Chili Oil

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Add incredible flavor and a spicy hot kick to your dishes with this homemade chili oil! Whether using it for drizzling or dipping, this chili oil recipe is easy to make, stores for months, and will enhance the flavor of your food like nothing else! Infused with red chili flakes, spices and herbs, this chili oil is deeply fragrant, wonderfully flavorful, and excitingly spicy!

I’ve never been a hot sauce fan. To me putting something on your food that merely burns your tongue without adding any significant flavor seems kind of pointless. And counterproductive. Because you’re then left with a burning mouth that’s too numb to be able to fully experience the flavors in the food itself. Now don’t get mad at me – I know there are a ton of hot sauce-loving folks out there, and I respect that, but as for me I’m left wondering “what’s the point?” On the other hand, a hot sauce or condiment that’s packed with flavor in addition to the heat makes a lot more sense. Enter chili oil. Now that’s one I can get behind. This homemade chili oil has the ability to transform even a plain bowl of noodles or rice into something incredible.

What is Chili Oil?

Chili oil is an essential staple in Chinese cooking. It’s more than a splash of heat; it’s a vibrant, fragrant, and highly flavorful condiment that not only has the ability to add that spicy kick but also to enhance the overall flavor of the food. Its origins go back to China to the 16th century when peppers were introduced from the Americas and it has remained a staple in Sichuan cuisine ever since and its popularity now spans the globe, enjoyed for its flavor and versatility. Sichuan chili pepper flakes are added to oil that is infused with the flavors of such spices as Sichuan peppercorns, star anise, cinnamon and garlic. Other spicy chili-based condiments soon emerged around the world like Harissa and sambal oelek.

How to Use Chili Oil

Think of chili oil as a versatile hot sauce that can be added to just about anything to enhance the flavor. Here are just a few ways to enjoy it:

• Drizzled over veggies like tomatoes, cucumbers and green beans
• Drizzled over sweet potatoes
• Poured over noodles and rice
• Added to stir fries and fried rice
• Spooned over scrambled and fried eggs
• Drizzled over avocado toast
• Added to coleslaw
• Added to salad dressings
• Used as a dip for wontons, dumplings, egg rolls, chicken tenders, mozzarella sticks
• Added to marinade for your favorite meats, seafood, tofu or veggies

Ingredients and Substitutions

There is no standard way of making chili oil; different regions and different cooks use different spices and ratios for flavoring the oil. Some spices are pretty standard though and at minimum you want to include Sichuan peppercorns, star anise, cinnamon, and bay leaves, and I would add to that garlic as well. Here’s what I like to include in my chili oil recipe with some option add-ins for the most interesting and rounded flavor profile:

• Oil – this is the base ingredient of the condiment to which the chili flakes and spices are added. While you can use most any neutral-flavored oil of your choice, I prefer to use peanut oil for this. Avoid olive oil as it doesn’t have a very high smoke point and also becomes firm in the refrigerator.
• Sichuan chili flakes – the star ingredient for the heat and texture components; if prefer a thicker and spicier chili oil you can add more. I highly recommend sourcing Sichuan pepper flakes for the best flavor but in a pinch you can substitute regular red chili flakes.
• Sichuan peppercorns – a key ingredient in Sichuan cuisine, they’re actually not peppercorns at all, rather they’re part of the citrus family with an almost pine-like flavor and are prized for their highly flavorful, fragrant, mouth tingling characteristics.
• Star anise – this exotic flavorful, fragrant spice is priced in traditional Chinese cuisine and really shines through in this. Do not be tempted to omit it.
• Cinnamon stick – avoid using ground cinnamon as it will muddy the color of the oil.
• Cloves – just a few go a long way to adding a nice subtle dose of flavor complexity.
• Black cardamom – not remotely the same as green cardamom, black cardamom is in a flavor league all to its own. Incredibly deep and pungent, it adds a very unique and authentic flavor to the chili oil.
• Bay leaf – adds an earthy, floral, and faintly menthol flavor.
• Garlic – I like to add 2 cloves but feel free to use less or more as desired.
• Ginger root – a 1/2 inch piece or so will add a terrific flavor without overpowering the other ingredients, but feel free to add more as desired.

Optional Add-Ins for More Flavor

• Toasted sesame oil – alternatively, if you’d like some more texture to the chili oil, you can add 1-2 tablespoons of toasted hulled sesame seeds. To toast the sesame seeds, use seeds without the hulls, heat a dry skillet over medium heat and fry the seeds until golden and fragrant. Be careful, they burn quickly.
• Chinese black vinegar – adds a bit of bright tanginess to cut through the other ingredients. Can substitute balsamic or rice vinegar.
• Tamari – adds saltiness along with a nice dose of umami for flavor depth. Can substitute soy sauce or just salt.

Note: For food safety reasons be sure to follow the instructions to strain out the garlic cloves and garlic if you’re planning on storing the chili oil for a prolonged period of time, and even then be sure to keep the oil refrigerated.

How to Make Chili Flakes

If you’re an avid gardener like I am, you can also grow your own hot red chili peppers to use to make your own chili flakes. And you can even find seeds for Sichuan peppers online (I have not grown these particular ones). Whichever variety of hot red chili you grow, the freshness and flavor of homegrown beats anything that’s been sitting on store shelves and in warehouses for who knows how long.

To make your own you simply cut the stem ends off the chili peppers, slice them down on side lengthwise to allow airflow inside, and dehydrate them either in a food dehydrator or on the lowest oven setting with the door cracked open. Then, wearing gloves, remove the seeds and set them. Then place the dried chili peppers in a food processor or blender and pulse until broken down into tiny flakes (don’t grind to a powder), place them in a jar and add the seeds to it, and shake to combine. Now you have your own homegrown chili flakes!

Chili Oil Recipe

To make chili oil you’ll follow these simple steps:

• Add all of the ingredients except for the chili flakes and optional add-ins in a small saucepan over medium heat. Bring the oil temperature up to around 225 F / 108 C and maintain it there. You should see tiny bubbles floating up. If at any point the garlic starts burning, the temperature is too high. Continue lightly simmering the oil around 225 F for 30 minutes. If the garlic becomes very brown, remove it.
• Place the chili flakes in a sealable jar. Pour the hot oil through a strainer into the jar. The oil should be around 225 F to prevent the chili flakes from burning. As the oil hits the chili flakes they will sizzle and the smell should be pleasant, not burnt.
• If adding any of the optional flavor add-ins, allow the chili oil to cool for about 10 minutes and then stir them in.
• Allow the chili oil to cool completely before sealing the jar and then refrigerate it.
• Wait at least 24 hours before using for optimal flavor.
• Stored in the fridge this chili oil will keep for at least 3 months. If not using the garlic or ginger it will keep for up to 6 months.
• Stir the chili oil each time before using, always using a clean utensil to remove what is needed.

Enjoy!

For more homemade Asian condiments be sure to try my:

• Sweet and Sour Sauce
• Teriyaki Sauce
• Yum Yum Sauce
• Hoisin Sauce
• Black Bean Sauce
• Eel Sauce
• Plum Sauce 
• Asian Salad Dressing
• Kecap Manis
• Sweet Chili Sauce
• Ponzu Sauce
• Char Siu Sauce
• Ginger Sauce