Asian Chili Oil

This is an infused cooking oil that I use for making Asian inspired dishes.  It is a copycat recipe for the Asian Hot Chili Oil that you can buy in the stores. This oil can be used as a condiment or a cooking oil. Recipe submitted by Tom Chandler (83).


1 Cup cooking oil of your choice (Do not use extra virgin olive oil it will burn)

¼ Cup Red Pepper flakes

1 Head of Garlic peeled and smashed

¼ lbs. Scallions mashed with the back of the knife not chopped

¼ Cup Soy Sauce



1)     Heat oil in heavy pan until smoking

2)     Add Chili flakes, Garlic, and Scallions fry for 1 minute

3)     Turn off Heat

4)     Add Soy Sauce cover and let cool ( When you add the soy sauce the water in the sauce will react with the hot oil so make sure you use a big pan or you will have a big mess of hot oil. This is why you should always turn off the heat before you add the sauce so that you don’t chance a grease fire.)

5)     Strain and bottle after its cool

6)     It has a shelf life 3 to 4 months on the counter and forever in the fridge.


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