Step-by-step recipe on how to make this easy spicy Chinese chili oil aka hot 辣椒油 which is a fundamental condiment used in many Chinese dishes especially in Sichuan cuisine. It only requires a few ingredients and takes about 30 minutes.
Sweet and savory. Slippery and slick. Juicy and tender. Hot and sour. Garlicky. So. Freaking. Good. These are all words that should enter your head as you slide back a bowl of suanla chaoshou, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil.