mixture a good stir after that
Then add 1 tablespoon of the black vinegar. This causes the oil to sizzle rapidly, evaporating the water and brings out an amazing flavor. Give it a stir. If you want to season it, add salt, start with 1/4 teaspoon and adjust to your taste
Cool down:
Let the oil cool down completely before sealing the jar for storage. You don't want to trap any moisture inside the jar, which may cause spoilage
Storage:
Once the oil has cooled down completely, cover with the lid. They can be kept in the fridge for up to 6 months. Be sure to use a clean spoon to get the chili when you want to use them to prevent spoilage to the entire jar