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Homemade Hot Chili Oil

I spent a couple years of my childhood in a small town called Tianshui in Gansu province, China when growing up. That's where my father resides. I climbed trees, climbed mountains, explored a forest, flew a kite, and learned to appreciate the hot chili pepper there. That must be how I developed my unusual tolerance of spicy food.

The best chili oil you’ll ever have!

  • Author: Sharon Chen
  • Prep Time: 1 minute
  • Cook Time: 5 minutes
  • Total Time: 6 minutes
  • Yield: 1 1/4 cups 1x
  • Category: Sauce, Gluten Free, Vegan
  • Method: Stove
  • Cuisine: Chinese

Ingredients

Scale

Instructions

  1. Place Korean Red Chili Pepper Flakes Powder in a heat-proof container. For example, a glass measuring cup (as in the photos) will work.
  2. In a small saucepan, heat up olive oil over medium-high heat for 5 minutes, or until you see a tiny bit of smoke. Turn off the heat.
  3. Slowly and carefully pour the heated oil onto the pepper powder. It will immediately sizzle. Make sure the running oil touches the entire pepper surface until the pepper is completely covered in the oil. Stir and let cool for 10 minutes. Transfer oil and pepper solids into a jar.
  4. If you want the hot oil only, let the pepper solids sit in the oil for a few hours, and then transfer the flavored oil into a jar. By then, the pepper solids are all at the bottom of the measuring cup and are very easy to discard.

Notes

  • When heating up oil in a saucepan, make sure that the saucepan is completely dried. Any water in the pan will cause oil to explode. Be careful.
  • This recipe yields around 1 1/4 cups hot chili oil.
  • You can also cut down the ingredients to make a smaller portion.

Keywords: chili oil

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