If you’re anything like me, sometimes you just crave that perfectly savory, slightly chewy snack that hits all the right satisfying notes when you bite into it. Forget chips or crackers; we’re talking about truly comforting street food made right at home! Today, I’m sharing my absolute favorite recipe for Scallion Pancakes with Chili Oil. That little drizzle of homemade spice transforms a simple flatbread into an addictive experience.
I’ve spent ages perfecting the dough structure here—trust me, we’re aiming for flaky layers inside and golden crispness outside. I can guarantee that this tested recipe for Scallion Pancakes with Chili Oil will be in your weekly rotation once you try it. They don’t take long, but the payoff is huge!
Why You’ll Love These Scallion Pancakes with Chili Oil
Honestly, why wouldn’t you love these? They are the perfect answer when you need something fast and exciting. Here’s the lowdown on why these should be on your table tonight:
- They’re incredibly quick to pull together—you’re looking at under an hour total!
- The texture is just heavenly: chewy dough with tender, flaky layers.
- Flavor-wise, they are wonderfully savory, and that homemade chili oil adds the perfect kick of heat.
- They require just basic pantry staples, making them one of those easy Asian dishes that always satisfies.
If you want another delicious variation, check out my recipe for Scallion Pancakes with Sesame Oil when you’re looking for less spice. I always keep this basic classic scallion pancake technique handy, but for pure satisfaction, you need that spice!
Essential Equipment for Perfect Scallion Pancakes with Chili Oil
You don’t need a fancy setup for these babies, which is part of what makes them such a great quick meal. Seriously, I usually just pull these things out of the cupboard when I decide I need perfectly crispy, savory flatbread right now. Showing you the gear helps build confidence, right?
For this recipe, we are keeping it super simple. You will only need these three key items:
- A good sturdy mixing bowl for getting that dough just right.
- A rolling pin—you need some elbow grease for smoothing them out thin before the coil!
- Your favorite large skillet or frying pan for getting that beautiful golden-brown texture.
That’s it! Don’t let anyone tell you that authentic Asian food recipes require specialized tools. Sometimes the classics are the best!
Ingredients for Flaky Scallion Pancakes with Chili Oil
Getting the ingredients right is half the battle when you’re going for that perfect flaky texture. Trust me, the proportions here are what separate a good scallion pancake from something you have to fight to chew! We’ve broken this down so you can see exactly what goes into the dough and what we use to make that irresistible spicy drizzle. It’s one of those authentic scallion pancake recipes that really shines when measured correctly.
For the Pancakes Dough and Filling
This is where we build the base structure. Make sure that water is warm—not hot—to help the dough relax nicely during its rest period.
- All-purpose flour: 2 cups
- Warm water: 3/4 cup (Don’t substitute, this ratio is key!)
- Salt: 1 teaspoon (I prefer kosher salt here, but feel free to check out my notes on salt differences if you’re curious.)
- Chopped scallions: 1/2 cup—use the entire green part!
- Vegetable oil: 2 tablespoons, reserved just for brushing the inside layer.
For the Spicy Chili Oil Drizzle
This topping is what elevates these from just Asian Cuisine Recipes to something truly special. We want fragrance, not smoke, from the chili flakes!
- Vegetable oil: 1/4 cup
- Chili flakes: 1 tablespoon (If you like it truly spicy, use a little more!)
Step-by-Step Instructions for Scallion Pancakes with Chili Oil
Okay, this is where the magic happens! Don’t rush through these steps, especially the resting bit. If you follow this method, I swear you’ll master these chewy, flaky beauties. The secret to great Chinese Cooking Recipes like this one is really just following the process patiently. And remember, all of this comes together fast once that dough chills out! It’s good to know dependable sources too, like this classic recipe if you ever need a quick check.
Making and Resting the Dough
First things first, grab your mixing bowl. Whisk together the flour and salt really well. Now, pour in that warm water slowly while you mix. Keep going until a shaggy dough forms—don’t worry about it being smooth yet! Tip it out onto your counter and knead it lightly, just until it holds itself together. Shape it into a ball, cover it up, and let it rest peacefully for 20 minutes. That rest time is non-negotiable; it lets the gluten relax so you don’t fight it later!
