This is a very simple and customizable Chinese Hot Chili Oil recipe. Hot chili oil is widely used in Asian cuisine. It is an aromatic infusion of oil, chili, and other spices such as star anise, sesame seeds, cinnamon, garlic, Sichuan pepper, scallions, bay leaf, etc...
How to Make Hot Chili Oil
Note: The full instructions are provided in the recipe card below.
Combine chili flakes, Sichuan peppercorns, MSG, salt, sugar, ground chili, and peanuts in a heatproof bowl holding at least 2 cups of liquid. Heat oil in a skillet or pan over medium-high heat.
The oil should be between 250 to 275 F ºF on an instant thermometer. Carefully pour oil or use a ladle to transfer oil into the bowl of crushed chili mixture. While the oil is bubbling, use a metal spoon to stir to mix everything gently.
When completely cooled, transfer the Hot Chili Oil to an airtight container, and store it in the refrigerator for up to 2 weeks. Enjoy!
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Recipe
Easy Hot Chili Oil
Equipment
Ingredients
- 4 Tablespoons crushed hot chili flakes
- 1 teaspoon ground Indian chili powder or cayenne powder
- 1 cups avocado oil , peanut oil, canola oil, or any neutral oil you prefer, except sesame oil
- 2 tablespoon unsalted roasted peanuts , optional
- 1 teaspoon Sichuan peppercorns crushed , optional
- ½ teaspoon kosher salt , to taste optional
- ½ teaspoon Monosodium glutamate ''MSG'' , optional
- ½ teaspoon granulated sugar , optional
Instructions
- Combine chili flakes, Sichuan peppercorns, MSG, salt, sugar, ground chili, and peanuts in a heatproof bowl that can hold at least 2 cups of liquid.
- Heat oil in a skillet or pan over medium-high heat. The oil should be between 250 to 275 F ºF on an instant thermometer.
- Carefully pour oil or use a ladle to transfer oil into the bowl of crushed chili mixture. While the oil is bubbling, use a metal spoon to gently stir to mix everything.
- When completely cooled, transfer the Hot Chili Oil to an airtight container, and store it in the refrigerator for up to 2 weeks. Enjoy!
Notes
- To store: Hot Chili Oil, transfer it to an airtight container and keep it in the refrigerator for up to 2 weeks. The oil may solidify in the refrigerator, but it will liquefy again at room temperature. Before using the chili oil, please give it a quick stir to make sure the ingredients are evenly distributed.
- To reheat: Microwave Hot Chili oil for a few seconds or heat it in a saucepan over low heat. Be careful not to overheat the oil, as this may cause it to lose flavor or become too hot to handle. It's best to heat only the chili oil you need for immediate use rather than reheating the entire batch.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
