Chili Oil
A savory, spicy infusion for noodles and dumplings
Why This Recipe Works
This infusion uses a gentle heat to pull warmth from red pepper flakes without scorching them. The addition of soy sauce and sugar creates a savory, umami-rich condiment that far outclasses basic chili oils.
Instructions
Combine the soy sauce, sugar, and salt in a small bowl and whisk until the sugar is mostly dissolved.
Heat the oil in a small saucepan over medium heat—it should shimmer and reach 300°F on an instant-read thermometer.
Remove the pan from the heat and stir in the red pepper flakes, garlic, and soy sauce mixture; the oil will bubble and sizzle as the liquid hits the heat.
Cool the oil to room temperature for about 1 hour, stirring occasionally to ensure the spices infuse the oil evenly.
Discard the garlic clove and serve the oil over noodles or dumplings while its flavor is vibrant.
Frequently Asked Questions
Can I freeze this recipe?
Oil can be refrigerated for up to 1 week.
Can I make this ahead of time?
This oil is best made at least an hour before serving to allow the flavors to fully develop.
What substitutions can I make?
- peanut oil: vegetable or canola oil
