Din Tai Fung Chili Oil Recipe
This Din Tai Fung Chili Oil Recipe is a must-have for spice lovers who want a tasty, homemade sauce. This chili oil has a special mix of spices that make it rich, nutty, and perfectly spicy.
My story with this sauce starts from spending time in Chengdu, China, where I learned how to make chili oil from a Chinese chef. It was used in so many dishes, from dumplings to noodles, and it quickly became a favorite.
This recipe is easy to make and you can adjust the heat to your liking. The oil is red and fragrant, showing off layers of flavor with every drop.
It’s just like the one from the Din Tai Fung restaurant. Now, I can have that amazing flavor anytime I want, right at home.
How to Pick the Right Chili Flakes for Chili Oil
Choosing the right chili flakes makes all the difference.
Din Tai Fung’s chili oil uses a blend of specific Chinese dried chilies, including facing heaven chilies and Tien Tsin chilies, rather than just a single generic type of chili flake. These varieties offer different heat levels and flavors. Facing heaven chilies point upward on the plant and pack serious heat. Tien Tsin chilies bring a sharp, clean spice.
For home cooks, a mix of gochugaru and standard dried chili flakes works beautifully. Gochugaru adds sweetness and color.
Regular chili flakes bring the heat. Look for bright red flakes without dark spots. Fresh flakes smell fruity and spicy. Old flakes smell like dust.
Check Asian markets for the best selection. Online stores also carry authentic varieties. The quality of your chili flakes directly affects your final oil.
Din Tai Fung Chili Oil Ingredients
Dried Chili Flakes (½ cup): Red pepper flakes give the chili oil its main heat. Adjust the amount for milder or spicier oil. Aleppo pepper or crushed red pepper can be used as alternatives.
Gochugaru (½ cup): This Korean chili powder adds mild sweetness, smokiness, and vibrant red color. Coarser than regular chili powder, it gives a signature flavor. Extra chili flakes can substitute, though the taste will differ slightly.
Sesame Seeds (2 tbsp): These seeds add nuttiness and texture. Toast lightly to enhance flavor. Both black and white seeds work. While there’s no true substitute, skipping them won’t ruin the chili oil.
Sugar (1.5 tbsp): Balances heat and enhances other flavors. White sugar works best, brown sugar adds caramel notes. Honey or maple syrup are alternatives, though the flavor will change slightly.
Salt (½ tsp): Enhances flavors and preserves the oil. Table salt, sea salt, or a small amount of soy sauce works. Adjust gradually to taste.
Minced Garlic (3 tbsp): Fresh garlic provides pungent, savory flavor. Jarred garlic saves time; garlic powder works in a pinch but tastes less vibrant.
Minced Ginger (1 tbsp): Fresh ginger adds warmth, slight spice, and citrus notes. Jarred ginger works; ground ginger powder is a last-resort substitute with less freshness.
Oil (2 cups): Neutral oils let spices shine – vegetable, canola, or grapeseed work best. Peanut oil adds a mild nuttiness. Avoid olive oil, as its strong flavor can overpower the chili oil.
Soy Sauce (2 tbsp): Adds salty, umami depth and darkens the oil. Regular, low-sodium, tamari, or coconut aminos can be used depending on dietary needs and flavor preference.
Essential Kitchen Equipment
- Small pot – warms the oil.
- Heat-safe bowl – holds the spices.
- Fine spoon – blends the mix.
- Strainer (optional) – clears small bits.
- Glass jar – keeps the chili oil fresh.
- Lid – seals the jar tight.
- Tongs – helps steady tools.
- Clean towel – keeps the workspace safe.
How To Make Din Tai Fung Chili Oil
Step 1 | Prepare the Spices
Place dried chili flakes into a heat-safe bowl. Add gochugaru right on top. Mix in sesame seeds. Sprinkle sugar and salt over the blend. Add minced garlic and minced ginger. These dry layers wait for the hot oil.
Step 2 | Warm the Oil
Pour the oil into a small pot. Set the heat to medium. Let the oil warm for about two minutes. The goal is warm oil that brings aroma to the spices, not burning heat.
Step 3 | Pour the Hot Oil Over the Spices
Slowly pour the warm oil over the spice mix. The moment the oil touches the garlic and ginger, the aroma spreads fast. The spices bubble gently inside the bowl. This step brings color and strong flavor.
Step 4 | Add Soy Sauce
Add the soy sauce right after the oil settles. Stir well with a spoon. Make sure each spice moves through the bowl and blends with the oil.
Step 5 | Cool the Mixture
Let the chili oil sit until it cools to room temperature. This rest time helps the flavor grow and blend.
Step 6 | Store the Chili Oil
Pour into a clean, sterilized glass jar and seal tightly. Store in a cool, dark place for several weeks. The flavor improves over time.
Chef Notes + Tips
Once cool, pour the chili oil into a clean, sterilized glass jar. Seal the jar with a tight lid. The oil keeps flavor for many days and grows richer as it sits.
Temperature Control: Maintaining the correct oil temperature is crucial. Too hot burns garlic, creating bitter flavors, while too cool prevents proper chili infusion. Use a thermometer or wooden chopstick test for accuracy.
