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...
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What is Chili Oil?
Chili oil is a condiment from oil infused with chili peppers and other flavorings, such as garlic, ginger, and sesame seeds. It is common in many Asian cuisines, including Chinese, Korean, and Japanese. Chili oil can be used as a dipping sauce, a marinade, a stir-fry seasoning, or a topping for noodles, rice, and other dishes. It is typically very flavorful and spicy, but the heat level can be adjusted using more or fewer chili peppers or other spices. Homemade chili oil can be customized to your taste preferences by adding ingredients like Sichuan peppercorns, star anise, cinnamon, or other spices.
Hot Chili Oil Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Crushed hot chili flakes: These are dried chili peppers that have been crushed into small pieces. They are the main ingredient in this recipe and will give the oil a spicy flavor.
- Ground Indian chili powder or cayenne powder: This optional ingredient can add more heat to the chili oil.
- Avocado oil, peanut oil, canola oil, or any neutral oil: This oil is used as a base for the chili oil and will help to infuse the flavors of the other ingredients. You can use any neutral oil of your choice, except sesame oil, which has a strong flavor that may overpower the other ingredients.
- Unsalted roasted peanuts: These are optional and can be added to the chili oil for additional flavor and texture.
- Sichuan peppercorns: These are optional and can be added to the chili oil for a unique flavor and numbing sensation on the tongue.
- Kosher salt: This optional ingredient can be added to the chili oil to enhance the flavor.
- Monosodium glutamate ''MSG'': This optional ingredient can be added to the chili oil to enhance the umami flavor.
- Granulated sugar: This is an optional ingredient that can be added to the chili oil to balance the spiciness and add sweetness.
Tools you'll need
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!
Substitutions
- Crushed hot chili flakes: You can use dried chili pepper flakes, such as Korean gochugaru or Mexican chili de arbol. If you want milder chili oil, use fewer or a combination of hot and mild chili flakes.
- Ground Indian chili powder or cayenne powder: This ingredient is optional, but if you want to add more heat to the chili oil, you can use any other chili powder you like, such as Korean gochugaru or Mexican chili powder.
- Avocado oil, peanut oil, canola oil, or any neutral oil: You can use any neutral oil you have on hand, such as vegetable or sunflower oil. However, do not use sesame oil as a base oil since it has a strong flavor that may overpower the other ingredients.
- Unsalted roasted peanuts: This ingredient is optional, and you can omit it if you prefer a smoother chili oil.
- Sichuan peppercorns: This ingredient is optional, and you can omit it if you don't have it or don't like the numbing sensation it produces.
- Kosher salt: This ingredient is optional, and you can adjust the amount of salt to your liking.
- Monosodium glutamate ''MSG'': This ingredient is optional, and you can omit it if you prefer not to use it.
- Granulated sugar: This ingredient is optional, and you can adjust the amount of sugar to your liking or omit it if you prefer a less sweet chili oil.
Variations
- Garlic chili oil: Add minced garlic to the oil mixture for a garlic-infused chili oil.
- Five-spice chili oil: Add Chinese five-spice powder to the oil mixture for a complex and aromatic flavor.
- Sesame chili oil: Add toasted seeds or sesame oil to the oil mixture for a nutty and savory flavor.
- Scallion chili oil: Add chopped scallions to the oil mixture for a fresh and oniony flavor.
- Mushroom chili oil: Add dried or fresh mushrooms to the oil mixture for an umami-rich and earthy flavor.
- Lemon chili oil: Add lemon zest or juice to the oil mixture for a bright and citrusy flavor.
- Smoky chili oil: Toast the chili flakes and other spices in a dry skillet before adding the oil to the mixture for a smoky and deep flavor.
- Sweet chili oil: Increase the sugar in the recipe to make a sweeter chili oil that balances the spiciness.
- Extra-spicy chili oil: Use more chili flakes or add some fresh hot peppers, such as Thai bird's eye chilies or jalapeños, to the oil mixture for fiery chili oil.
