Garlic Chili Oil
This homemade garlic chili oil is a great condiment for these pork and chive dumplings and to add to a bowl of cold sesame noodles! The chili oil is spicy, flavorful, and full of crispy garlic bits.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1¼ cups oil ((any neutral oil like grapeseed, canola, avocado, soybean, and peanut))
- ½ cup garlic (minced (about 16 cloves))
- ¼ cup Chinese chili pepper flakes
- ¼ cup Chinese chili pepper powder (or more pepper flakes)
- 1 tablespoon Chinese black vinegar
- ½ teaspoon fine salt
- ¼ teaspoon granulated sugar
Instructions
- 1
In a medium sauce pan, heat the oil to 250°F and maintain the heat between 240°F and 260°F.
- 2
Once the oil is at the right temperature, add the minced garlic and let it cook for about 5 to 10 minutes, or until the most of the garlic becomes lightly browned. Stir frequently, especially the bottom of the saucepan.
- 3
Keeping the oil around 250°F, add the pepper flakes and the ground pepper powder. Continuously stir and cook the pepper for about 30 seconds.
- 4
Take the saucepan off of the heat and add the black vinegar, salt, and sugar. Stir to combine.*When the vinegar is added, the oil will sizzle and bubble profusely. Please be careful!*
- 5
Carefully transfer the garlic chili oil into a sterilized jar and let it cool completely before covering. Store in a cool, dry place and use as needed.*If you prefer, let the chili oil cool before transferring.*