Without a doubt, I consume A LOT of chili oil. No, I don’t need an intervention… yet (
or at all). It feels like a cheat code that I can use whenever I need to spice up my dishes a little. And though there’s nothing wrong with the ones from the store, I just love making my own homemade chili oil. It’s so full of flavor, and I love that I can adjust the spiciness level to my liking!
Chili oil is so versatile and you can eat it with anything you’d like! Noodles? Definitely. Rice? Well of course. Dumplings? Name a better pairing.
*updated on 28th July*
I always have it in a container and kept in the fridge for longer lasting storage, ready to be eaten at any time. It normally lasts up to one month when refrigerated. But my husband and I would finish it within 1-2 weeks because we would heap on spoons of it with our food. Absolutely delectable!
Here are some recipes with chili oil:
Chili Oil Recipe
- 1 cup dried chili
- 1/2 cup garlic cloves
- 1/2 cup shallots
- 2 cups neutral oil (e.g., vegetable oil, canola oil, etc.)
- 2 tbsp chili flakes
- 1/2 tbsp salt
- 1 tbsp light soy sauce
- 1/2 tbsp chicken bouillon powder
- 3/4 tbsp sugar
- 1 tbsp gochujaru (optional)
- Add dried chili, garlic and shallots to cold oil and turn on the heat.
- Let the ingredients above slowly cook over low/medium low heat. This will take about 20-25 minutes. Stir occasionally.
- Once the time is up, turn off heat and add the rest of the ingredients and stir until its mixed well.
- Once the oil cools, pour everything into a blender and blend until it turns into a paste.
- Pour into a clean container and store in fridge for it to last longer. Enjoy!