Make homemade chili oil with just 2 ingredients in 10 minutes. This easy recipe creates a spicy, aromatic condiment perfect for noodles, dumplings, and stir-fries.
What is Chili Oil?
Chilli oil is a spicy condiment made by infusing vegetable oil with dried chilli peppers. Popular across Asian cuisines from Chinese and Japanese to Thai and Filipino. It adds heat, flavor, and that signature red tint to dishes.
You’ll find it drizzled over noodles, dumplings, congee, and stir-fries, or used as a cooking oil to add depth to fried dishes. Every family has their version with different spice levels and aromatics.
Why Make Homemade Chili Oil?
When I moved to England, I started making condiments from scratch instead of buying expensive jars. My husband loves spicy Asian food, and honestly, knowing exactly what goes into our chili oil is comforting.
The store-bought versions are fine, but homemade is cheaper, fresher, and you control the heat level. Plus, it takes about 10 minutes and uses ingredients you probably already have.
Ingredients for Homemade Chili Oil
¼ cup dried chili peppers – Any type works. Use Korean gochugaru for mild heat, Chinese heaven-facing chilies for medium, or Thai bird’s eye for serious spice. I prefer grinding whole dried peppers myself for better flavor.
1 cup vegetable oil – Neutral oils like sunflower, canola, or groundnut work best. Some people use sesame oil for extra flavor, but it can overpower the dish.
Optional Aromatics and Spices
The basic recipe uses just chilies and oil, but you can level up with:
- Garlic cloves
- Fresh ginger slices
- Star anise
- Sichuan peppercorns
- Bay leaves
- Cinnamon stick (cassia bark)
- Green onions
These aromatics infuse the oil with complex flavors. Think restaurant-quality chili oil at home.
How to Make Chili Oil Step-by-Step
Toast the chilies: Heat a dry pan over medium heat. Add whole dried chilies and toast for 1-2 minutes until fragrant. This adds a lovely smoky depth.
Remove most seeds: Break open the chilies and shake out most of the seeds. Keep some for spiciness, but too many makes the oil bitter and overly hot.
Grind coarsely: Use a spice grinder or mortar and pestle to coarsely grind the toasted chillies. You want texture so, don’t pulverize them. Transfer to a heat-safe jar.
Heat the oil: Pour oil into a saucepan and heat over medium-low heat until it reaches about 190°C (375°F). Use a thermometer for accuracy. Don’t let it boil or smoke.
Cool slightly: Remove from heat and let cool for 5 minutes. Pouring boiling oil directly onto the chilies can burn them and create a bitter taste.
Pour over chilies: Slowly pour the hot oil over the ground chilies in the jar. You’ll hear a satisfying sizzle.
Stir and cool: Give it a good stir, then let it cool completely before sealing. The oil continues infusing as it cools.
Should You Strain Chili Oil?
It’s completely up to you. Some people strain out the chili flakes for pure red oil. Others (like me) leave everything in for a chunkier condiment with more texture and flavor.
Both ways work. Strained oil is cleaner and lasts longer. Unstrained oil has more punch and visual appeal.
Best Oils for Making Chili Oil
Vegetable oils like sunflower, canola, and groundnut are traditional because they’re neutral and let the chilli flavor shine.
Peanut oil adds a subtle nutty taste.
Sesame oil is too strong on its own but can be mixed with neutral oil (25% sesame, 75% vegetable).
Olive oil works but has a distinct flavor that doesn’t suit all Asian dishes.
How to Use Homemade Chili Oil
The possibilities are endless:
- Drizzle over noodles, congee, or soup
- Mix into dumpling dipping sauces
- Toss with cold sesame noodles
- Add to stir-fries for instant heat
- Drizzle over pizza (seriously, try it)
- Mix into salad dressings
- Spice up garlic fried rice
- Top eggs, avocado toast, or noodle bowls
- Add to marinades for grilled meats
- Serve with eggplant omelette
Pro tip: If your batch is very spicy, mix a tablespoon of chilli oil with regular cooking oil when stir-frying to dilute the heat.
Tips for the Best Chili Oil
Don’t overheat the oil – If it smokes, it’s too hot and will burn the chilies, creating a bitter taste.
Toast before grinding – This extra step adds smoky complexity. Don’t skip it.
Remove most seeds – Unless you want extreme heat. Seeds add bitterness along with spice.
Let it mature – The flavor improves after 24 hours as the oil continues extracting flavors from the chilies.
Use a thermometer – Guessing oil temperature is risky. Around 190°C (375°F) is perfect.
Storage and Shelf Life
Store chili oil in a clean, airtight jar. It keeps at room temperature for 2 weeks or in the refrigerator for up to 6 months.
The oil may solidify in the fridge and that’s normal. Let it come to room temperature before using, or scoop out what you need.
FAQs About Homemade Chili Oil
What type of chilies should I use? Any dried chilies work. Korean gochugaru gives mild heat with great color. Chinese Tianjin chilies are medium. Thai bird’s eye or cayenne peppers bring serious heat.
Can I reuse the chili flakes after straining? Absolutely! Use them in marinades, sprinkle on pizza, mix into mayo, or add to stir-fries.
Why is my chili oil bitter? The oil was too hot and burned the chilies, or you left too many seeds in. Aim for 190°C and remove most seeds.
Can I add garlic to the oil? Yes, but add it to the hot oil before pouring over the chilies. Raw garlic can spoil and create food safety issues.
How spicy is homemade chili oil? That depends entirely on your chili choice and how many seeds you include. Start mild and adjust for next time.
Is chili oil the same as chili crisp? No. Chili oil is oil infused with chilies. Chili crisp (like Lao Gan Ma) contains fried garlic, shallots, and other crunchy bits along with the oil.
More Asian Condiment Recipes
Made your own chilli oil? Let me know how spicy you went! Tag us with your photos on Facebook or Instagram or Pin this recipe to share with your friends.
How to Make Chili Oil
Equipment
- pan small
- wood spoon
- heat-resistant jar
Ingredients
- 1/4 cup dried chili peppers whole
- 1 cup vegetable oil
Instructions
- Toast whole dried chilies in a dry pan over medium heat for 1-2 minutes until fragrant.
- Remove from heat and let cool slightly.
- Break open chillies and remove most seeds (keep some for heat).
- Coarsely grind toasted chillies in a spice grinder or mortar and pestle.
- Transfer ground chilies to a clean, heat-safe jar.
- Heat oil in a saucepan over medium-low heat to 190°C (375°F).
- Remove from heat and let cool for 5 minutes.
- Slowly pour hot oil over ground chillies in the jar (it will sizzle).
- Stir well and let cool completely.
- Seal the jar and store.
Video
Notes
- Heat control: Remove most seeds for milder oil, keep more for extra spice
- Don’t overheat: Oil that smokes will burn chillies and taste bitter
- Optional aromatics: Add garlic, ginger, star anise, or Sichuan peppercorns to hot oil before pouring
- Strain or not: Leave chunky for texture or strain for pure oil
- Storage: Room temperature for 2 weeks, refrigerated for up to 6 months
- Flavor tip: Tastes even better after 24 hours
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