Anti Inflammatory Sichuan Chili Oil with Crispy Bits

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Anti Inflammatory Sichuan Chili Oil with Crispy Bits

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Ingredients

16 servings

For the infused oil

1 cup neutral oil (such as avocado oil or canola oil)
Chosen Foods Oil Avocado Refined - 250 Ml Great Value Refined Avocado Oil 25.5 fl oz Lowes Foods Avocado Oil
Laura Lynn Avocado Oil
Field Day Refined Avocado Oil
See all
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 cinnamon stick
2 star anise
1 tbsp sichuan peppercorns
2 dried bay leaves
3 cloves garlic, smashed

For the crisp

2 medium shallots, thinly sliced
4 cloves garlic, thinly sliced

For the chili base

¼ cup korean gochugaru (coarse red pepper flakes)
2 tbsp sichuan chili flakes (or additional gochugaru)
1 tbsp toasted sesame seeds
1 tsp ground sichuan peppercorns
1 tsp kosher salt
1 tsp sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
1 tbsp tamari
1 tsp toasted sesame oil

Instructions

1
Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a small bowl and set aside.
2
Grind 1 tbsp of the whole Sichuan peppercorns in a spice grinder or mortar and pestle until coarsely ground. Set aside 1 tsp for the chili base; reserve any remainder for another use.

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