Homemade Chili Oil
Homemade Chili Oil
Ingredients
- 3 tablespoons red chili flake
- 1 tablespoon dehydrated onion
- 1 garlic clove, grated
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon MSG
- 1 1/2 cups vegetable oil, or enough to cover dry ingredients
Instructions
- 1
In a heat-proof bowl, combine the red chili flakes, dehydrated onion, grated garlic clove, paprika, salt, and MSG. Stir well to ensure all ingredients are evenly distributed.
⏱️ 2 min
- 2
Pour the vegetable oil into a small saucepan or pot. You'll need enough oil to fully submerge the dry ingredients in your heat-proof bowl. A good starting point is about 1 1/2 cups.
⏱️ 1 min
- 3
Heat the vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy. Be careful not to overheat the oil, as it can burn the spices.
⏱️ 4 min•🌡️ 350
- 4
Carefully and slowly pour the hot oil over the combined dry ingredients in the heat-proof bowl. The mixture will sizzle vigorously upon contact with the hot oil, which is normal and helps to toast the spices and garlic.
⏱️ 1 min
- 5
Immediately stir the mixture thoroughly with a heat-resistant spoon or spatula to ensure all the dry ingredients are fully coated and infused with the hot oil. This also helps to prevent the spices from clumping together.
⏱️ 1 min
- 6
Allow the chili oil to cool completely at room temperature. This passive cooling time allows the flavors to meld and deepen. Once cooled, the oil will be ready for storage.
⏱️ 15 min
- 7
Once cooled, carefully spoon the homemade chili oil into a clean, airtight jar for storage. It can be stored at room temperature for several weeks or in the refrigerator for longer freshness. Enjoy your crispy, garlicky chili oil on noodles, eggs, rice, or anything that needs a kick!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chili Oil
- 3 tablespoons red chili flake
- 1 tablespoon dehydrated onion
- 1 garlic clove, grated
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon MSG
- 1 1/2 cups vegetable oil, or enough to cover dry ingredients
Instructions
- 1
In a heat-proof bowl, combine the red chili flakes, dehydrated onion, grated garlic clove, paprika, salt, and MSG. Stir well to ensure all ingredients are evenly distributed.
⏱️ 2 min - 2
Pour the vegetable oil into a small saucepan or pot. You'll need enough oil to fully submerge the dry ingredients in your heat-proof bowl. A good starting point is about 1 1/2 cups.
⏱️ 1 min - 3
Heat the vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy. Be careful not to overheat the oil, as it can burn the spices.
⏱️ 4 min•🌡️ 350 - 4
Carefully and slowly pour the hot oil over the combined dry ingredients in the heat-proof bowl. The mixture will sizzle vigorously upon contact with the hot oil, which is normal and helps to toast the spices and garlic.
⏱️ 1 min - 5
Immediately stir the mixture thoroughly with a heat-resistant spoon or spatula to ensure all the dry ingredients are fully coated and infused with the hot oil. This also helps to prevent the spices from clumping together.
⏱️ 1 min - 6
Allow the chili oil to cool completely at room temperature. This passive cooling time allows the flavors to meld and deepen. Once cooled, the oil will be ready for storage.
⏱️ 15 min - 7
Once cooled, carefully spoon the homemade chili oil into a clean, airtight jar for storage. It can be stored at room temperature for several weeks or in the refrigerator for longer freshness. Enjoy your crispy, garlicky chili oil on noodles, eggs, rice, or anything that needs a kick!
⏱️ 1 min