THE BEST CHILI OIL
THE BEST CHILI OIL
This is hands down, not only the best chili oil I've ever had, but also the best thing I've ever learned from the internet. I got this recipe from the legend -Seonkyoung Longest. Most of the time when I try out a recipe I always end up doing my own thing with it, so long as we're not baking. This recipe needs no adjustment, but for my own personal preference I added more of 2 ingredients- Sichuan peppercorns-(for the tingles) and shallots. I like to go ahead and fry off all the shallots available at the grocery store and then stuff as many as possible into the chili oil jar. Because of the way I prepare my shallots my process is just slightly different than Seonkyoung's original recipe. If you're a spice lover you need this condiment at the ready. It makes everything better from fried chicken to plain white rice to green beans to my dumplings! Thank you Seonkyoung Longest!!
PREP TIME: 30 minutes | COOK TIME: 10 minutes
TIPS
- Try out my method for fried shallots.
- All ingredient amounts can be adjusted for personal preference and this will still be the best chili oil. (i.e less shallots, less chili flakes or Sichuan pepper)
INGREDIENTS
- 6 shallots sliced about 1/4 inch thick. I've been known to use even more than this.
- 1-3 tblsp Sichuan peppercorns. I usually go with 3.
- 1 cup neutral oil+more for fry frying shallots (i.e. peanut, vegetable, avocado, canola)
- 1 tblsp soy sauce (I adjusted the soy sauce because I salted my fried shallots)
- 2 tblsp toban djan, Chinese chili bean sauce (don't skip this!! available at Asian market)
- 1 cup red chili flakes
- 1 1/2 tblsp sugar
- pinch of Chinese 5 spice (Seonkyoung Longest says this is optional. I disagree! Essential!)
- pinch of MSG
INSTRUCTIONS
1. Toast Sichuan peppercorns in dry pan till fragrant. Grind with mortar and pestle or with spice grinder. Set aside.
2. Fry shallots and set aside. Strain oil you fried shallots in of any leftover bits. We will use 1 cup of this oil. Set oil and fried shallots aside.
3. In a pan on medium heat, add one tablespoon of oil, then add to that the toban djan and soy sauce. Let that sizzle for a few seconds then add, Sichuan pepper, sugar, 5 spice, MSG, neutral oil and chili flakes. Allow to simmer for one minute, then turn off the heat.
4. Let cool and then, add in fried shallots.
6. Store in container at room temp. Enjoy!
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