Homemade Chinese Chili Oil (Lajiao You)
A staple in any Chinese kitchen, this homemade chili oil is aromatic, crispy, and savory. Made with a simple 'three-pour' technique, it beats store-bought versions every time. Perfect for dumplings, noodles, and salads.
Equipment
- Heat-proof Ceramic Bowl
- Small Saucepan or Wok
- Bamboo Chopsticks
Ingredients
Aromatics & Spices
- 1 cup Dried chili segments approx 50g, seeds partially removed
- 2 tbsp White sesame seeds raw
- 1 tsp Millet chilies optional, for extra heat
Oil Base
- 1.5 cups Neutral oil Sunflower, Blended, or Canola oil
Instructions
- Clean the dried chili segments and ensure they are completely dry to prevent oil splatter. Use scissors to cut them into small segments and shake to remove excess seeds.
- Place the chili segments, sesame seeds, and optional millet chilies into a heat-resistant container (ceramic or stainless steel). Do not use glass.
- Pour the oil into a wok or pot. Heat over high heat until you insert a bamboo chopstick and see rapid bubbles forming around it immediately (approx 375°F/190°C). Turn off the heat.
- Pour 1/3 of the hot oil into the chili mixture while stirring. This releases the aroma.
- Wait 15 seconds, then pour the second 1/3 of the oil while stirring. This brings out the color.
- Pour the remaining oil into the bowl and stir well. The chilies should be brownish-red and fragrant.
- Let cool completely before transferring to a clean jar. The color will deepen over time.
Notes
Notes:
- Safety: Ensure all ingredients and tools are bone-dry. Water in hot oil causes dangerous splashing.
- Storage: Keep in an airtight jar at room temperature for up to 1 month or refrigerated for 6 months.
- Serving: Try this with Shanghai Wonton Soup or Sesame Noodles.
- Calories: 125kcal
- Fat: 14g
- Carbs: 1g
- Protein: 0g