Chili oil is a popular Asian condiment made with a bold blend of chili flakes and other spices for a full-bodied flavor that is out of this world! Oil infused with gochugaru (Korean chili powder) and ground Szechuan peppercorns is the perfect way to spice up any dish. Serve this popular Chinese staple with everything from dumplings to noodles.
Once you make garlic chili oil, try it on Chicken Lettuce Wraps and this Beef Fried Rice recipe.
Jump to:
- Why We Love This Chili Oil Recipe:
- What is Chili Oil?
- Chili Oil Ingredients:
- Instructions to Make Chili Oil:
- Alternatives and Variations:
- Pro-Tips:
- Storing:
- FAQ:
- More Asian Inspired Recipes to Try
- 📖 Recipe
- Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!
Homemade chili oil is spicy, delicious, and incredibly easy to make. The blend of dried chili flakes, peppers, herbs, and aromatics gives the oil its fiery red hue. When you have a bottle of chili oil, everything you eat gets a tasty upgrade.
Why We Love This Chili Oil Recipe:
So Easy to Prepare! With less than 10 minutes of stove time, simply simmer aromatics in your favorite neutral-tasting oil then combine the other ingredients.
Super Versatile! Once you make this great recipe, you will want to put it on EVERYTHING! And you can because it complements so many kinds of foods including proteins, rice, and veggies.
Long Lasting! This recipe yields 2 cups and a little goes a long way.
What is Chili Oil?
Chili oil is a staple in Chinese cuisine. It is a mixture of oil and a variety of spices with a delightful crunch from red chili flakes. This Asian condiment adds a touch of heat to whatever it is added to.
Chili Oil Ingredients:
- Green onion: Chopped (optional but recommended).
- Korean chili powder (gochugaru): This is a mild Korean chili pepper that is bright red color. It also has some fruity notes, and a slightly sweet tinge. It rounds out the oil well.
- Crushed red pepper flakes: Find this common spice at your local grocery store.
- Sesame seeds: For a toasty, nutty flavor.
- Szechuan Peppercorns (Sichuan Peppercorns): This red pepper powder has a fresh, bright flavor that lends color and taste to the chili oil. You can use sichuan chili flakes instead if preferred.
- Neutral oil: Use an oil without a strong flavor so it does not overpower the other ingredients. I suggest vegetable oil, avocado oil, canola oil, peanut oil, or grapeseed oil because they have a high smoke point. (Avoid sesame oil and olive oil.)
- Cloves: Use this or star anise for a sweet, warm flavor.
- Bay leaves: This brightens the flavor of the oil.
- Cinnamon: This warm spice aromatic spice adds a delightful fragrance.
- Garlic: Use minced.
- Red onion: Use minced.
- Salt: This makes the flavors pop. Add to taste.
Instructions to Make Chili Oil:
Combine Ingredients in a Bowl
Use a stainless steel or heatproof bowl and add in the green onion, Korean chili powder, crushed red pepper flakes, sesame seeds, and peppercorns directly into the bowl.
Use a spoon to mix everything together, and set this aside.
Simmer Aromatics
Add the oil to a saucepan and heat it up over medium heat. Gently add in the cloves, bay leaves, and cinnamon stick directly into the oil. Let the aromatics simmer in the oil for 2 minutes.
After two minutes remove the cloves, bay leaves, and cinnamon from the oil and set it to the side. Then add the minced onion and garlic directly into the oil and fry for about one minute, or until they begin to turn golden brown.
Be sure to stir constantly so that it does not burn.
Add Hot Oil to Other Ingredients
Turn off the heat, and gently pour the oil directly into the pepper mixture in the bowl. Stir immediately so that everything gets combined and does not burn. The oil should begin to cool down right away.
Cool and Store
Once the oil is completely cooled, place it in a container with an airtight lid and refrigerate for up to 4 weeks.
Alternatives and Variations:
- For longer-lasting chili oil: Omit the fresh garlic. If you love the taste of garlic, add it to a divided, smaller portion of chili oil. Eliminating the garlic will extend the shelf life of the oil from one month to 6 months.
- For milder or hotter chili oil: This chili oil recipe is moderately spicy. For a milder spice, use fewer peppers and more oil. For a spicier oil, use more peppers and less oil.
Pro-Tips:
- I use ground chili flakes and ground chili because together they create an oil that's delicious and perfectly red.
- Take your time and allow the aromatics to simmer. This produces a mouthwatering fragrance and infuses the oil.
- This recipe is quick so do not try to speed up the process by cooking over high heat. Otherwise, the ingredients will burn, causing you to restart the process.
- When scooping chili oil out of the jar, use a clean spoon (or other clean utensils) in order to prevent contamination or bacteria growth.
- Over time, the spiciness of the chili oil decreases and becomes less potent. But the aroma will stay the same.
Storing:
After the chili oil has completely cooled, store it in an airtight glass jar in the fridge for up to one month.
Chili oil typically lasts longer and can be stored at room temperature but this recipe includes fresh garlic. So we compromise longevity for delicious garlicky flavor!
FAQ:
What is chili oil good for?
Use this crispy chili oil with noodles, dumplings, wontons, fried rice, soups, stews, stir-fries, eggs, or even as a dipping sauce!
How do I know when the oil is ready to be added to the other ingredients?
The oil should be hot enough to toast the dried spices and release the flavors but not too hot or you could end up with scorched, ruined ingredients. The ideal oil temperature is between 325°F and 350°F.
If you do not have a thermometer, drop the end of a wooden chopstick in the oil. If small bubbles form, then the oil is ready to be combined with the dried spices.
What oil to use when making chili oil?
Use a neutral flavored oil with a high smoking point.
More Asian Inspired Recipes to Try
- Homemade Lumpia (Filipino spring rolls)
- Quick and Easy Beef and Broccoli Recipe
- Air Fryer Crab Rangoon
- Easy and Delicious Vermicelli Bowls
- Homemade Lumpia (Filipino spring rolls)
- Egg Roll in a Bowl
- Food Court Style Asian Noodles
- Korean Beef Bulgogi in the Instant Pot
- Easy and Delicious Vermicelli Bowls
📖 Recipe
Ingredients
- 2 sprigs Green onion chopped (optional but recommended)
- 1 cup Korean chili powder gochugaru
- 2 tablespoons Crushed red pepper flakes
- 1 tablespoon Sesame seeds
- 1 teaspoon Szechuan Peppercorns ground up
- 2 cups Neutral oil (vegetable, avocado, canola)
- 4 whole Cloves
- 3 Bay leaves
- 1 stick Cinnamon
- 8 cloves Garlic minced
- ½ Red onion minced
- Salt to taste
Instructions
- Use a stainless steel or heatproof bowl and add in the green onion, Korean chili powder, crushed red pepper flakes, sesame seeds, and peppercorns directly into the bowl.
- Use a spoon to mix everything together, and set this aside.
- Add the oil to a saucepan and heat it up over medium heat. Gently add in the cloves, bay leaves, and cinnamon stick directly into the oil. Let the aromatics simmer in the oil for 2 minutes.
- After two minutes remove the cloves, bay leaves, and cinnamon from the oil and set it to the side.
- Now add the minced onion and garlic directly into the oil and fry for about one minute, or until they begin to turn golden brown. Be sure to stir constantly so that it does not burn.
- Turn off the heat, and gently pour the oil directly into the pepper mixture in the bowl. Stir immediately so that everything gets combined and does not burn. The oil should begin to cool down right away.
- Once the oil is completely cooled, place it in a container with an airtight lid and refrigerate for up to 4 weeks.
Tina says
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