Ultimate chili oil (Xiāng là hóng yóu) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 275) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork & shrimp siu mai (Guăng shÌ shāomai); Lo bak go radish cake (Luóbo gāo); Pork, mushroom & cabbage dumplings (Zhūròu xiānggū báicài jiǎo zi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CaptainPantsless on June 05, 2026

    Magnificent.

  • LittlePanFriedBun on February 09, 2026

    I used a candy thermometer with a pot clip so I could consistently monitor the temperature of the oil while the spices infused in the oil. I let the spices infuse at 215F for one hour before straining them and then brought the oil up to 350F before pouring it over the chili flakes.

  • hirsheys on June 28, 2025

    Easy and really delicious. Used gochujaru, because I had a bunch to use up.

  • okcook on January 19, 2025

    Very easy. Instructions are excellent.

  • luluinphilly on December 25, 2022

    This was my first time making chili oil and the technique was foolproof. Total home run. The only change I made was green cardamom pods for black (all I had). The tricky part is knowing what temperature to heat the oil to based on the freshness of the chili flakes I suggest going on the woks of life website to see their photos of the different colors of chilis and what temp is required.

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