Chinese Hot Oil La Yu
Transform your homemade dishes with the bold, fiery essence of Chinese Hot Oil La Yu—a staple condiment in Chinese cuisine renowned for its vibrant color, aromatic layers, and rich heat. This easy-to-make chili oil combines the smoky warmth of dried chili flakes with the tongue-tingling zing of Sichuan peppercorns, all infused into neutral oil alongside robust spices like star anise, cinnamon, and cloves. Fresh ginger and garlic enhance the depth of flavor, while a final sizzling pour creates a fragrant, toasty kick. Perfect for drizzling over noodles, dumplings, soups, or stir-fries, this versatile oil delivers authentic heat and complexity to every bite. Ready in just 20 minutes, it’s a pantry must-have for spice enthusiasts and lovers of Chinese cuisine.
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Recipe Information
Ingredients
- 1 cup neutral oil (e.g., vegetable oil, peanut oil, or canola oil)
- 3 tablespoons dried chili flakes (medium heat)
- 2 teaspoons Sichuan peppercorns
- 1 teaspoon ground paprika
- 2 whole star anise
- 1 small cinnamon stick
- 3 whole cloves
- 1 inch piece fresh ginger (sliced)
- 4 cloves fresh garlic (sliced)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
In a small heat-safe bowl, combine the dried chili flakes, ground paprika, and sesame seeds (if using). Set the bowl aside.
In a small saucepan, pour in the neutral oil and add the Sichuan peppercorns, star anise, cinnamon stick, cloves, ginger slices, and garlic slices.
Place the saucepan over low to medium heat and gradually warm the oil, stirring occasionally to prevent burning.
Allow the spices to infuse into the oil for about 10 minutes, or until the garlic turns golden and fragrant. Do not let the garlic burn, as it will make the oil bitter.
Carefully remove the saucepan from the heat and use a slotted spoon to strain out all the solids (garlic, ginger, cinnamon, star anise, cloves, and peppercorns).
Immediately pour the hot infused oil over the chili flakes and paprika mixture in the heat-safe bowl. The oil should sizzle and release an aromatic fragrance as it toasts the spices.
Allow the chili oil to cool completely in the bowl before transferring it to a clean, airtight jar or container for storage.
Use as needed to spice up noodles, dumplings, soups, stir-fries, or any dish requiring a kick of heat. Store in a cool, dry place for up to 1 month.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.7 g | 311% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 2.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 585 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
