Spicy, aromatic, tingly, and flavor-packed, chili oil is a condiment that detonates all your senses and makes your mouth water. This fiery seasoning is an absolute must-have for all kitchens and is ready in just 15 minutes!
A simple recipe that transforms even a plain pot of rice into a delicious bowl of flavors. Think of it as a pick-me-up that will nose its way into the most random dishes on your table and detonate addictive bombs.
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Why We Love Homemade Chili Oil
I know there is no dearth of chili oils in the market, but the one you make at home is incomparable. The amazing aroma, the vibrant color, and the zingier, spicier flavor just seep into you. You’ll savor every bite.
Plus, you have complete control over the quality, how much oil to use, which oil to use, and the level of heat. It’s fresher, more textured, and super, super easy to make because all the ingredients are already in your pantry.
And, oh, did I mention it makes a great gift for friends who enjoy spicy, savory, and sharp dimensions in their food? Pack the chili oil in a glass jar, top it with twine or ribbon, and you have a small something to bring a smile to any face.
How To Make Chili Oil
I want to begin by saying that this chili oil recipe is by no means authentic. It’s my adaptation of Yeung Man Cooking’s fabulous recipe.
And the result was amazing, the most flavorful chili oil I've ever made!
Also, you can use a mason jar or a bowl. In either case, make sure the glass is heatproof because you’re handling hot oil.
Step 1: Combine sesame seeds, red chili powder, bay leaf, cinnamon stick, star anise, and sesame oil along. The original recipe doesn’t have salt and sugar, but I found that they balanced the flavors.
Step 2: In a small pan, heat peanut oil on low for 4 to 5 minutes.
Step 3: Add a small piece of ginger when the oil is hot (not bubbling). This forms the base of your chili oil. Let it fry till nicely brown, then remove and discard.
Step 4: Take the oil off the heat and pour it over the spice mixture. Be very careful because the oil sizzles as you pour.
Step 5: Stir and let the spice flavors infuse into the oil. Cool completely before you transfer it into an airtight jar and refrigerate. It should last for a good 3 weeks.
Recipe FAQs
No, the chili flakes we get as pizza toppings don’t really work because they are made by crushing seeds that could burn in the hot oil.
For chili oil, what you need is a powder made from the skin to give the oil that gorgeous color and a zing of smokiness.
The best choice is Sichuan pepper powder, which is available at an Asian grocery store. Can’t get your hands on it? Don’t let that stop you from trying this Chinese chili oil.
This is what I did for this chili oil recipe-
Very lightly dry roast whole red chilies in a pan. Just a couple of minutes.
Let them cool.
Grind them before you mix them with other spices.
Spices like cloves, green, and black cardamom bring lovely additional layers of heat to the oil. You can even stir in soy sauce but do it after the oil has cooled. Although I will say this, chili oil really doesn’t need anything extra.
I prefer peanut oil for making this oil. Apart from it, any neutral oil, like sunflower or canola, makes a fantastic choice.
How To Use
There are so many possibilities with chili oil that I promise it’ll become a permanent fixture on your dining table. It elevates any dish from meh to wow in seconds.
- Dress up your roasted pumpkin soup with this
- Stir it in noodles like these spicy Thai peanut noodles
- Top it on fried eggs
- Mix it in salads like this smashed Asian cucumber salad
- Drizzle on top of baked sweet potatoes
- This is a great dip for crunchy crispy potstickers
More Homemade Condiment Recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this homemade easy chili oil recipe as much as we do!
📖 Recipe
Easy Chili Oil
Ingredients
- 3/4 cup Peanut oil
- 2" pc Ginger
- 4 tbsp Chili powder From Asian grocery store or simply dry roast dried chillies and grind them.
- 2 tbsp Sesame seeds
- 1 Bay leaf
- 1 Cinnamon stick
- 2 pc Star anise
- 1 tsp Salt I used Himalayan pink salt
- 1 tsp Sugar
- 1 tsp Sesame oil
- 1 tsp Sichuan peppercorns, coarsely ground
Instructions
- Combine the sesame seeds, chili powder, bay leaf, cinnamon stick, star anise, salt, sugar, and sesame oil in a heat-proof bowl or jar.
- Heat the peanut oil on low flame for 3-4 minutes. Add the ginger. Once the ginger fries, take the pan off the heat and remove the ginger.
- Carefully pour the hot oil over the sesame chili mixture.
- Let this cool completely before transferring it to a jar. Cover and refrigerate. Use over dumplings, noodles, eggs. Enjoy!
Nutrition
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