Spicy Fried Chili

March 17, 2025 15 Minutes Medium

Nutritional Information

475 kcal
Calories
8g
Protein
28g
Carbohydrates
40g
Fat
Recipe Hot Dishes
Spicy Fried Chili

This aromatic and versatile homemade chili oil is a must-try for spice lovers! Infused with warm cinnamon, star anise, and numbing Sichuan peppercorns, this rich blend combines fiery chili powder, nutty white sesame seeds, and savory fermented bean paste for deep, complex flavors. The magic happens when caramelized sugar turns red-hot, melding with toasted spices and soy sauce to create a glossy, fragrant oil. Perfect as a noodle topping, dipping sauce, or flavor booster for dishes like mapo tofu or twice-cooked pork, this chili oil adds a bold kick to any meal. Garnished with a vibrant physalis fruit, it also makes a stunning homemade gift. Elevate your cooking with this umami-packed, multi-layered condiment that’s as beautiful as it is delicious!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
The main ingredients are chili powder, white sesame seeds, granulated sugar, and fermented bean paste.
Step 1
2
Step 2
Prepare cinnamon, star anise, and Sichuan peppercorns.
Step 2
3
Step 3
Put cinnamon, star anise, and Sichuan peppercorns into a pot with oil and heat it over low heat.
Step 3
4
Step 4
Place the chili powder at the bottom, and cover it with a layer of white sesame seeds.
Step 4
5
Step 5
Then, add a layer of fermented bean paste on top.
Step 5
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Step 6
Place a strainer on top.
Step 6
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Step 7
When the spices in the pot start to fragrance, add granulated sugar and stir until it turns red, then pour it into the strainer.
Step 7
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Step 8
Wait until it cools down, then stir and add soy sauce.
Step 8
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Step 9
Let it cool, then transfer it to a pudding cup.
Step 9
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Step 10
Cover it with plastic wrap, add a paper decoration, and top with a physalis fruit.
Step 10
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Step 11
Cover it with a lid and attach a label.
Step 11
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Step 12
It’s done.
Step 12
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Step 13
It can be used as a seasoning for noodles, cold dishes, or as an ingredient for dishes like twice-cooked pork with fermented bean paste or mapo tofu.
Step 13

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