This homemade Chili Oil is easy to make, convenient, and much cheaper than store-bought versions. Whether you want to mix it into your sauces or just add an irresistible kick to your dishes for that extra burst of flavor, this Chili Oil is a game-changer!
I enjoy making homemade condiments such as sweet chili sauce, sweet and sour sauce, and chili garlic sauce. In today's featured recipe, I am making Chili Oil. It is the perfect companion to dishes like siomai, chicken feet, and even beef pares, elevating their deliciousness to a new level.
What is Chili Oil?
Chili oil is believed to originate in China and serves as a crucial flavoring in spicy Chinese cuisine. Infusing the oil with chili peppers adds both heat and depth of flavor to a variety of dishes. Some of these dishes including stir-fries, noodle dishes, and even dipping sauces.
Today, the appeal of this fiery potion has captured the hearts and tastebuds of spicy food lovers worldwide. Its heat and spice create a perfectly tingling sensation on the tongue, making it truly exceptional.
This condiment is versatile and flavorful, balancing heat and aroma to enhance any dish. It's easy to make and can be stored for weeks, ensuring you always have a delicious condiment to spice up your meals.
What You'll Need
- Oil - use nuetral oil with a high smoke point, such as vegetable, sunflower, canola or soybean oil. These oils can handle high temperatures needed to infuse the oil with chili flavor without a burnt taste.
- Onion - I used red onions, but you may also use shallots as substitute.
- Garlic - boosts the flavor of the chili oil.
- Chili flakes - alternatively, you may use a cup of whole dried chili peppers. (see recipe notes)
- Gochugaru (Korean chili flakes) - a type of Korean chili pepper flakes known for its slight smoky taste. If unavailable, just use 1 cup of chili flakes and add some paprika powder for color, if desired. You can also use other dried sweet peppers to tame the spiciness.
- Vinegar - this is optional, but it can add a hint of tanginess and help balance the spiciness.
- Brown Sugar - balances the heat and enhances the overall flavor.
- Sea Salt - to taste
- Soy Sauce - adds a savory umami flavor.
Tips in making Chili Oil
Make sure the oil is hot enough before frying the onion and garlic
When adding ingredients to hot oil, be cautious to prevent it from splattering. Using a slotted spoon or spider ladle when adding and removing the ingredients can help protect you from oil splashes.
Adjust the quantity of chili flakes to control the level of spiciness depending on your heat preference.
Ensure that the jar or container you use has been sterilized in boiling water and allowed to dry completely.
How to Serve
This chili oil is incredibly versatile, enhancing a wide range of dishes. Use it to drizzle over noodles, dumplings, and rice. Stir into dressings, dips, and sauces, or swirl into soups and stews. It also makes fantastic cooking oil for stir-frying grains, vegetables, and more
How to Store
Store your chili oil in sterilized, sealed jars in a cool, dark place. For optimal flavor and quality, consume within a month or two.
Refrigeration is not necessary. For extended shelf life, refrigerate your homemade chili oil for up to six months.
Printable Recipe
Chili Oil Recipe
Ingredients
- 1 cup oil sunflower, canola or soybean oil
- 2 medium red onions coarsely chopped
- 2 heads garlic peeled and crushed
- ¾ cup chili flakes or 1 cup whole dried chili
- ¼ cup Korean chili flakes Gochugaru - or other less spicy dried peppers
- 1 tablespoon vinegar optional
- ½ cup oil
- 1 tablespoon brown sugar
- 1 tablespoon sea salt or to taste
- 2 tablespoons soy sauce
Instructions
- 1 cup oil, 2 medium red onionsHeat oil in a wok over medium-low heat. Once hot, add the chopped shallots/red onion and fry until golden brown, (no need to make brown and crispy, a bit of white parts are fine). Remove using a slotted spoon or spider ladle and transfer to a bowl or plate.
- 2 heads garlicNext, add the crushed garlic in the same oil. Use a slotted spoon or spider ladle to prevent oil from splashing. Cook until golden. Once done, remove from oil and add to the fried shallots/onions.
- Turn the heat to the lowest setting just to keep the oil hot. You can also just turn it off if it is still hot and you can do the next step quickly.
- ½ cup oilPlace the fried ingredients in a food processor or blender. Add ½ cup oil. Blend until they are cut into very tiny bits.
- ¾ cup chili flakes, ¼ cup Korean chili flakes, 1 tablespoon vinegar, 1 tablespoon brown sugarTurn the heat off of the stove. Add the chili flakes and Gochugaru, it will bubble up for the first seconds. Once it subsides add vinegar and brown sugar to the hot oil and stir just several times.
- 1 tablespoon sea salt, 2 tablespoons soy sauceCarefully add the blended ingredients back to the oil. Add salt, and soy sauce Stir continuously for half a minute and then only from time to time until it cools down. Most of the solids will turn dark which is expected.
- Transfer to jar/s and use as needed. No need to refrigerate.
What do you think?