Chilli oil is a top-notch accessory to any Asian meal or any dish you want to spice up. I’ve always been in love with the chilli oil they serve at the restaurants, it’s spicy and tangy and great to drizzle on everything. It’s something I anticipate when I know we are eating from an Asian restaurant! Good news for you (and me!) you can now make a great copycat at home.
I was surprised how easy this was to make and believe me when I tell you, I was upset I didn’t start making it earlier. I probably bragged to everyone I knew ate when I made it. It’s turned okay veggies into amazing and turned just plain noodles into a three-course meal. This oil, as simple as it is, is going to give you the versatility to make one dish three ways. You’re going to want to bottle this and give it to friends and family too! So start taste testing now my friend.
Ingredients
Instructions
- Toast the peppercorns, red chilli flakes and red chilli in a pan on medium-high heat for 3-5 minutes. You'll notice it's done when it's fragrant, add to a large glass container.
- In a separate pan, heat 4 cups of oil with the bay leaves to infuse.
- Add garlic and salt to the large glass container and the oil, once it's hot. Mix well and let rest for 30 minutes.
- Remove the bay leaves and blend at high speed for 2 minutes. Pour into a clean jar and store in the fridge. It won't go bad for 3 months, but it won't last that long.
Notes
- Peppercorns? I used the whole ones from my pepper grinder, the original recipe called for Sichuan Peppercorn. Whatever you have on hand is good!
- Chilli Flakes? I used red chilli flakes and it turned out delicious. The original recipe called for 2.5 tbsps of Korean Chilli Flakes and 2 tbsp of Red Chilli Flakes to be authentic.
- Something missing? Try adding Five Star for the most original flavour
- Which oil? Grapeseed is highly recommended because of its lack of flavour but I've made it with both canola and olive oil and I wasn't upset about it.
- Original recipe is from an amazing blogger in my hometown, check her out here - Tiffy Cooks