Sichuan Chili Oil (Hong You)
Local name: 红油
In short: Fragrant red chili oil made by infusing oil with warm spices and pouring it over chili flakes, sesame and Sichuan pepper. It takes about 35 min in total and makes 24 servings.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 125 kcal
Hong you, or red oil, is the backbone of Sichuan cold dishes, noodles, dumplings and dipping sauces. Oil is gently infused with star anise, cinnamon and ginger, then poured in stages over coarse chili flakes so they bloom without burning. The result is deep red, fragrant and only moderately hot. A jar keeps in the fridge for weeks and improves after a day, so make a batch and use it on everything.
Instructions
- Put the chili flakes, sesame seeds, ground Sichuan pepper, salt and sugar in a large heatproof bowl, preferably stainless steel or ceramic. Stir to combine.
- Pour the oil into a saucepan with the star anise, cinnamon, bay leaves, ginger, scallions and whole Sichuan peppercorns. Heat over low heat for 12 to 15 minutes until the scallions and ginger turn deep golden and the oil smells warm and spiced.
- Strain the oil through a fine sieve into a heatproof jug, discarding the aromatics. Return the oil to the pan and heat to about 120°C (250°F), or until a chili flake dropped in sizzles gently.
- Pour one third of the oil over the chili mixture and stir. Reheat the remaining oil to 180°C (350°F), until a flake sizzles quickly, and pour half of it into the bowl. It will bubble up, so stand back.
- Wait 1 minute, then pour in the rest of the oil and stir. Cool completely, uncovered, for about 1 hour.
- Spoon the chili oil and its sediment into a clean, dry jar. Leave it for 24 hours before using for the best flavor.
Tips
- Use coarse flakes, not fine chili powder. Powder burns and turns bitter, while coarse flakes toast to a deep red.
- Keep the jar in the fridge for up to 3 months and always use a clean, dry spoon. Do not leave fresh garlic or fresh herbs in the oil, as they can spoil it.
Questions and answers
How hot is homemade Sichuan chili oil?
It depends on your chili flakes. A mix of mild and hot varieties gives fragrance with moderate heat, while using only hot flakes will make it sharp. Taste a little after a day and adjust the next batch.
What can I use chili oil on?
Dumplings, noodles, cold cucumber salads, steamed tofu, fried eggs and plain rice. It is also the base of many Sichuan sauces, such as the one for dan dan noodles.
Why did my chili oil turn black or bitter?
The oil was too hot when it hit the flakes. Keep the first pour at about 120°C (250°F) and use a thermometer if you can, as this keeps the color red and the flavor round.
How long does it take to make Sichuan Chili Oil (Hong You)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Sichuan Chili Oil (Hong You)?
About 125 kcal per serving, with 1 g of protein, 2 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 125 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 2 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 95 mg |
Estimated values, calculated from the ingredients.
