Gail’s Recipe Book

Easy Homemade Chili Oil

Name: Easy Homemade Chili Oil
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16 servings
Cuisine: Chili Oil
Ingredients: 2-3 tbsp gochugaru (Korean Chili Powder, see notes); 2 tbsp chili flakes (or crushed red pepper); 1-2 tsp Szechuan pepper (i grounded mine using a mortar and pestle), add more or less if you want more of the numbing spice); 1/2 tsp Chinese five spice powder; 1 tsp sugar; 1/2 tsp fine salt; 1/2 tbsp sesame seeds; 1 cup neutral oil (avocado, vegetable, canola, etc)

Asian

Chili Oil

Easy

16 servings

porsjoner

20 minutes

aktiv tid

25 minutes

total tid

Start matlaging

Ingredienser

2-3 tbsp gochugaru (Korean Chili Powder, see notes)

2 tbsp chili flakes (or crushed red pepper)

1-2 tsp Szechuan pepper (i grounded mine using a mortar and pestle), add more or less if you want more of the numbing spice)

1/2 tsp Chinese five spice powder

1 tsp sugar

1/2 tsp fine salt

1/2 tbsp sesame seeds

1 cup neutral oil (avocado, vegetable, canola, etc)

Fremgangsmåte

Add all the dry ingredients (except the oil) in a large heatproof bowl. Mix well.

Meanwhile, heat the neutral oil in a saucepan over medium low heat until small bubbles start to appear and the oil is hot, around 200 to 225F/100 to 110C.

You can test the heat by dipping a wooden chopstick and it should form bubbles or you can also drop a few chili flakes to see if it immediately sizzles.

(Note: when the oil is too hot or starts to smoke, I recommend to turn off the heat and allow for the oil to cool down slightly before pouring it over the dry mix. Oil that's too hot cause burn the sediments and create a bitter chili oil.)

If it the chili flakes dropped in the oil immediately sizzles, it’s good to go. Turn off the heat of the pan and carefully pour the oil over the dry chili mix.

Mix everything well.

Taste the sediments and feel free to season with more salt and sugar to taste, if needed. If you want more spice, you can add more chili powder/gochugaru.

To store: Leave the mixture to completely cool before transferring to a jar with a lid. Seal tight and store in room temperature in a cool, dry place. Use a clean spoon every time you scoop some of the chili oil to prevent any contamination. I usually keep mine for 3 to 6 months depending on how fast I consume my chili oil.

Use for: Your favourite noodles, dipping sauce, stir-fries, and more! You can use the oil for stir-frying or even scoop up some of the sediment and use as a base for your stir-fries or other dishes.

Næringsinnhold

Porsjonsstørrelse

1 tbsp

Kalorier

132 kcal

Totalt fett

14 g

Mettet fett

1 g

Umettet fett

13 g

Transfett

1 g

Kolesterol

Natrium

106 mg

Totalt karbohydrater

1 g

Kostfiber

1 g

Totalt sukker

1 g

Protein

1 g