🇺🇸 & 🇨🇳: XFF Chili Oil

Updated at: Thu, 17 Aug 2023 10:34:52 GMT

Step 1

Place the red chili powder into a large, heat-safe pot or bowl big enough to pour the hot oil into later. Set aside on a stable surface.

Step 2

Add the oil to a second pot and set over medium heat. Heat until the thermometer registers 300°F (150°C).

Step 3

Add the Sichuan peppercorns, star anise, cloves, and bay leaves. Immediately after, carefully place the green onion, onion, and ginger into the hot oil as well. This will bring the temperature of the oil down; bring the temperature of the oil up to 350°F (177°C) and maintain it there by carefully moving the pot off the heat if too hot and putting back on the heat if too cool. Fry the spices at 350°F (177°C) in the oil for about 3 minutes, until the spices are fragrant but not blackened. Use a strainer to remove everything solid from the oil (reserve these aromatics to enhance a broth or stew later).

Step 4

Heat the oil up to 450°F (232°C), then turn off the burner and carefully remove the pot from the heat.

Step 5

You might want to wear long sleeves for this next step. Very carefully, while wearing oven mitts, gradually pour the hot oil into the bigger pot with the red chili powder, stirring carefully to make sure every bit of the chili powder is cooked by the hot oil. This will create a lot of smoke, so if you can, do this step outdoors or be ready to deal with smoke alarms. Don’t inhale the smoke.

Step 6

The temperature of the oil will drop quickly. Add a splash of black vinegar to add more flavor but also to bring down the temperature so the chili powder doesn’t get burnt. Leave the oil to cool to room temperature, and let it rest, covered, for 10 to 12 hours or overnight. Store in an airtight container at room temperature for up to 1 month.

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