This 5 minutes Chinese inspired chili oil recipe is a handy recipe when you literally have no extra time 🙂 This chili oil is a recipe that you can use with almost everything like noodles, rice, dumplings, etc. I sometimes like to have it with fries too 😉
Are you tired of boring condiments? Learn how to add some spice to your life with this quick and easy Chinese chili oil recipe! In just 5 minutes, you can have a flavorful and versatile condiment that will enhance any dish. This recipe uses simple ingredients and requires minimal effort – perfect for those who want to add some excitement to their cooking without spending hours in the kitchen.
I love everything spicy and I tried this chili oil numerous times. It is one of my super favorite recipes. This quick chili oil is a great alternative if you are running out of Chinese chili oil.
Ingredients
Below are the ingredients required to make this easiest Chinese chili oil.
Dry red chilies – to make fresh chili flakes and is a MUST ingredient.
Oil – Any neutral oil like canola oil, peanut oil, vegetable oil, or sunflower oil can be used in this recipe. I am using sunflower oil.
Vinegar – Authentic recipe has balsamic vinegar in it however this quick version has white vinegar.
Sesame seeds – fresh, good-quality white sesame seeds add a good crunch to the recipe. I haven’t tried this recipe with black sesame seeds.
Red pepper powder – red pepper or sichuan pepper powder is used.
Salt and Sugar – to taste.
How to make 5-minute Chinese chili oil
Let’s begin,
First and foremost, Gather all ingredients. That is,
- Neutral you are going to use to make this recipe.
- Chilies and vinegar.
- Salt and sugar.
Preparing ingredients to make chili oil – crush dry red chilies into a food processor to make fine chili flakes.
Transfer chili flakes, red pepper powder, and sesame into a heat-proof bowl.
Heating oil – Now, Heat oil on medium flame. The temperature of the oil should be around 325˚F. Always, check the temperature with a thermometer. If a thermometer is not handy, heat oil until the smoking point. Do not allow oil to smoke otherwise, spices will get burned.
Mixing Ingredients – once the oil is hot enough, mix it in a bowl with chili flakes and pepper powder.
Now, add salt and sugar and allow it to cool down.
Transfer to a sterilized glass jar and store in a cool or dry place.
Storage
This chili oil can stay fresh for up to 2 months when stored in a cool and dry place. To preserve freshness and color efficiently, store it in the fridge.
If you live in countries such as India where the climate is usually warm, I recommend storing this oil in a refrigerator. Remember, not in the freezer section 🙂
Our best tips to make this chili oil
- The types of chilies you use will determine how spicy the chili oil will be.
- You can use black vinegar instead of white if available.
- You can avoid sugar.
Why you MUST try this recipe
- a very quick recipe that can be prepared in just 5 minutes.
- no extraordinary ingredients are required.
- best condiment recipe.
- perfect to pair with rice, dumplings, and noodles.
- shelf life is almost 3 months.
FAQ
If your oil turned black after adding oil, you have added very very hot oil that is your oil was already on a smoke point. The temperature of the oil may be more than 325˚F. Your spices are burned because of oil.
Unfortunately, in this case, you have to discard everything and start the process again.
Storing the oil properly has a major effect on retaining the color of the oil. Store in a refrigerator or in a cool dry place.
You have to keep checking the oil when you heat. If oil is releasing smoke, turn off the flame immediately and remove it from the flame. Cool it down for 3 to 4 minutes before adding into the spices.
How to make 5-Minute Chilli Oil
Ingredients
- 1 cup neutral oil we are using sunflower oil here
- 1 cup dry red chilies
- ¼ cup red pepper powder
- ¼ cup sesame seeds white
- salt to taste
- sugar to taste
- 1 teaspoon plain white vinegar
Instructions
- First, add dry red chilies into a food processor and make a fine chili flakes.1 cup dry red chilies
- Now, heat oil in a deep pan.1 cup neutral oil
- Heat the oil until it reaches 325˚F or until smoking point.
- Mean while, transfer red chilies, pepper powder, sesame into a heat proof bowl.¼ cup red pepper powder, ¼ cup sesame seeds
- Add hot oil into the bowl on the chili flakes.
- Add salt, sugar, vinegar and mix it.salt to taste, sugar to taste, 1 teaspoon plain white vinegar
- Cool it down.
- Transfer into a glass jar and use it as required.
Notes
- PLEASE refer to FAQs, Photos, and Storage section above.
