Chili Crisp (Spicy Chili Oil)

• 1/2 cup vegetable oil
• 1/4 cup toasted sesame oil
• 1/4 cup chili garlic sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon toasted sesame seeds
• 1 tablespoon Sichuan peppercorns, toasted and ground
• 1 teaspoon smoked paprika
• 1 teaspoon ground ginger

Steps

1. 1 Heat the vegetable oil in a small saucepan over medium heat.
2. 2 Add the Sichuan peppercorns and toast until fragrant, about 1 minute.
3. 3 Stir in the sesame oil, chili garlic sauce, soy sauce, sugar, sesame seeds, smoked paprika, and ground ginger.
4. 4 Simmer gently for 5 minutes, stirring occasionally.
5. 5 Remove from heat and let cool completely.
6. 6 Transfer to a jar or airtight container with a lid.

Nutrition

Tips

• Toast the Sichuan peppercorns in a dry skillet for best flavor.
• Store in a cool, dark place to preserve the vibrant flavor.

Storage

Store in an airtight container in the refrigerator for up to 1 month. Warm gently in a microwave or small saucepan to reheat.

Serving Suggestions

• Drizzle over dumplings or noodles.
• Add a spoonful to fried rice.
• Enhance your ramen with a dash of this spicy oil.

FAQ