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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix dried chili flakes, paprika, cumin seeds, MSG, chopped garlic, fresh chilies, and soy sauce in a mixing bowl.
Fry the shallots in natural vegetable oil over medium heat until golden brown and fragrant, then strain and set aside the oil.
Reheat the strained oil until hot.
Pour the hot oil over the dry ingredients in the mixing bowl and stir until combined.
Add the fried shallots to the mixture and stir gently.
Transfer the chili oil into a jar or container and store in the fridge.
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Use neutral vegetable oil to avoid overpowering the flavors of the chili oil.
Adjust the amount of fresh chilies based on your spice tolerance.
Ensure the oil is hot enough to release the aroma of the dry ingredients when poured.
Store the chili oil in an airtight container in the fridge to maintain freshness.
Can I use a different type of oil?
Yes, you can use any neutral oil like canola or sunflower oil.
How long does the chili oil last?
Stored in the fridge, it can last up to 2-3 weeks.
Can I skip the MSG?
Yes, you can omit MSG, but it enhances the umami flavor of the chili oil.
What can I use this chili oil for?
It’s great for drizzling over noodles, rice, dumplings, or as a dipping sauce.
How do I make it less spicy?
Reduce the amount of dried chili flakes and fresh chilies.
