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This fiery chili oil is delicious on our Sichuan fried chicken, but has many other uses, as well. Drizzle it on plain rice and scrambled eggs, or add it to steamed or stir-fried vegetables. If Sichuan chili flakes aren't available, you can use red pepper flakes instead, but the oil won't be as red in color.
Don’t use hot water when washing saucepan after making the Sichuan oil. Rinse the pot with cold water; hot water can cause pepper fumes that irritate your eyes.
cup peanut oil
ounce whole dried red Sichuan chilies (1 cup)
tablespoons Sichuan chili flakes
tablespoons Sichuan peppercorns