chinese chili oil

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)

Chinese Chili Oil has a vibrant red color, an intoxicating heat nuanced by subtle spices. You&#39;ll want to drizzle this over everything.

Chinese Chili Oil

cloves

star anise

green cardamon pods

cinnamon

coriander seeds

Sichuan peppercorns

tsp black peppercorns

orange peel

garlic

shallot

ginger root ((See Note 1))

Sichuan chili flakes

tbsp white sesame seeds (toasted)

tsp kosher salt

tbsp black vinegar rice

To a large heat proof bowl add the Sichuan chili flakes, toasted white sesame seeds and salt, stir to combine. Set aside.

To a large saucepan add the first 12 ingredients. Bring to a simmer (225°F - 250°F) and steep for 1 hour (See Note 3). After 1 hour, turn heat up to medium-high to reach 300°F.

Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.

Cool to room temperature and stir in the black vinegar. Carefully pour into clean jars and seal. Keep refrigerated for up to 3 months and if used often, keep at room temperature in pantry for up to 2 months.

https://content.jwplatform.com/videos/2TRIBoRw.mp4

Chinese chili oil, or chili crisp, is a spicy Asian condiment that's simple to make at home

A quick and easy-to-make homemade miso garlic chili oil recipe, made with shallots, garlic, Sichuan chili powder, and miso for an umami boost. A great condiment to use on rice, noodles, vegetables, or dumplings!

Miso Garlic Chili Oil

miso paste ((white,

garlic ((grated,

shallots

neutral oil ((see notes))

sesame oil ((optional))

sichuan chilli powder ((see notes))

sugar

In a small bowl, pre-mix the soy sauce with the miso until it thins out the miso into a thin paste

In another bowl (heat-safe bowl preferably), add in the dry ingredients and mix them together

Add the thinned miso paste into the dry ingredients and mix it together until everything is combined

Peel the garlic, and grate it finely. If you don&#39;t have a grater you can finely chop or mince it. Add it to the very top of the chili mixture in a thin layer. Set this bowl aside for later.

Peel the shallots, and finely chop it. Set this aside for later.

Preparation

In a small pot, add in the oil and chopped shallots. Set the stove to medium heat

Heat the oil up and cook the shallots until they become a golden brown color.

At this point, the oil will be hot enough to make the chili oil. Carefully pour the oil over the ingredients in the bowl, focusing on pouring it over the raw garlic.

Once the oil has been all poured in, take a utensil and mix everything together well. Be careful the bowl may be very hot.

(Optional) If you are adding sesame oil, mix it in now.

Let it cool before transferring it to a glass jar.  Store it in the fridge or use it right away.

Making the Garlic Chili Oil

Chinese Chili Oil. A spicy, delicious, chili oil made of red chili flakes, onion, garlic and other aromatics. An easy condiment that elevates any meal! Ready in just 30 minutes!

Quick & Easy Chinese Chili Oil

red chilies

garlic (finely minced)

avocado oil (or neutral oil)

tsp Sichuan pepper powder

tsp salt

ginger

onion

bay leaves

Add the dried red chilis into a food processor and grind on HIGH speed until they become small flakes.

Transfer the chili flakes into a large heat-proof bowl (be careful not to inhale here!). To the same bowl, add minced garlic, Sichuan pepper and salt.

In a pot set over low-medium heat (250 F) add neutral tasting oil. Allow the oil to come to 250 F or place a wooden chopstick inside to check for bubbles to know if you oil is hot enough.

When the oil is hot, add in aromatics: ginger, onion, star anise, bay leaves, cinnamon stick and cloves.

Allow this to simmer for at least 20 (or ideally 30) minutes for best fragrance. Stir occasionally.

After it’s simmered, remove the aromatics from the oil and discard them.

Carefully pour the hot oil into your red chili flakes and let it bubble. As it bubbles, stir the flakes with the oil to prevent the flakes from overcooking or burning.

Allow this to cool to touch. Transfer into a sterilized glass air-tight jar and enjoy! Note: Always use clean utensils when scooping chili oil from the jar to prevent contamination or mold growth.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1651782796/i2xzyeu7caxgj4vtsmej.mp4

30-min. Easy Chinese Chili Oil. A spicy, delicious, chili oil made of red chili flakes, onion, garlic and other aromatics. An easy condiment that elevates any meal!

Easy Chinese Chili Oil

This homemade Chinese chili oil will transform your dishes like nothing else.  It&#39;s easy to make, is intensely flavorful, adds an incredible spicy kick to your dishes, stores for months, and is extremely versatile!

Chili Oil

peanut oil

cinnamon stick

black cardamom pods

bay leaf

garlic (, smashed)

ginger root

salt

Optional Add-Ins for More Flavor:

sesame oil

OR 1-2 tablespoons toasted hulled sesame seeds (,

Chinese black vinegar ((can substitute balsamic or rice vinegar))

tamari ((can substitute soy sauce), omit salt if using)

Add all of the ingredients except for the chili flakes and optional add-ins in a small saucepan over medium heat.  Bring the oil temperature up to around 225 F / 108 C and maintain it there.  You should see tiny bubbles floating up.  If at any point the garlic starts burning, the temperature is too high.  Continue lightly simmering the oil around 225 F for 30 minutes.  If the garlic becomes very brown, remove it.

Place the chili flakes in a sealable jar.  Pour the hot oil through a strainer into the jar.  The oil should be around 225 F to prevent the chili flakes from burning.  As the oil hits the chili flakes they will sizzle and the smell should be pleasant, not burnt.  If adding any of the optional flavor add-ins, allow the chili oil to cool for about 10 minutes and then stir them in.

Allow the chili oil to cool completely before sealing the jar and then refrigerate it.  Wait at least 24 hours before using for optimal flavor.  Stir the chili oil each time before using, always using a clean utensil to remove what is needed.  Stored in the fridge this chili oil will keep for at least 3 months (be sure to strain out the garlic and ginger).  If not using the garlic or ginger it will keep for up to 6 months.

Easy to follow directions and a really tasty chili oil, highly recommend!

Thank you for the clear directions.  This was easy and it tastes fantastic!

Clear and easy instructions, turned out great, thank you!

Great stuff!  First time making it, up until now I've only ever bought it at my local Korean store.  The flavor of this is vastly superior, more vibrant, more "oomph".

Top 5 chinese chili oil recipes from across the web

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Spicy Sichuan Chili Oil

Chinese Chili Oil

Miso Garlic Chili Oil

Quick & Easy Chinese Chili Oil

Chili Oil

Top 5 chinese chili oil recipes from across the web

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

Top Tags

Spicy Sichuan Chili Oil

Chinese Chili Oil

Miso Garlic Chili Oil

Quick & Easy Chinese Chili Oil

Chili Oil

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