Shaping the Scallion Pancakes with Chili Oil
Once rested, we divide the dough into four equal pieces. Take one piece and roll it out—make it as thin as you can manage without it tearing. Now, sprinkle a bit of that 2 tablespoons of oil evenly over the surface, then scatter a generous portion of your chopped scallions across the dough. Roll this treated piece up tightly like a jelly roll or a cigar. Take that long log and gently coil it into a tight spiral, like a snail shell. Finally, flatten that spiral gently with your palm or the rolling pin until you have a four-inch pancake, ready for the heat!
Cooking and Preparing the Chili Oil
Heat a little coating of plain vegetable oil in your skillet over medium heat. Lay your shaped pancakes gently into the hot pan. Fry each side for about 3 to 4 minutes until they turn wonderfully golden brown and you can see the flaky layers crisping up. While those are cooking, make the oil! Gently heat the remaining 1/4 cup of vegetable oil and the tablespoon of chili flakes in a small saucepan. Keep the heat low—we just want to toast the flakes until they smell amazing. You absolutely must watch carefully so they don’t burn, or your topping will taste bitter! Once the pancakes are done, plate them up immediately and drizzle generously with that fragrant chili oil. Delicious!
Tips for Expertly Made Scallion Pancakes with Chili Oil
You’ve got the dough rested and the scallions chopped—that’s great! But to really nail that perfect flaky texture that separates good pancakes from amazing ones, you have to pay attention to a few little secrets I picked up while trying to perfect my own easy Asian dishes.
First, when you roll out the dough after coiling it, don’t press too hard! You want to keep those layers of oil and scallion trapped inside. If you flatten it too aggressively, you squeeze out the fat that creates the flakiness. We are aiming for gentle persuasion, not smashing.
Second, remember the oil for frying needs to be hot enough to sizzle immediately when the dough hits the pan, but not so hot that it smokes. Medium heat is your friend here. If the heat is too low, the pancake soaks up too much oil and gets greasy instead of crispy. If it’s too high, the outside burns before the inside cooks through.
Finally, when heating the chili oil, keep the temperature low and slow. Burning those chili flakes is the fastest way to ruin the whole dish! This careful attention to heat and handling is what takes these from simple snacks to proud examples of Chinese Cooking Recipes!
Variations on Scallion Pancakes with Chili Oil
You know I preach sticking to the basics, but these things are just begging to be played with! Since you’ve mastered the basic dough structure, let’s talk about customizing your next batch of this fantastic Asian Food Recipes inspiration.
Feeling cheesy? Try adding a sprinkle of finely grated Parmesan or Monterey Jack into the scallion layer before coiling—it melts beautifully! If you want to go full savory immersion, some folks I know sneak in tiny dried shrimp along with the scallions for an umami bomb.
And for the heat? If you don’t have standard flakes, you can heat up some sesame oil with Sichuan peppercorns instead of a full chili base for a numbing tingle alongside the heat. Or maybe swap the veggie oil entirely for peanut oil in the drizzle for a richer flavor! Have fun with it!
Serving Suggestions for Your Scallion Pancakes with Chili Oil
These flaky, spicy pancakes are amazing all by themselves as a little grab-and-go snack, but wow, they are even better when paired with something cool and refreshing. They honestly go perfectly with almost any of my Asian Cuisine Recipes!
I usually like to serve them alongside a light, savory broth, like this wonderful Thai Red Curry Chicken Soup, just to cut through the richness of the oil. Or, if you’re keeping it simple for a lunch, just whip up a quick dipping sauce: a mix of soy sauce, a splash of rice vinegar, and a tiny bit of ginger!
Storage and Reheating for Leftover Scallion Pancakes with Chili Oil
If you manage to have any leftovers—which I often fail to do because they disappear so fast—storing them properly is key to enjoying them the next day. Don’t just toss them in a bag! You want to keep that lovely flaky texture intact, and that means managing the moisture.
Once cooled completely, stack your Scallion Pancakes with Chili Oil and store them in an airtight container. You can keep them on the counter for a few hours if you plan to eat them soon, but for longer storage, the fridge is safer. The microwave is a definite no-go for reheating; it just turns them soggy, and we can’t have that while making these fantastic easy Asian food delights!
