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How to Make Chili Oil - easy chili oil recipe made with 6 ingredients only
4.95 from 38 votes
Servings: 1 cup
Author: Lisa Lin

How to Make Chili Oil

This is my basic chili oil recipe. For even more spice, consider adding 1 teaspoon of sichuan peppercorns.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins


  • 3 tablespoons hot red pepper flakes
  • 5 tablespoons gochugaru, Korean pepper flakes
  • 2 tablespoons finely minced ginger
  • 5 to 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup canola or neutral oil


  • Add all the ingredients into a stainless steel or thick ceramic bowl bowl (basically, anything that is heat proof).
  • Heat the oil in a saucepan over medium-high heat for about 3 to 4 minutes. The temperature should reach somewhere between 325ºF to 350ºF. When you swirl the oil, it 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, pour the spices into the saucepan instead. To prevent the spices from burning, make sure to take the saucepan is off the stove before adding the spices. Swirl the spices with a wooden spoon for about a minute.
  • Give the oil a stir before serving. Drizzle the oil over noodles or dumplings and spoon some of the chili flakes onto any dish. To store, transfer the oil into a sterilized jar and refrigerate. Try to use the oil within 1 to 2 weeks.


  1. Finding the right amount of spice: By "hot red pepper flakes," I mean flakes that are immediately spicy when you place it on your tongue. They're usually made from cayenne pepper. If you don't like much spice, start off with 2 tablespoons of the pepper flakes. You'll detect the heat, but it shouldn't bee too strong. It may take you several tries before you figure out the optimal amount of spice.
  2. Half batches: You can halve the recipe if you want to make a smaller batch. Note that oil may heat up a lot faster in the saucepan.
  3. To sterilize a jar, pour boiling water into a glass jar and let it air dry.


Serving: 1tablespoon | Calories: 120kcal | Carbohydrates: 1.8g | Protein: 0.4g | Fat: 14.1g | Saturated Fat: 1.1g | Sodium: 146mg | Fiber: 0.8g | Sugar: 0.3g
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