Description
Easy, versatile chili oil you can make at home with just a few ingredients! Chili oil is a spicy, aromatic condiments that adds flavor any dish. Try this recipe with rice, noodles, dumplings, wontons, eggs, bread, and many more! My mom's chili oil is packed with black vinegar and garlic, which makes this recipe unique. You can easily customize it to suit your own taste.
Ingredients
Scale
- 3/4 cup soy sauce
- 1/3 cup black vinegar
- 3 tbsp Chinese chili flakes
- 1 tbsp chili powder (gochugaru)
- 10 clove garlic, minced
- 3 green onion, chopped
- 3/4 cup neutral oil (vegetable, canola, peanut, or grapeseed oil)
Instructions
- In a heatproof bowl, combine soy sauce, black vinegar, chili flakes, chili powder, minced garlic, and chopped green onions.
- In a small saucepan, add oil and heat over medium heat. Oil should be ready when you start seeing small bubbles. You can also test the heat by submerging a wooden chopstick in the oil and it should start to sizzle.
- Carefully pour the hot oil over the chili sauce mixture. Stir and mix until well combined. Taste and add more seasoning if desired.
- Serve immediately over dumplings, wontons, tofu, ramen, or other noodles.
- STORING: Let the chili oil cool to room temperature. Once cooled, transfer the oil to an airtight container. Store in the refrigerator for up to 3 months.