There, tucked inside small bustling diners, I found steaming bowls of tender wontons with juicy pork filling, all bathed in a bright, spicy red oil sauce that was unforgettable.
These little wontons come together quickly — it only takes a few minutes to boil them and then toss them in that thick, savory sauce. I still remember sitting in a narrow alley shop, watching locals drizzle even more chili oil over their plates. That’s what inspired me to keep this dish on my own table back home.
What I love is how versatile they are. You can pair these wontons with a light Egg Drop Soup, a warm bowl of Wonton Soup, or even crispy Pan-Fried Dumplings for a bigger spread. Whenever I serve this, it always hits that sweet, spicy, and slightly addictive spot that people crave.
If you enjoy the thrill of Chinese street food at home, this recipe is an easy way to capture that magic. It’s great for cozy nights in, but still feels like a bit of a gourmet treat. Plus, it solves the problem of wanting big flavors without spending hours in the kitchen. From my own kitchen experiments to memories of crowded Chengdu streets, I can promise this dish is worth making — and sharing.
What Are Wontons?
Wontons are a well-loved kind of dumpling. You make them by wrapping tasty fillings like pork, shrimp, or vegetables in a thin, soft wrapper. I’ve seen so many ways to fold them. That’s what makes wontons so fun. You can steam, boil, deep-fry, or drop them into hot soups.
They come in all kinds of meals, from quick weekday dinners to big holiday feasts. Each bite is like a tiny package that locks in flavor. It’s always exciting to try new ways to eat them.
For me, these little bundles never get old. I remember one family party when I showed my cousins how to fold wontons into flower shapes. Watching them laugh (and make some crooked dumplings) reminded me why I love cooking so much.
With wontons, you see how simple things can turn into something amazing. If you’ve never made them, or if you want to try new folds, it’s worth it. You’ll always have a dish that’s easy to change up, fun to make, and sure to please just about everyone.
What is Chili Oil?
Chili oil is a bold, spicy, and deeply flavorful condiment that many see as a must-have in Asian cuisine. It mixes hot peppers, fragrant aromatics, and layers of spicy notes into one sauce that gives you just the right mix of heat and a bit of crunch. I can tell you it’s so worth learning about this.
Sure, you can pick up store-bought chili oils at nearly any grocery store. They’re quick and handy. But making your own at home? That’s on another level. It’s fun, and you can tweak the spiciness, texture, and pick your favorite basic ingredients to fit what you love most. It also gives you full control over the aromatics and peppers.
This kind of versatile condiment is more than just tasty. It turns simple dishes into something exciting. One of my favorite kitchen memories is when I first tried making it at home with my daughter. We stood over the pan, watching the oil sizzle and turn bright red — and honestly, it felt like magic.
So I truly suggest giving it a shot at least once. You’ll see just how much joy comes from creating this staple right in your own kitchen. And after that, you’ll likely always want a jar on hand.
Ingredients for Spicy Chili Oil Sauce
Making a truly great spicy chili oil sauce comes down to how well you balance the flavors, textures, and steps. Here’s what you’ll need and how I like to use each one, based on years of testing recipes in my own kitchen:
- Soy sauce: This gives your sauce a solid salty and umami base. I usually pick a low-sodium soy sauce if I know guests want less salt. It keeps the flavors balanced.
- Gochugaru: These coarse Korean chili flakes bring a gentle heat and a light sweet note. I once swapped them out for finer chili powder and missed the texture. Always try to get coarsely ground Gochugaru—it makes a big difference.
- Garlic and ginger: Grate both very finely. It helps them melt right into the sauce and keeps the sharpness from taking over. The aromatic depth here is what people always rave about.
- Sesame seeds: Give them a quick toast. This small extra step lifts their nutty flavor and adds a soft crunch. I learned the hard way that adding them raw misses so much potential.
- Sesame oil: I pour just a tiny bit at the end. It’s too delicate to be drowned out, so using it as a finishing touch keeps its taste pure.
