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Chili oil is the glossy, spicy, crunchy condiment that makes everything better, from noodles and dumplings to fried eggs and rice bowls, and homemade beats any store-bought jar. I keep a batch in the fridge at all times because Jason drizzles it on literally everything. It is the finishing touch our beef chow ho fun was missing.
The secret to great chili oil is infusing the oil with aromatics first, then pouring it hot over the chili flakes to bloom their flavor.
Chili Oil Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 5 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: About 1 cup
- ⚡ Calories: 2167kcal
- 🌶️ Flavor Profile: Spicy, savory, and aromatic with toasted chili, ginger, and star anise
- ✋ Difficulty: Easy, simpler than our bourbon chicken
Quick Answer
To make chili oil, mix red chili flakes, paprika, salt, pepper, and sugar in a heatproof bowl with a little oil. Heat the rest of the oil and fry sliced ginger, garlic, green onion, and red onion, then add star anise and fry until everything is well browned. Strain out the solids, bring the oil to 300 degrees, and carefully pour it over the spice mixture. Finish with a splash of sesame oil and stir.
Jump to:
Why This Recipe Works
Click to see the technique science
- Bloom the chili flakes. Pouring 300 degree oil over the flakes blooms their flavor and color without burning them.
- Infuse the oil first. Frying ginger, garlic, and onions in the oil builds a deep, savory aroma before it ever touches the chili.
- A little oil protects the spices. Stirring a tablespoon of oil into the chili mix first keeps the spices from scorching when the hot oil hits.
- Star anise adds depth. Just a couple of pods give the oil a warm, slightly sweet undertone that sets it apart from plain chili oil.
- Sesame oil for aroma. A final splash of toasted sesame oil rounds out the flavor and adds an irresistible nutty fragrance.
- Control the heat. Making it yourself lets you dial the spice and salt exactly to your taste.
Why You’ll Love This Recipe
- It is spicy, savory, and crunchy, and it makes almost any dish better.
- It comes together in about 20 minutes and keeps for weeks in the fridge.
- It is the perfect finishing drizzle for noodles, like our beef chow ho fun.
Key Ingredients
Here is what makes this chili oil so flavorful. See the recipe card for exact amounts.
- Red chili flakes: The base of the oil, they bloom into deep color and heat when the hot oil is poured over them.
- Aromatics: Ginger, garlic, green onion, and red onion infuse the oil with savory, fragrant flavor.
- Star anise: Adds a warm, subtly sweet depth that makes this chili oil taste special.
- Neutral oil: Vegetable oil carries all the flavor and stays smooth for drizzling.
- Sesame oil: A finishing splash that adds nutty aroma and rounds out the flavor.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this chili oil your own.
- Make it spicier: Use more chili flakes or add a pinch of cayenne for extra heat.
- Add crunch: Stir in toasted sesame seeds or fried garlic for a chili crisp texture.
- Add umami: A small splash of soy sauce or a pinch of MSG deepens the savory flavor.
- Switch the aromatics: Try shallots, lemongrass, or bay leaves in place of some of the onion.
- Drizzle it over our fried rice or pad kra pao for instant flavor.
How to Make Chili Oil
- In a heatproof bowl, mix the chili flakes, paprika, salt, pepper, and sugar with a tablespoon of oil so the spices do not burn later.
- Heat the oil in a skillet or wok, then fry the sliced ginger, garlic, green onion, and red onion for a few seconds.
- Add the star anise and fry, stirring constantly, for two to three minutes until everything is well browned but not burnt.
- Remove all the solids with a slotted spoon and bring the flavored oil up to 300 degrees.
- Carefully and slowly pour the hot oil over the spice mixture so it blooms without scorching.
- Stir in a splash of sesame oil to enhance the aroma, then let the chili oil cool before storing.
Recipe Tips & Tricks
- Use a heatproof bowl for the chili flakes, since the oil goes in screaming hot.
- Do not skip the tablespoon of oil in the spice mix; it keeps the flakes from burning.
- Watch the temperature; 300 degrees blooms the flakes without scorching them.
