Chili oil is a basic condiment everyone should have in their fridge, in my opinion. It’s just so versatile – you toss it with noodles, drizzle it on steamed or pan-fried dumplings, or even use it as a dipping sauce. I like to try out different chili oil recipes, I especially loved this one because I happen to almost always have the ingredients on hand, hehe!
This chili oil is from one of my favorite food bloggers, Healthy Nibbles! You can find a great read and a break down of how to make her chili oil here.
I used her basic chili oil recipe as a base for mine. I slightly tweaked it here and there to my taste. But that’s the thing about chili oil, you can add a little more or less of an ingredient to your preference!
What is chili oil?
Chili oil is a condiment made from neutral cooking oil that has been infused with different types of chili peppers. Different spices and aromatics are often added to add more depth of flavor. Commonly added spices are star anise, cinnamon, cloves, to name a few. Chili oil is great on noodles dishes, dumplings, as a sauce, basically anything you want to add a little extra kick.
How to make chili oil:
There are two methods of making chili oil – the first method involves adding chili pepper flakes, spices, and other aromatics directly to the cooking oil and heating it on medium-low heat in a small pot. When using this method, the key is to bring the oil to simmer and NOT a smoking point.
The second method of making chili oil is by adding all the ingredients to a heat-proof dish and heating up JUST the cooking oil to 325ºF-350ºF. Once the oil has reached this temperature, carefully pour the hot oil over the ingredients in the dish. Let the oil sit for 15-20 minutes and allow all the flavors to come together.
Ways to enjoy chili oil:
- Drizzle a bit of chili oil on noodles and pasta
- Zhoosh up some steamed dumplings with it
- Use it as a base sauce for stir-frying veggies, tofu, and meats
- Combine a splash of soy sauce and chili oil for the perfect dipping sauce for egg rolls, spring rolls, or whatever your heart desires!
Chili Oil
Ingredients
- 3 tbsp hot red pepper flakes
- 5 tbsp gochugaru (Korean chili flakes)
- 1 tbsp finely minced ginger
- 2 cloves garlic finely minced
- 2 tsp salt
- 1 cup vegetable oil
- 1 stick cinnamon
Instructions
- Add all the ingredients to a heatproof dish.
- Heat up the cooking oil in a pot at medium-high heat until it reaches 325ºF-350ºF. The oil should be a very thin, almost water-like consistency when you swirl the pot around.
- Slowly pour the hot oil into the dish with the other ingredients. Let it sit for about 15-20 minutes to allow all the flavors meld together.
Notes
How to store:
Store the chili oil in an airtight container in the refrigerator for up to 3 months.
