Homemade Chinese Chili Oil Recipe (Spicy, Flavorful & Addictive!)
This post may contain affiliate links (disclosure).
This homemade Chinese Chili Oil is the perfect way to add bold, spicy flavor to your favorite meals. Made with dried Sichuan red chilies, garlic, ginger, onion, and fragrant spices, this easy stovetop chili oil is rich, aromatic, and so much better than store-bought. Spoon it over dumplings, noodles, rice, vegetables, soups, or stir-fries for an instant burst of heat and delicious Chinese-inspired flavor.
Want to save this recipe?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!
Why You’ll Love Chinese Chili Oil
- This Chinese Chili Oil is packed with bold, spicy flavor. The dried chilies give it heat, while the garlic, ginger, onion, and spices make it extra aromatic. It tastes delicious spooned over noodles, dumplings, rice, and vegetables. A little bit goes a long way, so one jar can make many meals more exciting.
- It is easy to make at home with simple stovetop steps. You just grind the chilies, infuse the oil with aromatics, and pour the hot oil over the chili mixture. The recipe makes about 2 cups, which is perfect for keeping in the fridge. It is a great homemade condiment to have ready whenever your food needs a spicy kick.
- This recipe is so much better than plain hot sauce. The oil is infused with warm spices like star anise, cinnamon, bay leaves, and cloves. These ingredients add deep flavor and make the chili oil taste rich and fragrant. It adds heat, but also makes every bite more flavorful.
- You can use this chili oil in so many different ways. Drizzle it over soup, stir it into noodles, spoon it onto dumplings, or add it to stir-fries. It also works well with rice bowls, cooked vegetables, and protein dishes. It is one of those easy condiments that can upgrade almost any meal.
- This homemade chili oil stores well in the refrigerator. Once cooled, you can keep it in a sterilized glass jar and use it for up to 6 months. That means you can make it once and enjoy it again and again. It is a wonderful make-ahead recipe for anyone who loves spicy food.
Ingredients For Chinese Chili Oil
- Dried Sichuan Red Chilies – These give the chili oil its spicy flavor and beautiful red color. You can also use Sichuan red chili flakes or Korean red pepper flakes for an easier option.
- Garlic – Fresh minced garlic adds savory flavor and makes the chili oil taste extra delicious.
- Vegetable Oil – A neutral oil helps carry all the spicy and aromatic flavors. It lets the chilies and spices shine without adding a strong taste.
- Sichuan Pepper Powder – This adds a special tingly flavor that makes the chili oil taste bold and flavorful.
- Salt – Salt brings out all the flavors in the chili oil and balances the heat.
- Fresh Ginger – Ginger adds warm, fresh flavor to the infused oil.
- Onion – Onion gives the oil a savory base and adds more depth.
- Star Anise – This fragrant spice adds a slightly sweet, warm flavor.
- Bay Leaves – Bay leaves add a light herbal flavor to the oil.
- Cinnamon Stick – Cinnamon adds warmth and a little sweetness to the chili oil.
- Cloves – Cloves bring a deep, cozy spice flavor that makes the oil extra aromatic.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
How To Make Chinese Chili Oil
- Start by turning the dried Sichuan red chilies into small flakes. A food processor makes this quick and easy.
- Put the chili flakes in a large heat-safe bowl. Stir in the minced garlic, Sichuan pepper powder, and salt.
- Add the oil to a large pot or wok. Warm it gently over low to medium heat.
- Add the ginger, onion, star anise, bay leaves, cinnamon stick, and cloves to the oil. Let everything cook slowly so the oil becomes fragrant.
- Keep the heat low and stir the aromatics once in a while. This helps bring out their flavor without burning them.
- Remove and discard the ginger, onion, and spices once the oil is infused.
- Carefully pour the hot oil over the chili mixture. It will bubble, so stir it right away to keep the chilies from scorching.
- Let the chili oil cool fully. Pour it into a sterilized glass jar and keep it in the refrigerator.
Serving Suggestions
- Spoon this Chinese chili oil over crispy dumplings or mini wontons for a spicy, flavorful topping.
- Drizzle it over ramen noodles, vegetable lo mein, or noodle soup to add heat and aroma.
- Add a small spoonful to fluffy white rice, brown rice, vegetarian fried rice, or cauliflower rice.
- Stir it into soups like homemade egg drop soup or hot and sour soup for extra spice.
