Chili Oil Recipe

Name: Chili Oil Recipe
Prep time: 5 min
Cook time: 10 min
Yield: 20 spoons
Ingredients: 1 1/2 cups avocado oil; 3 tablespoons scallions; 2 Tablespoons ginger; 3 cloves of garlic; 1 teaspoon salt; 1 teaspoon sugar; 1 1/2 Tablespoons sesame seeds; 2-3 Tablespoons chilli flakes

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
20 spoons
Calories
153 kcal
Course
Appetizer, Condiments
Cuisine
Asian, Chinese, Japanese

Chili Oil Recipe

Quade Maldonado

Report

This Chili Oil Recipe has been used on so many dishes lately, we had to share it with you! This is a simple tutorial with variation on how to make chili oil at home and how you can use it. It needs just a few minutes and it adds a punch of flavor when drizzled over any meal.

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Ingredients

Servings

1 1/2 cups avocado oil
3 tablespoons scallions minced (we use the white parts)
2 Tablespoons ginger Findley diced
3 cloves of garlic
1 teaspoon salt
1 teaspoon sugar
1 1/2 Tablespoons sesame seeds
2-3 Tablespoons chilli flakes MORE OR LESS OT YOUR TASTE

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Notes

Choose a type of oil that's neutral in taste with a high smoking point. We LOVE avocado oil for this recipe!
Make sure to heat up the oil to a point where it's hot but not smoking. Ideally a temperature of 350 degrees F up to 375 degrees F is best. If it gets too hot, remove it from the heat and let it cool down to the correct tempertaure, as it can burn the chilli flakes.
The chilli mix can be simply a blend of different chilli flakes if you don't to add the remaining ingredients.
To flavor up the chili oil recipe we added minced ginger, garlic, scallions and sesame seeds. But it's definitely not necessary.
If you're infusing the oil with whole spice, add them to the oil while it's heating up, not to the chilli flakes mix.
Whole spices like cinnamon sticks, cardamoms, cloves, anise, all spice and any other works well.
If you prefer a smooth chili oil recipe, simply strain the oil after it has infused for a couple hours.
to store the oil, simply wait until it cools down and seal the jar. Keep it at room temperature in your pantry for upto 1 month and use it when needed.
We love it over eggs! It makes the perfect breakfast. Just cook your sunny side eggs and once down, drizzle the chili oil right on top for a tasty finish to the dish.
We also love it over this Asian cucumber salad (recipe coming soon!) or salmon. Use it on salad dressings, sandwiches, or over a Hot Honey Chicken. It's also perfect tossed with Spicy Ramen Bowl, Easy Stir Fry Recipe or Sushi Bowl.