How to make chili Oil Crunch (addictive)

Ingredients

• 1 quart Neutral Oil (Canola, grapeseed or vegetable oil, no strong flavor)
• 5 cloves Garlic (Crushed)
• 2 tablespoon Coriander Seeds (Whole seeds)
• 5 pieces Star Anise (Whole star anise)
• 2 sticks Cinnamon Sticks (High‑quality, broken into smaller pieces)
• 1/3 cup Sichuan Peppercorns (Whole peppercorns)
• 1 cup Asian Red Pepper Flakes (If unavailable, use regular crushed red pepper flakes (slightly hotter))
• 1/4 cup Dried Onion Flakes
• 1.5 teaspoon Sea Salt (Or any kosher/sea salt)
• 1 tablespoon Black Vinegar (If unavailable, use balsamic vinegar 1:1)
• 1 tablespoon Sesame Seeds (Toasted optional)
• 1 tablespoon Sesame Oil (Adds extra nutty flavor)

Instructions

1. Prepare Aromatics and Spices

   Crush the garlic cloves, measure coriander seeds, star anise, cinnamon sticks, and Sichuan peppercorns. Set them aside.

   Time: PT5M

2. Infuse Oil with Whole Spices

   Place the neutral oil, crushed garlic, coriander seeds, star anise, cinnamon sticks, and Sichuan peppercorns into the large pot. Heat gently, monitoring with a thermometer, until the oil reaches 230°F‑250°F, then maintain this temperature and let it simmer for 2 hours, stirring occasionally.

   Time: PT2H

   Temperature: 230°F-250°F

3. Remove Burnt Garlic

   After the 2‑hour infusion, the garlic will have browned. Use a slotted spoon to discard the garlic pieces to prevent bitterness.

   Time: PT5M

4. Prepare Crunchy Chili Mix

   In a metal bowl, combine 1 cup Asian red pepper flakes, 1/4 cup dried onion flakes, 1½ tsp sea salt, and 1 tbsp black vinegar. Mix thoroughly.

   Time: PT5M

5. Heat Oil to Frying Temperature

   Increase the oil temperature to about 320°F. Once reached, slowly pour the hot oil over the chili mix while stirring constantly to evenly coat the flakes.

   Time: PT5M

   Temperature: 320°F

6. Cool the Oil

   Allow the chili oil to cool completely at room temperature. This may take about 30 minutes.

   Time: PT30M

7. Add Final Flavor Layers

   Stir in 1 tbsp toasted sesame seeds and 1 tbsp sesame oil until evenly distributed.

   Time: PT5M

8. Store and Mature

   Transfer the chili oil to the glass storage jar, seal tightly, and let it sit for at least 24 hours to let flavors meld. Store in the refrigerator for up to 3 months.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

0g

Fat

14g

Fiber

0g