- Use it on cooked vegetables such as stir-fried bok choy, roasted green beans, snow peas, or steamed broccoli.
- Serve it with scrambled eggs, chicken, beef bowl, baked shrimp, or your favorite stir-fry dishes.
Want to save this recipe?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!
Tips For Success
- Making homemade Chinese Chili Oil is simple, but a few small tips will help you get the best flavor and texture. The most important thing is to keep the heat low when infusing the oil. The ginger, onion, and spices need time to release their flavor into the oil. If the heat is too high, the aromatics can burn and make the chili oil taste bitter.
- Use a neutral oil for this recipe. Vegetable oil works well because it does not have a strong flavor. This lets the dried chilies, garlic, ginger, onion, and spices stand out. Avoid oils with a strong taste, because they can overpower the chili oil.
- A heat-safe bowl is very important. The hot oil will bubble when it hits the chili flakes, garlic, Sichuan pepper powder, and salt. Use a large bowl made for heat, such as a metal, ceramic, or heat-safe glass bowl. Do not use plastic, because the oil is very hot.
- When pouring the hot oil over the chili mixture, pour carefully and slowly. Stir right away after adding the oil. This helps keep the chili flakes from burning at the bottom of the bowl. It also helps everything mix together evenly.
- Let the chili oil cool completely before transferring it to a jar. This makes it easier and safer to handle. Store it in a sterilized glass airtight jar in the refrigerator. Since this recipe contains garlic, it should not be stored at room temperature.
- If the chili oil becomes thick or cloudy in the refrigerator, that is normal. Let it sit at room temperature for a short time before using, and it will loosen up again. For the best freshness, always use a clean spoon when scooping chili oil from the jar. This helps keep the oil clean and safe to enjoy for longer.
Variations And Substitutions
- This Chinese Chili Oil is easy to adjust depending on how spicy, simple, or flavorful you want it to be. For a quicker version, you can use Sichuan red chili flakes or Korean red pepper flakes instead of whole dried Sichuan red chilies. This saves time because you do not need to grind the chilies in a food processor. The flavor may be a little different, but it will still make a delicious homemade chili oil.
- To make the chili oil less spicy, use fewer dried chilies or chili flakes. You can reduce the amount a little if you want gentle heat, or reduce it more if you prefer a milder condiment. This is a great option if you want the flavor of chili oil without too much spice. You can always start with less and add more next time after you know your preferred heat level.
- If you do not have vegetable oil, use another neutral oil. The best choice is an oil that does not have a strong flavor. This helps the chilies, garlic, ginger, onion, and spices stay as the main flavors. Avoid using strong-tasting oils, because they can change the taste of the chili oil.
- You can also adjust the aromatics. If you do not have onion, use shallot instead. If you do not have fresh ginger, you can leave it out, though the oil will have a little less warm flavor. The star anise, bay leaves, cinnamon stick, and cloves add a deep, fragrant taste, but you can make the recipe with what you have.
- For extra garlic flavor, add a little more minced garlic to the chili mixture. For a more peppery flavor, add a bit more Sichuan pepper powder. This chili oil is very flexible, so you can make it stronger, milder, or more aromatic based on your taste. Once you make it once, you can adjust the next batch to be exactly how you like it.
Storage And Reheating
- Store Chinese Chili Oil in a sterilized glass airtight jar in the refrigerator. Let the chili oil cool completely before adding it to the jar. Since this recipe contains garlic, do not store it at room temperature. Keep it chilled for the best freshness and use it within 6 months.
- The chili oil may become thick or cloudy in the refrigerator. This is normal. To use it, let the jar sit at room temperature until the oil loosens and becomes easier to spoon or pour.
- This recipe does not need reheating. Simply spoon out the amount you need and add it to hot noodles, dumplings, rice, soups, vegetables, or stir-fries. Always use a clean spoon when scooping chili oil from the jar to help keep it fresh.
Frequently Asked Questions
Can I Make Chinese Chili Oil Ahead Of Time?
Yes, Chinese Chili Oil is a great make-ahead condiment. After you make it, let it cool completely before transferring it to a sterilized glass airtight jar. Store the jar in the refrigerator and use it as needed. This makes it so easy to add spicy flavor to quick meals like noodles, rice, dumplings, vegetables, soups, and stir-fries. Since the chili oil keeps well in the fridge, you can make one batch and enjoy it over many meals.
