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Homemade chili oil in a glass jar with chili pepper on the side.
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5 from 1 vote

How to Make Chili Oil That's Aromatic and Flavorful

Add complexity and flavor to just about any savory dish with this versatile and aromatic chili oil you can make yourself at home!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: condiment
Cuisine: Chinese
Servings: 1.5 cups
Calories: 79kcal
Author: Edwina

Ingredients

  • 3 tablespoon Chinese chili flakes
  • 3 tablespoon Korean chili flakes
  • 1 tablespoon toasted white sesame seeds
  • ½ teaspoon Chinese five spice powder
  • 1 pinch clove powder
  • 1 teaspoon salt
  • 3 slice ginger
  • 1½ cup high smoke point vegetable oil
  • 1 shallot roughly chopped
  • 1 scallion
  • 5 sprig cilantro optional
  • 3 dried shrimp optional
  • 1 tablespoon Sichuan peppercorn
  • 1 tablespoon fennel seed
  • 2 bay leaf
  • 1 star anise
  • 1 inch cinnamon stick

Instructions

  • Add chili flakes, white sesame seeds, Chinese five spice powder, clove powder and salt in a big heat-resistant bowl and lay the ginger slices on the top.
  • Heat oil with shallot, scallion, cilantro and dried shrimp in a sauce pan over medium low heat and cook until the edge of the shallots turn golden brown, about 5-7 minutes.
  • Fish out the vegetables and dried shrimp and set it aside. You can use it for making braised meat or soup.
  • Add Sichuan peppercorn, fennel seed, bay leaf, star anise and cinnamon stick into the oil and continue to cook for another 5 minutes. Adjust the heat if as needed to maintain a gentle boil.
  • Remove the pot from the heat and wait for 10 seconds before pouring the hot oil through a strainer into the bowl with chili flakes and seasonings. Stir the chili oil right away so that everything heats up evenly.
  • Store the chili oil in a glass jar and let it sit for a few hours to overnight before using. This allows the flavors to develop.

Notes

  • There are many different types of Chinese chili flakes with varying degrees of spiciness. I usually get one that's very spicy, but if the one you get is not as spicy or you prefer more heat in your chili oil, feel free to change the ratio with Korean chili flakes based on your preference (more Chinese chili flakes typically makes it more spicy, but this depends on the type of chili flakes you get).
  • In Sichuan, they use roasted rapeseed oil (caiziyou) when making chili oil, but since it's not available in my local Asian grocery store, I usually just use avocado oil. You can use what ever cooking oil with high smoke point you have on hand.
  • You can replace dried shrimp with 2-3 dried anchovies with guts and heads removed.
  • Be careful when pouring hot oil into chili flakes; it will be boiling so make sure the bowl you use is deep enough so the oil won't spill out.

Nutrition

Serving: 2teaspoon | Calories: 79kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 81mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg