Asian Chili Oil


  • 1/4 cup dried red pepper flakes
  • 1/2 cup cooking oil


  • Measure out the pepper flakes and set aside.
  • Heat a non-stick pan on high heat and add the oil. When the oil reaches it smoke point (you’ll see just a trace of a white swirl coming off the top of it) dump in the red pepper flakes and remove from heat. You may want to wear gloves and an apron to prevent splatter. Immediately stir with a wooden spoon or cooking chopsticks (not plastic).
  • Set aside and let cool for at least 2 hours before using. You can either strain the pepper flakes out or keep them depending on your preference. Place it in a small jar and keep in the fridge for storage (up to 6 months)

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