I made a Fresh Chili Oil Recipe that’s dangerously addictive and will have you spooning it straight from the jar onto noodles, eggs, and every sad takeout you own.

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I’m obsessed with this Chili Oil Thai thing and not apologizing. I love the crunchy, oily redness on everything from noodles to eggs.

I keep a jar of red pepper chili oil in the fridge like it’s a weapon. It’s smoky, salty, and it bites in the best way.

I use dried crushed red chili flakes and neutral oil and nothing fancy. But I also throw in garlic sometimes, or a splash of fish sauce when I’m feeling wild.

I want heat that tastes like something, not just a burn. I add it to everything.

I promise it’s worth it.

Ingredients

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Neutral oil: carries heat, smooth mouthfeel, makes the chili flakes bloom.
Dried crushed red chili flakes: punchy heat, crunchy bits, tons of color.
Toasted sesame oil: nutty perfume, adds roundness, it’s aromatic and cozy.
Garlic cloves: toasty umami, whole or smashed gives different bites.
Basically small shallot: sweet onion note, softens harshness.
Fine sea salt: tightens flavors, makes everything taste intentional.
Granulated sugar: balances heat, tames bitterness with a quiet sweetness.
Fish sauce or light soy sauce: savory backbone, salty umami you’ll notice.
Toasted Sichuan peppercorns: numbing floral note, a tingly finish.
Toasted sesame seeds: crunchy flecks, little pops of texture.

Ingredient Quantities

1 cup neutral oil (vegetable, canola or peanut) — yes you’ll need this much

1/2 cup dried crushed red chili flakes (Thai bird’s eye or crushed chilis)

3 tablespoons toasted sesame oil

4 garlic cloves, whole or crushed (use what you got)

1 small shallot (optional)

1 teaspoon fine sea salt

1 teaspoon granulated sugar

1 teaspoon fish sauce or light soy sauce (optional, but I like it)

1/2 teaspoon toasted Sichuan peppercorns (optional for numbing floral note)

1 tablespoon toasted sesame seeds (optional for texture)

How to Make this

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1. Gather everything: 1 cup neutral oil, 1/2 cup dried crushed red chili flakes, 3 tbsp toasted sesame oil, 4 garlic cloves (whole or crushed), 1 small shallot if using, 1 tsp sea salt, 1 tsp granulated sugar, 1 tsp fish sauce or light soy sauce if you like, 1/2 tsp toasted Sichuan peppercorns optional, and 1 tbsp toasted sesame seeds optional.

2. Toast the Sichuan peppercorns and sesame seeds in a dry skillet over medium for 1 minute until fragrant, then crush the peppercorns lightly with a mortar or the back of a spoon. Set aside.

3. Peel the garlic and shallot. Smash the garlic a bit so it gives off more flavor. Slice the shallot thin if using.

4. Pour the neutral oil into a small saucepan. Add the garlic and shallot to the oil. Warm gently over medium low so the oil heats slowly and the aromatics infuse. You want the oil to shimmer and small bubbles to form around the garlic, not to smoke. This usually takes 3 to 5 minutes.

5. Remove the oil from heat as soon as the garlic starts to turn golden. If any pieces start to burn, take them out; burned bits give a bitter taste.

6. Place the crushed red chili flakes in a heatproof bowl along with the salt, sugar, toasted sesame oil, fish sauce or soy if using, and the crushed Sichuan peppercorns and sesame seeds. Stir to combine.

7. Carefully pour the hot oil through a fine strainer over the chili mixture so it sizzles and releases all the aromatics. If you want milder heat and cleaner oil, strain the oil again and discard solids. If you want more texture and a stronger flavor keep the solids.

8. Stir everything well and let the oil cool to room temperature. Taste and adjust salt, sugar or fish sauce if needed.

9. Transfer to a clean jar. It keeps in the fridge for several weeks or at room temp for 1 to 2 weeks. Use it on noodles, soups, eggs and pretty much anything that needs a kick.

Equipment Needed

1. Small saucepan (1 to 2 quart)
2. Dry skillet or frying pan (for toasting)
3. Fine mesh strainer or sieve
4. Heatproof bowl (metal or glass)
5. Measuring cups and spoons
6. Mortar and pestle or the back of a spoon (to crush peppercorns)
7. Knife and cutting board (for garlic and shallot)
8. Clean jar with lid and a spoon or spatula for transferring and storing

FAQ

Q: How spicy is this going to be and can I make it milder? A: Pretty spicy if you use Thai bird eye flakes. To make it milder use less flakes or mix with sweet paprika. You can also add more neutral oil to dilute the heat.

Q: Do I have to use fish sauce or soy sauce? A: No it's optional. It adds umami and a tiny salty kick, but skip it if you want a plain chili oil or for vegetarian/vegan versions use light soy or tamari.

Q: How long does homemade chili oil last? A: Kept in the fridge it will last about 3 to 4 weeks. If you strain out solids and sterilize the jar, it can keep longer, maybe up to 2 months. Always check smell and look for mold.

Q: Can I make this oil without a thermometer? A: Yes. Heat oil until small bubbles appear around a wooden spoon or when garlic sizzles gently. Avoid high heat that browns the garlic fast, that makes things bitter.

Q: Is it safe to leave the chili flakes and garlic in the jar? A: Yes usually but moisture is the enemy. Keep the jar dry, use clean utensils, and refrigerate to reduce risk. Straining increases shelf life.

Q: What can I use this chili oil on? A: Everything. Noodle dishes, dumplings, fried rice, stir fries, eggs, roasted veggies, pizza, sandwiches. It adds heat texture and savory depth to almost anything.

How To Make Thai Chili Oil (Easy Homemade Recipe) Substitutions and Variations

Neutral oil (1 cup) -> Use avocado oil or light olive oil if you dont have vegetable or peanut oil. Avocado handles heat well and gives a mild fruity note.
Toasted sesame oil (3 tbsp) -> Swap for 1 to 2 tablespoons regular sesame oil plus a splash of neutral oil if you want less intense sesame flavor. Regular sesame is stronger so use less.
Dried crushed red chili flakes (1/2 cup) -> Sub with ground Korean gochugaru or a mix of crushed red pepper and a bit of cayenne for extra heat. Gochugaru is smoky and less powdery so texture changes a bit.
Fish sauce (1 tsp, optional) -> Use light soy sauce or tamari for a vegetarian option, or a teaspoon of miso diluted in a little hot water for a deeper umami hit.

Pro Tips

1) Heat control is everything. If the oil gets too hot the garlic and shallot will go from golden to bitter in a blink, so keep it just below smoking. You want little bubbles around the garlic, not big furious ones. If you’re unsure, take it off the heat a few times to cool for 10 seconds and then back on.

2) Toast your spices and crush them right before adding. Freshly toasted Sichuan peppercorns and sesame seeds pop with more flavor, and crushing them releases oils. Don’t skip this even if it seems tedious — it makes the difference between good and flat.

3) Decide texture before you pour. If you like a chunky, crunchy chili oil keep the fried bits and shallot in the jar. If you want a cleaner oil for drizzling, strain it twice and press with a spoon to get the oil out. Either way, let the oil cool a bit so it sizzles but doesn’t spit everywhere when it hits the flakes.

4) Balance heat with little things. A pinch more sugar, a splash of fish sauce or a teaspoon extra sesame oil can round out the sharp chili. Taste after it cools to room temp, because flavors settle. And store in the fridge if you use seafood often, otherwise a cool pantry is fine for a week or two.