How to make Chili Oil? This is something you must know if you are a fan of Asian food. This simple condiment needs only 3 ingredients and gets ready in 5 minutes. Add it to to your Asian stir-fries, noodles, or just serve as a side dish with dumplings, it will take your food to another level.
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I love Asian food and make it quite frequently in my kitchen. That's the reason most of the recipes on my blog are Asian.
And, if you too love Asian food then I would highly recommend always keeping a bottle of Chili oil in your pantry.
Though it's easily available in every grocery store making it is so simple that I wonder why would you want to buy it from outside.
It needs only 3 basic ingredients and gets ready within 5 minutes.
Where to use Asian chili oil?
You can use this chili oil in any Asian stir-fried dish, noodles, or rice to add an extra kick. It doesn't taste like just chili and oil but has a very unique roasted flavor which makes the blandest dish taste good.
It can also be served as a side dish with dumplings like momos or Asian buns. Just dip the dumplings and buns in it and enjoy!
Drizzle some on your soups and it will taste a lot more delicious.
I don't restrict myself from using it in other cuisines. Sometimes I drizzle it on my Indian dal, kadhi, or, curd rice too, like an extra tadka.
My favorite way of using it is in Chili garlic noodles or Chili garlic tofu.
Type of chili peppers to use
You will easily get crushed chili peppers in the Asian stores. It's best to use that.
However, if you couldn't find the crushed Asian chili peppers, make your own by crushing any variety of dried whole red chilies in a grinder. It should be finer than the chili flakes used in seasonings. To it add some red chili powder and your crushed Asian chili peppers are ready to be used in the chili oil.
Type of oil to use
Use any neutral flavor oil as we want the flavor of chili peppers to dominate the flavors. I have used canola oil, you can use any other neutral oil of your choice too.
Recipe tips & tricks
- Don't over-heat the oil otherwise it will burn the chili. Switch off the gas just before the fumes start coming from the oil.
- Put the chili in a large bowl and then pour hot oil on it. As soon as the hot oil gets poured on chili, it will start bubbling. If you use a small bowl it may spill out.
- To make it more flavorful, you can also add other spices of your choice like crushed garlic, cinnamon stick, star anise, peppercorns while heating the oil. You can either strain the oil before pouring over the chili or let them stay in the oil.
How to store?
Keep it in an airtight container, it will be fine on the countertop for months.
More easy vegan Asian recipes
Since you are on this page I am assuming that you too are a fan of Asian food. So, I would recommend you to check the following easy Asian recipes too:
- Orange tofu
- Vegetable in hot garlic sauce
- Pineapple tofu
- Peanut butter tofu
- Chow mein
- Ramen with vegetables
Step by step photo instructions
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Chili oil recipe
- 1 cup canola/ peanut oil
- 3 tbsp crushed dried Asian chili peppers
- 1/8 teaspoon Salt
- Put the crushed chili pepper and salt in a bowl or jar.
- Heat oil in a small pan. Switch off the gas a few seconds before it reaches the smoking point.
- Pour it over the chili pepper. Mix well.
- Transfer it to an air tight container and use in your Asian stir fries, soups, noodles or serve as a dipping sauce. It can be stored for 2 months.
- You can easily find crushed dried chili peppers in any Asian store. However, if you couldn't it, grind dried whole chili peppers in a spice grinder. It should be finer than chili flakes but coarser than chili powder. Add some chili powder it and mix. Use this mixture in the recipe.
- Any variety of chili can be used depending upon your heat preference.
- Do not over-heat the oil otherwise chili pepper will get burned.
- Put the chili pepper and salt in a deep bowl and be careful while pouring hot oil over them. The hot oil will start bubbling on getting poured over the chili. If you use a small bowl it will come out.