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A spoon scooping some chili oil from a jar showing the chillies, garlic and all ingredients well blended into the oil

Chili Oil Recipe

This Chili Oil Recipe has been used on so many dishes lately, we had to share it with you! This is a simple tutorial with variation on how to make chili oil at home and how you can use it. It needs just a few minutes and it adds a punch of flavor when drizzled over any meal. 

Course Appetizer, condiment, sauce
Cuisine Asian, Chinese, Japanese
Keyword chili oil, chili oil recipe, homemade chili oil, how to make chili oil
Prep Time 5 minutes
Cook Time 10 minutes
Servings 20 spoons
Calories 153 kcal
Author Mahy

Ingredients

  • 1 1/2 cups Avocado Oil
  • 3 tablespoons scallions minced (we use the white parts)
  • 2 Tablespoons ginger Findley diced
  • 3 cloves of garlic
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 Tablespoons sesame seeds
  • 2-3 Tablespoons chilli flakes MORE OR LESS OT YOUR TASTE

Instructions

  1. Heat up the avocado oil in a small pot over medium high heat for 3 minutes until the temperatures reaches about 375 degrees F and up to 375 degrees F.
    A hand pouring some oil into a small pot ready to heat it up
  2. In a jar, add the remaining ingredients and mix them together.
    All chili oil ingreidnets are added into a wide mouth jar like salt, sugar, chilli flakes, ginger, garlic, scallions
  3. When the oil reaches the correct temperature, pour it directly into the jar over the garlic, ginger and remaining ingredients.
    a hand pouring the hot oil carefully and slowly into the jar as it the oil begins ti bubble
  4. Watch it bubble and infuse the oil.
    A close up of the bubbling hot oil in the jar as it hits the chilli powder and other ingredients
  5. Mix it gently and set aside to cool completely.
    Close up of the chili oil recipe when mixed with a spoon showing the red hot oil infused with the chilli flakes and the bits of chillies, sesame , scallions, ginger, garlic within the oil

Recipe Video

Recipe Notes

TIPS for Making Homemade Chili Oil

  1. Choose a type of oil that's neutral in taste with a high smoking point. We LOVE avocado oil for this recipe!
  2. Make sure to heat up the oil to a point where it's hot but not smoking. Ideally a temperature of 350 degrees F up to 375 degrees F is best. If it gets too hot, remove it from the heat and let it cool down to the correct tempertaure, as it can burn the chilli flakes.
  3. The chilli mix can be simply a blend of different chilli flakes if you don't to add the remaining ingredients.
  4. To flavor up the chili oil recipe we added minced ginger, garlic, scallions and sesame seeds. But it's definitely not necessary.
  5. If you're infusing the oil with whole spice, add them to the oil while it's heating up, not to the chilli flakes mix.
  6. Whole spices like cinnamon sticks, cardamoms, cloves, anise, all spice and any other works well.
  7. If you prefer a smooth chili oil recipe, simply strain the oil after it has infused for a couple hours.
  8. to store the oil, simply wait until it cools down and seal the jar. Keep it at room temperature in your pantry for upto 1 month and use it when needed.

How to Use Chili Oil

We love it over eggs! It makes the perfect breakfast. Just cook your sunny side eggs and once down, drizzle the chili oil right on top for a tasty finish to the dish.

We also love it over this Asian cucumber salad (recipe coming soon!) or salmon. Use it on salad dressings, sandwiches, or over a Hot Honey Chicken. It's also perfect tossed with Spicy Ramen Bowl, Easy Stir Fry Recipe or Sushi Bowl.

The chili crisp is also perfect for dumplings, noodles, Air Fryer Mushrooms and more!

What oil is best for chili oil?

While any vegetable oil, peanut oil, corn oil and more can work as long as they have a high smoking point, we prefer avocado oil. 

What kind of chili flakes should I use?

The best chili flakes depend on the flavor profile you want, and it's best to use a blend of all!

  • Crushed red pepper flakes:  widely available, moderate heat
  • Chinese chili flakes: deep red color, fragrant heat
  • Korean gochugaru : milder, slightly sweet and smoky
  • Sichuan chili flakes: bold and aromatic

How hot should the oil be?

The ideal temperature is about 325–350°F (160–175°C). If the oil is too hot, the chili flakes may burn and taste bitter. While if it is too cool , the  flavors won’t properly infuse

What ingredients can I add to enhance flavor?

  • Garlic (fresh or fried)
  • Shallots
  • Ginger
  • Star anise
  • Cinnamon stick
  • Bay leaves
  • Sichuan peppercorns
  • Sesame seeds
  • Sugar (for balance)
  • Soy sauce (in some variations)

How long does homemade chili oil last?

Without fresh ingredients, you can store it up to 1 month at room temperature. However if using fresh garlic or aromatics,  use it within 2 weeks. 

Why is my chili oil bitter?

Bitterness usually happens when the oil was TOO hot so it burnt the chilli flakes, garlic or spices. Always use a controlled temperature. 

Can I adjust the spice level?

Yes! You can control heat by using milder chili flakes, reduce the amount of chilli flakes in the recipe and finally by removing any seeds from the dried chillies. 

What is the difference between chili oil and chili crisp?

  • Chili oil is mostly oil infused with chili flavor, which can be prepared as above and then strained.
  • Chili crisp is oil that includes crispy fried garlic, shallots, and crunchy bits without straining. It often has more texture.
Nutrition Facts
Chili Oil Recipe
Amount Per Serving
Calories 153 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Sodium 130mg6%
Potassium 26mg1%
Carbohydrates 1g0%
Fiber 0.4g2%
Sugar 0.3g0%
Protein 0.3g1%
Vitamin A 246IU5%
Vitamin C 0.4mg0%
Calcium 10mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.