Description
Bold, fiery, and packed with aromatics, this homemade Chinese chili sauce delivers restaurant-style flavor in just 20 minutes—perfect for noodles, dumplings, and stir-fries.
Ingredients
For the Infused Oil:
¾ cup neutral oil
4 Chinese dried chili peppers (split in half, seeds removed)
1 cinnamon stick
1 star anise
1 bay leaf
1 sprig cilantro
2 slices fresh ginger
2 cloves garlic, minced
1 scallion (chopped into 2-inch pieces)
For the Chili Base:
8–10 Fresno chili peppers, finely chopped
2 jalapeños, finely chopped
3 tablespoons minced garlic (about 9 cloves)
1 tablespoon minced ginger
1 teaspoon coarse kosher salt
1 tablespoon white vinegar
Instructions
Infuse the Oil:
In a medium saucepan, heat the neutral oil to 300°F (150°C) over medium heat. Add the dried chili peppers, cinnamon stick, star anise, bay leaf, cilantro, ginger slices, garlic, and scallion.
Maintain the temperature between 250–275°F (120–135°C) and cook for about 7 minutes, or until the ingredients turn lightly golden and aromatic.
Strain the Oil:
Carefully strain out the solids and return the infused oil to the saucepan.
Cook the Chili Base:
Reheat the oil to 350°F (175°C). Add the chopped Fresno chilies, jalapeños, minced garlic, and minced ginger. Cook for about 2 minutes, or until the chilies soften and become fragrant.
Finish the Sauce:
Remove from heat and let the mixture rest for 10 minutes to infuse further. Stir in salt and white vinegar.
Cool & Store:
Allow to cool completely before transferring to a clean, airtight jar. Store in the refrigerator for up to 2 weeks.
Notes
Use gloves when chopping chilies to avoid skin irritation.
Adjust spice level by using fewer chilies or substituting with milder varieties.
This sauce tastes even better after sitting overnight as the flavors meld.
Great for noodles, dumplings, stir-fries, or as a dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment, Sauce
- Method: Stovetop
- Cuisine: Chinese
