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Fav Chinese chili oil recipe #noodles



This is how I make Chili oil in a large batch because it stores well in the fridge for months. Use this for everything, add it to stir fries, as a dip for dumplings, or my favorite- turn it into a sauce for chili oil noodles

#chilioil #noodlesrecipe #chinesefood #easyrecipe #spicyfood

9 Comments

  1. @Lennardy

    I love rubbing chili oil all over, and you can too with the recipe I used:

    Aromatics (Oil Infusion):
    Neutral oil (peanut/canola/soybean/grapeseed): 1kg/4.5 cups
    Onion, sliced: 4 small onions/400g
    Garlic, lightly crushed: 8 cloves/40g roughly
    Ginger, sliced: 4 thumbs/65g roughly
    Spring onion: 8 stalks/160g roughly

    Dried spices:
    3 Cinnamon sticks
    6 Star anise
    6 Bay leaves
    1 tsp/3g fennel seeds (optional)
    4 tsp/8g szechuan peppercorns

    -Make the oil infusion by frying the onion, garlic, ginger and spring onion in the neutral oil on medium high heat for 10-12 minutes.
    -Add in all the dried spices, then lower the heat to medium and fry for antoher 10-12 minutes. Strain the oil out
    – Heat the infused oil back up to about 170-180C, it will bubble lightly, this is any leftover moisture in the oil being cooked off. If you don't have a thermometer, once the oil starts to smoke, immediately pull it off the heat
    – Pour the hot oil in 1/3 batches over 120g of dried chilli flakes(medium grind) and 4tbsp/35g of sesame seeds. Stir after each batch of oil is poured in.
    – Season to taste with salt and sugar, as a rough guide, 2tsp salt and 3 tsp sugar is a good starting point.
    – Once the oil cools down completely, transfer to an airtight container then leave in the fridge. It should last 2-3 months in the fridge if the moisture was removed properly.
    Note: If you want a stronger numbing sensation from the szechuan peppercorns, you can omit it from the dried spice mix, instead pound it into a fine powder, then add it to the chilli flakes before the oil gets poured over. This way it will stay in the final chilli oil and thus have a stronger taste

    To turn it into chilli oil sauce for noodles(single serving)
    1 tbsp/6g finely chopped spring onions
    1 tsp/3g finely minced ginger
    Ā½ tsp/1.5g finely minced garlic
    2 tbsp strained chilli oil, heated in a small pot until it just starts to smoke
    – Add the fresh ingredients into a bowl, pour the hot oil over
    – Mix in 1Ā½ tbsp soy sauce, 1 tbsp Chinese black vinegar (Chinkiang), and 1 tbsp of the strained chilli flake solids
    – Toss your boiled noodles through the sauce
    Note: This sauce can be made without pouring hot oil over the fresh ingredients, you can simply just mix all the ingredients together, it will just have a different flavor

  4. @seamali4383

    I wish I knew the pouring process… I just tried making my first chili oil and I burned all the powders šŸ„²

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