Chef John

555 RECIPES

30+ years of experience in the culinary industry

Chef John’s Signature Oil – Peppercorn Oil

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.

CUISINES: Chinese
LEVEL: EASY
SERVING: 50 People
TIME: 20 min
INGREDIENTS:
  • 4 cups Vegetable Oil
  • 4 oz Sichuan Peppercorn (Da Hong Pao)
DIRECTIONS:
Step 1
Step 1
Step 1
Heat the oil in a wok over medium high heat. Turn off the heat at temp 482°F/250°C.
Step 2
Step 2
Step 2
In a separate heat-proof bowl, add Sichuan peppercorn.
Step 3
Step 3
Step 3
Slowly pour the oil over the peppercorns.
Step 4
Step 4
Step 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
Step 5
Store in an airtight bottle or jar.