Super flavorful, delicious and easy to make 10 minute recipe; Chili Oil is perfect with appetizers like dumplings and potstickers or over mains like noodles or rice.
Full of chili flakes and garlic this condiment is a must-have for Asian food lovers!
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Asian cuisine is filled with flavorful condiments, dips, sauces and salads. Chinese seaweed salad, gyozo sauce, schezwan sauce, all the hot pot dip ins, peanut sauce, flavorful peanut and celery salad and so on.
These are made with unique ingredients and always give the food a great flavor, taste and texture. And yes, most of these are pretty easy to make from scratch. Once made, they often have a decent shelf life, making it super cost effective too.
I love to make these with different variations at home and this chili oil is no exception. A flavorful dipping condiment that is so good with many recipes; the oil is surprisingly easy to make too.
What is Chili Oil
An Asian condiment that is a staple in Asian household and restaurants, Chili Oil is now a popular recipe all over. The glass jar filled with red colored oil with chili flakes and garlic at the bottom that we see at dumpling houses and so many Asian restaurants is essentially Chili oil. They all taste similar but not the same.
Every Asian restaurant will have their recipe and list of ingredients that go into it. Similarly, we have a version that we enjoy the best and it is this one. It may be similar to the ones you have tried before or different; but it is definitely super flavorful and delicious.
It is a five minute recipe that needs just a few ingredients and results in a bright colored oil with all the flavorful add-ins. This oil is handy if you are enjoying dumplings or bao at home (hello Trader Joe's!). The dumplings with this chili oil can easily bring home the same experience you would have at a Chinese restaurant! Moreover, it is great with eggs, stir fries, rice or noodles too.
Why this recipe works
- It is super quick to make from scratch.
- The recipe is super versatile in terms of the ingredients that can be used.
- The recipe is naturally Vegan and gluten-free.
- We can pair this oil with multiple recipes like dumplings, bao, noodles, rice and eggs.
- The recipe is easy to make with only a handful of ingredients.
- Plus, it is easy to swap out the spices you do not have or like.
- It is easy to scale the recipe up or down.
Ingredients and Substitutions
- Gochugaru Flakes: The key ingredient for an amazing flavor is Gochugaru. These Korean style red chili pepper flakes are super spicy and full of flavor. These flakes are super spicy but flavorful. Reduce the amount if you like the oil to be less spicy.
- Chili Flakes: The flavor and the color in the oil comes from these flakes. They can be added in more amount or less based on how you like your oil. I like to add these red chili flakes as they have the perfect color that I like. These are milder than Gochugaru and help balance the flakes.
- Garlic: This chili oil becomes flavorful with the garlic that flash cooks in the hot oil. I like to add it for the flavor it imparts. Skip it if you are not into garlic-y things but I highly recommend it!
- Salt and Sugar: Salt is necessary to bring out the flavors from the spices. A pinch of sugar gives the oil a hint of sweetness but does not make it sweet at all. I would recommend not skipping these two.
- Oil: Hot oil flash cooks all the spices and chili. Honestly, any oil works for the recipe. I use a 1:1 mix of light Olive Oil and Sesame Oil. Only sesame oil is way too strong for us to enjoy. Often grape seed, avocado, soy bean, canola or canola oil is used too.
- Other spices: A lot of additional spices like bay leaves, cinnamon, star anise can be added to this oil. I sometimes add onion, green onions, ginger too. Fresh red chili do taste amazing but they can make the room smoky so be aware of that if using.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Add chili flakes, gochugaru, salt, sugar and minced garlic in a heat proof bowl.
2- Heat the oil you are using over medium flame till it is hot (200-215 F).
3- Then pour the oil over the prepared spices and mix well to distribute the oil in the aromatics.
4- Wait for the oil to cool and transfer to a bottle and enjoy as you like. The chili oil can be stored at room temperature for 2 weeks and refrigerated for 5-6 months.
Expert Tips and Notes
- Choose the right temperature: We need the oil to be hot enough to cook the spices but not so hot that the chili flakes burn. If you are not sure how hot it needs to be, use a thermometer and get about 200-215 F temperature before pouring over the spices.
