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Chili Oil is one of those magical ingredients that can transform any dish into a spicy delight.
It’s a staple in many Asian cuisines and is incredibly versatile. So today we’re going to talk about how to make your own chili oil!
You can drizzle it over noodles, use it as a dipping sauce, or add a splash to soups for an extra kick.
A delicious chili oil will only enhance the things you serve it with. The first time I tried it, I couldn’t believe what a difference it made!
I gave Jeremy that look that said “I need this recipe in my life”. He asked the waiter if we could find out the ingredients. Sure enough, they were happy to oblige!
Jeremy knows what I need, haha! And usually it has something to do with food. I’ll bet you never would have guessed.
Making your own chili oil at home is surprisingly easy and allows you to customize the flavors to your own personal preference. Always a big win.
Plus, it’s a fun project that brings amazing flavor! Let’s get into making your very own Homemade Chili Oil!
Some of our other favorite ASIAN INSPIRED RECIPES we have on our site include: Slow Cooker Asian Pork Meatballs with Pineapple, Homemade Easy Sweet and Sour Sauce, and Asian Marinated Grilled Shrimp Skewers.
WHY THIS RECIPE WORKS:
- Customizable Heat and Flavor: You can adjust the heat level by choosing different types of chili flakes and adding other spices like Sichuan peppercorns or cinnamon stick for more depth.
- Simple Ingredients: This chilli oil recipe uses basic pantry ingredients, making it easy to whip up whenever you need a spicy boost.
- Versatile Uses: Chinese chili oil is perfect for a variety of dishes, from drizzling over dumplings to spicing up stir-fries and noodles.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Red chili flakes
- Neutral oil (like vegetable oil or peanut oil)
- Paprika
- Salt
- Pepper
- Sugar
- Star anise
- Red onion
- Fresh ginger
- Garlic cloves
- White part of spring onions
- Sesame oil
HOW TO MAKE CHILI OIL:
- 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.
- 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.
- Add the crushed garlic cloves, the crushed spring onions, and the red onion. Fry for a few seconds.
- Add the star anise and fry, stirring constantly, for 2-3 minutes or until everything is well browned; do not burn.
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT TO USE THIS WITH?
This chili oil recipe is incredibly versatile and can be used with a variety of dishes.
Drizzle it over noodles, dumplings, stir-fries, or soups. I love it over my Avocado Toast in the morning.
It also makes a great dipping sauce for bread or spring rolls.
The spicy flavor enhances anything it touches!
Try it with dan dan noodles, mapo tofu, or even on a slice of crusty bread.
Anything you want to turn into a spicy food, really. Your taste buds will thank you for the extra kick!
DOES THIS NEED TO BE REFRIGERATED?
It can be stored at room temperature in a sealed mason jar or any sterilized airtight container for several weeks.
The oil may solidify if you prefer to refrigerate it due to the low temperatures.
Let it come to room temperature before using it to restore its consistency.
Keep it in a cool, dark place for the best results to maintain its delicious flavor and vibrant red oil.
ANY ADDITIONS?
If you really want to turn up the heat, pick your favorite fresh chilies.
The best chili oil is the one you make your own!
- Sichuan Pepper Powder: Adds a numbing spice that complements the heat.
- Sesame Seeds: Adds a nice texture and a bit of nuttiness.
- Cinnamon Stick: For a warm, sweet-spicy flavor.
- Dried Herbs: Like thyme or oregano for extra aroma.
- Citrus Zest: Adds a fresh, zesty kick.
- Bay Leaves: For a subtle, herbal note.
- Whole Chilies: For more heat and a vibrant red color.
- Crushed Red Pepper Flakes: For additional texture.
- Toasted Garlic: Get it golden brown. Adds a crunchy texture and deep garlic flavor.
ANY SUBSTITUTIONS?
I love shopping at Asian markets. Don’t you?
So many of their ingredients just aren’t found anywhere else.
Getting out of your comfort zone can only be a good thing!
- Neutral Oil: Use olive oil or avocado oil if you prefer.
- Red Chili Flakes: Korean chili flakes or Sichuan chili flakes can be used for different heat levels.
- Star Anise: Skip if you don’t like the flavor, or use fennel seeds instead.
- Sugar: Substitute with honey or maple syrup for a different sweetness.
- Sesame Oil: Use peanut oil or extra virgin olive oil for a different flavor.
- Garlic Cloves: Use garlic powder if you don’t have fresh garlic.
HOW TO STORE:
Refrigerator: Store your chili oil in an airtight container in the fridge.
It will last for several weeks.
Just remember, it may solidify, so let it come to room temperature before using.
Freezer: For longer storage, you can freeze the chili oil.
Use freezer-safe containers and thaw it in the fridge or at room temperature when needed.
DANA’S TIPS AND TRICKS:
- 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.
Making your own chili oil at home is a rewarding experience.
Not only do you get to enjoy a delicious, homemade condiment, but you also get to customize it to your taste!
If you like this recipe, you might also like:
If you’ve tried this CHILI OIL, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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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