There are so many variations for chili oil. From my research, I think it’s likely that Fuchsia Dunlop’s version is quite authentic. I modified her recipe slightly and was happy with the results.
After seeing my friend Kenneth’s post on Chinese New Year, I was craving potstickers and wanted a spicy oil. This version is a bit hotter than a traditional Sichuan chili oil, so you use less.
I serve it drizzled over the dumplings with some chopped green onion sprinkled on top. It is packed with flavor and has just the right amount of heat.