30 mins easy din tai fung inspired chili oil for wontons, cucumber salad, stir fry, and more

3 Comments

1. 

   Skoocy 1 year ago

   [RECIPE](https://skoocy.com/chili-oil-din-tai-fung/)

   1. Prepare the fresh chili paste. Roughly chop 3 fresh fresno chili peppers. Remove the stem and seed. Keep some loose seeds if you like a more spicy flavor. Grind in a food processor. Then mix in 1/2 tsp sugar and 1/2 tsp kosher salt.
   2. Finely mince 2 heads garlic.
   3. Prepare dried chilis. In a saucepan over medium-low heat, toast 3/4 cup dried chilies and 1/2 tsp dried sichuan peppercorns. The dried chilies can easily burn, so keep an eye on it. Turn the heat to low if needed. Once cool, grind them into a fine powder in a food processor. 
   4. Infuse flavors with heat. In a saucepan over medium-low heat, heat 2/3 cup avocado oil. Add the minced garlic and let it simmer until golden. Stir occasionally to make sure nothing sticks to the bottom. Add the fresh Fresno chili paste and simmer for 1-2 more minutes. Mix in the toasted chili flakes mixture and 1/2 tbsp sugar for a hint of sweetness. Simmer for 1-2 more minutes, then turn off the heat. Stir in 1 tbsp soy sauce, 1 tbsp black vinegar (or rice vinegar), and 1/2 tbsp roasted sesame oil.
   5. Allow the oil to cool to room temperature. Serve with [wontons](https://skoocy.com/chili-wontons-din-tai-fung/), [cucumber salad](https://skoocy.com/taiwanese-cucumber-salad-din-tai-fung/), and more. Store in an airtight container in the fridge, and use within 2-3 weeks for optimal freshness and safety.

2. 

   dwankyl_yoakam 1 year ago

   Imagine using fresno chilis for this

3. 

   idrawinmargins 1 year ago

   I’d add some msg. Can’t go wrong with msg.