Hot Oil Recipe

Measure and slice

Measure out the oils and spices. Thinly slice the garlic and ginger, smash the scallion whites lightly with the flat of a knife, and measure the dried spices into a small bowl so they're ready.

Sterilize a jar by boiling it and its lid in water for 10 minutes or running it through a hot dishwasher cycle. Let it air-dry on a clean towel.

Combine oils

In a medium, heavy-bottomed saucepan, combine the neutral oil and extra-virgin olive oil. The neutral oil provides a high smoke point; the olive oil adds flavor.

Add aromatics

Add the sliced garlic, sliced ginger, smashed scallion whites, bay leaves, star anise, cinnamon stick, Sichuan peppercorns, and whole black peppercorns to the cold oil.

Slow heat

Place the pan over very low heat. Warm the oil gently until the garlic and aromatics begin to release fragrance and small bubbles occasionally form around the garlic edges—this should take 15–20 minutes. The temperature should stay between 200–250°F (93–121°C) if you have a thermometer. Avoid frying or browning the garlic; you want a gentle poach/infusion, not crisping.

Add chili flakes

After 12–15 minutes, when aromatics are fragrant and garlic is softened (not browned), remove the pan from heat and immediately stir in the dried red chili flakes and kosher salt. Let the mixture sit for 10 minutes to continue steeping off-heat; residual heat will sizzle the flakes lightly and extract their color and heat.

Option A — Seeded/spiced hot oil (for texture)

If you want textured hot oil (chili flakes, toasted garlic bits), allow the oil to cool for 10 minutes, then carefully ladle the oil and solids into the sterilized jar, filling to within 1/2 inch of the rim. The solids will settle to the bottom and infuse further. Press any large solids into the jar with a spoon. Top up with the optional neutral oil if necessary. Seal and let rest at room temperature for 12–24 hours before using to allow flavors to meld.

Option B — Clear infused hot oil

For a clear, filtered hot oil, set a fine-mesh strainer lined with several layers of cheesecloth over a heatproof bowl. Pour the oil slowly through the strainer, catching the solids in the cloth. Discard or reserve the solids for another use. Transfer the strained oil to the sterilized jar, cool to room temperature, then seal. Let rest 12–24 hours before use.

Store the sealed jar at room temperature for up to 2 weeks in a cool, dark place, or refrigerate for up to 1 month. If refrigerated, the oil may thicken—bring to room temperature before using. Always use a clean, dry spoon to remove oil to avoid contamination.

Hot oil can be used as a condiment for noodles, dumplings, stir-fries, marinades, and dressings. If you kept solids in the jar, the oil will continue to intensify in flavor over several days.