Peanut Oil with Chile Flakes

Introduction

You heat peanut oil to 200°C (392°F), pour it over chile flakes and salt, and end up with a sharp, toasty condiment in about 15 minutes. Keep a jar on hand for noodles, dumplings, eggs, or any plain rice bowl that needs heat and richness.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 16

Ingredients

• 50 grams chile flakes
• ½ teaspoon salt
• ½ cup peanut oil

Instructions

1. Mix chile flakes and salt in a heat-proof bowl.
2. Mix 1 tablespoon of the oil into the chile flake/salt mixture. This will prevent the chile from scorching when hot oil is added later.
3. Heat peanut oil to about 200°C (392°F). Small bubbles should form when poking a wooden chopstick into the oil.
4. Pour heated oil over chilli flake mixture and stir vigorously.
5. Allow to cool and store in a container.

Variations

• Replace peanut oil with grapeseed oil if you want a more neutral flavor or need to avoid peanuts. The finished oil tastes cleaner and lets the chile dominate more.
• Swap about 20 grams of the chile flakes for Korean red pepper flakes if you want a milder, fruitier heat. The oil will also look brighter red.
• Add 1 teaspoon toasted sesame seeds to the bowl with the chile flakes and salt for a nuttier finish and a little crunch.
• Add ½ teaspoon lightly crushed Sichuan peppercorns to the chile mixture if you want a citrusy, numbing edge that works well with noodles.
• Increase the salt from ½ teaspoon to ¾ teaspoon if you plan to use the oil mostly as a finishing sauce for plain rice or vegetables. It will season the dish more directly.

Tips for Success

• Use a completely dry heat-proof bowl. Any water in the bowl can make the hot oil spit.
• Watch the oil closely as it heats. Small bubbles around a wooden chopstick mean it is ready; visible smoking means it has gone too far.
• Stir vigorously as soon as the hot oil hits the chile mixture so the flakes toast evenly instead of clumping.
• Let the oil cool completely before closing the container. Trapped steam can thin the flavor and shorten storage life.

Storage and Reheating

Store the cooled oil in a clean glass jar or other airtight container in the fridge for up to 1 month. Use a clean spoon each time to keep it fresh.

Freezing is not recommended. The texture turns awkward, and this small batch is better made fresh.

To use from the fridge, let the jar sit at room temperature for 10 to 15 minutes, or set the closed jar in a bowl of warm water for a few minutes. If you need it looser right away, spoon out the amount you need and warm it briefly in the microwave.

FAQ

Can you use another oil instead of peanut oil?

Yes. Grapeseed, sunflower, or canola oil all work well because they can handle high heat and have a fairly neutral flavor.

Why do you mix in 1 tablespoon of oil before adding the hot oil?

That small amount coats the chile flakes and salt so the first hit of heat is less aggressive. It helps prevent scorching and keeps the flavor cleaner.

Do you need to strain out the chile flakes?

No. Leaving the flakes in gives the oil more flavor over time and adds texture when you spoon it over food. Strain it only if you want a cleaner drizzle.

How do you know the oil is hot enough without a thermometer?

Dip a wooden chopstick into the oil. If you see small bubbles form around the wood, the oil is hot enough for this recipe.