Name: Chili Oil
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 cup vegetable oil; 1/4 cup dried chili flakes; 2 tablespoons sesame oil; 4 cloves garlic, thinly sliced; 2 tablespoons ginger, sliced; 1 star anise; 1 cinnamon stick; 2 tablespoons soy sauce; 1 tablespoon sugar

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Chili oil is a simple yet flavorful condiment that can elevate any dish with a spicy kick and rich, aromatic depth. It’s a staple in many Asian cuisines, especially Chinese, and adds that perfect balance of heat and umami to everything from noodles and dumplings to stir-fries and even roasted vegetables. If you love adding a little spice to your meals, this chili oil recipe is definitely one to keep on hand.

Why You’ll Love This Recipe

I love making chili oil because it’s incredibly easy to prepare and versatile in its use. The combination of crispy fried garlic and ginger with the heat from the chili flakes creates a flavor bomb that I can add to almost anything. The oil is perfect for drizzling over rice, noodles, or dumplings, or even using it as a dipping sauce for appetizers. Plus, it’s customizable, so you can adjust the level of spiciness based on your personal preference.

Ingredients

1 cup vegetable oil
1/4 cup dried chili flakes
2 tablespoons sesame oil
4 cloves garlic, thinly sliced
2 tablespoons ginger, sliced
1 star anise
1 cinnamon stick
2 tablespoons soy sauce
1 tablespoon sugar

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Start by heating the vegetable oil in a saucepan over medium heat. Add the star anise and cinnamon stick, letting them infuse the oil for about 1-2 minutes.
Add the sliced garlic and ginger, sautéing them until they become fragrant and slightly golden. Be careful not to burn them.
Once the garlic and ginger have cooked, remove the pan from heat and stir in the sesame oil and soy sauce.
In a heatproof bowl, place the chili flakes. Pour the hot oil mixture over the chili flakes, letting it sizzle and infuse the oil with all those aromatic flavors.
Stir in the sugar and let the chili oil cool to room temperature. Once cooled, strain out the solids if desired, or leave them in for extra crunch.
Transfer the chili oil to a clean jar or bottle for storage.

Servings and timing

This chili oil recipe makes about 1 1/4 cups of oil, which should be plenty for several meals. The preparation time is quick, around 15 minutes, and the cooling time adds another 30 minutes or so.

Variations

There are endless ways to customize chili oil depending on your flavor preferences:

Extra Spicy: Add more chili flakes or even fresh chopped chilies to increase the heat level.
Herb-Infused: Add a sprig of rosemary, thyme, or cilantro during the infusion process for a herby twist.
Smoked Flavor: Try using smoked paprika instead of regular chili flakes to add a smoky depth to the oil.

Storage/Reheating

I store my chili oil in an airtight jar or bottle at room temperature, where it can last for up to 2 weeks. If I don’t use it all within that time, I’ll refrigerate it for up to a month. The oil doesn’t really need reheating, as it can be used straight from the jar, but I like to warm it slightly in a microwave or over low heat if I want to drizzle it over hot food.

FAQs

How long does homemade chili oil last?

I find that homemade chili oil stays fresh for about two weeks at room temperature. If I store it in the fridge, it can last up to a month.

Can I use different types of oil for chili oil?

Yes! While I typically use vegetable oil for its neutral flavor, you can use olive oil, peanut oil, or grapeseed oil, depending on the flavor you want to achieve.

Can I use fresh chilies instead of dried chili flakes?

Fresh chilies can be used, but they will give a different flavor profile. I prefer dried chili flakes because they infuse the oil with a rich, concentrated heat. Fresh chilies may make the oil less stable and more perishable.

How spicy is this chili oil?

The spiciness of the oil depends on the type and amount of chili flakes you use. I love the level of heat this recipe provides, but you can adjust the amount of chili flakes to make it as mild or spicy as you like.

Can I make chili oil in advance?

Yes! I often make a batch of chili oil ahead of time, allowing it to sit and marinate for a day or two to intensify the flavors. It only gets better with time.

Conclusion

Chili oil is such a flavorful addition to any kitchen, and it’s incredibly easy to make. Whether I’m using it to drizzle over a bowl of noodles, stir into a stir-fry, or dip dumplings into, this homemade chili oil adds the perfect punch of heat and flavor to every dish.