Sichuan Chilli Oil: Homemade Technique
Sichuan chilli oil (hong you) — the deep red, aromatic oil that appears in almost every Sichuan cold dish, noodle preparation, and dipping sauce — is made by pouring hot oil over a mixture of dried chillies, Sichuan peppercorn, and aromatic spices. The temperature of the oil at the moment of pouring is the critical variable: too hot and the chillies burn; too cool and the aromatic compounds do not fully extract.
- **The chillies:** A mixture of erjingtiao (for colour, moderate heat, and fruity flavour) and facing heaven chillies (for heat) — coarsely ground but not powdered. The mixture of coarse and fine chilli produces a more complex extraction. - **The aromatics:** Sichuan peppercorn, star anise, cassia, bay leaf — briefly fried in the oil before the oil is poured onto the chilli. Provides the spice depth beyond just chilli. - **The oil temperature:** 170–180°C when poured onto the chilli mixture — there will be a dramatic sizzle, then the bubbling subsides. At this temperature, the fat-soluble compounds extract without burning. - **The sesame seeds:** Toasted sesame seeds added with the chilli — the oil poured at 170°C toasts them further and extracts their aromatic oils. - **Resting time:** 24 hours minimum before use — the compounds continue extracting as the oil cools.
Dunlop