The BEST Chili Oil. Spicy, Aromatic, Intense and Flavorful
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- เผยแพร่เมื่อ 15 ส.ค. 2020
- Hot chili oil or Chinese hot oil is a fragrant, spicy condiment that should be a staple in everyone's pantry. My recipe is packed full of flavor and using THREE different chilies and a handful of warm spices, creates an intense, aromatic and spicy complex chili oil far better than ANY store bought variety.
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For the best results, use these ingredients. The red pepper flakes you get from American grocery stores will NOT cut it for this recipe. So go check out your local Asian markets.
I used this chili oil in a previous video where I made savory oatmeal in the style of Chinese congee or a rice porridge. Give it a try! • Oatmeal Recipes | Savo...
Chili Oil Recipe:
2 C neutral flavored oil ( I used Canola)
3 whole heads of garlic, peel and chopped
8 Fresno chilies, seeded and chopped
1 C Chinese ground red pepper flakes
1/4 C dried Thai chili flakes
2 cinnamon sticks (avoid using ground cinnamon, it'll burn)
8 star anise
1 tbsp Sichuan peppercorns (optional but you should try to find these)
1 tbsp kosher salt
2 tbsp soy sauce
1.5 tbsp black Chinese vinegar (you can sub sherry or red wine vinegar)
2 tbsp sesame oil
BEFORE YOU START! Make sure you have all your ingredients prepped and ready to go.
Step 1: In a small pot, add 1/4 C of oil.
Step 2: To the cold oil, add cinnamon sticks, star anise and Sichuan peppercorns. Turn flame on high. And bring the heat up until you see bubbles around the spices. Cook this for about 2 minutes OR until very fragrant. Then turn off the heat and let the spices cool in the oil.
Step 3: Strain that oil into a bowl and discard the spices. You will be adding this oil to the rest of the recipe later.
Step 4: In a separate pot, add the remaining oil and add the garlic. THEN turn on the heat to a MED HIGH heat. You want the garlic to come up to temp and start to sizzle. Cook for 10-15 minutes. The color should be a LIGHT golden.
Step 5: Add the chopped Fresno chilies and continue stirring for another 10-15 minutes.
Step 6: Add dried Chinese chili flakes and stir to combine.
Step 7: Add in the dried Thai chili flakes and stir well to combine.
Step 8: Add in the flavored oil. Stir well to combine.
Step 9: Continue to constantly stir as you add in the rest of the ingredients. SESAME OIL GOES IN LAST
Step 10: Once you stir in the sesame oil, TURN OFF THE HEAT. Continue to stir to make sure nothing is burning.
Step 11: Let your new delicious chili oil cool before you eat it.
This can be stored in an air tight container in your refrigerator for months. Enjoy!
**NOTE**
Depending on how dry the DRIED chilies you get, you MAY need to add a little bit more Canola oil. Maybe another 1/4 C or so. ONLY IF your chili oil seems dry.
Step
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Ok I made the oil based on what I said below mixing the two recipes. It is soooo good that I am shocked. This is the first time I tried and it vastly exceeds anything that I have ever eaten from store bought or restaurant quality. I added in 1/2 cup of Korean Chili powder, skipped the hot stuff from this recipe (two types) and instead used 1 C of Chinese chili flakes and 8 red jalapenos with the seeds removed (we don't have Fresnos here). I also added in a bunch of green onion, and ginger, extra Sichuan peppers, black cardamon pods, 2 bay leaves, 2 sticks cinn, some sesame seeds, and at the end a splash of black vinegar and a splash of sesame oil. I also cooked the aromatics for a good 15 min on low heat in oil and transferred it to the main pot. Chef Tuan's method of cooking the peppers with the garlic is key. I ended using up about three cups of avocado oil. It has this beautiful garnet color and an extraordinarily complex flavor. Next batch I may up the heat level with a few Thai chilies.
I make the oil with just dried peppers, so when I saw your video, I had to try it. The Fresnos in there gave a nice note. I modified it a bit with what I had but it turned out really colorful and fragrant as well as the right heat and spice. To your recipe I added 10 fresh red Thai chilies, and modified with 2 rounded Tablespoons of red peppercorns, and used the Korean red pepper flakes that gave the oil a deep rich color and added taste. This recipe is a keeper!!! keep up the great work.
Looks delicious 😋 definitely will make this … thank you for sharing
Thanks Chef Tuan.. I'll definitely going to try this recipe.. 👍👌
Thank you this is the best looking recipe I’ve watched for chili oil! Nice👍🏼👍🏼 Stay Safe 😊
Not going to lie, this is the best chili oil recipe I've seen on TH-cam so far. Good job!
Great recipe - I’ll give it a try - thanks.
I'm glad I was watching this after dinner and not with empty belly. Those dumplings with the oil... I'm salivating.
Awesome! I'm always browsing for new techniques for homemade Asian chili oil and its application.
Delicious. Love the recipe without sugar 👍👍👍👍👍👍👍
This recipe is awesome! Love it thank you for sharing
I am definitely giving this a try
Looks great , added to my must make list 🤙
Going to try this, Thank you for this video!
Thank you. Must try
Very helpful video. Thank you!
Thats a great recipe.
Looks really yummy thank you for sharing.
Hi Chef, here supporting, thanks for the tutorial