{"id":2769,"date":"2017-04-23T12:15:27","date_gmt":"2017-04-23T16:15:27","guid":{"rendered":"http:\/\/104.236.198.25\/?p=2769"},"modified":"2022-10-26T02:37:56","modified_gmt":"2022-10-26T06:37:56","slug":"how-to-make-chili-oil","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/how-to-make-chili-oil\/","title":{"rendered":"How to Make Chili Oil (\u8fa3\u6912\u6cb9)"},"content":{"rendered":"\n

Making chili oil at home might seem like a daunting task at first, but once you understand the key steps, it only takes five minutes to make the best-tasting chili oil with extra fragrance, nuttiness and smokiness! {Gluten-Free, Vegan}<\/p>\n\n\n\n

\"How<\/figure>\n\n\n\n

Chili oil is such an important staple for Chinese families, equal to soy sauce and vinegar. For many Chinese people chili oil is as important as ketchup is to American people. It always shows up on tables of small diners, no matter whether it\u2019s a dumplings or noodle place. Once you\u2019re hooked, you\u2019ll want to pour it on everything.<\/p>\n\n\n\n

Whenever I\u2019m talking about chili oil, I always refer to homemade chili oil. It tastes ten times better than the store bought product, lasts just as long if you store it in the fridge, and does not contain additives or MSG. There is this fresh aromatic nuttiness that bottled chili oil never delivers.<\/p>\n\n\n\n

Plus, when you use chili oil like a Chinese person, you gotta mix in the chili flakes as well. The chili flakes are well toasted when you cook the chili oil, so they taste less spicy but quite smoky with a crispy texture. When mixing with noodles, these tiny umami bits coat the ingredients evenly and each bite releases waves of piquant zing to your taste buds. It\u2019s as exciting as throwing a handful of Pop Rocks in your mouth!<\/p>\n\n\n\n

When I cook Vegetable Chow Mein<\/a>, Lanzhou Beef Noodle soup<\/a>, and hearty Sesame Noodle Salad<\/a>, I\u2019ll always spoon a few dollops of chili oil mixed with thick chili flakes onto my finished dish. This one small action will elevate your cooking from mundane to heavenly.<\/p>\n\n\n\n

Cooking process<\/h2>\n\n\n\n

The process might look intimidating at first, but you won\u2019t believe how easy it is once you try it. There are three steps involved.<\/p>\n\n\n\n

(1) Combine chili flakes with aromatics of your choice in a heatproof bowl.<\/strong><\/h3>\n\n\n\n

A ceramic bowl is my go-to choice. If you plan to use a glass jar, make sure it is heatproof. We will be dealing with hot oil in the next step. Using glassware might cause the glass to shatter and can be very dangerous.<\/p>\n\n\n\n

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(2) Heat the oil until it reaches 370 degrees F (190 C).<\/strong><\/h3>\n\n\n\n

The key to making delicious chili oil is to heat the oil hot enough without overheating it. The hot oil will cook the spices thoroughly and be infused with various flavors. However, if the oil is too hot, it will burn the pepper flakes and sesame seeds, and the resulting chili oil will be bitter in taste.<\/p>\n\n\n\n

The best way is to use an instant thermometer to monitor the oil. If you do not have a thermometer, I also introduce a \u201cginger method\u201d in the recipe below, which is a good indicator of the oil temperature.<\/p>\n\n\n\n

Select a small saucepan that has long handle and is good for pouring. Alternatively, you can also use a ladle to transfer the oil.<\/p>\n\n\n\n

(3) Pour oil into the bowl with chili flakes.<\/strong><\/h3>\n\n\n\n

The oil will bubble fiercely at first and quickly cook the chili flakes. Simply mix everything together with a spoon and let the oil sit until cooled down.<\/p>\n\n\n\n

That\u2019s it! Now you have a jar of delicious chili oil to use to create an authentic Chinese flavor.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

More cooking notes<\/h2>\n\n\n\n

(1) What types of chili flakes should you use?<\/strong><\/h3>\n\n\n\n

The best option is to use fresh chili flakes imported from Sichuan<\/a>. This type of chili flake is made with premium chili peppers of a vibrant red color. The blend also contains fewer seeds, so your chili oil won\u2019t end up overly spicy.<\/p>\n\n\n\n

The next best option is using Korean chili flakes. With these, I found my chili oil doesn\u2019t have the brightest red color, but it doesn\u2019t affect the taste.<\/p>\n\n\n\n

(2) How do you make chili flakes?<\/strong><\/h3>\n\n\n\n

You can use whole dried chili peppers<\/a> to make chili flakes too. Lightly toast the peppers in a pan until the pepper turns a bit darker, and grind the peppers into chili flakes. To make sure the oil won\u2019t turn out too spicy, cut open half of the hot peppers with kitchen shears and discard the seeds.<\/p>\n\n\n\n

(3) What types of aromatics should you use in the chili oil?<\/strong><\/h3>\n\n\n\n

The answer is, you can use many types of aromatics or none at all. The flavor is totally up to personal preference. In China, each region down to each family has their own formula to make their favorite chili oil.<\/p>\n\n\n\n

To make the most basic chili oil, you can simply use chili flakes. Some versions use ginger, cinnamon bark, bay leaves, star anise etc.<\/p>\n\n\n\n

The recipe below is our family\u2019s formula. We always enjoy adding a few Sichuan peppercorns<\/a> to add a hint of numbing nuttiness. We also use a pinch of five spice powder to add umami.<\/p>\n\n\n\n

\"How<\/figure>\n\n\n\n

(4) To filter or not to filter the chili flakes?<\/strong><\/h3>\n\n\n\n

Once you\u2019ve made the chili oil, you can either filter the oil and discard the chili flakes, or you can leave them in. This habit varies a lot in China depending on the region, so I\u2019d say both methods are authentic and correct.<\/p>\n\n\n\n

As a northerner, I grew up having chili oil with tons of chili flakes sitting at the bottom. In fact, in many restaurants you will find the chili oil jar is filled mostly chili flakes and very little oil.<\/p>\n\n\n\n

Again, if you choose proper chili flakes (see point #1 above), your chili oil will not be very spicy and it should taste nutty with a balanced umami flavor. The chili flakes should add texture and smokiness to your dish, not spiciness.<\/p>\n\n\n\n

How to use chili oil<\/h2>\n\n\n\n