- Rice vinegar: I rely on this to cut the spice with bright sour notes. I always go for unseasoned rice vinegar—that way, I can control exactly how the flavors come together.
- White sugar: Just a pinch balances out the sharpness and heat. Sometimes, I use honey or brown sugar when I want a deeper kind of sweet. Either way, it rounds everything out.
- Neutral oil: Choose vegetable, canola, or peanut oil. I like to warm it a little before mixing. It pulls out the full flavors from the aromatics, and you’ll smell the difference right away.
- Green onion: Thin slices sprinkled on top give a crisp, fresh oniony kick. It lightens up the richness and makes the dish pop.
With these steps and trusted ingredients, you’ll have a restaurant-level chili oil sauce right at home. From my own cooking trials (and plenty of happy taste testers), I can promise it’s a recipe that adds bold depth to almost any dish you pair it with.
Homemade vs. Store-Bought
Wontons
Making your own wontons at home is a great way to explore new tastes. You get to pick your favorite fillings, like chicken, cilantro, or fresh vegetables, and even test out some fun combos.
I love mixing leftover roast chicken with green onions — it makes such a juicy filling. But I know folding each wonton can take time, especially if you’re cooking for a big group. That’s why store-bought frozen wontons come in handy.
Trusted brands like bibigo have tasty options such as Pork and Vegetable Mini Wontons or Chicken & Cilantro.
You’ll find them right in the freezer section of most stores. They’re quick to cook, and you still end up with a plate of warm, delicious wontons without all the extra prep.
Chili Oil
Homemade chili oil is a game changer if you want deep, bold flavors. You can use the peppers and spices you love most, adjusting it to be mild or super spicy.
I always look forward to that moment when I pour hot oil over garlic and chili flakes — the sizzle and smell tell me it’s working its magic.
But sometimes, I reach for ready-made options, especially on busy nights. Bottles from Trader Joe’s Crunchy Chili Onion, Momofuku Chili Crunch, and the classic Laoganma Spicy Chili Crisp all bring great flavor.
They range from gentle garlic notes to strong, fiery spice. These sauces are perfect for drizzling over frozen wontons for a fast, flavorful dinner that still feels homemade.
How to Make Spicy Wonton
Now, I’m excited to show you how I use the ease of frozen wontons with the bold taste of a homemade chili oil sauce that’s got a bit of a Korean kick. I’ve tested this method so many times at home, and it never fails.
Step 1: Cook the Wontons
Boil the wontons for 4 minutes if they’re small, or 6 to 8 minutes if they’re bigger. I always use a slotted spoon to move them to a bowl. This keeps them nice and whole so they look good when served.
Step 2: Prepare the Chili Oil Ingredients
Gather everything you’ll need for the sauce. This includes chili oil, soy sauce, vinegar, sugar, Sichuan pepper, five spice powder, red chili flakes, grated ginger, and garlic. These make the strong base of the sauce that packs so much flavor. Over the years, I’ve learned how using fresh garlic and ginger really makes a difference.
Step 3: Make the Chili Oil
Warm some neutral oil like vegetable or canola oil on medium heat. Drop in the ginger, garlic, and spices. Let them sizzle just until they smell amazing, but don’t let them burn. Then strain out the pieces so the oil is smooth. This is a little trick I picked up from a chef friend in Seoul.
Step 4: Prepare the Spicy Wonton Chili Oil Sauce
In another small pan, mix your chili oil with soy sauce, vinegar, and a pinch of sugar. Want it hotter? Add more red chili flakes or gochugaru for that true Korean edge. Stir it well so it turns into a glossy, rich sauce.
Step 5: Toss and Serve Spicy Wonton
Pour your sauce over the warm wontons and give them a gentle toss. Top with sliced green onion and a few sesame seeds. It adds crunch and a nutty pop. Serve right away. Every time I make this, people are amazed by the bright, spicy flavors.
This simple step-by-step plan solves the guesswork. It works if you’re cooking just for you or want to share something special. I promise, these spicy wontons are going to be a new favorite.
