This chili oil recipe has become one of the most popular on the blog—and even on the internet—and for good reason! Use this chili oil as an ingredient for many of our recipes like Mapo Tofu and Dan Dan Noodles or as a condiment for dumplings, noodles, and rice! Kaitlin breaks down everything you need to know from almost a decade of making homemade chili oil!
Full recipe here with measurements and a detailed rundown on everything we talk about in the video!
Product links:
(*includes affiliate links from which we receive a small profit if you make a purchase)
– The chili flakes we use:
– Our favorite spoonula:
– The food thermometer we use:
If storebought is more your speed, we reviewed some commonly available chili crisps and chili oils!
0:00 Intro
1:17 How did chili oil become so popular?
4:05 What chili flakes to use for chili oil?
5:11 Can I use Korean chili flakes (gochugaru)?
5:46 Can I use homegrown chilies?
6:43 How to make you chili oil even hotter
7:24 Spices for making chili oil
9:40 What if I don’t have all the spices?
10:56 What oil to use for chili oil
12:09 Quit talking and start cooking!
12:35 How to keep your chili oil food safe
13:30 Infuse the oil
17:06 Find the recipe in our cookbook!
17:55 Prepare the chili flakes
19:30 How hot should the oil be? (Use your senses!)
20:36 Oil temperature GUIDE
20:45 Our favorite instant read thermometer
22:44 Pour the oil over the chili flakes
25:30 How to salt your chili oil
25:50 Taste test
27:08 Bloopers
Thanks for watching!
– Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧
Check out our NEW YORK TIMES BESTSELLING cookbook:
For all of your questions on Chinese ingredients:
For more tips on Chinese cooking methods:
For The Woks of Life’s complete wok guide:
Thinking of buying a wok? These are the best!
Got questions on how to maintain your wok? (See here if you have a rusty wok!)
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Music:
Querido/Cornelio/epidemicsound.com
Some/Hara Noda/epidemicsound.com
Lost in Translation/Wendy Marcini/epidemicsound.com
