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)

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Spicy Garlic Chili Oil Recipe

Spicy Sichuan Chili Oil

Top 2 chili oil recipe recipes from across the web

The most viewed chili oil recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spicy Garlic Chili Oil Recipe

Spicy Sichuan Chili Oil

The most viewed chili oil recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine