Chilli oil is a staple in Chinese cuisine, traditionally used as a base for soups or a sauce for dumplings and noodles. But these days, it’s just as common to drizzle it over eggs, pizza, or even ice cream for an extra kick! Everyone has their own take on chilli oil, but this version leans into more of a Sichuan-style ‘mala’ flavour - giving your tongue and lips just the right amount of that tingling sensation.

Recipe by: Dan Dumbrell

Makes: 1L chilli oil

Ingredients

• 3 cups (750ml) neutral oil 
• 6 star anise
• 2 cinnamon sticks
• 2 bay leaves
• 1/3 cup sichuan peppercorn
• 2 spring onions (chopped)
• 1 red onion (chopped into large chunks)
• 6 garlic cloves (,skin on, lightly smashed)
• 5cm ginger (sliced)
• 1 cup Chinese chilli flakes (or mix 1/2 cup gochugaru, 1/2 cup chilli flakes)
• 1/4 cup sesame seeds
• 1 Tbsp salt

Method

1. Add oil and your spices (star anise, cinnamon sticks, bay leaves, Sichuan peppercorn) to a medium pot over medium heat and cook for 5 mins.
2. Turn the heat down to medium-low then add your aromatics (spring onions, red onion, garlic, ginger) to the pot to infuse for 30-45 mins. Stir occasionally and remove any bits that start going too brown.
3. In a heatproof bowl, add your chilli flakes, sesame seeds and salt and give it a mix. Heat your oil to med-high (170C | 340F) then carefully pour 1/3 of the oil through a sieve over the chilli flakes. Stir to evenly distribute the heat of the oil, then after 2 mins pour another 1/3 of the oil, then wait another 2 mins to pour the last 1/3 of the oil.  Once it cools transfer to a jar and keep in the refrigerator for up to 6 months.