Chili Oil is a popular condiment in Asian cuisine that adds a good amount of heat and flavor to soups, rice bowls, grilled meat and just about anything else. Head over to your nearest Asian store and you’ll find numerous brands of Chili Oil made with either seed or vegetable oils in small ready to use bottles. I’ve always bought those in the past because they were convenient but then I realized it was super easy to make and I can use a much better oil for it!
Lately, I’ve been drizzling this homemade Chili Oil on top of a nice hot bowl of Instant Pot Congee which is comfort food at its finest. It’s me, myself and I at home so my congee recipe lasts me about 3-4 days! This Chili Oil also goes great on Mongolian Beef to give the sauce a little bit of a kick that says “hey!” without being overwhelming. You can control the spice level by adjusting the amount of chili flakes to infuse with the oil. Make a batch to keep in your pantry so it’s ready to use anytime you need it!
Preheat a small saucepot over medium heat.
Add olive oil and heat it for 2 minutes until its hot enough but not smoking.
Turn off heat and let it cool for 2 minutes.
Add red pepper flakes and paprika. Let it infuse for 1 minute.
Add the sesame oil. Mix well.
Let it cool completely before transferring to a glass jar.
Store in the pantry for up to 3 months.
Double the amount of red pepper flakes to make this Chili Oil spicier!
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