How to Serve
- As a dipping sauce: Serve Hot Chili Oil as a dipping sauce for dumplings, steamed buns, or other dim sum dishes.
- As a condiment: Drizzle Hot Chili Oil on top of noodles, rice, or stir-fries for an extra kick of flavor and spice.
- As a marinade: Use Hot Chili Oil for meats, tofu, or vegetables before grilling or roasting.
- As a flavor booster: Add a spoonful of Hot Chili Oil to soups, stews, or sauces to enhance the flavor and add heat.
- As a sandwich spread: Spread Hot Chili Oil on bread or a sandwich wrap for a spicy and flavorful kick.
- As a salad dressing: Mix Hot Chili Oil with vinegar, soy sauce, or lime juice as a base for a salad dressing.
- As a pizza topping: Drizzle Hot Chili Oil on top of your favorite pizza for a spicy and savory twist.
How to Store & Re-Heat
- 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, which 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.
Make-Ahead
You can make Hot Chili Oil ahead of time and store it in the refrigerator until ready to use. The flavors will deepen and develop over time, so it's a good idea to make it a day or two in advance if possible. To make it ahead, follow the recipe instructions, allow the chili oil to cool completely, and transfer it to an airtight container. Store the chili oil in the refrigerator for up to 2 weeks. When you're ready to use the chili oil, remove it from the refrigerator and let it come to room temperature for a few minutes.
Give it a quick stir to ensure the ingredients are evenly distributed, then use it as desired. The chili oil may solidify in the refrigerator, but it will liquefy again at room temperature or after heating it gently. Remember to reheat the chili oil you need immediately rather than reheating the entire batch.
Tips for Making The Best Hot Chili Oil
- Choose good-quality ingredients: The quality of the ingredients you use will affect the overall taste of the Hot Chili Oil. Use fresh, high-quality chili flakes, Sichuan peppercorns, and neutral oil for the best flavor.
- Adjust the spiciness level: The level of spiciness can be adjusted by varying the amount of chili flakes used. You can also add more or less ground chili powder or cayenne powder, according to your preference.
- Use a heatproof bowl: It's essential to use a heatproof bowl that can hold at least 2 cups of liquid when mixing the chili flakes and oil. The oil will be very hot when poured over the chili flakes.
- Heat the oil to the right temperature: Heat it in a skillet or pan over medium-high heat until it reaches 250 to 275 F ºF on an instant thermometer. This ensures the chili flakes will infuse the oil properly and not burn.
- Mix thoroughly: When you pour the hot oil into the chili mixture, use a metal spoon to gently stir everything together until all the ingredients are evenly distributed.
- Store properly: After making the Hot Chili Oil, store it in an airtight container in the refrigerator for up to 2 weeks. This will help preserve the flavor and ensure the oil stays fresh.
FAQ
Can I use a different type of oil?
You can use any neutral oil you prefer except sesame oil. Avocado oil, peanut oil, canola oil, and vegetable oil are all good options.
Can I omit the peanuts, Sichuan peppercorns, salt, MSG, or sugar?
You can omit any of these ingredients if you prefer. However, they do add flavor and complexity to the Hot Chili Oil.
Can I adjust the spiciness level of the Hot Chili Oil?
You can adjust the spiciness level by varying the chili flakes used. You can also add more or less ground chili powder or cayenne powder, according to your preference.
How long will the Hot Chili Oil keep in the refrigerator?
The Hot Chili Oil will be kept in the refrigerator for 2 weeks.
Can I freeze Hot Chili Oil?
You can freeze Hot Chili Oil to extend its shelf life. After making the Hot Chili Oil and letting it cool completely, transfer it to a freezer-safe container, leaving some room for expansion, and then freeze it for up to 6 months. Label the container with the date to track how long it has been frozen. When you're ready to use the Hot Chili Oil, thaw it in the refrigerator overnight and give it a good stir before using it.
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Recipe
Easy Hot Chili Oil
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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.