How To Make Chili Oil Recipe

I keep a jar of this fiery chili oil on hand for instant magic on pizza, noodles, eggs, and more. It is the spicy little gift everyone secretly wants.

I’m obsessed with chili oil because it turns my most basic meals into something I actually want to eat twice. Pizza, noodles, eggs, dumplings, leftover rice, all fair targets.

I love the hit from crushed red pepper flakes, the savory little punch of garlic, and that slick red oil that stains everything in the best way. And I keep a jar around like a tiny edible threat.

A spoonful, maybe two. It’s spicy, messy, bold, and ridiculously giftable, especially for anyone who thinks hot sauce is a personality trait.

But honestly, I mostly make it for myself, no shame, always.

Ingredients

• Neutral oil keeps things smooth and lets the spices do the loud talking.
• Crushed red pepper flakes bring the heat, color, and that classic chili oil vibe.
• Toasted sesame oil adds nutty depth, so it tastes richer, not just spicy.
• Sesame seeds give a little crunch and make every spoonful more fun.
• Sichuan peppercorns add that tingly buzz you’ll either love or chase forever.
• Garlic makes it savory and cozy, like the oil actually has a backbone.
• Ginger keeps the heat fresh, not heavy or flat.
• Bay leaf adds a quiet earthy note.

  Basically, it helps round things out.

• Star anise brings warm sweetness, so the oil feels deeper and a bit fancy.
• Salt wakes everything up.

  Plus, sugar softens the edges of the spice.

Ingredient Quantities

• 1 cup neutral oil (vegetable, canola, or peanut)
• 1/2 cup crushed red pepper flakes (Chinese chili flakes if available)
• 2 tablespoons toasted sesame oil
• 2 tablespoons toasted sesame seeds
• 1 tablespoon Sichuan peppercorns
• 3 garlic cloves, smashed and peeled
• 1 inch piece fresh ginger, sliced
• 1 bay leaf
• 1 star anise
• 1 teaspoon fine sea salt
• 1 teaspoon granulated sugar

How to Make this

1. Place crushed red pepper flakes in a heatproof bowl or jar along with the toasted sesame oil, fine sea salt, and granulated sugar, stirring to combine.

2. In a small saucepan, add neutral oil, toasted sesame seeds, Sichuan peppercorns, smashed garlic, sliced ginger, bay leaf, and star anise.

3. Warm the oil over medium-low heat until small bubbles form around the garlic and spices and the oil is fragrant, about 8 to 12 minutes; do not let the oil smoke or the garlic burn.

4. To test readiness, lift a garlic clove; it should be lightly golden and the oil should be aromatic. Reduce heat if browning too quickly.

5. Remove the saucepan from heat and let the oil rest for 1 minute to settle.

6. Carefully strain the hot oil through a fine mesh sieve directly over the bowl with the chili flakes so the oil sizzles when it hits the flakes; discard solids left in the sieve.

7. Stir in the toasted sesame seeds that strained through, then let the chili oil cool to room temperature.

8. Transfer the cooled chili oil to a clean jar, pressing any remaining solids into the oil with a spoon.

9. Seal the jar and let the flavors meld at room temperature for at least 24 hours before using for best flavor.

10. Store in the refrigerator for up to 1 month or in a cool dark pantry if fully immersed in oil for up to 2 weeks; always use a clean spoon.

Equipment Needed

1. Heatproof bowl or jar for the chili flakes and oil
2. Small saucepan for warming oil and aromatics
3. Fine mesh sieve for straining hot oil
4. Measuring cups and teaspoons for oils and seasonings
5. Wooden spoon or heatproof spatula for stirring and pressing solids
6. Tongs or slotted spoon to lift garlic and remove solids
7. Small bowl or ramekin to hold spices and aromatics before cooking
8. Clean jar with lid for storing the finished chili oil

FAQ

How To Make Chili Oil Recipe Substitutions and Variations

• Neutral oil (vegetable, canola, or peanut): light olive oil; grapeseed oil; sunflower oil
• Crushed red pepper flakes (Chinese chili flakes if available): Korean gochugaru; Aleppo pepper; cayenne flakes in smaller quantity
• Toasted sesame oil: regular (untoasted) sesame oil mixed with a little toasted sesame seeds for flavor; toasted walnut oil for a nutty note
• Sichuan peppercorns: toasted black peppercorns plus a pinch of ground coriander for floral citrus notes; ground white pepper for milder heat

Pro Tips

1. Use a thermometer or watch the garlic closely so the oil warms to around 250 to 275 F. Small, gentle bubbles and a fragrant aroma are what you want. If the garlic starts to brown fast, drop the heat. Burnt garlic will give the oil a bitter flavor.

2. Toast the sesame seeds and sesame oil lightly beforehand to boost their nutty aroma. A quick 2 to 3 minute toast in a dry pan takes them from mild to vivid without adding work during the oil step.

3. When you pour the hot oil over the flakes, do it slowly and from a low height to control the sizzle and avoid spattering. Keep a lid or splatter screen nearby and stand back to protect yourself and nearby surfaces.

4. Play with texture and heat by reserving some of the fried solids. Instead of discarding everything, save a spoonful of crispy garlic, chile bits, and sesame seeds to stir into dishes for an extra crunchy finish.

5. Let the oil rest at room temperature for at least 24 hours before tasting, then refrigerate in a clean jar and always use a dry, clean utensil. If you plan to store it longer, top up the oil so solids stay submerged and check aroma before each use.