Chinese Black Vinegar Chili Oil Dressing

Name: Chinese Black Vinegar Chili Oil Dressing
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: ¼ cup (60 ml) Chinkiang black vinegar; 3 tablespoons (45 ml) light soy sauce; 3 tablespoons (45 g) chili crisp, stirred well from the bottom of the jar so it includes oil and crunchy bits; 2 medium (8 g) garlic cloves, peeled and finely grated into a paste; 1½ teaspoons (6 g) granulated sugar; 1 tablespoon (15 ml) toasted sesame oil; 2 tablespoons (30 ml) neutral oil such as canola or avocado; 1 large (15 g) scallion, green part only, thinly sliced (optional); 1 teaspoon (3 g) toasted white sesame seeds (optional)

From the MyKitchenBank Kitchen

A punchy, glossy, whisked dressing that balances malty Chinkiang vinegar, savory soy, crunchy chili crisp and raw garlic with a touch of sugar. Spoon it over cucumbers, noodles, dumplings, blanched greens or poached chicken.

Prep: 10 min
Cook: —
Wait: 15 min
Total: 25 min
Makes: About ¾ cup (180 ml) dressing, enough for 6 servings of salad or noodles

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Steps

Before you start

Use Chinkiang (Zhenjiang) black vinegar, not balsamic; it is maltier, less sweet and more savory.
Stir the jar of chili crisp from the bottom before measuring so you get both crunchy bits and oil.
Allow 15 minutes of resting so the sugar dissolves and the garlic mellows.
Chili crisp brands vary in heat and saltiness, so taste before adding more soy sauce.

1
Dissolve the sugar
- In a small bowl, combine the black vinegar, soy sauce and sugar.
- Whisk for about 30 seconds, scraping the bottom of the bowl, until no sugar granules remain.
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Ready when: The liquid looks uniformly dark and you cannot feel or see any sugar grains when you drag the whisk across the bottom.
Tip: Dissolving the sugar in the acid first is easier than adding it after the oil, which coats the crystals.
2
Grate the garlic
- Peel the garlic and grate it on a Microplane directly into the vinegar mixture.
- Scrape any garlic from the back of the grater into the bowl.
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Ready when: The garlic is a wet, fine paste with no visible chunks.
Tip: Chunks of raw garlic taste harsh; a fine paste distributes evenly and mellows as it rests.
3
Add the oils
- Add the sesame oil and neutral oil.
- Whisk vigorously for 20 seconds so the oils break into small droplets and the dressing looks slightly cloudy.
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Ready when: The dressing looks glossy and loosely blended, with no large pools of oil.
Tip: This is a temporary emulsion and will separate on standing. Re-whisk or shake before using.
4
Stir in chili crisp
- Add the chili crisp, including its oil and crunchy bits.
- Stir gently with a spoon or fork just to combine; whisking hard can make the crunchy bits soften sooner.
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Ready when: Red chili oil is evenly distributed and the crisp pieces are suspended throughout.
5
Rest to meld
- Let the dressing sit at room temperature for 15 minutes, uncovered or loosely covered.
- Stir once halfway through.
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Ready when: The raw garlic smell is softer and the dressing tastes rounded rather than sharp.
Tip: Skipping the rest leaves the garlic bite more aggressive.
6
Taste and adjust
- Dip a piece of cucumber or noodle into the dressing and taste.
- If too sharp, add ¼ teaspoon more sugar; if flat, add 1 teaspoon more soy sauce; if you want more heat, add 1 more teaspoon chili crisp.
- Stir to combine.
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Ready when: A balanced bite: tangy, salty, lightly sweet, with warm chili heat that builds slowly.
Tip: Taste it on the food you'll serve it with, since plain bites exaggerate the saltiness.
7
Finish and serve
- Stir in the sliced scallion and sesame seeds if using.
- Re-whisk right before serving and spoon over cold cucumbers, noodles, dumplings, tofu or poached chicken, using about 2 tablespoons (30 ml) per serving.
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Ready when: Scallions are bright green and the dressing is glossy and well mixed.
Tip: Add scallion just before serving; it dulls and turns bitter in the vinegar if stored.

Good to know

Tips

Use a Microplane for the garlic; it produces a paste that blends smoothly instead of leaving harsh chunks.
Dress cucumbers or noodles just before serving so they stay crisp and the chili bits stay crunchy.
Salt in chili crisp varies widely, so always taste before adding extra soy sauce.
For a numbing, Sichuan-style kick, add ¼ teaspoon freshly ground toasted Sichuan peppercorns.

Make ahead

"Make the dressing through step 5 up to 5 days ahead and refrigerate in a lidded jar. Add scallion and sesame seeds only when serving. Bring to room temperature for 15 minutes and shake well before using."

Storage & reheating

"Room temperature: up to 2 hours while serving. Refrigerator: in an airtight jar up to 5 days; the oil may cloud or firm slightly, so let it sit at room temperature 15 minutes and shake. Freezer: not recommended because the texture of the chili crisp suffers. No reheating needed."

Substitutions

Chinkiang black vinegar → Balsamic vinegar mixed with a little rice vinegar (2 tablespoons balsamic + 2 tablespoons rice vinegar). Closest widely available approximation; the flavor will be fruitier and sweeter, so reduce the sugar to ½ teaspoon.
chili crisp → Chili oil with sediment, or red pepper flakes in hot oil. If using plain chili oil, add 1 teaspoon of crushed fried shallot or garlic for crunch.
light soy sauce → Tamari. Makes the dressing gluten-free; check that your chili crisp is also gluten-free.
granulated sugar → Honey or maple syrup. Use 1 teaspoon; it dissolves easily but makes the dressing slightly thicker.