Making chili oil at home is one of those kitchen projects that sounds fancy but is actually super simple.
To make chili oil, heat neutral oil with aromatics like garlic and ginger, then pour it over chili flakes to create the ultimate spicy condiment. Get the full step-by-step breakdown here >
The whole process takes about 30 minutes, and the result is way better than anything you can buy at the store. And you can proudly (and annoyingly) tell your friends and family I made this.
Essentials
Making great chili oil starts with picking the right base oil and chili flakes, then building flavor with aromatics like star anise and Sichuan peppercorns. You can keep things simple or add extra ingredients to make the oil truly your own.
The Right Oil Base
The oil you pick matters more than you might think. I always go for a neutral oil because it lets the chili and spice flavors shine through without competing.
Vegetable oil, canola oil, and peanut oil work perfectly for this. They have high smoke points and won’t add unwanted flavors. Grapeseed oil is another solid choice if you have it on hand.
I’d avoid olive oil for chili oil. It has a lower smoke point and tends to harden in the fridge, which makes scooping out your chili oil annoying. The olive flavor can also overpower the spices you’re trying to highlight.
The Best Chili Flakes
The type of chili flakes you use can make or break your chili oil. Sichuan chili flakes are what you want for authentic Chinese chili oil. They’re bright red with fewer seeds than other types.
Don’t use regular crushed red pepper from the Italian section. Those flakes are roasted darker and will give you a burnt, dull flavor when you pour hot oil over them.
Korean gochugaru can work, but it won’t give you traditional Chinese chili oil. It’s also usually milder than Chinese chili flakes.
You’ll need about ¾ cup of dried chili flakes for 1½ cups of oil.
Aromatics and Spices to Include
The aromatics create the complex flavor that makes homemade chili oil so much better than store-bought. At a minimum, you need four essential spices: star anise, a cinnamon stick (cassia cinnamon works best), bay leaves, and Sichuan peppercorns.
I usually use 5 star anise, 1 cinnamon stick, 2 bay leaves, and 3 tablespoons of Sichuan peppercorns as my base. These get infused into the oil before you pour it over the chili flakes.
Want more depth? Add cardamom, dried sand ginger, or cloves to the mix. Fresh garlic and shallots can go in too, though they need to be removed once they brown to prevent burning.
The key is heating these aromatics slowly in the oil at 225-250°F for 30 minutes to an hour. This pulls out all their flavor without scorching them.
How to Make Chili Oil
Making chili oil at home is surprisingly simple once you understand the two-stage process: first you infuse oil with aromatics, then you pour that hot oil over dried chili flakes. Here’s a full breakdown on how to make your own, delicious chili oil from scratch:
Step 1) Prepare the Chili Base
In a large glass or ceramic bowl, combine 1 cup of chili flakes with 1 teaspoon toasted sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon sugar.
Make sure the bowl is completely dry. Any moisture can cause splattering when the hot oil hits it, and, more importantly, water in your chili oil can create food safety issues down the line.
For the chili flakes themselves, use a mix rather than just one type. Korean gochugaru gives a gorgeous red color, while Sichuan chilies add fragrant heat and a traditional Chinese flavor. You can adjust the ratio based on how spicy you want the final product (more on that below).
Step 2) Infuse the Oil
This is where the magic happens, and your kitchen starts smelling incredible. Pour 1 cup of neutral oil, like canola or grapeseed, into a small saucepan. To the cold oil, add:
- 5 cloves of garlic, thinly sliced
- 1-inch piece of ginger, thinly sliced
- 1 star anise
- 1 small cinnamon stick
- 1 bay leaf
- 1 tablespoon Sichuan peppercorns
Place the pan over low to medium-low heat. The goal is to gently toast everything, not fry it. After about 15-20 minutes, tiny bubbles form around the aromatics, and the garlic turns light golden.
Aim for 225-250°F. Too hot and everything burns, creating bitter oil. Too cool, and the oil infusion won’t properly extract the chili flavor in the next step.
Step 3) Combine
Once the aromatics are perfectly golden and fragrant, carefully place a fine-mesh sieve over the heatproof bowl of chili flakes. Then slowly pour the hot infused oil through the sieve.
You’ll hear an amazing sizzle as the oil hits the chilies. This is exactly what you want. That sizzle means the temperature is right and the chilies are toasting properly.
Immediately stir everything together with a clean, dry spoon. The mixture will be bubbling and releasing an incredible aroma. At this point, the oil might look darker than you expect, but don’t worry.
Let it cool completely at room temperature, which usually takes about an hour. As it cools, the color deepens into a rich ruby red. The flavor also develops during this time as everything melds together.
Step 4) Strain
Some people strain out all the solids, but I prefer to leave them in for extra texture and flavor. If you want pure oil, you can strain it through cheesecloth into a clean jar.
Transfer the cooled chili oil into a clean, dry glass jar with a tight-fitting lid. Mason jars work perfectly for this. The jar must be completely dry before you add the oil.
Tips for Adjusting Heat and Flavor
The beauty of a chili oil recipe is its versatility. For less heat, I use more gochugaru and less cayenne-based chili flakes.
