Chiu Chow Chili Oil: The King of Chinese Hot Oil 🌶️

Learn how to make Chiu Chow Chili Oil - the supreme Chinese Chili Sauce! If you like the Sichuan hot oil, you will love this.

If you are anything like me, you put Chinese chili sauce on everything. I always have a jar of the classic Sichuan hot oil around. However, recently I learned about Chiu Chow Chili Sauce - and as much as I love that Sichuan flavor, this new variety is the supreme Chinese chili oil, if you ask me.

Most prominent difference would be an abundant lightly roasted garlic aroma and a fruity note from partly fresh chilis. Texturewise you will end up with two layers: A fragrant bright red oil on top, and some chewy, pasty umami goodness on the bottom. It’s definitely meant to be eaten and tastes glorious.

Chiu Chow chili oil is originally from a place that you would find as Chaozhou on the map - it’s sandwiched between Guangdong (Canton) and Fujian province. The people there tend to prefer mild, sweet, umami flavors, so this Chili Oil is the exception to the rule and therefore perfect to give a mild dish that extra kick. The heat level is not crazy at all! Use it as a condiment, topping, or just the oily part for a stir fry!

You will need:

1-2 cups neutral oil, depending on what ratio of oil to paste you prefer
5 medium sized medium heat red chilis, pureed with 1 tsp salt
2 heads of garlic, finely minced
1.5 cups of dried chilies, toasted and ground into flakes
1 Tbsp sugar
1.5 Tbsp soy sauce
1 Tbsp sesame oil

That’s it! Keep in an airtight jar. Will last in the fridge for a month, but it’s not going to last this long. Hope you like it, enjoy!

Follow me!

[shengbinwu]

I am a person from chiu chow. I am watching a guy in Berlin teaching me how to make chiu chow chili and he is amazing. 👍

[_Odin_]

Best youtube recommendation I've gotten in 10 years. 24 hours later, watched so many videos! Love the style and the content.

[curry]

As a Chinese, why am I learning how to make Chili Oil from a LaoWai? Because it's super authentic and your videos are interesting and well edited.

[amythompson]

I’m spending my time watching a lot of chili oil recipes. I didn’t know there were SO many versions 😮.

[harshgandhi]

Add 2 3 drops of oil while blending dry chillies, It'll get rid of most of the chilli dust. A golden tip by a man from land of spices🤓😎😝😝.

[clochettestarz]

Making my own chili oil has always seemed intimidating, even though I probably spend half of my time cooking Chinese dishes. I think it's probably trauma with chili smoke after having to breath it through 5 flights of stairs in my old xiaoqu in Kunming, where all the grannies were frying chilies all day long :D Thanks for the video, will definitely give it a try!

[LyleKN]

This looks great and unlike Sichuan oil, is a whole lot easier. Couple of questions though, since you use fresh chilis, does the oil become cloudy when cooled and do you know how long it will last? If it does get cloudy, can you avoid this by simply cooking the fresh chilis a bit longer to evaporate the moisture they contain? I would imagine eliminating any liquid would also help the oil to stay fresher longer. If it's not an issue, then I'm good to go. Love you, love your channel and keep up the great work my friend!

[jacquespoulemer]

being an avid chili-head when I first ran across this wonderful delight (in a NYC noodle - steamed-bun restaurant) I simply had to know how to make it. The version you showed Aleksey was VERY complicated. I usually just heat oil and pour the hot oil over the chopped dried chilies. but after moving to mexico 37 years ago the number and varieties of dried chilies has increased 100 fold and I just love experimenting with mixing and matching different chilies with other aromatics and herbs and spices. you video here is a great tutorial for incorporating disparate ingredients. All the best to everyone out there in youtube land. Jim Oaxaca

[matteotugnoli]

I made it last week, or a close approximation with lockdown available ingredients, and oh man I am completely addicted. Can't stop adding it to everything or simply tasting it on some bread. It is not hot oil, it is a mystical experience.

[michaelhacker]

I just made this and WOW. So fragrant and flavorful. I gave it a slight spin and added a couple big nubs of ginger. made a sauce by adding some scallions and black vinegar and it was slap yo momma delicious. Thank you!!

[guser]

Oh man this was so good. I did cheat and used store chilli flakes but it still turned out insanely good. I am now addicted and I haven't eaten food without chili oil for past few days. I even ate a teaspoon of it just now. What have you done? It's like cocaine for tastebuds

[rrialb]

I've made this 3 times now, first time it was too hot, but still delicious. 2nd time I cut back on dry chilies and it was really good, but no crunch. 3rd time was soo good, and the oil itself, I like to fry potatoes with it, makes them nicely spiced! Thanks for the video Andong!!

[emjo]

Oh my! Have been making my own Sichuan style chili oil for years but gave this recipe a try. It is just next level. Tried t still slightly warm on a sourdough breadslice with avocado and couldn’t stop eating!

[potatoaimboy]

dude, the garlic trick changed my life man, thanks for the tip

[carolgiffen]

Oh, thank you!! I didn’t know how to make the chili flakes. Now I do. I had imagined it was way more complicated. Now I wonder why I thought that and am very grateful that someone is around to point out the obvious

[rickrollrizal]

I make these but with the smaller chilli we have.

I add ketchup with the chilli garlic oil to make a sweet and spicy dip for tempura.

Spicy heaven

[jasN]

The way you kind of synced your voice with the music in the first half was very catchy. The way it blended with the visualizations was flawless! Great video, team!

[ChiliCrisp]

Omg I’m half Chiu Chow and chili oil runs through my veins. I’m so excited to try your recipe!

[remshas]

I made this oil- it is insanely good, it blows my mind. I love it!! Thank you

[leandromaxado]

about 1 year later I can say that this recipe is amazing.

Thanks dude