To bring them back to life, heat a skillet over medium heat (no extra oil needed unless your pan is truly sticky) and fry the pancakes for about two minutes per side until the exterior is crispy and hot all the way through. They’ll taste almost freshly made!
Frequently Asked Questions About Scallion Pancakes with Chili Oil
I know when you’re trying out new easy Asian dishes for the first time, you always have a few questions bubbling up! It’s totally normal. Getting the technique down for these wonderful savory flatbreads is easy once you know the tricks. These are the main things I always get asked about when I share this recipe.
Can I make the dough for Scallion Pancakes with Chili Oil ahead of time?
You absolutely can! The dough is actually better if it rests a little longer than the 20 minutes required. You can pop the ball of dough into the fridge for up to two days. Just make sure when you take it out, you let it sit on the counter for about 30 minutes so it warms up a bit—cold dough is tough to roll thin!
What is the secret to making the pancakes flaky?
Truly, the secret isn’t just the oil; it’s the rolling and coiling technique we use! You roll it thin, brush the oil and scallions on, then you roll it up into a log, and then you coil *that* log into a spiral before flattening it one last time. Those coils trap all the layers of fat and air, which separates when you pan-fry them. That’s where the flakiness comes from!
Can I skip the chili oil and use another dipping sauce?
Oh, sure, you can skip it, but then you’re missing the best part of *these* specific **Scallion Pancakes with Chili Oil**! The aromatic heat is what makes them pop. That said, if you absolutely can’t do spice, a simple mix of soy sauce, a tiny bit of sugar, and rice vinegar makes a perfectly acceptable dipping sauce for these Asian Recipes Authentic snacks.
I hope that helps you dive into making something delicious! If you’ve got extra time, check out my recipe for dump-and-go Asian chicken dinner next time you are planning a weeknight!
Nutritional Estimates for Scallion Pancakes with Chili Oil
Now, I’m no nutritionist, and I usually don’t sweat the numbers when I’m making something this comforting! But since we are providing full details for you, here are some rough guesses for one of the four pancakes, because everything involves oil, right?
- Calories: Around 350-400
- Fat: 16g
- Protein: 9g
- Carbohydrates: 45g
Please remember these are just estimates, especially since the exact amount of oil soaked up during frying can change everything! If you are looking for lighter snacks, check out my list of healthy snack ideas, but honestly, these are worth the indulgence!
Share Your Experience Making Scallion Pancakes with Chili Oil
I truly hope you’ve enjoyed making these perfectly golden, spicy Scallion Pancakes with Chili Oil! Honestly, watching you all recreate these family-friendly Asian recipes in your kitchens is the absolute best part of being here.
When you try them out, please, please let me know how they turned out for you! Did you manage to keep those layers flaky? Did you add extra heat to the oil? I want to hear all about it!
If you loved this recipe and you’re feeling generous, give it a five-star rating right below. It really helps other cooks find this delicious, easy Asian food when they’re searching for their next favorite appetizer.
And if you have any lingering questions, or maybe just want to chat about other tasty Asian food ideas, don’t hesitate to reach out! You can always send a message or say hello via my contact page. Happy cooking, and enjoy that savory, spicy kick!
By Grace Williams, contributor at Recipes by Betty.
Scallion Pancakes with Chili Oil
Equipment
- Mixing Bowl
- Rolling Pin
- Skillet or frying pan
Ingredients
For the Pancakes
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1 tsp salt
- 1/2 cup chopped scallions
- 2 tbsp vegetable oil For filling
For the Chili Oil
- 1/4 cup vegetable oil
- 1 tbsp chili flakes
Instructions
- Mix the flour, salt, and warm water in a bowl to form a dough.
- Knead the dough lightly and let it rest for 20 minutes.
- Roll the dough thin. Sprinkle the surface with chopped scallions and 2 tablespoons of vegetable oil.
- Roll the dough into a log, coil it into a spiral, and then flatten it again. Pan-fry the pancakes until they are golden brown on both sides.
- Gently heat the 1/4 cup of vegetable oil with the chili flakes in a small pan until fragrant. Do not burn the flakes.
- Serve the cooked scallion pancakes drizzled with the prepared chili oil.