Chili oil is a versatile and flavorful condiment that can elevate almost any dish-from noodles and dumplings to stir-fries and even salads. Making chili oil at home is easy, rewarding, and lets you customize the heat and flavor to your liking. Ready to learn how to make chili oil yourself? Let’s dive in!
What Is Chili Oil?
Chili oil is a spicy oil infused with dried chili peppers and often aromatic spices. It’s popular in Chinese, Korean, Thai, and Vietnamese cuisines. The oil carries the heat and flavor of the chilies, while the leftover chili flakes and spices add texture and extra punch when eaten. Homemade chili oil is fresher, more flavorful, and free from preservatives or artificial ingredients.
Ingredients You’ll Need
– Neutral oil (such as vegetable, canola, or avocado oil)
– Dried chili flakes or crushed dried chili peppers (like Korean gochugaru or Sichuan chili flakes)
– Aromatics and spices (optional but recommended):
– Garlic (finely chopped or whole cloves)
– Szechuan peppercorns (for a numbing, citrusy note)
– Chinese five-spice powder or cinnamon stick
– Sesame seeds
– Salt and sugar (to balance flavors)
Step-by-Step Instructions to Make Chili Oil
Step 1: Prepare the Chili and Spice Mix
In a heatproof bowl, combine your chili flakes, a pinch of salt, sugar, and any dry spices or sesame seeds you want to include. Mix them well so the flavors blend evenly.
Step 2: Heat the Oil with Aromatics
Pour your neutral oil into a saucepan. Add whole spices like Szechuan peppercorns, cinnamon stick, or garlic cloves if using. Heat the oil gently over medium-low heat until it reaches about 200–225°F (100–110°C). You’ll notice small bubbles forming around a wooden chopstick dipped in the oil, or the chili flakes sizzle immediately when tested.
Important: Avoid overheating the oil. If it starts smoking or gets too hot, remove it from the heat and let it cool slightly. Overheated oil burns the spices and makes the chili oil bitter.
Step 3: Infuse the Oil
Simmer the oil with the aromatics for about 10 minutes on low heat, allowing the flavors to infuse without burning. Then, strain out the whole spices if you prefer a smoother oil, or leave them in for extra flavor.
Step 4: Pour Hot Oil Over Chili Mix
Carefully pour the hot oil over the chili and spice mixture in the heatproof bowl. You’ll hear a satisfying sizzle as the oil releases the chili’s flavor and aroma. Stir everything together well. Taste and adjust seasoning by adding more salt, sugar, or chili flakes if desired.
Step 5: Cool and Store
Let the chili oil cool completely before transferring it to a clean jar with a tight lid. Store it in a cool, dry place at room temperature. Use a clean spoon each time to avoid contamination. Your homemade chili oil can last for several months.
Tips for Perfect Chili Oil
– Choose your chili wisely: Different dried chilies bring different heat levels and flavors. Thai red chilies are sharp and spicy, while ancho chilies add a smoky touch.
– Control the heat: Start with less chili and add more after tasting. Freshly made chili oil is milder, but it intensifies as it sits.
– Experiment with spices: Add garlic, ginger, star anise, or even onion slices to the oil for unique flavor twists.
– Use quality oil: A neutral-flavored oil with a high smoke point works best to avoid overpowering the chili flavor.
How to Use Chili Oil
Drizzle chili oil over noodles, rice dishes, dumplings, eggs, or even pizza for a spicy kick. It’s also fantastic as a dipping sauce base or for stir-frying to infuse dishes with heat and aroma.
Making chili oil at home is simple and lets you tailor the spice and flavor exactly how you like it. Plus, it’s a great way to add a homemade touch to your meals that friends and family will love.
Enjoy your spicy creation! Want more recipes or tips on using chili oil? Just ask!