Chilli Oil

Name: Chilli Oil
Prep time: 5 min
Total time: 5 min
Yield: Makes 100 ml
Cuisine: Chinese
Ingredients: ½ tsp Sichuan chilli flakes, crushed; 2 tsp chilli flakes; ½ tsp finely chopped garlic; 2 tsp white sesame seeds; 45 ml sunflower, vegetable or rapeseed oil; 45 ml sunflower, vegetable or rapeseed oil; 2 tbsp light soy sauce; 45 ml sunflower, vegetable or rapeseed oil; 1 tsp Chinkiang or rice vinegar; 1 tsp caster sugar; 1 tbsp water; 1 tsp Chinkiang or rice vinegar; Pinch of salt

Preparation info

Makes
100
ml

Difficulty
Easy
Ready in
5 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

This chilli oil is the perfect accompaniment to many recipes in the Indo-Chinese and Tibetan Nepalese chapters, particularly the momos and noodle dishes. At street food stalls, similar chilli oils to this one are drizzled over momos for a delicious on-the-go snack.

Ingredients

2 tsp chilli flakes
½ tsp Sichuan chilli flakes, crushed
2 ts

Asia
China
India
Oil
Side dish
Snack
Vegan

Method

Place both types of chilli flakes into a heatproof bowl with the white sesame seeds and finely chopped garlic. Mix well.
Heat the oil and when hot, pour it over the ingredients in the bowl. They will immediately begin to sizzle.
Stir in the light soy sauce, caster sugar, vinegar and water. Once cooled, taste the oil and add a pinch of salt if required