Chili oil is a staple of Sichuan cuisine. In Sichuan, chili oil is commonly called 红油, which literally means “red oil” (Mandarin: hong you; Cantonese: hong yau). Chili oil can also be called 辣椒油, which translates to “chili oil” (Mandarin: la jiao you; Cantonese: laht jiew yau). Over the past few years, chili oil and similar products like chili crisp have surged in popularity. Although Lao Gan Ma is probably still my favorite of all the chili oils/crisps, more often than not, I tend to make my own chili oil at home.
The very first chili oil recipe that I shared in 2018 simply involved pouring hot oil over chili flakes alone. I thought that version lacked flavor, so I started developing a different version. I experimented with recipes where I simmered oil with whole spices (such as cinnamon and star anise) on low heat before pouring over the pepper flakes. While this method imparts a subtle flavor to the oil, it took a long time to prepare. Finally, taking inspiration from my garlic, ginger, and scallion oil, I came up with a versatile chili oil that has great flavor.
HOW TO MAKE CHILI OIL
PEPPER FLAKES
In my recipe, I use two types of chili flakes: gochugaru (Korean pepper flakes) and generic red pepper flakes (or chili flakes). Gochugaru doesn’t have a high spice level but it has a lovely bright and fruity flavor. I love using gochugaru in my chili oil for their flavor, and the flakes give the oil a beautiful bright red hue. You can find gochugaru in Korean grocery stores or on Amazon (affiliate link). If you can’t find gochugaru, you can substitute it with Aleppo pepper, which has a smoky flavor that will be nice for the oil. Note however, that Aleppo pepper is spicier than gochugaru, so you may want to halve the amount.
To give the chili oil a bit of spice, I use generic chili flakes that one usually finds in grocery stores. These flakes are usually of a medium spice level. I usually buy chili flakes from The Allspicery, which is a Sacramento spice shop.
THE FRESHNESS OF GOCHUGARU AFFECTS THE COLOR OF THE OIL
If you used gochugaru from a package that you have opened for a while, the pepper flakes likely will have oxidized. As a result, the pepper flakes won’t be as vibrant red, which will affect the overall color of the chili oil (see photo above). The chili oil on the right was made with a recently opened package of gochugaru, so the oil looks more vibrant. Overall, the flavor between both batches is about the same.
OTHER FRAGRANT SPICES
To make the oil more fragrant and flavorful, I like adding finely minced ginger and garlic. The fresh ginger and garlic add so much flavor that I don’t feel like I need to add anything else to the oil except a bit of salt.
If you want to add other spices like ground Sichuan peppercorns or a bit of ground coriander, feel free to do so! To ensure that these ground spices don’t burn, I recommend mixing them in after you’ve done the hot oil pour.
WHY POUR HOT OIL OVER SPICES?
To make the chili oil, I usually place all the spices into a heat-proof bowl. Then, I heat oil inside a saucepan for several minutes before pouring the hot oil over the spices. Many people have asked me why I don’t throw all the spices into the saucepan with the heated oil. That’s because the saucepan retains a lot of heat. Consequently, when you pour the spices into the hot saucepan, some of the spices can burn, especially the gochugaru, making the oil bitter.
WHAT KIND OF BOWL TO USE FOR HOT OIL POUR
Because you’ll pour very hot oil (about 325ºF to 340ºF) into a bowl, you want to hold the spices in a bowl that can handle high heat. I generally use hand-crafted ceramic bowls that have been fired at incredibly hot temperatures. I know not everyone will have these bowls in their kitchen, so a stainless steel mixing bowl or another saucepan will work very well too.
HOW LONG DOES THE OIL KEEP?
Because of the amount of fresh ginger and garlic I use in the oil, I try to use it within 2 to 2.5 weeks. Store leftover oil in a jar and refrigerate.
