How to make Chili Oil
Super flavorful, delicious and easy to make; this Chili Oil is PERFECT with potstickers or over noodles. Full of chili flakes and garlic this condiment is a MUST-HAVE for Asian food lovers!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Condiments
Cuisine: Chinese
Diet: Vegan, Vegetarian
Servings: 10
Calories: 196kcal
Add chili flakes, gochugaru, salt, sugar and minced garlic in a heat proof bowl.
Heat the oil you are using over medium flame till it is hot (350-370F).
Pour the oil over the prepared spices and mix well to distribute the oil in the aromatics.
Wait for the oil to cool and transfer to a bottle.
Enjoy as you like. The chili oil can be stored at room temperature for 2 weeks and refrigerated for 5-6 months.
- Make sure the oil is super hot when adding to the spices. If the oil is not hot enough, the spices will not cook in it.
- Use a heat proof bowl to make the oil.
- Using a higher proportion of chili flakes to gochugaru will yield a milder flavor oil.
- Sichuan peppers can be used in place of gochugaru flakes for a spicy numbing flavor.
Calories: 196kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 128mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 208IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.2mg