Chilli Oil
Ingredients
Directions
Prepare
Mix chile flakes and salt in a heat-proof bowl.
Add 1 tablespoon of peanut oil to the mixture to prevent scorching when hot oil is added later.
Make the chili oil
Heat the remaining peanut oil to about 200 °C (392 °F); small bubbles should form when a wooden chopstick is poked into the oil.
Pour the heated oil over the chile-flake mixture and stir vigorously.
Allow the mixture to cool, then store in a container.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Chile flakes
- Provide the main flavor, color and heat of the oil.
- Peanut oil
- Carries the chile flavor and, when heated, releases aroma from the flakes.
The step that matters
Pouring the hot oil over the chile flakes. Oil that is too cool will not bloom the flakes' flavor and color, while oil that is too hot can scorch them and taste bitter. The small bubbles around a chopstick show the oil is near the right temperature. Stirring vigorously spreads the heat evenly across the flakes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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