Easy Chili Oil Recipe
Ingredients
- 2 tablespoons gochugaru (Korean pepper flakes), see note 2
- 1 1/2 teaspoons red pepper flakes, medium spice (use 1/2 to 1 teaspoon for a less spicy chili oil)
- 3 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon finely minced ginger
- 1 teaspoon Diamond Crystal kosher salt, or use 1/2 teaspoon sea salt
- 1/3 cup (78mL) canola, safflower, or any neutral oil
Equipment
- heat-proof vessel (stainless steel bowl, a thick ceramic bowl, or a saucepan; do not use a glass or thin porcelain bowl)
Instructions
- Add the gochugaru and then the chili flakes into your heat-proof vessel. Then, add the minced garlic, ginger, and salt. I like to put the chili flakes at the bottom to keep them from burning later.
- Pour the oil into a saucepan and heat on medium to medium-high heat for 3 minutes. The temperature should reach somewhere between 325ºF to 340ºF. When you gently swirl the oil inside the saucepan, the oil should look thin, just like the consistency of water. Turn off the heat.
- Carefully pour the hot oil into the bowl with the spices. The oil will sizzle a lot when it first hits the spices and then fizzle as it cools. Let the oil reach room temperature (about 20 to 30 minutes). If you are apprehensive about pouring hot oil into a bowl, add the spices into another saucepan and pour the hot oil into the second saucepan. (See note 4 for explanation about why I pour hot oil over spices)
- Give the oil a stir before serving. See headnote for serving suggestions. To store, transfer the oil into a clean jar and refrigerate. Try to use the oil within 2 weeks.
Notes
- Older Version: Ingredients: 1 tablespoons red pepper flakes (medium spice ones from grocery stores is fine); 5 tablespoons gochugaru, (Korean pepper flakes); 2 tablespoons finely minced ginger; 5 to 6 cloves garlic, minced; 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon sea salt; 1 cup canola or other neutral oil. Because of the larger quantity of oil, it may take up to 4 minutes to heat up.
- Where to Find Gochugaru: You can find gochugaru in Korean grocery stores or on Amazon. If you can’t find gochugaru, you can substitute it with Aleppo pepper, which has a smoky flavor that will be nice for the oil. Note however, that Aleppo pepper is spicier than gochugaru, so you may want to halve the amount.
- Chili Flakes: The chili flakes are the red pepper flakes that you can find in the spice aisles of your grocery store. They should have a medium level of spice. I usually buy chili flakes from The Allspicery, which is a Sacramento spice shop.
- Why Hot Oil Over Spices: Many people have asked me why I don’t throw all the spices into the saucepan with the heated oil. That’s because the saucepan retains a lot of heat. Consequently, when you pour the spices into the hot saucepan, some of the spices can burn, especially the gochugaru, making the oil bitter.
Nutrition
WAYS TO USE CHILI OIL
The oil is a fantastic dipping sauce for my pork potstickers or chicken potstickers. I also like to mix a bit of the chili oil (and sediment) with teriyaki sauce and use it to season my cheung fun (rice noodle rolls) and my mixed mushroom cheung fun.
This oil is also a main ingredient in the sauce for my smashed cucumber salad. It’s also great as a topping for whipped brie.
Colleen says
Thanks so much for posting this recipie. I tried making chili oil at home but it was sort of ho-hum tasting.because all I did was add chili flakes to the oil and other seasonings. I had no idea the oil must be HEATED when it is infused with the other spices.
Lisa Lin says
Yes! Try it again next time with the same seasonings (or the ones I suggest) with heated oil!
Maureen says
I was glad to see this recipe – I’ve not seen one for authentic chili oil. Thanks for the link for Sichuan pepper flakes. It’s helpful for those of us who live in rural America and have to drive 50 miles to an Asian market.
Lisa Lin says
You are welcome, Maureen!
Samantha Paul says
Hi Lisa……! am a big fan of spices recipes and i was so glad to see this recipe, i will definitely making this chili oil in few days later….Thanks for sharing…….!
