Today I’m finally sharing the REAL recipe for Asian chili oil. Lately I’ve come across plenty of recipes and, like the versions served in many restaurants around here, they make me sad… they are bland. There is nothing to them. Traditionally you do not just toss in a bit of garlic, a dash of chili for color, and a few sesame seeds… nope.
Authentic Asian chili oil is built on vinegar, sugar, soy sauce, shallots, scallions, and more… a full lineup that, once gently confited, creates a flavor far richer than plain oil with a hint of garlic. Trust me.
I consider Chinese chili oil an essential pantry staple for anyone who cooks this cuisine often and loves heat. Unlike la-yu from Japan, this version packs a punch and delivers serious flavor.
It has a vivid red hue, but what really sets it apart are the subtle layers added by all those extra ingredients. The combination of crazy good flavor and how easy this homemade chili oil is to make makes it downright addictive.
I would like to thank Céline for her gorgeous photos; she was among the first to try this recipe after I posted it. Find her on Instagram here
No need to wonder how long it keeps; this jar will disappear fast. (For the record, about 1.5 weeks in the fridge, tops)
How do you make quick chili oil?
Traditionally you simmer the aromatics in oil or pour smoking hot oil over them. Not here – we toss everything in the microwave and voila, the result is almost the same with half the cleanup!
It is a fantastic topper for stir fries, noodles, and rice bowls. It also slips easily into dressings or any dish that needs a quick kick.
Ingredients for the express chili oil
Black rice vinegar: This vinegar brings a deep, malty note that white rice vinegar cannot match. But if that is all you have, go ahead and use it – the oil will still taste amazing.
Light soy sauce: The everyday salty soy sauce you can pick up in any supermarket. Learn more here
Chili flakes: I like Korean gochugaru, but any dried or even fresh chili will work.
Alliums: This is where you can get creative. Garlic, shallots, onions, scallions – anything goes, so mix and match!
Sesame seeds: I love the nutty punch of black seeds, but use whatever is in the pantry
Which oil should I use for chili oil?
I recommend starting with a neutral oil. Of course nothing stops you from playing with flavor – try a splash of light sesame oil, for example.
How to use it?
On everything! Not just Asian food. I drizzle it on pizza for an instant upgrade!
Another dish that builds a similar chili oil right in the wok is my Chinese spicy chicken
Ultra-Quick Chili Oil
Ingredients
- 1.5 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon sugar
- 4 cloves minced garlic
- 2 stalks green onions, thinly sliced
- 1 tablespoon salt
- 5 tablespoons chili flakes
- 1 portion neutral oil (enough to cover the solids by at least 1 cm)
optional
- 1 tablespoon sesame seeds
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon MSG
Instructions
- Combine all the ingredients in a heat-proof jar.
- Microwave on high (900 W) for 1 minute, stir, then heat for 1 minute more.
