Using the microwave to make this super easy Szechuan chili oil completely changes the game. Now everyone can quickly make delicious, spicy, and slightly numby Szechuan chili oil at home. I add this sauce to pretty much everything I cook. It’s amazing used as the oil in a stir fry, or drizzled on top of a hearty bowl of ramen.
I wouldn’t just give you a chili oil recipe without giving you anything to make with it. In fact, I have created my favorite sauce ever, That Good Good Sauce, which is the base for so many other recipes. Follow the links below to see all of the amazing ways to use this chili oil
- That Good Good Sauce
- That Good Good Tofu
- That Good Good Vegan Ramen
- That Good Good Vegan Noodle Salad
- That Good Good Spring Roll
Quick and easy chili oil recipe that can be made in the microwave
- 1 cup avocado oil, or neutral vegetable oil
- 1 tablespoon red pepper flakes
- 1 teaspoon sichuan peppercorns
- 1 pod star anise
- 1 teaspoon garlic powder or granulated garlic
- Warning: This recipe involves hot oil. Use caution and protection. If your containers aren’t tempered or heat proof, they could shatter or break.
Using a mortar and pestle, or a spice grinder, lightly break up the red pepper flakes and Szechuan peppercorns. You don’t want them to turn to dust, you just want them to release their oils and aromas
In a heatproof glass measuring cup, or microwave safe glass container, add the oil along with the peppers. Place the cup into the microwave, and microwave on high for 2 minutes. Watch closely so that it doesn’t boil over. Stir the mixture. If it’s sizzling, allow it to just hang out in the microwave. (Note: You won’t really notice the sizzle until you start stirring.). If it’s not sizzling, cook it for another 30 seconds. Check again for sizzle. It shouldn’t need to cook longer than 3 minutes total. You don’t want the peppers to burn in the oil, just lightly sizzle.
- If you don’t need the microwave for anything else, allow your oil to just hang out and cool in the microwave so that you don’t have to transport hot oil.
- Let the mixture do it’s thing for about 5 minutes, and then add the star anise pod and garlic powder. Stir. Allow this mixture to cool to room temperature before transferring the chili oil to a sealable container.
- The oil can be used when it’s cooled, but it’s best after it has rested for a day or two. Store your oil in a sealed container at room temperature.
If you don’t have a microwave, add the oil to a pot, and heat on medium-high. The oil is ready when you can drop a pepper flake into the oil, and it sizzles. Remove the pot from the heat, and add the peppers. Wait 5 minutes before adding the anise and garlic powder.