Lisa Lin says
Thanks, Samantha!
Sara says
If you wanted to add Sichuan peppercorns for numbing, when would you add them?
Lisa Lin says
I think I would add them when I’m heating the oil. They shouldn’t burn because you’re not heating the oil for long. Let me know how it goes!
Sophia says
When you say red chili flakes would this be the basic red chili flakes that are sprinkled on pizza? Also can this recipe be made with fresh Thai chilies or should they be dried? And lastly, have you ever eaten Pho at a restaurant and tried the garlicky chili oil on the table next to the sriracha? Would this be a similar sauce? This recipe looks amazing by the way I can’t wait to make it!
Jeff Heckman says
Did a lot of research for a great base, and you were it! I made six batches, and added sesame oil, sesame seed, fine grind lemon (fresh), liquid smoke, course black pepper and Spanish paprika. WOW!… need to bottle this stuff (friends took my extra jars home with them, and need to make more already). Thank you!
Jonathan says
Would sesame oil work for this? I love the flavor of the sesame oil.
Lisa Lin says
Hi Jonathan, if you want to add sesame oil, I’d probably add a few teaspoons to the oil, but I wouldn’t take out the canola oil completely. I think the aroma of sesame oil is quite overpowering, which is why I would use only a little bit of it.
Daisy Aguirre says
If I only have red chili flakes and paprika could this still work to replace the sichuan pepper flakes?
Can’t wait make this for some added spice to vegan ramen!
Lisa Lin says
Absolutely, use whatever you have!
Samantha says
For how long can you store this chili oil?
Angelo says
Also curious how long it will last when stored.
Tks
Kathy says
This recipe is great! Make sure you read all the instructions and comments for tips! I added 2 tsps. of sesame oil, 2 tsps. of sesame seeds and 1 tsp. of Sichuan peppercorns. Added the peppercorns during the oil heating process and I added the spices to the heated oil off the burner.
Lisa Lin says
Thanks for trying the recipe, Kathy! I’m glad you enjoyed it!
Kuulei says
Made this chili oil because of the ingredients which I had! All others were too complicated. Made half recipe but next time I’ll be making the whole thing! Smelled wonderful after I poured the oil so I knew this was a winner! Thank you!
Beth says
Hi and thanks for sharing this recipe. Just for my own clarification, when you call for 3 tablespoons hot red pepper flakes, are you referring to the crushed red pepper flakes that can commonly be found in regular grocery stores and are usually made by McCormick or Spice Islands brands? And these same red pepper flakes are often used to sprinkle on top of pizzas?
I assume I’ll be able to find the gochugaru or Sichuan pepper flakes at an Asian grocer…..
Chu says
Just finished making this took only 10 mins and it smells amazing. Thank you for sharing! I used Thai chili flakes with gochcharu and it turned out great I may add more Thai chili flakes next time to make it more spicy.
Lisa Lin says
Thank you for trying the recipe, Chu!!
Maiasatara says
I can’t tell you how excited I am to see this variation, especially knowing which flakes are less spicy. I’ve been researching Dan Dan Noodles for a LONG time but I can’t really take the level of heat in an authentic recipe. I created an oil using Portuguese Pimenta Moida (a staple in my house) but getting enough body added too much salt! And the sauce needs that sediment to have any substance. It didn’t occur to me to put the ginger/garlic/scallion in THE OIL with a milder flake. Genius. Thx for the Amazon link, too. I’ll infuse the Szechuan (Sichuan?) peppercorns in the heating oil. My round 1 was pretty good but I know this will improve my next try. First pic is on my Insta and I’ll put revised one up next week. Will DM you there. Thanks!
Carrie Krieger says
Very good! It’s better than the one I ordered online!
Happy customer says
Thanks for this recipe, We were talking about good Chilli oil and I found this. One of my workmates got me to send the recipe and made it that night. He brought it in and six of us tried it on Dim Sims was amazing and complex, not just chilli but so much more.
