Chili Oil
1 tbls soy sauce
2 tsp sugar
1/2 tsp salt
1/2 c peanut oil
1/4 c red chili flakes (red pepper flakes)
Combine first three ingredients, set aside. Heat peanut oil to 300, remove from heat. Add pepper flakes. Stir in combination of first three ingredients. Stir to combine. Allow to cool at room temperature for one hour. Pour into glass condiment jar. May be kept refrigerated or in cool dark pantry.
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Some notes... I only use Kimlan brand soy sauce (yellow label, red print). It is a "dark" soy sauce with much more flavor. I do not think brookies or wally's carries it, not sure. Krogers in rockwall does (and they use the packets with their sushi there, grab some extra packets if you get sushi), but it is really worth finding.
Canola oil may be used, but peanut oil is preferred. The pepper flakes will "bloom" when added to the hot oil, don't freak out. Any type of chopped dried peppers may be used.
Use on almost any food or add to most any recipe. A little goes a long way with lots of spice and flavor.
Most chili oil recipes simply use the oil and the pepper flakes; this one has much more flavor. If kept in refrigerator, stir before use and allow to come to room temp if possible.
You may allow the chili oil to sit at room temp a day or so, and then warm it up and strain it if you just prefer the hot oil for stir fry, etc, but I leave the peppers in.
I usually find an almost empty small condiment jar in refrigerator and clean that out and use for storage. This will make enough to split in two small jars, give one to a friend!
