Hot Oil Recipe

Measure and place the dried chili flakes in a heatproof, shallow, heat-resistant bowl or jar that will comfortably hold 1 to 1 1/4 cups (so oil can be poured over). Arrange the sliced garlic, ginger, and shallot on a small plate ready to infuse. Have your finishing ingredients nearby.

Warm aromatics first

Combine the neutral oil and sesame oil in a small saucepan. Add the sliced garlic, ginger, shallot, Sichuan peppercorns, star anise, bay leaf, and cinnamon stick to the oil cold. Place saucepan over low heat and slowly warm — you want to draw flavor without frying or browning the aromatics. Heat gently until small bubbles form around the edges and the oil reaches 225–250°F (107–121°C) if using a thermometer, or you see steady gentle simmering and the aromatics soften (about 8–12 minutes). Stir occasionally to ensure even heating.

During this warming, the aromatics will perfume the oil. If you notice the garlic or shallot browning or turning dark brown, lower the heat immediately — brown bits will taste bitter. Maintain a gentle small-simmer; this is a slow infusion, not a high-heat fry.

Strain and season

Once aromatics have softened and the oil smells fragrant (about 8–12 minutes), remove the saucepan from heat. Use a slotted spoon to remove the larger spice pieces (star anise, bay leaf, cinnamon stick) and discard. Optionally strain the oil through a fine-mesh sieve lined with cheesecloth into a heatproof measuring cup to remove smaller solids, or leave some aromatics for texture per preference.

Heat the chili base

If you prefer a cooked chili-flake flavor, briefly return the strained oil to a clean saucepan and bring to 300°F (149°C) or just until very hot and you see the oil shimmer. Alternatively, if you prefer to avoid higher heat, keep the infused oil at 225–250°F. Carefully pour about one-quarter of the hot oil over the bowl of chili flakes in a thin, steady stream; you should hear a sizzle. Let it sit for 30–60 seconds so the flakes bloom and release color and aroma. Stir gently to combine.

Pour the remaining hot oil over the chili flakes slowly, stirring as you go so the flakes are evenly wetted and colored. If you removed some aromatics and want a textured oil, add the softened garlic, ginger, and shallot pieces back into the chili oil now. Stir in the light soy sauce, salt, and sugar until dissolved and evenly distributed.

Allow the finished hot oil to cool to room temperature (about 30–60 minutes). Taste and adjust salt, a little extra sugar, or an additional teaspoon of sesame oil if desired. If using toasted sesame seeds and green onion, stir them in once the oil has cooled slightly but is still warm so they release aroma without burning.

Transfer the cooled hot oil and solids into a clean, airtight jar. Store in the refrigerator for up to 2–3 weeks. Bring to room temperature before using; warm slightly if the oil solidifies. Use as a condiment for noodles, dumplings, stir-fries, soups, or as a dipping oil.