Anthony Pierson says
I have been trying to replicate the chili sauce packet that comes in the nissin ramen bowls. My first two attempts have ended up with with sauce that is much hotter than the one used by nissin. Also, their sauce is almost entirely composed of the ‘sediment’ you mentioned in your article, with no whole flakes. Do you know of a relatively mild chili powder to create the same sediment effect? It is supposed to be mild enough to where you could drink the packet without your mouth being on fire.
Wendy says
Are you recommending 8T of chili flakes total? Or can you use less if only using hot flakes?
Lisa Lin says
Use less if using hot flakes. Try 4 tablespoons the first time and see how it goes.
Naomi Barnett says
Hi, please can you advise how long you can store this chilli oil for?
Lisa Lin says
In the fridge, about 2 to 3 weeks.
Dana Schmidt says
Hi
We grew thai chilis over the summer and now have so many, we cannot use them fast enough. I’ve been looking for an oil recipe like this to try. Do you have any suggestions (or warnings) on how to use fresh or home-dried Thais for this other than mincing before adding?
Charlotte says
How long can this be stored?
Michelle D'Amico says
Lisa, I always try to use healthy oils. Can I substitute coconut or olive oil for this recipe instead?
Loved your terriyaki sauce!
Thank you,
Michelle in Greece
Lisa Lin says
I think the flavor of coconut oil is a little too strong. Olive oil will probably compliment the flavors a lot better!
Leisa says
Try avocado oil! It’s my go-to when I want a healthy less flavorful oil!
Justin says
I cannot recommend this recipe enough! Even the initial sizzle from when you pour the hot oil over the ingredients is so satisfying. There was a great heat to the oil and it went beautifully over some wontons I made. I can’t wait to get it on a hot plate of noodles; even eggs can benefit from a spoonful of this oil. Telling everyone about this!
Jono says
Hi Lisa
Is it not possible to use fresh green chillies instead of the flakes and fresh garlic as well or would this not be the same.
As I use the fresh to make a good chilli paste but would like to make a chilli oil now.
Jono
Lisa Lin says
If you want this oil to last longer, it’s better to use dried flakes. Plus, I like the red hue coming from the chili flakes. Of course, you can use green chillies if you prefer that flavor.
Nichole says
This has now become a staple in our fridge and we put it on everything! It’s obviously great on Asian food, but also tastes amazing on spaghetti or just about anything else. And it’s so simple to make! Definitely a great recipe.
Janice Stanley says
There is no way to copy this recipe,, I am on pinterest unable to use it on this site,, so I must hand write this recipe.
Bea says
sounds great, can’t wait to make this. for how long can this be stored and should it be stored in the fridge or not?
Lisa Lin says
Hi, Bea! I think I mentioned this in the recipe card: “To store, transfer the oil into a sterilized jar and refrigerate. Try to use the oil within 1 to 2 weeks.”
Tee Dot says
perfect, can’t have ramen without chili oil! good thing I had all the ingredients. thanks!
Titi says
Thank you for sharing this recipe. So easy to follow and no msg at all.
I just wanted to ask about how many ml is ‘1 cup of oil’ and also how many teaspoon/tablespoons of peppercorns would you recommend per batch?
Thank you.
Titi says
Thank you for sharing this recipe. So easy to follow and no msg at all.
I just wanted to ask how many ml is ‘1 cup of oil’ and also how many teaspoon/tablespoons of peppercorns would you recommend per batch?
**Sorry for the double post, seems I replied to a comment rather than make my own comment
Jamie Oliver says
Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. hope to enjoy Chili Oil with my family. Thanks and good day!
eric levine says
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Marina says
This chili oil is really suitable to eat with Asian dishes such as pho, dumpling…
Easy to make and keep for a long time, thanks for your sharing Lisa
Ada Volkmer says
I can watch (and listen) to this video all day! What do you think about adding peanuts or sesame seeds to this?
