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Ingredients
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Chili oil base
Aromatics & flavoring
Acidity & finishing
Method
Chili oil base
Prepare dry ingredients
Place the crushed red chili flakes, smoked paprika, ground cayenne, and Sichuan peppercorns (if using) in a heatproof, shallow heatproof bowl or jar wide enough to allow the hot oil to be poured over the chilies. Stir to combine and set aside.
Measure the oil into a small saucepan. The oil volume should be enough to cover the chili mixture and submerge the aromatics when combined; 2 cups is standard for this recipe.
Aromatics & flavoring
Infuse the oil
Add the sliced garlic, sliced shallot, sliced ginger, star anise, and bay leaf to the cold oil in the saucepan. Place over medium-low heat and slowly raise the temperature. Heat until the oil reaches 275–300°F (135–150°C) if you have a thermometer, or until the aromatics begin to sizzle gently and the garlic and shallot edges start to bubble and lightly brown. This usually takes 8–12 minutes. Do not let the garlic burn — reduce heat if browning too quickly.
Once the aromatics are golden and fragrant, remove the saucepan from heat. Let the oil sit for 1–2 minutes to drop slightly in temperature (this prevents the chili from tasting scorched when poured).
Combining oil and chilies
Strain or keep aromatics
If you prefer a clear oil, strain out the garlic, shallot, ginger, star anise and bay leaf using a fine mesh strainer and discard or reserve the solids for another use. If you want more texture and flavor, leave the aromatics in the oil (they will continue to darken in the jar).
When the oil has cooled slightly but is still hot (around 220–250°F / 105–120°C), carefully and slowly pour the oil over the chili/flavor mixture in the bowl or jar. Pour in a thin stream so the oil bubbles up but does not spatter violently. You should hear a sizzle as the oil hits the chilies — this toasts the flakes and releases aroma and color. Stir gently with a spoon to combine.
Let the mixture cool to room temperature, about 30–45 minutes. As it cools, the oil will deepen in color and the flavors will meld.
Acidity & finishing
Once cooled, stir in the vinegar, soy sauce, salt, and sugar (if using). Taste and adjust: add more vinegar for tang, more salt for seasoning, or a pinch more sugar to round bitterness. If you want a thinner sauce for drizzling, stir in 1–2 additional tablespoons of neutral oil or 1–2 teaspoons of warm water to loosen.
Transfer the hot sauce to a clean jar with a tight lid. Store in the refrigerator for up to 1 month or at cool room temperature for up to 2 weeks. For longer shelf life, ensure jars and utensils are sterilized and keep refrigerated.