- Fry the aromatics until well browned for the deepest flavor, but pull them before they burn.
- Pour the oil slowly over the spices so it does not splatter or burn the chili flakes.
- Let it cool completely before transferring to a clean, airtight jar.
- Store in the fridge for up to one month and let it come to room temperature before using.
Serving Ideas and Suggestions
Chili oil is the ultimate finishing condiment. Drizzle it over noodles, dumplings, fried eggs, avocado toast, rice bowls, and stir-fries for instant heat and flavor.
It is incredible spooned over our beef chow ho fun or fried rice, and it gives roasted vegetables a spicy, savory kick.
Use it as a dipping sauce for dumplings and potstickers, or stir a spoonful into soups and our pad kra pao for an extra layer of heat.
Chili Oil FAQs
Chili oil is a condiment made by infusing oil with aromatics and pouring it hot over red chili flakes to bloom their flavor and color. It is spicy, savory, and aromatic, and it is used to drizzle over noodles, dumplings, eggs, and rice.
Stored in a clean, airtight jar in the refrigerator, homemade chili oil keeps for up to one month. Always use a clean, dry spoon to scoop it out, and let it come to room temperature before serving for the best flavor.
Coarse red chili flakes or crushed red pepper work well, but for a more authentic flavor, try Korean gochugaru or Sichuan chili flakes. They are less spicy and add a deeper, fruitier chili flavor and beautiful color.
Pouring the hot oil over the flakes blooms them, releasing their color, aroma, and flavor into the oil. The oil needs to be around 300 degrees, which is hot enough to bloom the flakes without burning them into bitterness.
Yes. Simply use fewer chili flakes or choose a milder variety like gochugaru. You can also add a little more sugar to balance the heat. The aromatics and sesame oil will still give it plenty of flavor.
Chili oil is wonderful drizzled over noodles, dumplings, fried rice, eggs, avocado toast, soups, and stir-fries. It also works as a dipping sauce and a finishing oil for roasted vegetables and grilled meats.
Ready to use your chili oil? Drizzle it over our beef chow ho fun next.
How To Make Chili Oil (Easy Homemade Recipe)
Ingredients
- 3 tablespoons red chili flakes
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 8 ounces vegetable oil
- 1 inch fresh ginger peeled and sliced
- 2 garlic cloves lightly crushed
- 3 green onions white part only, crushed
- Half red onion thinly sliced
- 2 star anise
- 1 teaspoon sesame oil
Instructions
- In a heat-proof container, mix the chili flakes, paprika, salt, pepper, and sugar. Add a tablespoon of oil to prevent the spices from burning when the hot oil is added. Stir to combine.3 tablespoons red chili flakes, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon sugar, 8 ounces vegetable oil
- Heat a skillet or wok over medium heat, then add the oil. Once the oil is hot, add the sliced ginger and fry for a few seconds.1 inch fresh ginger
- Add the crushed garlic cloves, the crushed green onions, and the red onion. Fry for a few seconds.2 garlic cloves, 3 green onions, Half red onion
- Add the star anise and fry, stirring constantly, for 2-3 minutes or until everything is well browned; do not burn.2 star anise
- Remove all solids from the oil using a slotted spoon and bring the temperature of the oil to 300°F.
- Once the flavored oil reaches 300°F, carefully pour it over the spice mixture slowly to prevent burning the spices.
- Once all the oil is added, pour in a splash of sesame oil to enhance the aroma and mix well.1 teaspoon sesame oil
Notes
- Use Fresh Ingredients: Fresh garlic (lots of garlic), ginger, and spring onions will give your chili oil the best flavor.
- Control the Heat: Adjust the amount of chili flakes to control the spiciness.
- Toast Spices: Lightly toast the spices before adding them to the oil for extra depth of flavor.
- Avoid Burning: Be careful not to burn the spices while heating the oil, as this can make the oil taste bitter.
- Sterilize Containers: Always store your chili oil in sterilized, airtight containers to keep it fresh.
- Infuse Over Time: Let the oil sit for a day or two to develop deeper flavors before using.
Nutrition
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