Spicy Crispy Sichuan Chili Oil Without Seed Oils

Hey, friend!

I'm so glad you made it over here to this exclusive recipe, just for you!

I encourage you to watch the recipe video before making this chili oil. It can help answer some questions and give you a visual of the process. It's not difficult! It's a simple process, with a lot of ingredients, so that's why the visual may help you!

I’ll start by saying my favorite chili oil used to be Lao Gan Ma’s Chili Oil and Chili Crisp. You know, the clear jar with the red cap and the iconic, super-stoic grandma on the label. Man, I could throw down on an entire jar in a day before I created this recipe. But when I realized it was loaded with toxic ingredients and cheap industrial seed oils, I knew I needed to choose a healthier option since I prefer to swim in this chili oil and it was becoming an unhealthy staple in my diet. I couldn't find seed oil free chili oils that had that same flavor profile I loved... So, I had to come up with my own gut friendly, seed-oil-free version with organic ingredients.

Thus, my signature chili oil recipe was created. Super spicy goodness with that sichuan kick... but made with mostly organic ingredients and spices and NO toxic seed oils. It’s so good, and I use it on everything. Bonus: It makes the perfect Christmas gift for spice lovers!

In true Brier fashion, I don’t measure anything, but I’ve outlined the ingredients and steps below. This recipe is a combination of a ton of chili oil recipes I've watched and my toxic (literally) relationship with Loa Gan Ma chili oil. All this to say, be creative! Add more of something if you like that particular flavor better, or less of something if it suits your fancy! Just have FUN!

PRO TIPS:

1. Remember that cardamom pods and sichuan peppercorns are super strong and can overpower all the other flavors, so use those more sparingly then add more later if you want more of that flavor profile. 

2. Don't throw away your spice or fresh aromatic scraps. Keep all of them, including the fried aromatic scraps. They make for an incredible soup stock!

3. Adjust spice level by reducing the amount of Thai bird's eye chili's, and even omitting the red pepper flakes. You get to decide how hot you want this chili oil!

4. Add sesame seeds and/or peanuts if it's to your liking!

Watch It All Come Together & Follow Along!

Again, the ratio's used in the video will knock your socks off. I made mine VERY spicy!  

Ingredients

Liquids & Oils

• 3–4 cups avocado oil (it has a high smoke point, so that's why I use this particular oil)

Dry Spices

• Whole star anise
• Whole cardamom pods (just a few, these are strong)
• Raw sugar
• Chinese five-spice powder
• Onion powder
• Garlic powder
• Red pepper flakes
• Sichuan peppercorns (go light - these are mouth-numbing!)
• Black peppercorns
• Salt
• Beef bouillon cubes (I use around 2–3 for this recipe)

Fresh Aromatics

• Thai bird’s eye chili (finely chopped)
• Fresh garlic (finely chopped)
• Fresh shallot (finely & chunky chopped)
• Fresh ginger (finely & chunky chopped)
• Fresh onion (chunky chop)
• Fresh cilantro (chunky chop)
• Fresh green onion (chunky chop)
• Fresh jalapeño (chunky chop)

Instructions

1. Prep Your Ingredients
   Chop everything beforehand to keep this recipe quick and hassle free. For the Thai bird's eye chili, you can use a food processor if you prefer very fine bits, but I like to chop by hand. Be warned - it’s spicy! You may sneeze a lot while chopping the Thai bird’s eye chili, just like I did as seen in the video lol.

2. Infuse Your Oil
   Add 3–4 cups of avocado oil to a pan and bring it to frying temperature.

3. Crisp the Garlic and Shallots

   • Fry your chopped garlic first, stirring occasionally. Remove it as soon as it turns slightly golden. It’ll continue to cook once removed. Burnt garlic = bitter chili oil, so keep an eye on it!
   • Next, fry the shallots until slightly browned. Remove all bits to prevent burning, which can ruin the oil’s flavor.

4. Create Your Chili Mix
   In a large heatproof bowl, combine:

   • Crispy garlic and shallots
   • Chopped Thai bird’s eye chili 
   • Raw sugar
   • Chinese five-spice powder
   • Finely chopped ginger
   • Beef bouillon cubes (start with 2)
   • Salt
   • Star anise
   • Cardamom pods
   • Sichuan peppercorns
   • Garlic powder
   • Onion powder

5. Fry Fresh Aromatics
   Add your fresh onion, cilantro, green onion, chunky ginger, and jalapeño to the hot oil, along with a few whole star anise, cardamom pods, and sichuan peppercorns for extra flavor. Let them fry for a few minutes, then remove and save for soup stock!

6. Optional: Heat Things Up
   If you like your chili oil extra spicy (like me!), fry your red pepper flakes in the hot oil for about 30 seconds.

7. Combine Everything
   Carefully pour the hot infused oil over your prepared chili mix. Stir to combine, and taste - add another bouillon cube or extra salt if needed.

8. Jar It Up
   Once the mixture cools, transfer it to clean jars. You’re done!

This will last months in your refrigerator. I don't recommend leaving this out on the counter because it does have fresh aromatics (ginger, shallot, garlic) in it, even though they're fried... its better just to not take a chance of this oil spoiling. 

Alright, have so much fun making this recipe and putting your own twist on it! 

Here to help,

-Brier C.