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Hi guys! I’m back with The BEST Chili Oil Recipe!
Thank you so much for your patience and for waiting for my new recipe! I’ve been quite busy with new projects… such as popup restaurants!
So far have done 3 popups in Sacramento California and it has been MAGICAL!!
I just wanted to say how much I appreciate your support and love!! It was my dream to cook for you and thank you so much for being there and enjoying the food!!! It was MAGICAL!!
Going back to my chili oil recipe… So I had the best chili oil in the air, while I was flying to Taiwan from SF. It was SO GOOD I had to remake it at home and I’ve been obsessed with it. I can’t eat a meal without it so I had to share it with you guys!!
The first thing we need to do is toast Sichuan peppercorns.
Toast Sichuan peppercorns on a dry wok or pan for 45 seconds to 1 minute over medium heat. You can definitely smell the Sichuan peppercorns!
Grind with mortar and pestle or coffee/spice grinder to fine but still a little coarse powder. Set aside.
Chop shallot into small dice. Shallot is a very important element of this chili oil recipe. It gives a beautiful savory and naturally sweet flavor. If shallot is hard to find, you can use green onions or red onion but shallot is the best option for this recipe.
Stir fry shallot with some oil. I used avocado oil, but you could use one of the oil down below.
- Vegetable oil
- Canola oil
- Peanut oil
- Grape seed oil
- Sunflower oil
No sesame oil or extra version olive oil, because all the flavor will be burnt & it will be just wasting.
Stir fry the shallot for 4 to 5 minutes or until they are golden brown.
Add soy sauce around the edge of the wok, so it will give a nice smokey flavor. Also, add toban djan at this point. Stir fry the sauce and shallot mixture for 1 to 2 minutes.
Toban djan is a Chinese chili bean sauce. Very easy to find at Chinese/Asian grocery stores or online. Check outhere to get from online!
Add remaining oil, red pepper flakes (regular red pepper flakes for mild version or Thai chili flakes for spicy version), sugar, salt, Chinese five-spice, msg, and Sichuan peppercorns. Msg is optional, because without it still tastes AMAZING! But, it definitely makes a huge difference before and after. So it’s completely up to you.
Stir and cook for an additional 1 to 2 minutes.
Remove from heat and let it cool then store in an air-tight container.
This chili oil is great to spice up any type of soup, dressings, or main dish. I love my egg omelet and porridge. Also, you could just toss in your favorite noodles (ex. egg noodles or spaghetti), or add in your ragu sauce for a kick. One of the traditional ways in Chinese dishes is to toss in tofu sheets. You can find the tofu sheet in the refrigerated section of the Chinese market.
Keep it a room temperature is fine and it will last 15 days. Enjoy!
The BEST Chili Oil
- Author: Seonkyoung Longest
- Total Time: 10 minutes
- Yield: 30 tbsp 1x
Ingredients
Scale
- 1 tbsp Sichuan peppercorns, optional
- 1 cup avocado, vegetable, canola, or peanut oil – divided
- 2 large shallots, chopped
- 2 tbsp soy sauce
- 2 tbsp toban djan, Chinese chili bean sauce
- 1/2 cup red pepper flakes for the mild version or Thai chili flakes for the spicy version
- 1 1/2 tbsp sugar
- 1/4 tsp salt
- small pinch of Chinese five spices, optional
- 1 tsp msg, optional
Instructions
- Toast Sichuan peppercorn in a dry wok or pan for 45 seconds to 1 minute over medium heat. Grind with mortar and pestle or coffee/spice grinder to fine but still a little coarse powder. Set aside.
- Heat a wok over medium-low to medium heat, add 1/4 cup of oil, and chopped shallot. Stir fry the shallot for 4 to 5 minutes or until they are golden brown.
- Add soy sauce around edge of the wok so that it will give nice smokey flavor. Also add toban djan at this point. Stir fry the sauce and shallot mixture for 1 to 2 minutes.
- Add remaining oil, red pepper flakes, sugar, salt, Chinese five spices, msg, and Sichuan pepper corn. Stir and cook for additional 1 to 2 minutes. Remove from heat and let it cool then store in an air tight container. Keep it in a room temperature is fine and it will last 15 days. Enjoy!
Notes
If you want more oil, you can add additional 1/2 cup more oil to this recipe.
- Cook Time: 10 minutes
The BEST Chili Oil
- Author: Seonkyoung Longest
Description
This is the best chili oil recipe you can find online!
Ingredients
Scale
- 1 tbsp sichuan peppercorns, optional
- 1 cup avocado, vegetable, canola or peanut oil – divided
- 2 large shallots, chopped
- 2 tbsp soy sauce
- 2 tbsp toban djan, Chinese chili bean sauce
- 1/2 cup red pepper flakes for mild version or Thai chili flakes for spicy version
- 1 1/2 tbsp sugar
- 1/4 tsp salt
- small pinch of Chinese five spices, optional
- 1 tsp msg, optional
Instructions
- Toast sichuan pepper corn on a dry wok or pan for 45 seconds to 1 minute over medium heat. Grind with mortar and pestle or coffee/spice grinder to fine but still a little coarse powder. Set aside.
- Heat a wok over medium low to medium low heat, add 1/4 cup of oil and chopped shallot. Stir fry the shallot for 4 to 5 minutes or until they are golden brown.
- Add soy sauce around edge of the wok, so it will give nice smokey flavor. Also add toban djan at this point. Stir fry the sauce and shallot mixture for 1 to 2 minutes.
- Add remaining oil, red pepper flakes, sugar, salt, Chinese five spices, msg and sichuan pepper corn. Stir and cook for additional 1 to 2 minutes. Remove from heat and let it cool then store in an air tight container. Keep it in a room temperature is fine and it will last 15 days. Enjoy!
Notes
If you want more oil, you can add additional 1/2 cup more oil to this recipe.
