Chinese cuisine
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Chef John’s Signature Oil – Peppercorn Oil

Chef John’s Signature Oil – Peppercorn Oil
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With a unique aroma and flavor, the Sichuan peppercorns has slight lemony overtones and creates a tingly numbness in the mouth. Chef John shares his simple peppercorn oil recipe that will make all the difference to cook authentic Chinese food.

Recipe
PRE TIME: 15 min
COOKING TIME: 5 min
TOTAL TIME: 20 min
50 SERVING
Ingredients:
  • 4 cup Vegetable Oil
  • 4 oz. Sichuan Peppercorn (Da Hong Pao)
Directions:
Step 1
Step 1
1
In a wok over medium heat, heat the oil to 350°F-400°F/ 180°C-200°C.
Step 2
Step 2
2
In a separate heat-proof bowl, add Sichuan peppercorn.
Step 3
Step 3
3
Slowly pour the oil over the peppercorns.
Step 4
Step 4
4
When the oil is done cooking, the peppercorns should be darker in color, but not blackened. Remove the aromatics from the oil using a strainer.
Step 5
Step 5
5
Store in an airtight bottle or jar.
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