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Chilli Oil (Chinese Takeaway Style)

Fiery and aromatic, this is a homemade chilli oil you can turn to again and again to pep up soups, stir fry dishes, rice and noodles.
Course Condiment
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese
Keyword chilli oil, oil, aromatic oil, homemade chilli oil, szechuan chilli oil
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 250 ml

Ingredients

  • 1/2 teaspoon ground Szechuan pepper
  • 2 teaspoons dried chilli flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon mild chilli powder
  • 1/2 teaspoon Chinese 5-spice
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon MSG
  • 150 millilitres sunflower oil

Instructions

Spices & Seasoning

  • In a large heat-safe bowl, add 1/2 teaspoon ground Szechuan pepper, 2 teaspoons dried chilli flakes, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon mild chilli powder, 1/2 teaspoon Chinese 5-spice, 1/2 teaspoon sesame seeds, 1/2 teaspoon sea salt and 1/2 teaspoon MSG. Mix briefly and set aside.

Oil

  • Heat 150 millilitres sunflower oil over a medium heat until it reaches around 150C.

Bloom

  • Carefully pour the hot oil over the prepared spices. Mix well for 20 seconds. Set aside to cool completely before transferring to a sterilised jar or food safe container. Set aside in the fridge until needed.

Nutrition

Serving: 250ml