- Add optional add-ins if desired: There are plenty of options to add into the oil. From green chili, ginger and fresh red chili to star anise, cinnamon, shallots, cardamom and bay leaves. Mix and match based on taste preferences and get a new blend each time. However, these are completely optional.
- Replacing gochugaru flakes: I like to sue gochugaru flakes for spicy taste. However, use sichuan peppers for a numbing effect. Simply crush them using a mortar pestle and use in place of gochugaru flakes. Also, Chinese dried red chili flakes if desired.
- Using the right container: As we pour in hot oil over the spices, it is important to use a container that is heat proof. Metal or glass bowls work well. Stay away from plastic as they tend to melt in the heat.
- Storing: Remember to store the oil only after it comes to room temperature. Use a clean jar and always use a clean spoon to get the oil out. Any contamination can easily cause the oil to spoil.
Storage and Use
To store chili oil, let it cool completely. Then transfer to a clean jar and store the bottle in a dry place.
Always use a dry and clean spoon to get the oil out of the bottle or jar. Moisture and leftover food particles can easily contaminate the oil and spoil it.
This chili oil is great for so many purposes. From a condiment to a dipping sauce, we thoroughly enjoy it. Use it to dip your homemade or store bought dumplings and bao.
Add it to your ramen or udon soup. Plus, spoon some on prepared eggs, stir fried vegetables, noodles or fried rice. And it is great to add on top of some misal as well. Moreover, serve this with hot pot as a dipping sauce for the tofu and vegetables.
Recipe FAQs
Chili oil is a popular Chinese condiment. It is made by infusing vegetable or seed oil with aromatics and some vegetables. It is a delicious shelf stable condiment and dip.
Chili oil is great for stir-fries, marinades, dressings or as a topping and dip. It is great with noodles, vegetables, bao, dumplings, rice and so on.
Contamination of the oil by inappropriate bottling or use is common. Simply use a clean jar and always use a dry and clean spoon to remove the oil from the jar.
Chili oil is a condiment made by infusing oil with aromatics, chili, peppers and sometimes vegetables. Chili crisp on the other hand is a condiment made with fried pepper alongside other aromatics that are immersed in oil.
Certainly. Sichuan peppers have a characteristic numbing property which will be transfer to the oil. Use it if you like that sensation on the tongue.
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How to make Chili Oil
Ingredients
- ½ cup Light Olive Oil
- ½ cup Sesame Oil
- 2 teaspoon Gochugaru Flakes
- 1 ½ teaspoon Chili Flakes
- 3 cloves Garlic (peeled and minced)
- ½ teaspoon Salt
- ½ teaspoon Sugar
Instructions
- Add chili flakes, gochugaru, salt, sugar and minced garlic in a heat proof bowl.2 teaspoon Gochugaru Flakes, 1 ½ teaspoon Chili Flakes, ½ teaspoon Salt, ½ teaspoon Sugar, 3 cloves Garlic
- Heat the oil you are using over medium flame till it is hot (200-215 F).½ cup Light Olive Oil, ½ cup Sesame Oil
- Then pour the oil over the prepared spices and mix well to distribute the oil in the aromatics.
- Wait for the oil to cool and transfer to a bottle and enjoy as you like. The chili oil can be stored at room temperature for 2 weeks and refrigerated for 5-6 months.
Video
Notes
- Choose the right temperature: We need the oil to be hot enough to cook the spices but not so hot that the chili flakes burn. If you are not sure how hot it needs to be, use a thermometer and get about 200-215 F temperature before pouring over the spices.
- Add optional add-ins if desired: There are plenty of options to add into the oil. From green chili, ginger and fresh red chili to star anise, cinnamon, shallots, cardamom and bay leaves. Mix and match based on taste preferences and get a new blend each time. However, these are completely optional.
- Replacing gochugaru flakes: I like to sue gochugaru flakes for spicy taste. However, use sichuan peppers for a numbing effect. Simply crush them using a mortar pestle and use in place of gochugaru flakes. Also, Chinese dried red chili flakes if desired.
- Using the right container: As we pour in hot oil over the spices, it is important to use a container that is heat proof. Metal or glass bowls work well. Stay away from plastic as they tend to melt in the heat.
- Storing: Remember to store the oil only after it comes to room temperature. Use a clean jar and always use a clean spoon to get the oil out. Any contamination can easily cause the oil to spoil.
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