Equipment
Ingredients
Aromatics and Spices
- 50 g red onion, finely minced
- 15 g garlic, finely minced
- 20 g asian chili flakes
Base and Crunch
- 80 g roasted peanuts, coarsely crushed
- 100 ml neutral cooking oil
Seasonings
- 30 ml soy sauce
- 15 ml rice vinegar
- 10 g granulated sugar
- 5 ml toasted sesame oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 156 kcal
- Protein
- 3 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 166 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 77 mg
- Calcium
- 17 mg
- Iron
- 2.2 mg
- Magnesium
- 17 mg
- Phosphorus
- 38 mg
- Zinc
- 0.3 mg
- Vitamin C
- 1 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.03 mg
- Niacin
- 1.2 mg
- Folate
- 9 mcg
- Water
- 8 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the finely minced red onion, minced garlic, chili flakes, and coarsely crushed peanuts into a heatproof mixing bowl. Ensure the bowl is large enough to safely accommodate bubbling hot oil.
Pour the neutral cooking oil into a small saucepan. Heat over medium-high heat until it reaches 180°C (350°F). Test the temperature by dropping a small piece of onion into the oil; it should sizzle immediately and vigorously.
Carefully pour the hot oil over the aromatic and peanut mixture in the heatproof bowl. The mixture will bubble and sizzle vigorously, toasting the aromatics and extracting their flavors.
Once the vigorous bubbling subsides, use a stirring spoon to mix in the soy sauce, rice vinegar, granulated sugar, and toasted sesame oil. Mix thoroughly until the sugar has completely dissolved.
Allow the sauce to cool to room temperature, letting it rest for at least 30 minutes before serving. This resting period allows the flavors to meld and intensify.
Chef's Notes
- For the best texture, purchase raw peanuts and dry roast them in a skillet yourself before crushing.
- The residual heat of the oil cooks the raw onion and garlic perfectly, removing their harsh bite while preserving a subtle crunch.
- If you prefer a thicker paste rather than a drizzly condiment, reduce the neutral oil by 20ml and process half of the peanuts into a fine powder before adding to the bowl.
Storage
Refrigerator: 1 month — Keep submerged under a thin layer of oil to extend shelf life.
Troubleshooting
Aromatics taste burnt and bitter
Cause: The oil was too hot when poured, burning the garlic and chili flakes.
Fix: Cannot be fixed
Prevention: Use a thermometer to ensure oil is exactly 180°C, or test with a single piece of onion before pouring to check the heat level.
Sauce lacks depth or tastes flat
Cause: Insufficient salt or acidity to balance the richness of the oil and peanuts.
Fix: Stir in an additional 5ml of soy sauce and a pinch of sugar to taste.
Prevention: Measure seasonings accurately and taste the final cooled product.
Cultural Context
Inspired by the technique used to make Chinese chili crisp and infused oils, this condiment introduces the rich, nutty profile of crushed peanuts often found in Southeast Asian sauces. The hot oil pouring method, known as you po, is a foundational technique in Shaanxi and Sichuan cuisines used to rapidly extract fat-soluble flavors from dried spices and aromatics.
