Homemade Chili Oil Recipe – Spicy, Flavorful & Easy to Make
If you love bold flavors, this chili oil recipe will become your new kitchen essential. A staple in Asian cuisine, chili oil is more than just heat—it’s an infusion of smoky, spicy, and aromatic flavors that can elevate almost any dish. From dumplings and noodles to soups and stir-fries, this homemade chili oil brings restaurant-quality taste straight to your table.
Making chili oil at home is not only budget-friendly but also allows you to customize the spice level and aromatics to your taste. Once you try this version, you’ll never go back to store-bought bottles!
Ingredients (Makes ~1 Cup)
- 1 cup neutral oil (canola, peanut, or grapeseed oil)
- ½ cup dried red chili flakes (adjust to spice preference)
- 2 cloves garlic, minced
- 1 small piece ginger (1-inch), sliced
- 2 star anise pods (optional, for fragrance)
- 1 cinnamon stick (optional, for warmth)
- 2 tbsp sesame seeds
- 1 tsp Sichuan peppercorns (optional, for numbing heat)
- 1 tsp salt
Step by Step Cooking Guide
- Prepare spices & aromatics – Place chili flakes, sesame seeds, and salt in a heatproof bowl. Set aside.
- Heat the oil – In a small saucepan, add oil, garlic, ginger, star anise, cinnamon, and peppercorns. Heat over medium-low until the garlic turns golden (about 8–10 minutes). Be careful not to burn.
- Strain the oil – Remove aromatics from the oil using a strainer or slotted spoon.
- Pour hot oil over chili flakes – Slowly pour the hot oil into the chili flake bowl. You’ll hear a satisfying sizzle as the flavors bloom. Stir well.
- Cool & store – Let cool completely before transferring to a sterilized glass jar. Store in the refrigerator for up to 1 month.
Cooking Time & Serving Size
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Serving Size: About 1 tablespoon per serving
- Yield: ~16 servings (1 cup)
Tips & Variations
- Extra spicy: Use crushed dried Thai chilies or Korean gochugaru for a fiery kick.
- Milder option: Mix chili flakes with paprika for more color and less heat.
- Umami boost: Add a splash of soy sauce or a teaspoon of fish sauce after cooling.
- Crunchy texture: Stir in fried garlic or shallots after cooling for added bite.
- Smoky flavor: Toast chili flakes briefly before pouring in the hot oil.
Nutrition Info (Per 1 Tbsp Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 0 g |
| Carbohydrates | 1 g |
| Fat | 10 g |
| Fiber | 0.5 g |
| Sugar | 0 g |
Healthy Alternatives
- Low-Oil Option: Use less oil (½ cup) for a lighter version.
- Sugar-Free: Naturally sugar-free—no changes needed.
- Gluten-Free: Ensure chili flakes and spices are gluten-free certified.
- Keto-Friendly: 100% keto-approved thanks to its high healthy-fat content.
- Vegan-Friendly: Entirely plant-based, no adjustments required.
Serving Suggestions
This homemade chili oil is versatile and addictive. Drizzle it over dumplings, ramen, fried rice, roasted vegetables, or even pizza for a spicy, aromatic punch. You can also swirl it into soups, marinades, and dipping sauces.
Once you taste the difference of fresh, fragrant homemade chili oil, you’ll always keep a jar stocked in your fridge. It’s the secret weapon that makes every dish taste extraordinary!
FAQ’s
Q1: How long does homemade chili oil last?
Stored in a clean glass jar in the fridge, it lasts up to 1 month.
Q2: Can I use olive oil instead of neutral oil?
It’s best to avoid olive oil because of its strong flavor and low smoke point. Stick to neutral oils.
Q3: Why did my chili oil turn bitter?
This usually happens if garlic or chili flakes are burned. Keep the heat low and watch carefully.
Q4: Can I make chili oil without garlic?
Yes! Garlic adds depth, but you can skip it or substitute with shallots.
Q5: Is chili oil very spicy?
The heat depends on the type and amount of chili flakes you use. You can easily adjust to mild or extra hot.
