How to make Chili Oil

5 from 1 vote

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!

Prep Time5

Cook Time5

Total Time10

Course: Condiments, Dip

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings:

Calories: 196kcal

Author: Smruti

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition