How To Make Chili Oil (Easy Homemade Recipe)

Chili Oil is one of those magical ingredients that can transform any dish into a spicy delight.

Course Condiment

Cuisine American

Keyword Chili Oil

Prep Time 15

Cook Time 5

Servings cup

Calories 2167kcal

Author Dana DeVolk

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

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.