Chili Oil Recipe

Bring bold, fiery flavor to your dishes with this easy chili oil recipe! Whether you drizzle it on noodles, dumplings, pizza, or stir-fries, this spicy condiment adds instant depth and heat to any meal. Made with simple pantry ingredients and customizable to your spice level, it’s a must-have in every kitchen.

Ingredients List

• 1 cup neutral oil (e.g., canola, vegetable, or avocado oil)
• ¼ cup red chili flakes (adjust to taste)
• 1 tablespoon Sichuan peppercorns (optional for extra numbing heat)
• 3–4 cloves garlic, finely sliced
• 1 small shallot, thinly sliced
• 1 small piece of ginger, sliced
• 1 cinnamon stick (optional)
• 2 star anise pods (optional)
• 1 tablespoon soy sauce (optional, for umami)
• Pinch of salt

Step-by-Step Instructions/Method

Step 1: In a small heatproof bowl, add chili flakes and a pinch of salt. Set aside.

Step 2: In a small saucepan, combine the oil, sliced garlic, shallot, ginger, star anise, cinnamon stick, and Sichuan peppercorns.

Step 3: Heat the oil over medium-low heat. Let it gently simmer for 10–12 minutes, stirring occasionally, until the aromatics are golden and fragrant.

Step 4: Carefully strain the hot oil over the chili flakes. Stir to combine.

Step 5: Add soy sauce (if using) and allow the chili oil to cool completely.

Step 6: Once cooled, transfer to a clean jar and seal. Let it infuse for at least 24 hours for best flavor.

Cooking Time

Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: 15–20 minutes

Servings

Makes approximately 1 cup of chili oil

Nutritional Information (per tablespoon)

• Calories: 120
• Carbs: 0g
• Protein: 0g
• Fat: 14g

Storage Instructions

Store chili oil in a clean, airtight jar at room temperature for up to 1 month.
Refrigeration can extend shelf life to 2–3 months, but oil may solidify—just let it come to room temperature before use.

Pairings/Suggestions

• Drizzle over noodles, dumplings, rice, or stir-fried vegetables
• Use as a spicy topping for eggs or pizza
• Stir into salad dressings or marinades for extra flavor
• Mix into mayonnaise or yogurt for a spicy dip

Seasonal Relevance

This chili oil recipe is perfect year-round and especially great in colder months when you crave warming, spicy flavors. It’s also an ideal homemade gift during the holiday season!

FAQs

Q: Can I make this chili oil recipe less spicy?
Yes! Use fewer chili flakes or blend them with sweet paprika to tone down the heat while keeping the color.

Q: How do I keep the garlic from burning?
Use low heat and remove the garlic as soon as it turns golden brown. Burnt garlic can give the oil a bitter taste.

Q: Can I reuse the leftover aromatics after straining?
You can! They add great flavor to soups, stews, or stir-fries—just use them the same day or refrigerate and use within 2 days.

Conclusion

Easy to make, versatile, and packed with bold flavor, this chili oil recipe is a spicy kitchen essential. Customize it to your heat preference and enjoy it with everything from noodles to snacks. Once you make it at home, you’ll never go back to store-bought!