3 Authentic Chinese Chili Oil Recipes

that will taste good with any dishes. Let's get started. I rinsed and dried all the spices and chilies today. To grind the chili peppers, in a grinder, add the dried red chili peppers and lantern chili peppers. We use 2 types of chili peppers because they are different in taste. The lantern chili peppers are aromatic. We're going to grind until they become powder. Transfer the chili powder to a bowl, and now we're going to add paprika powder in it. Traditionally, paprika isn't used, but it's going to add a really beautiful red shade to the chili oil. Also add in toasted sesame and salt. Whisk. And set aside. Add 1 teaspoon of rice wine in the red Sichuan peppercorns. To prevent the peppercorns from getting burned later, this type of peppercorns are known for its amazing aroma. Also add 1 teaspoon of rice wine in the green Sichuan peppercorns. We use 2 types of peppercorns here because the green ones are more numbling than the red ones. Now in another bowl, we're going to mix in all the spices and herbs. So we have cinnamon, black cardamom, star anise, Chinese liquor rice root, cloves, bay leaves, dried orange peel. Also add the Sichuan peppercorns that were mixed in the wine, ginger, and garlic. In a wok, over lowest heat, we're going to pour in extra light olive oil, and heat it up for about a minute until the oil is about 180 degrees Fahrenheit, or 82 degrees Celsius. Traditionally, Sichuan people use rapeseed oil or caizi oil for this chili oil recipe, but I prefer extra light olive oil. It has a light taste and has a smoking point of 465 degrees Fahrenheit, or 241 degrees Celsius. You can also use other high smoking point oil for this recipe. Now we're going to put in all the spices and herbs. Let it cook for about 2 minutes. And then we're going to turn off the heat and let it soak for another 20 minutes in the oil. Now we're going to remove all the spices and herbs. Over high heat, continue to heat up the oil until smoking hot. Turn it off and let it cool for about 3 minutes. Pour half of the oil in the chili pepper mixture, and whisk immediately. And pour the rest of the oil in it. Whisk. And lastly, pour in the Zhenjiang vinegar to prevent the chili oil from burning. Because the oil is still very hot, the vinegar will mostly evaporate immediately. Wow, it's spicy. But I can also taste all the herbs, like the garlic, the ginger. It is super aromatic and delicious. So I hope that everyone enjoyed this chili oil recipe that goes with anything. Maybe not dessert, unless you want to eat chili oil with ice cream. Maybe not. So I'll see you again next Friday. Remember to subscribe. I like to also stay in touch on Facebook, Instagram, and also YouTube. So subscribe to my YouTube channel and like my Facebook page. I'll see you Friday. Bye for now. In a pan over low heat, place in the dried red chili peppers. I'm using xiaomijiao today. They're known for their spiciness. You can replace them with other dried chili peppers. Stir-fry until aromatic, 3 minutes. Add the dried red chili peppers, xiaomijiao. Roughly grind into small pieces. If you like your crispy chili oil less spicy, you can remove the seeds. Place them in a bowl. In the same grinder, add the toasted dried lantern chili peppers. These chili peppers were toasted before. You can also replace them with other types of dried chili peppers. Roughly grind into small pieces. Place in the same bowl as before. Add 2 tablespoons of rice wine inside. This will prevent the chili peppers from getting burnt. If you can't consume alcohol, you can replace it with room temperature cooking oil. Mix in the paprika. Traditionally, Chinese don't use paprika for this recipe, but it's going to add a beautiful red color to our crispy chili oil, so I'm adding it. Add the toasted sesame seeds, and salt. Add 1 tablespoon of rice wine inside. This will prevent them from getting burnt. You can replace it with room temperature cooking oil. Set it aside. We're going to use it later. Add the red Sichuan pepper corns. Place in the green Sichuan pepper corns. These are well known for their numbing sensation. Pour in the rice wine. Again, this will prevent them from getting burnt. You can replace it with room temperature cooking oil. Also add the cinnamon, star anise, Chinese licorice root, cloves, bay leaves, dried tangerine peel, ginger, and garlic. If you can't find any spices, you can simply omit them, or substitute with others that you enjoy. In a wok, over low heat, pour in the extra light olive oil. Heat it up for about 2 minutes. Traditionally, Chinese people like to use rapeseed oil, or soybean oil for this recipe. I personally prefer extra light olive oil, because it has a milder taste, and I just use it in my kitchen a lot. You can also replace it with other types of cooking oil that you enjoy. Now we're going to transfer all the spices into the oil. Cook for about 2 minutes. Turn off the heat and let it soak for about 30 minutes. Now we're going to remove all the spices and herbs. Over low heat, heat up the oil for about 2 minutes. Transfer the chili peppers that we ground into the oil. Cook until crispy, for about 3 minutes. Paprika, toasted sesame seeds, and salt. Try to maintain the oil temperature below 250 degrees Fahrenheit, or 121 degrees Celsius. Whisk and turn off the heat. At this point, we're going to cool down the oil with the ginger vinegar. You can also replace with other types of vinegar that you enjoy. You can store the chili crips in containers and chill in the fridge for up to 2 months. it, subscribe and thumbs up. Also, click on that little bell button so you get notifications on my new recipes. I will see you again next week for another awesome episode. Bye! In a food processor, add the garlic and grind it. Transfer it to a bowl. In the same food processor, add the bird's eye chili peppers. They're very spicy. And finger hot peppers. These aren't too spicy. You can also replace them with other chili peppers that you enjoy. Grind them. Transfer them to a bowl. To make the seasoning, in a bowl, add the rice vinegar or other types of vinegar, rice wine, or omit it if you can't consume alcohol, sugar, and salt. Whisk and set it aside. In a wok over low heat, add the avocado oil. You can also replace it with other cooking oil that you enjoy. Heat it up for about 3 minutes. Place in the ginger, shallot, scallions, and cilantro. You can also replace these herbs with the herbs that you enjoy. Have fun and be creative about it. Cook until browned for about 15 minutes. Remove the ingredients and reserve the oil in the wok. In the wok over low heat, place in the garlic and chili peppers. Cook until most of the moisture comes out from the garlic and chili peppers. 20 minutes. Season with rice vinegar, rice wine, sugar, and salt. Whisk. Chill and store in the fridge for about 1 month or even longer. I was so surprised by the taste. It's so aromatic, so garlicky, and not too spicy at all. If you like something more spicy, you can add more Thai chili peppers or the type of chili peppers that you enjoy. This is truly, truly delicious. I hope that you enjoyed today's episode. If you like it, subscribe and thumbs up. Also, click on that little bell button so you get notifications of my new recipes. I will see you again next week. Bye for now.