Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)

Spicy dishes often come with chiles atop to prepare diners of the fire lurking within. There are no extra peppers above Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce from Every Grain of Rice, but the deep fiery red of the chilli oil should read as a warning sign to those weary of spice. But this chicken dish is not only about searing heat--the cold poached chicken, with its slippery skin and succulent meat, is beyond tender and moist; the bright spring onions and brown rice vinegar...

How to Make Chili Oil: The Perfect Recipe! - The Woks of Life

Want to know how to make chili oil? Our Chinese chili oil recipe has step-by-step instructions and non-negotiable vs. optional ingredients!

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I'm a chili oil fiend. If there's any near me, it goes on everything. Luckily, it's super easy to make at home, which only further fuels the chili head in me while opening up the doors to more hot oil possibilities. In this version, I went with equal parts crushed red pepper and garlic with fantastic results.

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If you love our homemade Chili Oil, you’ll love this Chili Oil with Black Beans, an approximation of Lao Gan Ma Chili Oil with Black Bean!

All-Purpose Chinese Vinaigrette for Cold Vegetable Dishes

A basic template with infinite flavor possibilities.

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We weren't being witty or anything with the Drool-worthy chicken dish name. In fact, the Chinese name of this chicken dish is "kou shui ji," which literally translates to "saliva chicken."