Extra Chili Oil: 辣椒油 How to Make Extra Smokey, Spicy & Flavorful!

Extra Chili Oil: 辣椒油 How to Make Extra Smokey, Spicy & Flavorful!

Hi guys!

I brought my extra chili oil recipe as promised! Since I’ve been using this extra chili oil in my kitchen and shared it with you on my IG stories, you guys have been dying to have this recipe! So I kept myself busy and delivering the recipe now; a lot sooner than I thought I could! So thank you so much for your excitement!

Extra chili oil means, it’s extra smokey, extra spicy, extra flavorful, and extra delicious! For the extra goodness, we need to give them a little extra effort and time too. You know, more care and love you put into the food, it will definitely pay you back with satisfying flavors and deliciousness!

If you want to check out the best everyday chili oil recipe check out below!

Are we ready to make my extra chili oil? I’m super thrilled to share this recipe because I can almost see your face after tasting this chili oil!! Let’s get started!

Slice 2 oz of ginger, crush 12 cloves garlic lightly with the side of a knife, cut 1 medium size onion (peels on) into quarters.

Combine the ginger, garlic, onion, 2 tbsp Sichuan peppercorns, 1 bay leaf, and 3 cups of neutral oil in a saucepan. I like to use avocado oil. You can also use vegetable, canola, grape seed, or peanut oil

Turn the heat to medium and let it simmer for 15 to 18 minutes or until all the veggies are brown.

Meanwhile, toast chili flakes in a dry pan until it’s darkened and smokey, over medium heat for about 4 to 5 minutes. Don’t be scared that it might burn, it’s completely ok to be black and burnt. This is for the extra smokey flavor!

I like to use Thai chili flakes for extra spicy but you can use regular red pepper flakes. Adjust to your taste!

Add the smokey chili flakes into the flavored oil and keep simmer until everything in the oil becomes dark brown, about 12 minutes. Remove from heat, set aside.

Meanwhile, chop 1/2 of onion or 3 large shallots.

Heat a wok or a pot over high heat, add 3 tbsp neutral oil, and chopped onion. Stir fry onion until caramelized, about 4 minutes.

Add 3 tbsp soy sauce around the edge of the wok to create a beautiful smokey flavor. Add 3 tbsp toban djan (Chinese chili bean paste) and stir fry the sauce and onion mixture for 1 minute.

Reduce heat to low; add 1/2 cup chili flakes, 2 tbsp gochugaru (It’s optional for the extra-bright red color), 2 tbsp fermented black beans (It’s also optional for the extra flavor), 2 tbsp sugar, 1/2 tsp msg (or mushroom powder), and a pinch of salt. Pour the flavored oil through a strainer, only clear oil. Stir and cook for an additional 1 to 2 minutes, remove from heat and let it cool.

Again, I like to use Thai chili flakes for extra spicy but you can use regular red pepper flakes. Adjust to your taste!

Store in an air-tight jar. (I like to keep it in a mason jar because this recipe fits perfectly in a 32 oz mason jar! 🙂

Keep it in a pantry, no need to keep it in a fridge. It will last 3 to 4 months. But be careful that you keep the jar clean as you use them as they can go moldy. Enjoy!

Extra Chili Oil 辣椒油

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★★★★★

5 from 1 review

• Author: Seonkyoung Longest
• Total Time: 37 mins
• Yield: 32 1x

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Ingredients

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For the Flavor Oil

• 2 oz ginger slices
• 12 cloves garlic, crushed
• 1 onion, peels on, cut into quarters
• 2 tbsp Sichuan peppercorns
• 1 bay leaf
• 3 cups neutral oil (I like to use avocado oil. You can also use vegetable, canola, grapeseed, or peanut oil)
• 1/2 cup chili flakes (I use Thai chili flakes for extra spicy, you can use regular red pepper flakes)

For the Chili Oil

• 3 tbsp neutral oil
• 1/2 large onion, chopped
• 3 tbsp soy sauce
• 3 tbsp toban djan, Chinese chili bean paste
• 1/2 cup chili flakes (I use Thai chili flakes for extra spicy, you can use regular red pepper flakes)
• 2 tbsp gochugaru, optional
• 2 tbsp fermented black beans, optional
• 2 tbsp sugar
• 1/2 tsp msg or mushroom powder
• A pinch of salt

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Instructions

1. Combine the ginger, garlic, onion, Sichuan peppercorns, bay leaf, and oil in a saucepan. Turn the heat to medium and let it simmer for 15 to 18 minutes or until all the veggies are brown.
2. Meanwhile, toast red pepper flakes in a dry pan until it’s darkened and smokey, about 4 to 5 minutes. Add into the flavored oil and keep simmer until everything in the oil becomes dark brown, about 12 minutes. 
3. Heat a wok or a pot over high heat, add 3 tbsp neutral oil, and chopped onion. Stir fry onion until caramelized, about 4 minutes.
4. Add the soy sauce around the edge of the wok to create a beautiful smokey flavor. Add the toban djan and stir fry the sauce and onion mixture for 1 minute. 
5. Reduce heat to low; add red pepper flakes, gochugaru, fermented black beans, sugar, msg, and salt. Pour the flavored oil through a strainer, only clear oil. Stir and cook for an additional 1 to 2 minutes, remove from heat and let it cool. Store in an air-tight jar. (I like to keep it in a mason jar because this recipe fits perfectly in a 32 oz mason jar.) Keep it in a pantry, no need to keep it in a fridge. It will last 3 to 4 months. But be careful that you keep the jar clean as you use them as they can go moldy. Enjoy! 

• Cook Time: 37 mins