What type of chili do you use to make chili oil?

I use a blend: Sichuan chili flakes for a fragrant, direct heat and gochugaru (Korean chili powder) for deep color and sweet, smoky notes. This creates balanced flavor. You can use all Sichuan flakes for authentic spice or more gochugaru for a milder, red oil.

What oil is best for making chili oil?

A neutral oil with a high smoke point is essential. Canola oil is my reliable, affordable choice. Peanut or vegetable oil also work perfectly. Their clean flavor lets the garlic, ginger, and star anise infuse properly. Avoid olive oil. Its strong taste clashes with the aromatics.

How do you adjust the spiciness of chili oil?

Control your spice level in two places. First, choose your chili blend: more gochugaru is milder, more Sichuan flakes is hotter. Second, you can cool the infused oil slightly before pouring to reduce how much it "blooms" the chilies. Start with less heat. You can always add more flakes later.

How long does homemade chili oil last?

Stored correctly in a sealed jar in the refrigerator, it lasts up to 6 months. The cold keeps the flavors bright and prevents the neutral oil from going rancid. Always use a clean, dry spoon to avoid introducing moisture, which is the main enemy of its shelf life.

How do you store chili oil?

Let it cool completely first. Then transfer it to a very clean, dry glass jar with a tight lid. Store it in the fridge immediately. If it solidifies, just run your spoon under hot water for a few seconds before scooping.

Is it worth it to make your own chili oil?

Absolutely. You control everything: the exact spice level, the depth of the aromatics like ginger and star anise, and the quality of ingredients. A store-bought jar can't match that fresh, layered flavor you get from infusing your own oil. It's cheaper per batch, too.

How to avoid botulism when making chilli oil?

Botulism risk is very low but stems from moisture introducing bacteria to an anaerobic (airless) environment like oil. The key is using completely dry tools and jars. Sterilize your jar, ensure your chilies and bowl are dry, and always refrigerate it after making it.

Homemade Chili Oil: 45-Minute Easy Recipe (Sichuan Style)

Description

This homemade chili oil uses a two-step method for maximum flavor. First, aromatics like garlic and whole spices are gently infused into a neutral oil. Then, that hot oil is poured over a blend of chili flakes and gochugaru for a customizable, versatile condiment.

Ingredients

Scale

For the chili mix:

⅓ cup (20g) chili flakes (Sichuan preferred)

¼ cup (25g) gochugaru (Korean chili powder)

1 teaspoon salt

½ teaspoon sugar

For the infused oil:

1 ½ cups (360ml) neutral oil (canola, peanut, or vegetable)

4 cloves garlic, smashed

1-inch piece ginger, sliced

2 star anise

1 cinnamon stick

1 tablespoon Sichuan peppercorns

To finish:

2 teaspoons sesame oil

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Instructions

1. In a large, completely dry, heatproof bowl, combine the chili flakes, gochugaru, salt, and sugar. Stir and set it by the stove.

2. In a medium saucepan, combine the neutral oil, smashed garlic, sliced ginger, star anise, cinnamon stick, and Sichuan peppercorns.

3. Heat over medium-low for 15-20 minutes, stirring occasionally, until the garlic and ginger are light golden brown.

4. Remove from heat and strain the hot oil through a fine-mesh sieve into a heatproof measuring cup. Discard the solids.

5. Let the oil cool for 1 minute (to about 350°F / 175°C).

6. Slowly pour half of the hot oil over the chili mixture while stirring constantly. It will foam and bubble vigorously.

7. Wait 30 seconds, then stir in the sesame oil.

8. Pour in the remaining hot oil and stir until well combined.

9. Let the chili oil cool completely in the bowl, then transfer to a clean jar.

Notes

Store in the refrigerator for up to 6 months. Do not freeze, the texture will change.

For a milder oil, increase the gochugaru and decrease the chili flakes.

The bowl for the chili mix must be dry to prevent dangerous oil splatters.

If the oil smokes during infusion, remove it from the heat immediately.

You can substitute all chili flakes if you don’t have gochugaru.

Prep Time: 15 min
Cook Time: 30 min
Category: Condiment
Method: Stovetop
Cuisine: Chinese

Nutrition

Serving Size: 1 tablespoon
Calories: 120 kcal
Sugar: 0 g
Sodium: 116 mg
Fat: 13 g
Saturated Fat: 1 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 0 g
Cholesterol: 0 mg