Homemade Chilli Oil
A smoky, garlicky, crunchy homemade chilli oil infused with star anise, cinnamon, and bay leaves — perfect for drizzling over noodles, dumplings, rice, and eggs.
Ingredients
- 0.5 cups chilli flakes
- 1 teaspoons table salt
- 1 tablespoons sesame seeds
- 1 teaspoons sugar
- 1 tablespoons garlic paste
- 0.5 cups mustard oil
- 2 bay leaves
- 1 star anise
- 1 small cinnamon stick
- 1 tablespoons soy sauce
Instructions
- Mix dry ingredients: In a heatproof bowl, combine 0.5 cups chilli flakes, 1 teaspoons table salt, 1 tablespoons sesame seeds, 1 teaspoons sugar, and 1 tablespoons garlic paste. Set aside.
- Heat the oil: In a pan, heat 0.5 cups mustard oil until it just starts to smoke.
- Infuse the spices: Add 2 bay leaves, 1 star anise, and 1 small cinnamon stick to the hot oil. Let them sizzle and infuse until fragrant.
- Combine: Carefully pour the hot infused oil over the chilli mixture. Stir well.
- Finish with soy sauce: Once slightly cooled, stir in the 1 tablespoons soy sauce and mix thoroughly.
- Cool and store: Let the chilli oil cool completely, then transfer to a clean, airtight glass jar.
Notes
Store in a sealed jar in a cool, dark place for up to 3–4 weeks, or refrigerate for longer shelf life. For deepest flavor, let it sit overnight before using.