How to Make Hot Chili Oil 辣椒油 (Recipe)
Recipes in this Video
General Tso's Chicken is a popular dish in Chinese-American cuisine, often served in Chinese restaurants across the United States. It is named after a 19th-century Chinese military leader, but its origins are debated, with some attributing its creation to chefs in the U.S. in the 1970s. The dish is characterized by its sweet and spicy sauce, making it a favorite among diners.
Ingredients
- ●chicken
- ●soy sauce
- ●cornstarch
- ●egg
- ●vegetable oil
- ●garlic
- ●ginger
- ●green onions
- ●red chili peppers
- ●sugar
- ●rice vinegar
Instructions
- 1Cut chicken into bite-sized pieces.
- 2Marinate chicken in soy sauce, egg, and cornstarch.
- 3Heat oil in a wok or large pan over medium-high heat.
- 4Fry the chicken pieces until golden and crispy, then remove and set aside.
- 5In the same pan, stir-fry garlic, ginger, and chili peppers until fragrant.
- 6Add the fried chicken back to the pan along with sugar, rice vinegar, and soy sauce.
- 7Toss everything together until well coated and heated through.
- 8Garnish with chopped green onions before serving.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are often cheaper than breasts.
Techniques
Equipment
Origin of the dish is debated; some sources claim it was created in the U.S. rather than China.
Also Known As
Dan Dan Noodles originated from the Sichuan province of China, traditionally sold by street vendors carrying their wares on shoulder poles. This dish embodies the bold flavors of Sichuan cuisine, combining spicy, nutty, and savory elements. Today, Dan Dan Noodles have gained global popularity, often found in Chinese restaurants worldwide, with variations that cater to local tastes.
Ingredients
- ●wheat noodles
- ●ground pork
- ●peanut butter
- ●soy sauce
- ●sesame oil
- ●chili oil
- ●garlic
- ●ginger
- ●scallions
- ●cucumber
- ●vinegar
- ●sugar
- ●Sichuan peppercorns
- ●cilantro
- ●broth
- ●vegetable oil
Instructions
- 1Cook wheat noodles in boiling water until al dente, about 4-6 minutes.
- 2Drain noodles and rinse under cold water to stop cooking.
- 3Heat vegetable oil in a skillet over medium heat until shimmering.
- 4Add ground pork and cook until browned, about 5-7 minutes.
- 5Stir in garlic and ginger, cooking until fragrant, about 1 minute.
- 6Mix in peanut butter, soy sauce, vinegar, sugar, and chili oil until combined.
- 7Add broth to the skillet and simmer for 2-3 minutes.
- 8In a serving bowl, place cooked noodles and top with the pork mixture.
- 9Garnish with chopped scallions, cucumber, cilantro, and Sichuan peppercorns.
- 10Drizzle with additional chili oil if desired.
- 11Serve hot and enjoy!
Ingredient Alternatives
ground pork
Healthier: ground turkey
Cheaper: ground beef
Ground turkey is leaner, while ground beef is often less expensive.
peanut butter
Healthier: almond butter
Cheaper: sunflower seed butter
Almond butter offers a nutty flavor with less saturated fat.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free while liquid aminos is often less expensive.
Sichuan peppercorns
Healthier: black pepper
Cheaper: white pepper
Black pepper provides a similar heat, while white pepper is more affordable.
Techniques
Equipment
Also Known As
Hot chili oil is a staple in Chinese cuisine, often used as a condiment to enhance the flavor of dishes. It reflects the bold and spicy flavors characteristic of Sichuan cooking, where chili oil is frequently drizzled over dumplings, noodles, and stir-fries. In recent years, it has gained popularity globally, inspiring various adaptations and uses in different culinary traditions.
Ingredients
- ●neutral oil
- ●dried red chili flakes
- ●garlic
- ●ginger
- ●scallions
- ●sesame seeds
- ●soy sauce
- ●sugar
- ●salt
- ●star anise
- ●cinnamon stick
- ●bay leaves
- ●peppercorns
Instructions
- 1Heat neutral oil in a saucepan over medium heat until shimmering
- 2Add dried red chili flakes to the hot oil
- 3Stir the chili flakes for about 30 seconds until fragrant
- 4Remove the saucepan from heat and let it cool slightly
- 5Add minced garlic and ginger to the oil
- 6Stir in chopped scallions and sesame seeds
- 7Incorporate soy sauce, sugar, and salt to taste
- 8Add star anise, cinnamon stick, and bay leaves for flavor
- 9Allow the mixture to steep for at least 30 minutes
- 10Strain the oil into a clean jar, discarding solids
- 11Store in a cool, dark place for up to a month
Ingredient Alternatives
neutral oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
dried red chili flakes
Healthier: cayenne pepper
Cheaper: crushed red pepper
Cayenne provides similar heat with less cost.
sesame seeds
Healthier: sunflower seeds
Cheaper: pumpkin seeds
Sunflower seeds offer a nutty flavor at a lower price.
Techniques
Equipment
Also Known As
Ingredients
- ●200g potato noodles
- ●2 tbsp vegetable oil
- ●1/2 cup sliced mushrooms
- ●1/2 cup shredded carrots
- ●1/2 cup bean sprouts
- ●2 green onions, chopped
- ●2 cloves garlic, minced
- ●1 tbsp ginger, minced
- ●2 tbsp soy sauce
- ●1 tbsp rice vinegar
- ●1 tsp chili paste
- ●1/2 tsp sugar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped cilantro (for garnish)
Instructions
- 1Cook the potato noodles according to package instructions, then drain and set aside.
- 2In a large pan or wok, heat the vegetable oil over medium heat.
- 3Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
- 4Add the sliced mushrooms and shredded carrots, stir-fry for 3-4 minutes until they start to soften.
- 5Add the bean sprouts and cooked potato noodles to the pan, tossing to combine.
- 6In a small bowl, mix together the soy sauce, rice vinegar, chili paste, sugar, salt, and black pepper.
- 7Pour the sauce over the noodle mixture, stirring well to coat everything evenly.
- 8Continue to stir-fry for another 2-3 minutes until everything is heated through.
- 9Remove from heat and stir in the chopped green onions and cilantro.
- 10Serve hot, garnished with additional cilantro if desired.
Equipment
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