How Long Does Homemade Chinese Chili Oil Last?
Homemade Chinese Chili Oil can last up to 6 months when stored properly in the refrigerator. It should be kept in a sterilized glass airtight jar. Since this recipe includes garlic, it should not be stored at room temperature. Keeping it chilled helps preserve freshness and quality. Always check the chili oil before using it, and discard it if you notice mold, a bad smell, a rancid taste, or anything that looks spoiled.
Why Does My Chili Oil Look Cloudy In The Refrigerator?
It is normal for chili oil to look cloudy or thick after it has been stored in the refrigerator. The cold temperature can make the oil solidify or become less clear. This does not mean it has gone bad. Just let the jar sit at room temperature for a little while before using it. The oil will loosen and become easier to spoon or pour.
How Do I Make Chinese Chili Oil Less Spicy?
To make Chinese Chili Oil less spicy, reduce the amount of dried Sichuan red chilies or chili flakes. You can use a little less for mild heat or cut the amount more if you want a gentler flavor. The oil will still have great aroma from the garlic, ginger, onion, and spices. This is a good option if you want the flavor of chili oil without too much heat. You can always adjust the spice level the next time you make it.
Can I Use Chili Flakes Instead Of Whole Dried Chilies?
Yes, you can use Sichuan red chili flakes or Korean red pepper flakes instead of whole dried Sichuan red chilies. This makes the recipe faster because you do not need to grind the chilies in a food processor. Whole dried chilies give a bold flavor, but chili flakes are a very convenient option. If you use pre-made chili flakes, just add them directly to the heat-safe bowl with the garlic, Sichuan pepper powder, and salt.
What Oil Should I Use For Chinese Chili Oil?
Use a neutral oil for Chinese Chili Oil. Vegetable oil works well because it does not have a strong flavor. A neutral oil lets the chilies, garlic, ginger, onion, and spices shine. Strong-tasting oils can change the flavor of the chili oil, so it is best to avoid them for this recipe. The goal is to create a spicy, aromatic oil where the chili and spices are the main flavors.
Why Do I Need A Heat-Safe Bowl?
A heat-safe bowl is important because you will be pouring hot oil over the chili mixture. The oil will bubble when it touches the chili flakes, garlic, Sichuan pepper powder, and salt. Use a large metal, ceramic, or heat-safe glass bowl. Do not use plastic because the hot oil can damage it. A larger bowl also gives the oil room to bubble safely.
What Can I Serve With Chinese Chili Oil?
Chinese Chili Oil is delicious with so many foods. Spoon it over dumplings, wontons, noodles, rice, vegetables, soups, tofu, eggs, chicken, beef, shrimp, or stir-fries. You can use it as a finishing oil right before serving. It adds heat, color, and deep savory flavor. A small spoonful can make a simple meal taste much more exciting.
Other Easy Chili Recipes
Chinese Chili Oil
Want to save this recipe?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!
Ingredients
- 2 cups whole dried Sichuan red chilies or use 1 1/2 cups Sichuan red chili flakes or Korean red pepper flakes and skip the food processor step
- 3 cloves garlic finely minced
- 2 1/2 cups vegetable oil or another neutral oil
- 1/4 tsp Sichuan pepper powder
- 3 tsp salt
- 4 fresh ginger slices
- 1 small onion quartered or use 1 shallot, halved
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 cloves
Instructions
- Add the dried Sichuan red chilies to a food processor and process on high until they turn into small flakes.
- Transfer the chili flakes to a large heat-safe bowl, then add the minced garlic, Sichuan pepper powder, and salt.
- Pour the vegetable oil into a large pot or wok and heat it over low to medium heat.
- Carefully add the ginger, onion, star anise, bay leaves, cinnamon stick, and cloves to the oil.
- Let the aromatics gently cook in the oil for 20 to 25 minutes, stirring occasionally and keeping the heat low so they do not burn.
- Remove the aromatics with a slotted spoon and discard them.
- Carefully pour the hot infused oil over the chili mixture, let it bubble, and stir right away so the chili flakes do not burn.
- Let the chili oil cool completely, then transfer it to a sterilized glass airtight jar and store it in the refrigerator for up to 6 months.
Notes
- Always use a clean spoon when scooping chili oil from the jar.
- The chili oil may thicken or turn cloudy in the refrigerator, but it will become pourable again at room temperature.
