Description
This is the best Chinese chili garlic sauce recipe I know of. Not too spicy and full of flavor, you will want to drizzle this on everything!
Ingredients
2 T soy sauce
4 garlic cloves, minced, grated or thinly sliced
1/2 c Sichuan or Korean chile flakes (I used Korean)
1 star anise pod
2 t ground coriander
1 1/2 t ground cumin
1/4 t curry powder
2 c canola oil
3 T white sesame seeds
2 dried bay leaves
2 T finely fround Sichuan peppercorns
Instructions
Mix the soy and garlic together and set aside.
Using a spice grinder, grind the chili flakes, star anise and coriander, cumin, and curry powder into a fine powder.
In a large deep saucepan, combine the spice powder with the oil, sesame seeds and bay leaves. Set pot over medium heat and bring the mixture to a gentle boil. Boil for three minutes, stirring frequently, until the chili flakes have turned maroon in color. Do not let them turn black or they have burnt!
When they have turned maroon turn the heat off immediately and add the ground Sichuan peppercorns. Stir and let fry in the residual heat for about 30 seconds, then add the soy garlic mixture. This may boil up a little but keep stirring until the sizzling has died down.
Let the chile oil sit at room temperature for at least two hours or overnight before using. Keep in an airtight jar for at least three months.
Notes
Thank you Mandy Lee.
