Browned-Scallion Chili-Crisp Vinaigrette

Quick Recipe Version (TL;DR)

Yield: About 1 cup (16 servings; 1 Tbsp each)
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 20 minutes

Quick Ingredients

1/2 cup (120 ml) neutral oil
6 scallions, thinly sliced (reserve 2 Tbsp greens)
3 garlic cloves, thinly sliced
1 1/2 Tbsp red pepper flakes
1/3 cup (80 ml) Chinese black vinegar
2 Tbsp (30 ml) light soy sauce
1 tsp granulated sugar
1/8 tsp kosher salt
Optional: 1 tsp toasted sesame seeds; 1/2 tsp crushed Sichuan peppercorns

Do This

1. Slice scallions and garlic; reserve 2 Tbsp dark green scallion tops.
2. Add oil, sliced garlic, and most scallions to a small saucepan; heat to a gentle sizzle (300–325°F / 150–165°C).
3. Cook, stirring, until garlic is pale gold and scallions are lightly browned, 3–5 minutes.
4. Remove from heat; stir in red pepper flakes (and Sichuan peppercorns, if using) for 30 seconds to bloom.
5. Transfer to a heatproof bowl; whisk in black vinegar, soy sauce, sugar, and salt.
6. Stir in sesame seeds and reserved scallion greens; rest 10 minutes. Jar and refrigerate. Shake or whisk before using.

Why You’ll Love This Recipe

Bursting with nutty browned-scallion flavor and gentle garlic crunch.
Balanced heat, tang, and umami from chili flakes, black vinegar, and soy.
Ready in 20 minutes with pantry-friendly ingredients.
Versatile drizzle for cucumbers, dumplings, cold noodles, and more.

Grocery List

Produce: Scallions (green onions), garlic
Dairy: None
Pantry: Neutral oil (canola/grapeseed/rice bran), red pepper flakes, Chinese black vinegar (Zhenjiang), light soy sauce, granulated sugar, kosher salt; optional sesame seeds, Sichuan peppercorns

Full Ingredients

Browned-Scallion Chili-Crisp Vinaigrette (about 1 cup)

1/2 cup (120 ml) neutral oil (canola, grapeseed, or rice bran)
6 scallions (green onions), thinly sliced; reserve 2 tablespoons dark green tops for finishing
3 medium garlic cloves, thinly sliced
1 1/2 tablespoons red pepper flakes (Sichuan-style if available)
1/3 cup (80 ml) Chinese black vinegar (Zhenjiang/Chinkiang)
2 tablespoons (30 ml) light soy sauce
1 teaspoon granulated sugar
1/8 teaspoon kosher salt, plus more to taste

Optional Add-Ins

1 teaspoon toasted sesame seeds
1/2 teaspoon crushed Sichuan peppercorns for a citrusy tingle

Step-by-Step Instructions

Step 1: Prep the aromatics

Thinly slice the scallions and garlic. Reserve 2 tablespoons of the darkest green scallion tops for stirring in at the end; the rest will be browned for toasty flavor and a few crunchy bits.

Step 2: Start aromatics in cool oil

Place the neutral oil, sliced garlic, and the remaining scallions into a small saucepan. Set over medium heat. Starting in cool oil helps the aromatics cook evenly and prevents scorching.

Step 3: Sizzle to golden

Cook, stirring occasionally, until the oil reaches a gentle sizzle (target 300–325°F / 150–165°C). Continue 3–5 minutes until the garlic is pale gold and scallions are lightly browned at the edges. If they brown too fast, lower the heat—burnt garlic will taste bitter.

Step 4: Bloom the chili

Remove the pan from the heat. Wait 15–30 seconds so the oil cools slightly, then stir in the red pepper flakes (and Sichuan peppercorns, if using). Stir for 30 seconds to bloom the spices until the oil turns a warm red.

Step 5: Whisk in vinegar and seasonings

Scrape the hot mixture into a heatproof bowl. While whisking, slowly add the black vinegar, then the soy sauce, sugar, and salt. The mixture should look glossy and loosely emulsified. Stir in sesame seeds if using, plus the reserved scallion greens.

Step 6: Rest, taste, and jar

Let the vinaigrette rest 10 minutes to meld. Taste and adjust: add a pinch more sugar for roundness or a splash more vinegar for extra tang. Transfer to a clean, dry jar. Refrigerate up to 2 weeks. Shake or whisk before each use; separation is natural.

Pro Tips

Control heat: keep the oil below smoking; 300–325°F (150–165°C) crisps aromatics without scorching.
Bloom off the heat so chili flakes release color and aroma without burning.
Use real Chinese black vinegar (Zhenjiang/Chinkiang) for deep, malty tang; in a pinch, mix 2 parts rice vinegar with 1 part mild balsamic.
For a thicker cling, whisk in 1 teaspoon honey while adding the vinegar.
Strain for a smoother vinaigrette, or leave the crisp bits in for texture—your choice.

Variations

Milder heat: Swap half the red pepper flakes for Korean gochugaru (fruity, gentle heat).
Ginger-scallion twist: Add 2 teaspoons very finely minced fresh ginger in Step 2.
Sesame-forward: Finish with 1/2 teaspoon toasted sesame oil along with the reserved scallion greens.

Storage & Make-Ahead

Store in a clean, airtight jar in the refrigerator for up to 2 weeks. Because this sauce contains fresh garlic steeped in oil, always refrigerate promptly and use clean utensils to avoid contamination. It will separate in the fridge; let it sit at room temperature for 10 minutes, then shake or whisk to recombine. The flavor improves by day 2.

Nutrition (per serving)

Approximate for 1 tablespoon: 65–70 calories; 7 g fat; 1 g carbohydrates; 0 g protein; ~120 mg sodium. Values will vary based on brand of soy sauce and exact quantities used.