This bold and aromatic chili oil is a flavor-packed condiment that elevates any dish. Made with toasted spices, garlic, and crushed red pepper flakes steeped in hot oil, it’s spicy, fragrant, and irresistibly addictive—perfect for noodles, dumplings, stir-fries, and beyond.
Why You’ll Love This Recipe
This Famous Homemade Chili Oil is a must-have in any kitchen for spice lovers. The infusion of garlic, shallots, and optional Sichuan peppercorns creates a rich, fragrant base that infuses the oil with incredible depth and complexity. The crushed red pepper flakes deliver just the right amount of heat, while the optional whole spices like cinnamon and star anise provide a warm, aromatic flavor that enhances everything you drizzle it over. Whether you’re adding it to stir-fries, dumplings, or even as a simple dipping sauce, this chili oil adds a spicy kick and umami richness that will transform any dish into a culinary masterpiece.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup neutral oil (like canola or vegetable oil)
- 1/4 cup crushed red pepper flakes
- 1 tbsp Sichuan peppercorns (optional, for numbing spice)
- 1 small cinnamon stick (optional)
- 2 star anise pods (optional)
- 4 cloves garlic, thinly sliced
- 1 small shallot, thinly sliced
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce (optional for umami depth)
Directions
- In a small saucepan, add the oil, garlic, shallots, and optional whole spices (Sichuan peppercorns, star anise, cinnamon). Heat over medium-low until the garlic turns golden and fragrant—about 8–10 minutes. Be careful not to burn the garlic.
- Turn off the heat and let the oil cool slightly for about 2 minutes.
- In a heatproof bowl, combine the chili flakes, salt, and sugar.
- Carefully strain the hot oil over the chili flake mixture. Stir to combine.
- If using, add soy sauce to the oil mixture and mix well.
- Let the oil cool completely before transferring it to a clean jar.
- Store the chili oil in the fridge for up to a month. The flavors will continue to develop over time.
Servings and timing
- Servings: About 20 tablespoons
- Prep time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
- Calories: 70 kcal per tablespoon
Variations
- Spicy: Adjust the amount of chili flakes to make it as spicy as you like.
- Smoky: Add a teaspoon of smoked paprika or chipotle flakes for a smoky depth.
- Garlicky: For a stronger garlic flavor, increase the amount of garlic or add garlic powder.
- Herby: Add fresh herbs like thyme or rosemary to infuse extra flavor into the oil.
Storage/Reheating
This chili oil can be stored in a clean jar in the fridge for up to a month. The flavor will improve over time, and it can be used straight from the jar. There’s no need to reheat it, but you can warm it slightly to bring out its aroma before using.
FAQs
Can I make this chili oil without Sichuan peppercorns?
Yes, you can omit the Sichuan peppercorns if you prefer a less numbing sensation and a simpler flavor.
Can I use a different type of oil?
Yes, you can use other neutral oils like sunflower oil or grapeseed oil. However, avoid using olive oil as it may overpower the flavor.
Can I skip the whole spices (cinnamon and star anise)?
Yes, the whole spices are optional, but they add warmth and aromatic depth to the chili oil. Feel free to leave them out if you prefer a simpler version.
How long does this chili oil last?
Stored in an airtight jar in the refrigerator, this chili oil will last for up to a month.
What can I use this chili oil on?
This chili oil is great for stir-fries, dumplings, noodles, fried rice, roasted vegetables, grilled meats, or even as a dipping sauce for bread.
Can I adjust the heat level of the chili oil?
Yes, you can increase or decrease the amount of crushed red pepper flakes depending on how spicy you want it.
Is it possible to make this chili oil without shallots?
Yes, you can omit the shallots if you prefer a simpler garlic-based chili oil. The shallots add a subtle sweetness, but it’s not necessary.
Can I use fresh herbs in the oil?
While fresh herbs can be infused in oil, it’s best to use dried herbs to prevent moisture from spoiling the oil over time. Dried herbs will infuse their flavors more effectively.
Is this chili oil vegan?
Yes, this chili oil is vegan, provided you use vegetable-based oil and omit any non-vegan additives like fish sauce.
Can I make this chili oil without sugar?
Yes, you can skip the sugar or replace it with an alternative sweetener like agave or maple syrup if you prefer.
Conclusion
This Famous Homemade Chili Oil is the perfect condiment for anyone who loves spice and flavor. With its bold combination of garlic, shallots, spices, and red pepper flakes, it adds a tantalizing kick to just about any dish. Whether you drizzle it over noodles, use it as a dipping sauce, or stir it into a stir-fry, this homemade chili oil will bring an irresistible depth of flavor to your cooking. Plus, it’s easy to make and stores well, so you can enjoy it anytime you want a spicy boost!
Famous Homemade Chili Oil
This bold and aromatic chili oil is a flavor-packed condiment that elevates any dish. Made with toasted spices, garlic, and crushed red pepper flakes steeped in hot oil, it’s spicy, fragrant, and irresistibly addictive—perfect for noodles, dumplings, stir-fries, and beyond.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 20 tablespoons 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Asian, Homemade
- Diet: Vegan
Ingredients
- 1 cup neutral oil (like canola or vegetable oil)
- 1/4 cup crushed red pepper flakes
- 1 tbsp Sichuan peppercorns (optional, for numbing spice)
- 1 small cinnamon stick (optional)
- 2 star anise pods (optional)
- 4 cloves garlic, thinly sliced
- 1 small shallot, thinly sliced
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce (optional for umami depth)
Instructions
- In a small saucepan, add the oil, garlic, shallots, and optional whole spices (Sichuan peppercorns, star anise, cinnamon). Heat over medium-low until the garlic turns golden and fragrant—about 8–10 minutes. Do not burn.
- Turn off the heat and let the oil cool slightly for 2 minutes.
- In a heatproof bowl, combine the chili flakes, salt, and sugar.
- Carefully strain the hot oil over the chili flake mixture. Stir to combine.
- Add soy sauce if using, and mix well. Let cool completely.
- Transfer to a clean jar and store in the fridge for up to a month. Flavors develop more over time.
Notes
- For an extra kick, increase the amount of Sichuan peppercorns or chili flakes.
- This chili oil can be stored in the fridge for up to a month, but the flavors will intensify as it sits.
- Use this oil to enhance the flavor of stir-fries, dumplings, noodles, or even as a topping for pizza.
Nutrition
- Serving Size: 1 tbsp
- Calories: 70 kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg