stove · hot sauce
★ STARRED KITCHENPrep 10 minCook 15 minKato Chili Oil
Independent adaptation of a publicly published Jon Yao recipe. Not affiliated with, sponsored by, or endorsed by Jon Yao.
Jon Yao's Kato Chili Oil, from the published recipe.
Ratio
Ingredients
- Vegetable Oil — 1 cup (240 ml)
- Gochugaru — 1/4 cup chili flakes (28 g)
- Sichuan Pepper — 1 tsp (2 g)
- Garlic — 4 cloves smashed
- Ginger — 4 slices (20 g)
- Star Anise — 1
- Salt — 1/2 tsp (3 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.
Companion jar
Kato 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Taiwanese-Californian chef of Kato in Los Angeles; James Beard Best Chef California 2025 and Michelin two stars. Fine-dining tasting menus drawn from Taiwanese home cooking.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jonathan Yao / StarChefs & F&W pantry (published as “Kato Chili Oil”). Full citation lives in Provenance.