be the first to try our chili oil
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Nutrition
About 11 Servings Per Container, Serving Size 1 Tbsp (15g), Calories Per Serving 80, Total Fat 8G (10% DV), Saturated Fat 1.5g (8% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 290mg (13% DV), Total Carbohydrate 3g (1% DV), Dietary Fiber 1g (4% DV), Total Sugars 0g Incl. 0g Added Sugars (0% DV), Protein 1g, Vitamin D 0%, Calcium 0%, Iron 4%, Potassium 0%
Ingredients
Non-GMO Soybean Oil, Hot Chili Peppers, Black Peppers, Prickly Ash, Sesame Seeds, Fresh Garlic, Salt, Mushroom Powder, Spices.
Product information
- TRANSPORT YOUR TASTE. Our HOT JIANG® chili oil is a homemade family recipe with authentic flavors from Kunming, Yunnan Province, China in three different levels of spice you won’t find anywhere else.
- QUALITY INGREDIENTS MOM WOULD USE. We use the finest chili peppers, spices, and oils for a healthy, vegan, and keto-friendly sauce perfect for any lifestyle.
- SPICY GOODNESS WITH EVERY DISH. Top off every dish imaginable with our HOT JIANG® chili oil for an unforgettable spice and flavor. From breakfast to desserts and everything in between, HOT JIANG® has you covered.
- HOT SAUCE THAT MAKES A DIFFERENCE. We are proud of our heritage and culture. HOT JIANG® donates a portion of every purchase back to our community.
- GOES BEYOND TASTE: HOT JIANG®️ offers digital experiences that unlocks a world of culinary possibilities.
OUR STORY
While filming the latest season of Netflix’s Bling Empire, Kelly Mi Li and her mom, Emily, bonded over cooking traditional Chinese dishes. While cooking together, it was revealed that Kelly’s favorite childhood dish was a Kunming specialty called 小锅米線 (Little Pot Rice Noodle) that her mom often cooked from scratch.
Kelly grew up with a love for all spicy foods, but she still finds herself craving her mom’s 小锅米線 (Little Pot Rice Noodle). She orders it in every restaurant she can find. However, it never has the same taste as how her mom cooked it. Emily revealed that she prepared this dish as well as many others with a secret family hot sauce recipe that was passed down from generation to generation. Kelly and her mom realized that so much love and memories are shared through food and their passion for spice. Thus, they became inspired to share HOT JIANG® so that people around the world can enjoy it as well.
Our Mission
HOT JIANG® is bringing authentic Chinese flavors from Kunming, Yunnan province to the world.
We aim to share cherished family recipes and connect people worldwide through their love for spice.
O.G. RECIPES FOR YOU
Ingredients
- 1.5 pounds ground pork (680g; can substitute ground chicken or beef as long as it is not too lean)
- For a veggie, substitute the meat with 3 lbs of leafy vegetables (baby bok choy, napa cabbage, or Chinese chives)
- 0.75 cup Shaoxing wine
- 0.5 cup oil
- 3 tablespoons sesame oil
- 1 tablespoon salt
- 3 tablespoons soy sauce
- 0.25 teaspoon white pepper
- 0.75 cup water (plus more for assembly)
- 3 packages dumpling wrappers
- 2 teaspoons Hot Jiang® chili oil
INSTRUCTIONS
- Wash your vegetables then chop them finely.
- In a large bowl, stir together the vegetables, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and ⅔ cup of water. Mix for 6-8 minutes until everything is well-combined.
- Wrap Dumplings - dampen the edges of each dumpling wrapper with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side until the dumpling looks like a fan. Make sure it is completely sealed.
- Boil - Bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through.
- Pan-Fry - Heat 2 tablespoons of oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes.
- Garnish with Hot Jiang® chili oil and soy sauce as needed.
MAMA'S DUMPLINGS / MAMA'S MUSHROOM DUMPLINGS (VEGAN)
Ingredients
- 1 English cucumber
- 1 teaspoon kosher salt
- 2 cloves garlic (minced)
- 2 tablespoons plain rice vinegar
- ¼ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 2 teaspoons Hot Jiang® chili oil
INSTRUCTIONS
- Slice, smash, and julienne the cucumbers.
- Sprinkle salt evenly, toss, and set aside for 25 minutes.
- Toss in garlic, rice vinegar, black pepper, and soy sauce.
- Drizzle and mix in Hot Jiang® chili oil and serve.
BANG BANG CHICKEN / BANG BANG CUCUMBER (VEGAN)
Ingredients
- 1 English cucumber
- 1 teaspoon kosher salt
- 2 cloves garlic (minced)
- 2 tablespoons plain rice vinegar
- ¼ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 2 teaspoons Hot Jiang® chili oil
INSTRUCTIONS
- Slice, smash, and julienne the cucumbers.
- Sprinkle salt evenly, toss, and set aside for 25 minutes.
- Toss in garlic, rice vinegar, black pepper, and soy sauce.
- Drizzle and mix in Hot Jiang® chili oil and serve.
DRY NOODLES WITH A KICK (VEGAN)
O.G. RECIPES FOR YOU
Ingredients
- 1.5 pounds ground pork (680g; can substitute ground chicken or beef as long as it is not too lean)
- For a veggie, substitute the meat with 3 lbs of leafy vegetables (baby bok choy, napa cabbage, or Chinese chives)
- 0.75 cup Shaoxing wine
- 0.5 cup oil
- 3 tablespoons sesame oil
- 1 tablespoon salt
- 3 tablespoons soy sauce
- 0.25 teaspoon white pepper
- 0.75 c
- up water (plus more for assembly)
- 3 packages dumpling wrappers
- 2 teaspoons Hot Jiang® chili oil
INSTRUCTIONS
- Wash your vegetables then chop them finely.
- In a large bowl, stir together the vegetables, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and ⅔ cup of water. Mix for 6-8 minutes until everything is well-combined.
- Wrap Dumplings - dampen the edges of each dumpling wrapper with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side until the dumpling looks like a fan. Make sure it is completely sealed.
- Boil - Bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through.
- Pan-Fry - Heat 2 tablespoons of oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes.
- Garnish with Hot Jiang® chili oil and soy sauce as needed.
MAMA'S DUMPLINGS / MAMA'S MUSHROOM DUMPLINGS (VEGAN)
Ingredients
- 1 English cucumber
- 1 teaspoon kosher salt
- 2 cloves garlic (minced)
- 2 tablespoons plain rice vinegar
- ¼ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 2 teaspoons Hot Jiang® chili oil
INSTRUCTIONS
- Slice, smash, and julienne the cucumbers.
- Sprinkle salt evenly, toss, and set aside for 25 minutes.
- Toss in garlic, rice vinegar, black pepper, and soy sauce.
- Drizzle and mix in Hot Jiang® chili oil and serve.
BANG BANG CHICKEN /BANG BANG CUCUMBER (VEGAN)
Ingredients
- 4 oz noodles (we use egg or rice noodles)
- 3 tablespoons neutral oil
- 3 cloves garlic (minced)
- ½ tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ teaspoon chinese black vinegar or rice vinegar, to taste
- 1 teaspoon of Hot Jiang® chili oil
INSTRUCTIONS
- Cook noodles according to package instructions. Drain and place noodles in a bowl. To serve the noodles cold, rinse under cold water for a few seconds then drain.
- Add garlic, light and dark soy sauce, Chinese black vinegar, and salt.
- Heat oil in a saucepan until sizzling hot. Pour the hot oil over noodles and mix until the noodles are evenly coated.
- Garnish with green onions, Hot Jiang® chili oil, and enjoy.
