We can all agree that Chili Oil makes everything better. You can pour your homemade chilli oil on literally anything and it ends up giving delicious taste and aroma to your boring dish. Some people prefer using store bought chilli oil but that has preservatives and other artificial flavours. The chilli you make at home is authentic and has classic flavour that’ll take your tastebuds on an asian trip.
This is an easy chili oil made with a mix of chiles—gochugaru (Korean chili pepper), chili flakes, and ground sichuan peppercorns for that numbing spice.

The gochugaru gives this chili oil that bright red huge and also adds a hint of sweetness while the chili flakes adds a nice texture, and the sichuan peppercorns add that distinct numbing spice you only get from these peppercorns.

INGREDIENTS YOU’LL NEED

• gochugaru or Korean Chili Powder (Use regular chilli powder or paprika powders if gochagaru is not available)
• chili flakes or crushed red pepper
• Szechuan pepper (grounded)
• Chinese five spice powder
• sugar
• fine salt
• sesame seeds
• neutral oil (avocado, vegetable, canola, etc)

INSTRUCTIONS

• Add all the ingredients (except the oil) in a large heatproof bowl. Mix well.
• Meanwhile, heat the neutral oil in a saucepan over medium heat until small bubbles start to appear and the oil is hot, around 250F/120C. You can test the heat by dipping a wooden chopstick and it should form bubbles or you can also drop a few chili flakes to see If it immediately sizzles. If it does, it’s good to go.
• Turn off the heat of the pan and then immediately pour in the oil in the chili mix.
• Enjoy the sizzle and then mix everything well. Taste the sediments and feel free to season with more salt and sugarto taste, if needed. If you want more spice, you can add more chili powder/gochugar