
This simple chili oil recipe requires only several ingredients: oil, pepper flakes, ginger, garlic, and salt.
The chili oil is perfect for dumplings, noodles, and pretty much any dish that you think can use a bit of spice.
I minced ginger and garlic finely and added these spices to a bowl that, I filled with pepper flakes and some salt. Then, I heated oil for 3-4 minutes before pouring the oil over the spices.
Ingredients
- Hot red pepper flakes – 3 tbsp
- Finely minced ginger – 1 tbsp
- Finely minced garlic – 2 tbsp
- Salt as per taste
- Neutral Oil – 1 cup
Method
- Add all the ingredients into a stainless steel or thick ceramic bowl, make sure it is heat proof
- Heat the oil in a saucepan over medium-high heat for about 3 to 4 minutes.
- When you swirl the oil, it should look thin, just like the consistency of water. Turn off the heat.
- Carefully pour the hot oil into the bowl with the spices.
- The oil will sizzle a lot first hits the spices and then fizzle as it cools.
- Let the oil reach room temperature (about 20 to 30 minutes).
- If you are apprehensive about pouring hot oil into a bowl, pour the spices into the saucepan instead to prevent the spices from burning, make sure to take the saucepan is off the stove before adding the spices.
- Swirl the spices with a wooden spoon for about a minute.
- Give the oil a stir before serving.
- Drizzle the oil over noodles or dumplings and spoon some of the chili flakes onto any dish.
- To store, transfer the oil into a sterilized jar and refrigerate. Try to use the oil within 1 to 2 weeks.

Chili Oil
Chili Oil is a part of Chinese cuisine taste enhancer, and can be used with dumplings and noodles
Equipment
- Air tight Container
- Sauce Pan
Ingredients
- 3 tbsp Hot red pepper flakes
- 1 tbsp Finely minced ginger
- 2 tbsp Finely minced garlic
- 1 cup Neutral Oil
- Salt as per taste
Instructions
- Add all the ingredients into a stainless steel or thick ceramic bowl, make sure it is heat proof
- Heat the oil in a saucepan over medium-high heat for about 3 to 4 minutes
- When you swirl the oil, it should look thin, just like the consistency of water. Turn off the heat
- Carefully pour the hot oil into the bowl with the spices
- The oil will sizzle a lot first hits the spices and then fizzle as it cools
- Let the oil reach room temperature (about 20 to 30 minutes)
- If you are apprehensive about pouring hot oil into a bowl, pour the spices into the saucepan instead to prevent the spices from burning, make sure to take the saucepan is off the stove before adding the spices
- Swirl the spices with a wooden spoon for about a minute
- Give the oil a stir before serving
- Drizzle the oil over noodles or dumplings and spoon some of the chili flakes onto any dish
- To store, transfer the oil into a sterilized jar and refrigerate. Try to use the oil within 1 to 2 weeks
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