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

10 clove garlic, minced
3 green onion, chopped
3/4 cup soy sauce
1/3 cup Chinese black vinegar
3 tbsp Chinese chili flakes
1 tbsp chili powder (gochugaru)
3/4 cup neutral oil (vegetable, canola, peanut, grapeseed or avocado oil)

Instructions

Finely chop the garlic and green onion. Set them aside .
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 want the oil to be hot enough to infuse the chili flakes, but not too hot that burns the spices. Keep the oil around 225-250F to prevent burning. If you don’t have a thermometer, you can test the heat by submerging a wooden chopstick in the oil. The oil is ready when then wooden chopstick starts to sizzle and creates small bubbles.
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. *See Note for Food Safety*

Notes

*FOOD SAFETY: There have been concerns about garlic leading to food-related illness. Please note that I am not an expert in food safety or a professional chef. You can exclude garlic and green onion if you have concerns about the risk of food-borne illness. Always inspect the chili oil and always use clean utensils before serving. If there is any abnormalities such as weird smell, discoloration, or other signs of spoilage, you should discard the chili oil right away.