chili oil recipe

My Garlic chili oil recipe is made in minutes with a few simple ingredients! This spicy oil is perfect for drizzling over ramen noodle bowls, sautéing veggies, dunking dumplings and potstickers, and so much more!

Spicy Garlic Chili Oil Recipe

avocado oil oil

garlic (, peeled and thinly sliced)

TBSP toasted sesame seeds

TBSP crushed red chili flakes

Add crushed red chili flakes to a small heat-safe bowl and set aside. I like using crushed red pepper flakes, but multiple varieties will work here!

Heat 1/4 cup oil in a medium pot over medium heat.

Once hot, add thinly sliced garlic and pan fry, stirring often, until garlic is just beginning to turn golden, approx. 2 minutes.

Stir in sesame seeds and cook an additional minute until garlic is crisp and toasty. Take care not to overcook the garlic as it will continue crisping once removed from heat.

Carefully transfer mixture to the red pepper flake bowl. Mix well and allow to cool.

Use as a dipping oil for dumplings or potstickers, as a base or drizzling oil for ramen noodle bowls and soups, and as a stir fry oil for sauteeing veggies and protein. Enjoy!

This easy Sichuan-style garlic chili oil (辣椒油 - là jiāo yóu) comes together in just minutes and makes for a delicious spicy condiment that you'll want to drizzle on everything. Loaded with crisp garlic, fiery chili flakes, and nutty sesame seeds, my take on this classic Chinese condiment features a boost in savory umami thanks to some dried scallops and a splash of soy sauce.

Spicy Sichuan Chili Oil

chili pepper flakes ((I used Korean Gochugaru))

sesame seeds

Sichuan pepper

Chinese five spice powder

dried scallops ((optional))

soy sauce

vegetable oil

garlic ((finely minced))

ginger ((finely minced))

To grind the Sichuan Pepper, first pick through the peppercorns to remove any black seeds or twigs. Add the peppers to a spice grinder, or use a mortar and pestle to grind them into a powder.

If you're going to add dried scallops, put them in a spice grinder or small food processor and pulse until coarsely ground. Add this to the chili peppers mixture and mix.

Add the chili pepper flakes, sesame seeds, dried scallops, Sichuan pepper, and five-spice powder to a bowl and stir to combine.

Add the soy sauce to the pepper mixture and stir to distribute evenly.

Add the oil to a saucepan over medium heat and heat preheat until hot. Add the garlic and ginger and fry until golden brown and not sizzling as much. The idea is to get the garlic crisp, without burning it.

Once the garlic is golden brown, immediately pour the hot garlic and ginger oil into the chili flake mixture. The oil is extremely hot, and it will sizzle as you add it to the chilies, so be very careful.

Stir your chili oil until the sizzling subsides and then let the mixture come to room temperature before bottling, it's best to let the mixture steep for a day or two to get the maximum flavor into the oil. Store the chili oil in the refrigerator.

http://www.youtube.com/watch?v=oWGL-XDXaH8

Making red hot Chinese chili oil from scratch with a step by step recipe and video. Loaded with crisp garlic and spices, this spicy condiment is perfect for noodle soups and stir-fries.

How to Make Chili Oil (辣椒油)

Vietnamese sate sauce is a spicy, flavorful mix of garlic, lemongrass, and shallots. Perfect for noodle soups, stir-fries, or marinades, it adds an instant kick of Southeast Asian flavors.

Vietnamese Chili Sauce (Ớt Sa Tế)

chili peppers

shallots (peel; leave whole)

lemongrass (only use the

garlic (peel; leave whole)

Korean red pepper powder

sea salt

fish sauce

sugar

MSG (optional)

Chop

Add chili peppers, shallots, sliced lemongrass, and garlic cloves in a food processor. Chop coarsely. You can alternatively, chop everything by hand.

Pan fry aromatics

In a medium-size saucepan, heat up vegetable oil. Add chopped chili peppers, shallot, lemongrass, garlic mixture. Fry until on medium-low heat for 5 minutes. Stir continuously to prevent burning.

Add spice

Add red pepper powder and season to taste with salt, fish sauce and MSG.

Storage

Transfer to an air-tight container and keep in the fridge. Sate will last for 3 to 4 months in the fridge.

https://www.youtube.com/watch?v=yq0AvPqUGvs

#VietnameseFood #VietnameseRecipes #chilioilrecipe

Vietnamese sate sauce is a spicy and flavorful condiment of garlic, lemongrass, and shallots. It is a sweet and savory sauce that you can throw in noodle soups, stir-fries, or in a marinade for grilled meats. This sauce is commonly found on restaurant tabletops for customers to give their food an immediate spicy boost of Southeast Asian flavors.

Vietnamese Sate Sauce - Chili Oil With Shallots, Garlic & Lemongrass (Ot Sa Te)
Makes 3/4 cup

INGREDIENTS

1/4 cup chili peppers
3 shallots (peel; leave whole)
4 stalks lemongrass (only use the bottom tender white/light green ends; thinly slice crosswise)
6 garlic cloves (peel; leave whole)
1/2 cup vegetable oil
1 tablespoon Korean red pepper powder Gochugaru (you can also use ground paprika or cayenne)
1 teaspoon sea salt
2 teaspoons fish sauce
3 teaspoons sugar
1 teaspoon MSG (optional)

INSTRUCTIONS

In a food processor, combine chili peppers, shallots, sliced lemongrass, and garlic cloves. Chop coarsely. You can alternatively, chop everything by hand.

In a medium-size saucepan, heat up vegetable oil.

Add chopped chili peppers, shallot, lemongrass, garlic mixture

Fry until on medium-low heat for 5 minutes. Stir continuously to prevent burning.

Add red pepper powder and season to taste with salt, fish sauce and MSG.

Store in an air-tight container and keep in the fridge. Sate will last for 3-4 months in the fridge.

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Vietnamese Sate Sauce - Chili Oil with Shallots, Garlic & Lemongrass (Ớt Sa Tế)

A cozy, flavour-packed wonton soup with a touch of heat from homemade chili oil.

20 Minute Wonton Soup

green onions (chopped (separate the white and light green parts from the dark green tops))

garlic

tbsp ginger (minced/grated)

chicken/beef/veg broth

coconut oil

rice wine vinegar (optional)

neutral oil (peanut, avocado, vegetable, or canola)

tsp sesame oil (optional)

red pepper flakes

garlic (minced)

tsp fresh ginger (minced)

tsp sugar

salt

cinnamon

Make the Chili Oil: Combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it's ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse. Skip this step if you already have chili oil on hand!

Melt coconut oil in a large pot. Add the white and light green parts of the green onions, the ginger, and the garlic. Sauté until fragrant.

Add in the chicken stock, bring to a bubble, then simmer for 5 minutes.

Add in the wontons along with the soy sauce, the fish sauce, and the rice vinegar (optional). Simmer for a few minutes until the wontons are heated through (I used pre-cooked).

Serve with the tops of the green onions and a big drizzle of chili oil!

Top 4 chili oil recipe recipes from across the web

The most viewed chili oil recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Garlic Chili Oil Recipe

Spicy Sichuan Chili Oil

Vietnamese Chili Sauce (Ớt Sa Tế)

20 Minute Wonton Soup

Top 4 chili oil recipe recipes from across the web

The most viewed chili oil recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Garlic Chili Oil Recipe

Spicy Sichuan Chili Oil

Vietnamese Chili Sauce (Ớt Sa Tế)

20 Minute Wonton Soup

The most viewed chili oil recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine