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Divide approx. 30g of the cooked noodles to each chicken soup portion just before serving

This is a quick and basic version of Asian Chilli Oil using a neutral oil and Asian aromatics to infuse into a fragrant, bold and addictively umami condiment.

How to enjoy Asian chilli oil

Bursting with appetising aromas and a tingling taste, this chilli oil is perfect for enhancing a wide range of Asian dishes. From fried rice to wonton soup, a little drizzle goes a long way.

Don’t be fooled into thinking it’s a heavy or calorific condiment – this homemade version is free from preservatives and MSG, lower in salt compared to store-bought options, and takes your cooking to a new height. Its attractive colour and irresistible flavour may even lead you to discover new ways of enjoying it, such as adding it to morning eggs, pasta and steamed vegetables!

Several assemble stuffed aloo potato dosas.
What dishes go well with Asian chilli oil?

This chilli oil can wake up any dish especially if you are looking for some savory umami spiciness. My top picks of dishes to add chilli oil or serve it on the side are:

Wonton soup

Asian dumplings like potstickers

A plate full of gluten-free potstickers with one being held by chopsticks about to be lowered into the dipping sauce

Fried Rice

Egg dishes

Stir-fries*

Noodle dishes

As a marinade or condiment to meat, fish and vegetables

Tofu such as the Asian dish, Mapo Tofu

Smashed cucumbers

Not only can you use the chilli oil as a condiment, but the oil is excellent for cooking, offering more flavour and aroma. If stir-frying*, I would advise frying with the strained oil first then adding any sediments at the end or they may burn and taste bitter.

Is Asian chilli oil beneficial for your health?

Incorporating chilli into your diet is known to boost metabolism. By combining it with gut-healthy ingredients like garlic and ginger, my homemade chilli oil offers a myriad of health benefits. When used in moderation, it can be a healthy addition to your meals.

What oils are suitable for making chilli oil?

I recommend using neutral oils such as sunflower, vegetable, canola, peanut or soya bean. These oils provide a perfect base for infusing the aromatic flavours without overpowering the final result. The main objective is to create an instant, delicious condiment by infusing a mild, neutral oil with the finest ingredients.

The chilli oil is meant to be consumed within a week or so due to the presence of garlic and ginger. If you wish to extend its shelf life, omit these two ingredients, although the boldness of the flavour might diminish without them. However, the pungent chilli remains the star ingredient of this condiment, adding a satisfying umami spiciness to elevate countless dishes. 

An adobe photo of french onion soup

Asian Chilli Oil

by Sandra, Fun Without Gluten
This is a quick and basic version of Asian Chilli Oil, meant to be consumed within a week or so due to the presence of garlic and ginger. If you would like to store it longer, leave these two ingredients out. The flavour won’t be as bold without them, but the pungent chilli is the main star of this condiment and will liven up many dishes with its umami spiciness.
5 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Cooling down 10 minutes
Total Time 25 minutes
Course Basics, Condiment, Seasonings
Cuisine Chinese
Servings 100 ml

Equipment

  • Small saucepan
  • Small heatproof metal bowl 200 ml approx.
  • Glass jar

Ingredients
  

  • 2 tbsp dried Kashmiri or Cayenne chilli flakes
  • or
  • 4 whole dried Kashmiri or Cayenne chilli peppers, chopped into small pieces
  • 1 tbsp mild chilli powder I used Korean chilli powder
  • 1 tbsp white sugar
  • ½ tsp salt
  • 3 garlic cloves, minced
  • 2.5 cm ginger piece, minced
  • ¼ tsp freshly ground black pepper
  • 1 tbsp ground Sichuan peppercorns (use a mortar & pestle to crush the peppercorns)
  • 1 whole star anise
  • 100 ml neutral oil: sunflower, canola, soya or peanut oil

Instructions
 

Preparing the ingredients

  • If using whole dried chilli peppers, cut the ends off and shake the seeds out if you prefer to have a mild spicy chilli oil, otherwise include the seeds.
    Removing dried chilli seeds
  • Slice the dried chilli into small flake pieces and measure the remaining ingredients.
    Chopped and measured ingredients for Asian chilli oil
  • Add the remaining ingredients except for the star anise and oil to a heatproof bowl.
    The remaining ingredients in a heatproof bowl

Adding the oil

  • In a small saucepan, heat the oil with the star anise over medium heat and immediately remove from the heat when it is shimmering hot but not smoking.
    Heating the oil with the whole anise star
  • Carefully pour the hot oil over the chilli ingredients in the metal bowl. To prevent marking your countertop, place a folded tea towel under the bowl to protect it.
    Pouring the hot oil into the heatproof bowl
  • The oil will sizzle for a few minutes. Avoid moving or touching the bowl during this time.
    The chilli oil sizzling in the oil
  • Once the oil has stopped sizzling, leave the oil to cool down completely.
    The Asian chilli oil slowly cooling down
  • Once cool, transfer the chilli oil to a clean glass jar.
  • Cover with a lid and refrigerate for up to 2 weeks.

Notes

  • Keeps chilled for 2 weeks maximum (when garlic and ginger are included)
  • Keeps chilled for 2 months (without garlic and ginger)
  • Unsuitable to freeze
Keyword asian condiment, gluten-free condiment, homemade condiment, homemade gluten-free condiments
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The end result of the Asian chilli oil once it has cooled down
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