Description
A fiery, crunchy chili oil loaded with garlic, peanuts, sesame, and umami-rich seasonings—perfect for drizzling over noodles, dumplings, or grilled meats.
Ingredients
½ cup red-chili flakes
4 tablespoons toasted sesame seeds
1 tablespoon crushed Sichuan peppercorns
3 garlic cloves, minced
Small handful fresh cilantro, finely chopped (completely dry)
Small handful spring-onion greens, thinly sliced (completely dry)
⅓ cup roasted peanuts, lightly crushed
1 tablespoon granulated sugar
1 tablespoon fine salt
2 cups avocado oil (or light olive, high-oleic sunflower, or rice-bran oil)
3 tablespoons light soy sauce
2 tablespoons unseasoned rice vinegar
Instructions
- In a heatproof bowl, mix chili flakes, sesame seeds, Sichuan peppercorns, garlic, cilantro, spring onions, peanuts, sugar, and salt.
- In a saucepan, heat oil to 190 °C (375 °F), or until shimmering and lightly smoking.
- Carefully pour hot oil over the spice mix. Stir gently until sizzling subsides.
- Once slightly cooled, stir in soy sauce and rice vinegar. Continue stirring until just warm.
- Transfer to a clean 500 ml jar, ensuring solids are submerged. Cool fully before sealing.
Notes
- Add dried chilies for extra heat.
- Omit peanuts for a nut-free version.
- Try adding fried garlic or shallots for more crunch.
- Use sesame oil for a deeper roasted flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Infusion
- Cuisine: Asian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
