How To Make Chili Oil (Easy Homemade Recipe)

This homemade chili oil is spicy, savory, and aromatic, made by blooming chili flakes in oil infused with ginger, garlic, and star anise.

Course Condiment

Cuisine Chinese

Keyword Chili Oil

Prep Time 15

Cook Time 5

Servings cup

Calories 2167kcal

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.