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Export 14 ingredients for grocery delivery
Grind red and green sichuan peppercorns in a spice grinder or mortar and pestle until a fine powder forms, then set aside.
Heat oil, red pepper flakes, star anise, ginger, scallion, cinnamon, bay leaf, cumin and coriander in a large, heavy bottomed saucepan over medium heat. Cook, stirring frequently, for about 3 minutes, or until spices have darkened and are fragrant and oil is gently bubbling.
Stir in garlic and cook about 15 seconds, or until garlic just begins to turn golden.
Remove pot from heat, stir in ground peppercorns and continue to stir until oil stops sizzling. Stir in sesame seeds and soy sauce and let oil sit for at least 2 hours.
Fish out ginger slices and scallions. Transfer chili oil to a glass jar (strain the spices if desired) and refrigerate.