Chili oil
Good chili oil smells of toasted chilies first. The heat arrives second.
Make a jar at home
Infuse the oil
Warm neutral oil gently with star anise, cassia, bay leaf and ginger until the spices darken. Strain them out.
Blend the chilies
Mix chili flakes in a large heatproof bowl: erjingtiao for fragrance and color, facing-heaven chilies for heat. Add salt and sesame seeds.
Pour in three rounds
Pour the oil over in three rounds, hottest first, stirring between. The flakes should sizzle, never burn. Rest it a day before using.
The sizzle tells you the oil is right.
Use a large, dry, heatproof bowl, since hot oil spits. Oil with raw garlic carries a botulism risk: refrigerate it and use it within days.
Good to know
What is the difference between chili oil and chili crisp?
Chili oil is mostly oil with flakes in it. Chili crisp is mostly crunchy solids such as fried chilies and soybeans. Lao Gan Ma from Guizhou made the crunchy style famous.
Does chili oil go bad?
Yes, eventually. Plain chili oil keeps for a few months in a clean, sealed jar away from light. Use a dry spoon, and throw it out if it smells stale or sharp.
What do you eat chili oil with?
Almost anything savory. In Sichuan it dresses wontons, cold noodles, cold chicken and sliced beef. At home try it on dumplings, eggs, tofu and rice.
