Discover the secrets to making the best chili oil at home in just 5 minutes! I’ll share with you some common mistakes to avoid. So you won’t burn your chili oil. And, it can be stored for a long time. It will be sure to elevate any dish, from savory noodles and stir-fries to the perfect dipping sauce!
Chili Oil Recipe
Prep and cook time: 5 minutes
Ingredients:
1/2 cup red chili flakes
1/2 cup paprika
1/2 teaspoon salt
Pinch of five-spice powder
3 tablespoons sesame seeds
1 1/2 cups oil
2 pieces ginger
2 tablespoons scallions, chopped
3 cloves garlic, smashed
1 tablespoon Chinkiang vinegar, or other types
Chili Oil Instructions
To combine the ingredients in a bowl:
- In a bowl, combine the red chili flakes, paprika (which adds a lovely red color to the chili oil without much heat), salt, five-spice powder, and sesame seeds. Mix everything together thoroughly. (If you like to store your chili oil for a long time, avoid adding any fresh ingredients like garlic or fresh chilies to this mixture.)
To infuse the oil:
- In a pot over medium heat, pour the oil inside. Followed by the ginger, scallions, and garlic. Cook them until aromatic for about 2 minutes. Remove the ginger, scallions, and garlic from the oil.
To make the chili oil:
- First, the hot oil temperature should be around 325 degrees F or 163 degrees C.
- Second, pour the hot oil using the multiple-step pouring process. Pour one ladleful of hot oil over the chili flake mixture and whisk immediately. Next, pour the remainder of the hot oil over the mixture and whisk again. (It helps to avoid burning the chili flakes.)
- Third, add the Chinkiang vinegar. (It helps to cool down the oil. The aroma of the Chinkiang vinegar will dissipate quickly, ensuring that the chili oil doesn’t end up tasting sour.)
To store the chili oil:
- Place the chili oil in a sterilized airtight container. It can be stored in the fridge for up to 6 months.
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Thank you, Frank! 😀