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Homemade chili oil drizzled over a vibrant dish, showcasing its spicy flavor.

Chili Oil

This Chili Oil Recipe is quick and easy to make, adding a warm, spicy flavor to any dish. Perfect for meal prepping or as a dipping sauce, it elevates your cooking with its versatile use.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 16 servings
Course: Condiment, Sauce
Cuisine: Asian, Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Oils
  • 2 cups neutral oil (canola, vegetable, or peanut oil)
Spices
  • 0.5 cups crushed red pepper flakes
  • 2 tbsp Sichuan peppercorns (optional, for numbing heat) Optional
  • 2 pods star anise
  • 2 leaves bay leaves
  • 1 stick cinnamon
  • 1 tsp sugar
  • 1 tsp salt
Aromatics
  • 6 cloves garlic (thinly sliced)
  • 2 inches ginger (sliced)
Optional Enhancements
  • 2 tbsp soy sauce (optional, for depth) Optional

Method
 

Preparation
  1. Heat oil in a saucepan over medium heat until shimmering but not smoking.
  2. Add garlic, ginger, star anise, cinnamon, bay leaves, and peppercorns. Fry gently until fragrant and golden.
  3. Remove and discard aromatics to leave behind clean, flavored oil.
  4. Place chili flakes, salt, and sugar in a heatproof bowl. Carefully pour the hot oil over them.
  5. Stir until chili flakes release color and fragrance into the oil.
  6. Add soy sauce if using, mix, and let the oil cool completely before storing.

Notes

Monitor the heat closely while frying aromatics to avoid burning them. Customize the heat level by adjusting the amount of chili flakes. Store in an airtight container in a cool, dark place to maintain freshness. Allow enough cooling time before bottling to prevent condensation.