What oil is best for making chili oil?

Use a neutral oil with a high smoke point, like canola, vegetable, or avocado oil. This allows you to heat it to the required 300-325°F to infuse the star anise and aromatics without burning. Avoid olive oil or unrefined sesame oil, as they'll smoke or impart a bitter flavor.

What type of chili flakes should I use?

For the best flavor and color, use a blend. Combine 4 tablespoons of Sichuan chili flakes for deep, toasty heat with 2 tablespoons of gochugaru (Korean chili powder) for vibrant red color and fruity notes. This mix, bloomed in hot neutral oil, creates a more complex chili oil recipe than using one type alone.

How long does homemade chili oil last?

Stored in a clean, airtight jar in the refrigerator, your homemade chili oil will last for up to 6 months . The oil acts as a preservative. Always use a dry spoon to prevent contamination. If the oil smells off or you see mold, discard it and make a fresh batch.

How do I adjust the spiciness?

Control heat by adjusting your chili blend. For milder oil, reduce Sichuan chili flakes and increase milder gochugaru. For more intense heat and tingle, add extra Sichuan peppercorns to the infusing oil. Remember, the temperature of the oil when pouring (ideally 300-325°F ) also affects the final spice level; too hot can burn and bitter the flakes.

Chili Oil Recipe: 55-Minute Easy Aromatic Condiment

Name: Chili Oil Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Asian
Ingredients: 4 tablespoons (20g) Sichuan chili flakes; 2 tablespoons (12g) gochugaru (Korean chili powder); 1 cup neutral oil (canola, vegetable, or avocado); 2 star anise; 1 tablespoon Sichuan peppercorns; 4 cloves garlic, thinly sliced; 1-inch piece ginger, thinly sliced; 1 small shallot or 1/4 onion, thinly sliced; 1 teaspoon salt; 1 tablespoon toasted sesame oil

Description

This easy, aromatic chili oil recipe infuses neutral oil with star anise, Sichuan peppercorns, garlic, ginger, and shallot, then pours it over a blend of Sichuan chili flakes and gochugaru. The result is a complex, versatile condiment that elevates noodles, dumplings, eggs, and more. Ready in under an hour with just one pot.

Ingredients

Scale

4 tablespoons (20g) Sichuan chili flakes

2 tablespoons (12g) gochugaru (Korean chili powder)

1 cup neutral oil (canola, vegetable, or avocado)

2 star anise

1 tablespoon Sichuan peppercorns

4 cloves garlic, thinly sliced

1-inch piece ginger, thinly sliced

1 small shallot or 1/4 onion, thinly sliced

1 teaspoon salt

1 tablespoon toasted sesame oil

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Instructions

1. In a heatproof ceramic or glass bowl, combine the Sichuan chili flakes, gochugaru, and salt. Mix well and place on a stable surface.

2. In a small saucepan, combine the neutral oil, star anise, Sichuan peppercorns, sliced garlic, ginger, and shallot.

3. Heat over medium-low for 8-10 minutes, stirring occasionally, until the garlic and shallot turn light golden and fragrant. The oil should reach 300-325°F.

4. Remove from heat and let cool for 1 minute.

5. Carefully strain the hot oil directly over the chili mixture. It should sizzle vigorously for about 10 seconds.

6. Let infuse for 30 minutes, then stir in the toasted sesame oil.

7. Transfer to a clean, airtight jar.

Notes

Store refrigerated up to 6 months. Do not freeze.

Use both Sichuan chili flakes for depth and gochugaru for bright color and aroma.

Ideal pouring temperature is 300-325°F. Without a thermometer, pour when aromatics are lightly golden.

Always use a heatproof ceramic or glass bowl.

Flavor deepens after 24 hours.

Prep Time: 15 min
Cook Time: 10 min
Category: Condiment, Side
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 tablespoon
Calories: 119 kcal
Sugar: 0 g
Sodium: 146 mg
Fat: 13 g
Saturated Fat: 1 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg