Homemade Chili Oil: Simple and Flavorful
Easy Homemade Chili Oil Recipe by Chef Baek: Make Rich Chili Oil (Layou Style) Effortlessly
This recipe shows you how to make delicious chili oil at home, rivaling store-bought versions. It adds aromatic flavor and spiciness, enriching any dish. Perfect for stir-fries, salads, dipping sauces, and more!
Ingredients- 1 cup Cooking Oil (neutral oil like canola or sunflower recommended)
- 1/2 cup Chili Flakes (medium grind recommended)
- 1 Tbsp Sesame Oil (for finishing aroma)
- 10g Green Onion (white parts mainly)
- 5g Ginger (thinly sliced)
Cooking Instructions
Step 1
First, measure out 1/2 cup of chili flakes. Using medium-ground chili flakes will prevent them from burning easily and result in a prettier color.
Step 2
Wash and prepare about 10g of green onion, focusing on the white parts. This is roughly 1/4 of a medium green onion. The white parts are more effective for infusing flavor into the oil than the green leaves.
Step 3
Peel the ginger and thinly slice about 5g of it. The zesty aroma of ginger will deepen the flavor profile of your chili oil.
Step 4
In a deep pan or wok, pour in 1 cup of cooking oil and add the prepared green onion. Heat over medium-low heat, allowing the green onion’s aroma to infuse into the oil. The green onion will turn golden brown, imparting its fragrance to the oil.
Step 5
Once the green onion is golden brown, carefully strain it out, leaving only the infused oil. Be careful not to let it burn, as this can impart a bitter taste.
Step 6
In a wide bowl, combine the 1/2 cup of chili flakes and the sliced ginger.
Step 7
Now for the crucial step: temperature control! If you don’t have a thermometer, try pouring just 1 tablespoon of the heated oil into the chili flakes. If you hear a sizzling sound and see small bubbles forming, the temperature is just right. If nothing happens, the oil needs to be heated a bit longer. If it immediately smokes and burns, the oil is too hot, so remove it from the heat for a moment to cool down. Getting the temperature correct is key!
Step 8
Once the oil reaches the correct temperature, slowly pour the heated oil over the chili flakes and ginger in the bowl. The hot oil will ‘cook’ the chili flakes, releasing their spicy aroma and vibrant color.
Step 9
Finally, add 1 tablespoon of sesame oil to further enhance the flavor. The nutty aroma of sesame oil will make your homemade chili oil even more delicious.
Step 10
Using a spatula or spoon, stir everything thoroughly to ensure the chili flakes and oil are well combined and there are no clumps. Mix until all ingredients are evenly incorporated.
Step 11
Prepare a glass jar by washing it thoroughly and sterilizing it in boiling water. Ensure it is completely dry before use, as any residual moisture can cause the chili oil to spoil.
Step 12
Transfer the finished chili oil into the prepared glass jar and store it in the refrigerator. If you prefer a clear chili oil, you can strain it through a fine-mesh sieve or cheesecloth before use to remove the chili flake sediment. I chose not to strain it so I could use the chili flakes too. If you only want the clear oil, you can carefully scoop out the oil that floats to the top after it settles in the jar.
Step 13
Your delicious homemade chili oil is ready! Enjoy its rich flavor in all your cooking.
