Spicy Chili Oil

Name: Spicy Chili Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (500 ml)
Cuisine: Asian
Ingredients: 2 cups + 2 Tbsp (500 ml) cooking oil Vegetable Oil; 2 oz (50 g) Sichuanese or Korean ground chilies Gochugaru; 1 tsp (3 g) Sesame Seed; 1-inch knob unpeeled crushed (15 g) Ginger

Independent adaptation of a publicly published Fuchsia Dunlop recipe. Not affiliated with, sponsored by, or endorsed by Fuchsia Dunlop.

CONDIMENT · DUMPLINGS, NOODLES & RICE

In the published recipe, this is the condiment for Catenafarm reprint.

Fuchsia Dunlop's spicy chili oil for dumplings, noodles.

On the jar

SPICY CHILI

Method: stove
Yield: about 2 cups
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Vegetable Oil 500 ml

Ingredients

Vegetable Oil2 cups + 2 Tbsp (500 ml) cooking oil
Gochugaru2 oz (50 g) Sichuanese or Korean ground chilies
Sesame Seed1 tsp (3 g)
Ginger1-inch knob unpeeled crushed (15 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Spicy Chili Oil + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Spicy Chili Oil wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 3 national awards

Garlic Chili DressingNATIONAL AWARD WINNEROn the jar: WONTON
Strange-Flavor SauceNATIONAL AWARD WINNEROn the jar: STRANGE-FLAV
Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

British writer–cook specializing in Sichuan Chinese cuisine; James Beard media/writing awards. Author of Land of Plenty and The Food of Sichuan; trained in Chengdu cooking schools.

Adapted from a recipe published by Fuchsia Dunlop in Fuchsia Dunlop Every Grain of Rice (Catenafarm reprint).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Fuchsia Dunlop Every Grain of Rice (Catenafarm reprint) (published as “Spicy Chili Oil”). Full citation lives in Provenance.

Companion jar