{"id":42495,"title":"Ultra-Quick Chili Oil","modified":"2025-06-29T10:29:41+02:00","plain":"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.\n\n\n\nYou can clearly spot all the layers of flavor in this jar \n\n\n\nAuthentic 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.\n\n\n\nI 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.\n\n\n\nIt 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.\n\n\n\n        Voir cette publication sur Instagram            Une publication partag\u00e9e par \ud835\udf56\ud835\udf6e\u0301\ud835\udf79\ud835\udf76\ud835\udf7b\ud835\udf6e (@cnaprase)\n\n\n\nI would like to thank C\u00e9line for her gorgeous photos; she was among the first to try this recipe after I posted it. Find her on Instagram here\n\n\n\nNo need to wonder how long it keeps; this jar will disappear fast. (For the record, about 1.5 weeks in the fridge, tops)\n\n\n\nHow do you make quick chili oil?\n\n\n\nAll you need is a jar and a few ingredients!\n\n\n\nTraditionally 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!\n\n\n\nIt 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.\n\n\n\nIngredients for the express chili oil\n\n\n\nBlack 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.\n\n\n\nLight soy sauce: The everyday salty soy sauce you can pick up in any supermarket. Learn more here\n\n\n\nChili flakes: I like Korean gochugaru, but any dried or even fresh chili will work.\n\n\n\nAlliums: This is where you can get creative. Garlic, shallots, onions, scallions - anything goes, so mix and match!\n\n\n\nSesame seeds: I love the nutty punch of black seeds, but use whatever is in the pantry\n\n\n\nWhich oil should I use for chili oil?\n\n\n\nI recommend starting with a neutral oil. Of course nothing stops you from playing with flavor - try a splash of light sesame oil, for example.\n\n\n\nHow to use it?\n\n\n\nOn everything! Not just Asian food. I drizzle it on pizza for an instant upgrade! \n\n\n\nIt goes into my dan dan noodles recipe \n\n\n\nAnother dish that builds a similar chili oil right in the wok is my Chinese spicy chicken\n\n\n\n\n\n\tUltra-Quick Chili Oil\n\t\t\n\t\tA lightning-fast, aromatic chili oil that\u2019s ready in minutes\u2014perfect for drizzling over noodles, dumplings, eggs, and more.\t\n\t\n\t\t\t\n\t\n\t\t1.5 tablespoon rice vinegar1 tablespoon light soy sauce1 tablespoon sugar4 cloves minced garlic2 stalks green onions, thinly sliced1 tablespoon salt5 tablespoons chili flakes1 portion neutral oil (enough to cover the solids by at least 1 cm)optional1 tablespoon sesame seeds1 teaspoon Chinese five-spice powder1 teaspoon MSG\t\n\t\n\t\tCombine all the ingredients in a heat-proof jar.Microwave on high (900 W) for 1 minute, stir, then heat for 1 minute more.\t\n\t\n\t\tAdjust the amount of oil to suit your taste; I prefer just enough to coat the solids because that\u2019s where the flavor lives. To avoid botulism, keep the oil refrigerated and use within 1\u00bd weeks.\n\t\n\t\n\t\tSauceChinoiseSauce soja light, V\u00e9g\u00e9tarienne, Vinaigre de riz","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=42495"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42495\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/2840"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=42495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=42495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=42495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}