Thank you Lisa!
Bartek says
Definitely the best and the simplest I’ve tried! Coming back to to this recipe for over a year now. Thanks!
Emili says
This is so helpful and informative article for new recipes lovers. So easy to make chili oil at home. I really enjoy this great reading. Thank you for sharing this wonderful article.
sohbet says
very very nice
shankar das says
A debt of gratitude is in order for this formula, We were discussing acceptable Chili oil and I discovered this. One of my coworkers got me to send the formula and made it that evening. He got it and six of us gave it a shot Dim Sims was astonishing and perplexing, stew as well as a great deal more.
Susmita Agarwal says
Wonderful! Seems very delicious and tasty…..Thanks for sharing helpful and informative article for new recipes fans. Keep update with more useful recipe.
Konu ac says
Konu açam sitesi ücretsiz bedava
Joyce says
Thanks for these wonderful recipe can I use basmati or sticky rice for congee
The
Jenn says
This is go to chili oil and I put it on everything!
Lisa Lin says
Thank you, Jenn!!
plastik çember says
plastik çember çeşitleri üretici firma
mobil sohbet says
Thank you site
sohbet says
Thank you
Jackson says
Hello,
I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. Chili Oil recipe is great! I just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
Sincerely grateful!
Lisa Lin says
Thanks, Jackson!
Angela says
This is the chili oil you need to make! Lost count of the number of jars I’ve made and gifted to friends. Thank you so much Lisa for a quick & perfect chili oil!
Laura says
I have been searching for a fantastic homemade chili oil recipe for about 4 months, I have many “meh” jars in the back of the fridge lol. Your recipe IS the winner, no contest Lisa, adore gochugaru! Thank you for sharing your chili oil recipe, we are in love and put it on everything lol. Your oil goes fantastic on my homemade wonton & dumplings.
Eric. says
Ik maak zelf sambal van gedroogde Rawitpepers. Die wel ik eerst in heet water, dan giet ik af en doe het in een oude blender met scheut azijn, zout, trassi tot het een pasta word. Ui hakken en knoflook, flinke scheut olie in pan verhitten en dan alles goed opbakken een minuut of 5. In pot doen. En dan heb je ook chiliplie boven op. Heel heet op tong!!!! Heerlijk. Maarja, ik ben een Indo.
Catherine Chia says
Thank you very much Lisa for this perfect recipe! It is easy to make and tastes great. It goes with everything. The only chilli oil recipe I need – I only use olive oil. Made jars for friends and they all love it.
SiLiCOOP says
This was so easy! We use it for noodles, dumplings/gyozas, fried rice, eggs, everything! Thank you for the recipe 🙂
URL says
Appreciate your detailed explanation, very helpful.
Dana says
THE BEST CHILI OIL! I’ve had it all week.. on my eggplant, green beans, soups, noodles – all great! Thanks for posting this recipe!
Lisa Lin says
Thank YOU for trying the recipe, Dana!!
Pepijn van Beusekom says
Dear Lisa,
I love your recipe, I only had one question. In note one you refer to your larger recipe. However in your recipe regarding the pepperflakes you mention 1 1/2 TEAspoon. under note 1 this becomes 3 TABLEspoons this seems a bit ecessive if you like at the multplication of all the order ingredients.
My question is should it both be TABLEspoons or TEAspoons?
Lisa Lin says
Hi Pepjin, thank you for your question! You are correct, let me modify that to 1 tablespoon (which is 3 teaspoons). I don’t know how I made that error! I am going to correct the recipe note now.
Lisa Lin says
I also think I used a different type of pepper flakes back in the day, so I will make note of that too.
Michelle says
So easy to make and sooo delicious. I’ve just made my second batch in a month and I’m obsessed! Love the flavour so much more than the store bought stuff.
Lisa Lin says
Thank you, Michelle!!