For more complexity, I sometimes add a small piece of dried shiitake mushroom to the oil during the infusion stage. It adds an umami depth that makes the whole batch taste richer.
| Preference | Adjustment |
|---|---|
| Mild | Use mostly gochugaru, skip cayenne |
| Medium | Mix gochugaru with Sichuan chilies |
| Hot | Add crushed red pepper flakes |
| Extra Hot | Include dried Thai chilies or more seeds |
If your first batch tastes bitter, the oil was too hot. Next time, let it cool for 2-3 minutes before pouring. If it lacks flavor, you didn’t use enough aromatics or the oil wasn’t hot enough to bloom the chilies properly.
I always make chili oil in small batches so I can experiment. Once you nail down your perfect ratio, you can double or triple the recipe easily.
My Top Chili Oil Recipes
Although the recipe above will give you the perfect, basic chili oil, these are some of the best recipes to follow if you want a slightly different variation:
Korean Chili Oil & Chili Crisp
In this recipe, the heat of Korean chili oil melds with the aromatic punch of Cantonese ginger and scallion, creating a deeply savory condiment that’s both vibrant and layered.
Garlic Chili Oil
In this spicy garlic chili oil recipe, the heat and aromatic punch come together for a bold, tingly finish that lingers on the palate. Its deep, savory kick pairs especially well with rich noodle dishes or dumplings.
Mom's Homemade Chili Oil
This chili oil recipe delivers a deep, fragrant heat that lingers without overpowering, making each bite more interesting. It pairs especially well with simple dishes like rice or dumplings.
How to Make Chili Oil (辣椒油)
This chili oil recipe delivers a deep, smoky heat with a satisfying crunch, making it a staple for adding complexity to noodles, dumplings, or stir-fries—especially those dishes that benefit from a bold, aromatic kick.
Customizing Your Homemade Chili Oil
Once you’ve nailed down the basic homemade chili oil recipe, the real fun begins with customization. You can adjust the heat level, add crunchy bits for texture, or incorporate regional flavors to match your favorite cuisines.
Regional Variations
Different cultures have their own take on chili oil, and each brings something special to the table. Chinese chili oil typically features Sichuan peppercorns for that signature numbing sensation alongside star anise and ginger.
Japanese rayu tends to be milder and includes sesame seeds with a touch of garlic.
Korean versions often use gochugaru flakes, which give a vibrant red color and a slightly sweet, smoky flavor. I’ve found that adding a tablespoon of gochujang paste creates an extra layer of fermented depth.
Vietnamese chili oil is usually simpler, focusing on the pure heat of dried chilies with just garlic and maybe some lemongrass.
Making Chili Crisp
Chili crisp turns your oil from a liquid condiment into a textured powerhouse. The key difference is adding crunchy ingredients after the oil has cooled slightly but while it’s still warm.
- Fried garlic chips
- Fried shallots
- Crushed roasted peanuts
- Toasted sesame seeds
- Fried soybeans
I like to add about 1/4 cup of crispy fried garlic and 1/4 cup of fried shallots to every cup of oil. You can buy these pre-fried at Asian markets, or make your own by slowly frying thinly sliced garlic and shallots in oil until golden. A small pinch of MSG adds that umami punch you find in popular store-bought versions, though it’s totally optional.
The trick is stirring these chili oil ingredients in after the oil has dropped to around 200°F so they stay crispy instead of getting soggy.
Creative Add-Ins
Beyond the basics, you can get creative with unique flavor additions. I’ve experimented with adding a tablespoon of fermented black beans for a salty, funky note that works great on noodles. Dried mushroom powder adds an earthy umami quality without changing the texture.
Citrus zest is another game-changer. Add strips of orange or lime zest during the oil infusion, then remove them before pouring over the chilies. For a smoky version, throw in a dried chipotle pepper or a pinch of smoked paprika.
Some people add a splash of Chinese black vinegar or rice wine at the end for tanginess. Five-spice powder works well if you want a more complex aromatic profile. Just remember to start small with any new ingredient and taste as you go.
Adjusting for Dietary Preferences
Making your homemade chili oil recipe work for different dietary needs is easier than you might think. For a vegan version, simply skip any dried shrimp or fish sauce that some traditional recipes include.
If you’re avoiding nuts, leave out the peanuts and use crispy fried soybeans or sunflower seeds instead for crunch. For a low-sodium option, reduce or eliminate added salt and rely on the spices and chilies’ natural flavors.
- Gluten-free: Use tamari instead of soy sauce if adding any
- Nut-free: Replace peanuts with seeds or beans
- Low-sodium: Skip added salt, use less or no soy sauce
- Keto-friendly: Already naturally low-carb
The beauty of making it yourself is having complete control over what goes in.
How to Store Homemade Chili Oil
I always transfer my chili oil to an airtight container once it cools to room temperature. Glass jars work best because they don’t absorb odors or flavors.
Before filling any container, I sterilize it by boiling it in water for 10 minutes or popping it in the oven at 275°F for 15 minutes. This step removes bacteria that could spoil the oil. I fill the jar while the oil is still warm and seal it tightly to create a vacuum.
I keep my chili oil in a cool, dark spot away from the stove or windows. Heat and light cause the oil to break down faster and lose flavor. A pantry or cupboard works perfectly.
For the longest shelf life, store chili oil in the refrigerator. The oil gets cloudy and thick when cold, but this is normal. I just let it sit at room temperature for 15 minutes before using, and it returns to its normal consistency.