A quick and delicious Chinese-style Chilli Oil with crispy chilli pieces to season your favourite Asian dishes. The oil is flavoured with Sichuan peppercorns, star anise, green cardamom and cinnamon for the perfect combination of spices.
I prefer to buy chilli flakes from the Asian grocer for this recipe, which tend to be a lot more spicy. Look for those which are labelled Thai or Vietnamese. If you can only find regular, Italian-style chilli flakes, I would suggest increasing the amount of chilli powder.
The chilli powder you need for this recipe is pure ground red chillies. Some spices labelled as “chilli powder” are actually a spice blend which is generally not very spicy.
HOW LONG DOES CHILLI OIL KEEP?
This recipe makes a small amount of chilli oil which can keep for a good year, but you will probably finish it before then! There are no fresh ingredients in the chilli oil, which is why it can keep for a long time. I store my jars of chilli oil in my pantry (not in the fridge).
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.