Step 1

In a heatproof bowl, combine soy sauce, black vinegar, chili flakes, chili powder, minced garlic, and chopped green onions.

Step 2

In a small saucepan, add oil and heat over medium heat. Oil should be ready when you start seeing small bubbles. You can also test the heat by submerging a wooden chopstick in the oil and it should start to sizzle.

Step 3

Carefully pour the hot oil over the chili sauce mixture. Stir and mix until well combined. Taste and add more seasoning if desired.

Step 4

Serve immediately over dumplings, wontons, tofu, ramen, or other noodles.

Step 5

Let the chili oil cool to room temperature. Once cooled, transfer the oil to an airtight container. Store in the refrigerator for up to 3 months.