Easy Hot Chili Oil
This is a very simple and customizable Chinese Homemade Hot Chili Oil recipe. Hot chili oil is widely used in Asian cuisine. It is a very aromatic infusion of oil, chili, and other spices such as star anise, sesame seeds, cinnamon, garlic, Sichuan pepper, scallions, bay leaf, etc...
Ingredients
- 4 Tablespoons crushed hot chili flakes
- 1 teaspoon ground Indian chili powder or cayenne powder
- 1 cups avocado oil , peanut oil, canola oil, or any neutral oil you prefer, except sesame oil
- 2 tablespoon unsalted roasted peanuts , optional
- 1 teaspoon Sichuan peppercorns crushed , optional
- ½ teaspoon kosher salt , to taste optional
- ½ teaspoon Monosodium glutamate ''MSG'' , optional
- ½ teaspoon granulated sugar , optional
Instructions
- Combine chili flakes, Sichuan peppercorns, MSG, salt, sugar, ground chili, and peanuts in a heatproof bowl that can hold at least 2 cups of liquid.
- Heat oil in a skillet or pan over medium-high heat. The oil should be between 250 to 275 F ºF on an instant thermometer.
- Carefully pour oil or use a ladle to transfer oil into the bowl of crushed chili mixture. While the oil is bubbling, use a metal spoon to gently stir to mix everything.
- When completely cooled, transfer the Hot Chili Oil to an airtight container, and store it in the refrigerator for up to 2 weeks. Enjoy!
Notes
How to Store & Re-Heat
- To store: Hot Chili Oil, transfer it to an airtight container and keep it in the refrigerator for up to 2 weeks. The oil may solidify in the refrigerator, but it will liquefy again at room temperature. Before using the chili oil, please give it a quick stir to make sure the ingredients are evenly distributed.
- To reheat: Microwave Hot Chili oil for a few seconds or heat it in a saucepan over low heat. Be careful not to overheat the oil, as this may cause it to lose flavor or become too hot to handle. It's best to heat only the chili oil you need for immediate use rather than reheating the entire batch.
You can make Hot Chili Oil ahead of time and store it in the refrigerator until ready to use. The flavors will deepen and develop over time, so it's a good idea to make it a day or two in advance if possible. To make it ahead, follow the recipe instructions, allow the chili oil to cool completely, and transfer it to an airtight container. Store the chili oil in the refrigerator for up to 2 weeks.
When you're ready to use the chili oil, remove it from the refrigerator and let it come to room temperature for a few minutes. Give it a quick stir to ensure the ingredients are evenly distributed, then use it as desired. The chili oil may solidify in the refrigerator, but it will liquefy again at room temperature or after heating it gently. Remember to reheat the chili oil you need immediately rather than reheating the entire batch.
Nutrition Facts
Easy Hot Chili Oil
Amount per Serving
Calories
90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
74
mg
3
%
Potassium
37
mg
1
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
0.2
g
0
%
Protein
0.4
g
1
%
Vitamin A
431
IU
9
%
Vitamin C
0.1
mg
0
%
Calcium
6
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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