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Prep time
15 minutes
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makes
1 cup
Author Notes
This is my version of chili oil which can be made and used in so many ways. I like the combination of red chili flakes with the smokiness of Gochuchang flakes and the sweetness of the orange bitters. Yes, that's right, orange bitters. It's an unorthodox application for this ingredient, but it brings a subtle orange flavor to the oil that is unique.
Chili oil is a staple in my refrigerator and a great condiment that can be used in almost any dish. Try it on fried eggs or avocado toast. —The Sage Olive
Ingredients
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3 tablespoons
Red chili flakes
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1 tablespoon
Gochuchang flakes
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2 teaspoons
Five spice powder
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1 teaspoon
Garlic powder
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1 teaspoon
Onion powder
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1 teaspoon
Paprika
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1 teaspoon
Salt
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1 teaspoon
Orange bitters
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3/4-1 cups
Neutral oil like grapeseed, canola or vegetable oil
Directions
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Combine all the ingredients, except the oil, in a heatproof medium-sized bowl.
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Heat the oil and bring to 325 degrees F.
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Carefully pour the hot oil over the other ingredients and enjoy the wonderful sizzle as the oil transforms the mixture to a beautiful deep red color.
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Allow the oil to cool and transfer to a jar. Keep refrigerated.
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