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Recipes

Sichuan Garlic Chili Oil Crisp

Sichuan Garlic Chili Oil Crisp
I love to spoon this condiment over plain noodles or atop a plain bowl of rice. It also makes a phenomenal finisher for a plate of fresh hummus.

Submitted by: Lonnie R. from Chicago, IL

Spices

Featured in this Recipe

Peppercorns, Sichuan

Sichuan Peppercorns

$8.99

Jar, 1/2 Cup, 1.1 oz.
Garlic, Chopped

Chopped Garlic

$6.79

Flatpack, 1/2 Cup
Chiles, Crushed Red Flakes

Crushed Red Chiles

$6.49

Jar, 1/2 Cup, 1.7 oz.

Ingredients

Preparation Instructions:

Heat the oil in a small saucepan over medium heat until temperature reaches 350ºF.

While oil heats, add all the ingredients into a heat proof bowl (large enough to fit 1 1/2 cups) except for the Sichuan Chile BBQ Rub, scallion, sugar, and sesame oil.

Remove from heat and carefully pour the hot oil into the bowl with the spices– the oil will sizzle a lot at first.

Let the oil reach room temperature and then stir in the Sichuan Chile BBQ, sugar, scallion, and sesame oil.

Store in a sterilized jar and keep refrigerated for up to 2-3 weeks.

More About This Recipe

Store in a sterilized jar and keep at room temperature for up to 2-3 weeks.

Comments

Rating:

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