How to store and reheat
To keep your uncooked wontons fresh, store them in the freezer in manageable portions. There’s no need to thaw them before cooking; just boil the frozen wontons following the same steps as fresh ones.
They may take slightly longer to cook through, but the process remains simple. For leftover cooked wontons, store them in airtight containers and reheat gently by steaming or lightly boiling.
This method ensures you can enjoy them later without losing their texture and flavor. Whether preparing in advance or reheating, these steps make it easy to consume whenever you like.
Save This Spicy Wonton Recipe!
This spicy wonton recipe is a delicious dish you can recreate at home in just 10 minutes! It’s incredibly simple to make and packs an ultra flavorful punch with its Korean-inspired chili oil sauce.
My best life tip is to always keep frozen dumplings or wontons on hand. With just a few additional ingredients, you can easily whip this up and take the flavors to the next level. Whether you’re cooking for yourself or sharing it with friends, this recipe is sure to impress. Enjoy every bite as it tastes absolutely amazing!
More Recipes You Might Like
Spicy Wontons in Chili Oil: A Bold, Flavor-Packed Recipe You’ll Crave
Description
This Spicy Wontons in Chili Oil recipe mixes soft wontons filled with juicy pork, shrimp, or tender vegetables. They sit in a bright chili oil sauce with soy sauce, black vinegar, a bit of sugar, Sichuan pepper, five spice powder, plus fresh garlic and ginger. Cooking experience, I’ve learned how to get these bold umami flavors just right. It makes the warm, tingly heat you love from Chinese and Korean street food.
Every bite is juicy from the wontons. Then you get the strong pop of red chili flakes and gochugaru. A sprinkle of green onions and sesame seeds adds fresh taste and a little crunch. The shiny, fragrant oil seeps into each fold of the wontons. This dish is quick too—ready in just 20 minutes. It’s great for a busy night or as a bright starter when friends come over.
I’ve cooked so many dumplings over the years—steamed, boiled, and even deep-fried. I promise this recipe brings that lively, spicy taste you find in the busy markets from Chengdu to Seoul. It’s also easy to change. You can lower the chili, swap in tamari to keep it gluten-free, or make your own wonton wrappers if you want.
With its bold, fragrant sauce and soft wontons, this spicy wonton dish is more than dinner. It’s like a little trip that brings real street flavors to your home. You’ll get a meal that tastes just like your favorite restaurant, made by you.
Ingredients
Nutrition Facts
Servings 2
Serving Size 6-7 wontons
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 2.5g13%
- Cholesterol 25mg9%
- Sodium 750mg32%
- Potassium 150mg5%
- Total Carbohydrate 23g8%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 8g16%
- Vitamin A 250 IU
- Vitamin C 3 mg
- Calcium 30 mg
- Iron 1.2 mg
- Vitamin E 1 IU
- Vitamin K 12 mcg
- Thiamin 0.1 mg
- Niacin 1.2 mg
- Vitamin B6 0.1 mg
- Folate 25 mcg
- Biotin 1 mcg
- Pantothenic Acid 0.4 mg
- Phosphorus 80 mg
- Iodine 3 mcg
- Magnesium 15 mg
- Zinc 0.5 mg
- Selenium 4 mcg
- Molybdenum 2 mcg
- Chloride 600 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Control the heat:
Use ½ to 1 tbsp gochugaru (Korean chili flakes). For extra numbing spice, add Sichuan peppercorn oil. - Balance flavors:
Mix soy sauce, rice vinegar, sugar, garlic, and ginger to get the right salty, tangy, sweet, and umami profile. - Highlight sesame:
Toast sesame seeds for ~2 minutes and drizzle sesame oil at the end to keep it fragrant. - Watch sodium:
Use low-sodium soy sauce to help keep under the 2,300 mg daily limit. - Make it a meal:
Serve with steamed jasmine rice or blanched bok choy for added fiber, potassium, and vitamin C.