Flavor Development: Let the chili oil sit at least 24 hours before using. This resting time allows spices to release their full flavor, and shaking the jar daily ensures even distribution and taste.
Customizing Heat Levels: Adjust the chili quantity to match your spice tolerance. For extra numbing heat, lightly toast Sichuan peppercorns and crush them coarsely before adding to release maximum aroma and tingling effect.
Preventing Separation: Oil naturally separates from spices over time, which is normal. Shake or stir before each use, and scoop from the bottom where concentrated sediment holds the richest, most flavorful punch.
7 Ways to Use Din Tai Fung Style Chili Oil
1. Dumpling Dipping Sauce: Mix with soy sauce and vinegar for the perfect dumpling companion. Add a splash of sesame oil for extra richness.
2. Noodle Topping: Drizzle over hot noodles, ramen, or pasta for instant flavor. The heat warms the oil and releases more aroma.
3. Rice Bowl: Add a spoonful to plain rice with vegetables for a quick meal. Stir well to coat every grain evenly.
4. Pizza Upgrade: Replace traditional hot sauce with this oil for a unique twist. Brush on the crust edges for extra flavor punch.
5. Sandwich Spread: Use as a condiment on sandwiches or wraps instead of mayo. Spread thin since a little goes a long way here.
6. Roasted Vegetable Drizzle: Toss roasted vegetables with this oil right before serving. The heat from vegetables intensifies the chili oil fragrance nicely.
7. Marinade Base: Combine with soy sauce and garlic for marinating chicken or tofu. Let protein sit for thirty minutes before cooking thoroughly.
How to Store This Chili Oil
Keep your chili oil in the sealed glass jar in the refrigerator. It will stay fresh for up to 1 month. Always use a clean, dry spoon when you take some out. This prevents bacteria from getting into the jar.
If you see any mold, notice a strange smell, or see the oil has become cloudy, it has spoiled and you should not use it.
Din Tai Fung Chili Oil Recipe FAQs
1. Is this chili oil very spicy?
No, it’s medium heat that most people love. The mix of chilies gives flavor first, then gentle warmth. Cut chili flakes to ¼ cup total if you like it mild. Kids usually handle a tiny spoon no problem.
2. Why does my oil look darker than Din Tai Fung’s?
Soy sauce makes it darker. Some locations use less soy sauce or none at all. Skip soy sauce or use only 1 teaspoon if you want lighter color like the restaurant version.
3. Can I use fresh chilies instead of dried flakes?
I do not recommend using fresh chilies for this recipe. The water content in fresh chilies can cause the oil to spoil much faster and creates a risk for bacterial growth. Dried chili flakes are safe for infusing in oil and provide the concentrated, robust flavor that this Din Tai Fung Chili Oil needs.
4. Is it necessary to strain the chili oil?
No, straining is not necessary and is actually a matter of preference. If you strain it, you will get a clear, beautiful red oil but you will lose all the tasty chili flakes and crunchy bits. Leaving everything in the jar gives you a textured, spoonable oil that is great for adding to rice and noodles.
5. Can I double the recipe?
Absolutely. Just use a bigger bowl and pot. Many people make a double batch because one jar disappears fast once friends taste it.
Din Tai Fung Chili Oil Recipe
Make authentic Din Tai Fung Chili Oil in 1 hr 20 min. Rich, nutty, and perfectly spicy chili oil recipe for dumplings, noodles, rice & more.
Ingredients
- Dried Chili Flakes: ½ cup
- Gochugaru (Korean chili powder): ½ cup
- Sesame Seeds: 2 tbsp
- Sugar: 1.5 tbsp
- Salt: ½ tsp
- Minced Garlic: 3 tbsp
- Minced Ginger: 1 tbsp
- Oil (vegetable, canola, or grapeseed): 2 cups
- Soy Sauce: 2 tbsp
Instructions
- Place dried chili flakes into a heat-safe bowl. Add gochugaru right on top. Mix in sesame seeds. Sprinkle sugar and salt over the blend. Add minced garlic and minced ginger. These dry layers wait for the hot oil.
- Pour the oil into a small pot. Set the heat to medium. Let the oil warm for about two minutes. The goal is warm oil that brings aroma to the spices, not burning heat.
- Slowly pour the warm oil over the spice mix. The moment the oil touches the garlic and ginger, the aroma spreads fast. The spices bubble gently inside the bowl. This step brings color and strong flavor.
- Add the soy sauce right after the oil settles. Stir well with a spoon. Make sure each spice moves through the bowl and blends with the oil.
- Let the chili oil sit until it cools to room temperature. This rest time helps the flavor grow and blend.
- Pour into a clean, sterilized glass jar and seal tightly. Store in a cool, dark place for several weeks. The flavor improves over time.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 120
This Din Tai Fung Chili Oil Recipe brings true taste and smell of Chinese restaurant flavour right to your table. Its combination of spices and simple steps makes it easy to create a delicious chili oil that fits your spice level.
Try this at home and share your experience with this authentic, flavorful sauce!
