Chilli Oil | How to Make Chilli Oil
on May 02, 2023
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Say hello to your new kitchen essential: smoky, crunchy, chilli oil made from scratch. Once you make this flavorful, versatile condiment at home, I promise you’ll always keep a jar of these in your kitchen!
A good chilli oil can completely change how you experience food. Just a drizzle can wake up noodles, dumplings, or even your everyday eggs for breakfast. This condiment adds that perfect mix of heat, crunch, and aroma that keeps you going back for more.
This version of our homemade chilli oil brings together toasty spices, crispy chilli bits, and a slow oil infusion that fills your kitchen with the most comforting smell. It’s spicy but balanced, full of fiery flavour you’ll find yourself spooning onto almost everything.
Jump to section: Homemade chilli oil
Reasons Why You’ll Love This Recipe
- A super simple yet flavourful condiment that helps alleviate anything it’s added to
- Extremely versatile. Can be added to a variety of dishes to enhance the taste
- Making it at home means it’s cleaner and you know exactly what’s going into your chilli oil
- Homemade chilli oil is a lot more economical than buying it readymade
- Easily customisable. You can adjust the spice level depending on your tolerance
Chilli Oil Ingredients
- Oil Base: Sunflower oil or any neutral-flavoured oil forms the foundation. Avoid strong oils like mustard, as they can overpower the aromatics.
- Aromatics: Bay leaves, cinnamon stick, star anise, shallots, and sliced ginger infuse the oil with a warm, deep aroma.
- Chilli Mix: Chilli flakes, Korean chilli powder (gochugaru) or Kashmiri chilli powder, and sesame seeds add colour, heat, and texture.
- Flavour Boosters: Garlic, soy sauce, toasted sesame oil, salt, and a touch of sugar round out the flavour for a balanced spicy-savoury finish.
Frequently Asked Questions
Yes, you can! Regular chilli flakes will still give you great flavour and heat, though Sichuan flakes have a slightly smokier, more complex taste.
Go for a neutral oil like sunflower, rice bran, or vegetable oil. They let the aromatics and chillies shine without overpowering them.
That’s totally up to you. Adjust the spice by mixing hot and mild chilli flakes or cutting down on gochugaru if you want a gentler kick.
Sesame oil adds aroma, and soy sauce gives a savoury depth, but you can skip either if needed. The oil will still taste deliciously spicy.
Richa’s Top Tips
- Use a neutral oil: Pick oils like sunflower, rice bran, or vegetable oil so the aromatics shine through instead of being masked by strong flavours.
- Control the heat: Keep the flame low while infusing the oil. If the oil gets too hot, the spices and shallots can burn and turn bitter.
- Layer the garlic last: Add chopped garlic to the chilli mixture before pouring hot oil over it. This lightly toasts it and removes the raw smell without burning.
- Gochugaru for colour: Korean chilli powder gives a deep red hue without overpowering heat. Kashmiri chilli powder works well as a substitute if needed.
- Let it rest: Once mixed, let the chilli oil sit for a few hours (or overnight) before using so all the flavours have time to meld beautifully.
How To Store Chilli Oil
Chilli oil can actually last for a long time if stored correctly or you don’t end up finishing it all really quickly 😛
- Fridge: Store chilli oil in a clean, airtight glass jar for 6-9 months. Always use a dry spoon when scooping to prevent moisture from spoiling it and ensure all the spices are covered in a layer of oil at all times
- Freezer: You can also freeze chilli oil in small airtight containers or ice cube trays. Allow it to thaw at room temperature or in the refrigerator before using. However, I would not recommend freezing chilli oil (unless you have made a very large batch), as certain ingredients like fresh garlic, herbs, and oil can change texture when frozen.
- Room Temperature: The ideal room temperature to store chilli oil is 10-15℃, where it can last for up to 3 months outside. However if you live in a warmer place like India, I would not recommend storing it outside for more than a week.
- Reheating: No need to reheat! Just give it a quick stir before using. If the oil thickens in the fridge, leave it out for 10–15 minutes to return to liquid form.
Serving Ideas
Here are some recipes that pair wonderfully with your homemade chilli oil, pick your favourites and let the flavour magic happen:
- Asian Cucumber Salad: Crisp cucumber ribbons tossed in chilli oil, sesame oil and a splash of rice vinegar.
- Chilli Chicken Noodles: Tender chicken, veggies and noodles all tossed in chilli oil for that restaurant-style hit at home.
- Street Style Chilli Paneer: Crispy paneer cubes in a sweet-spicy sauce that taste even better with chilli oil on top.
- Sweet Chili Tofu Stir Fry: A vegan favourite featuring tofu and veggies in a sauce that gets an upgrade with a spoon of chilli oil.
Customisation Ideas
- Add crunch: Mix in toasted garlic chips or crushed fried shallots once the oil cools slightly for extra texture.
- Smoky twist: Stir in a pinch of smoked paprika or a few drops of liquid smoke for a subtle barbecue-style aroma.
- Citrus hit: Add dried orange peel or a few drops of lime juice right before serving to brighten the flavor.
- Nutty version: Blend in roasted peanuts or sesame paste for a richer, thicker condiment, perfect for drizzling over noodles.
And there you have it, chilli oil that’s smoky, crunchy, and bursting with flavour. Keep it on your kitchen counter and you’ll find yourself reaching for it way more often than you think. Don’t forget to share your version with us on Instagram @my_foodstory, it’s always fun seeing your food come alive!
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Watch Chilli Oil Recipe Video
Chilli Oil | How to Make Chilli Oil
Ingredients
For oil infusion
- 1 cup sunflower oil or any other neutral flavoured oil
- 2 bay leaves
- 1 cinnamon stick
- 1 star anise
- 4 shallots, sliced
- 2 inches ginger, sliced
For chilli oil
- 1-2 tablespoons finely chopped garlic, as per preference
- ⅓ cup chilli flakes
- 1-2 tablespoons korean chilli powder, gochugaru or kashmiri chilli powder
- 2 tablespoons sesame seeds
- 1 teaspoon light soy sauce
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 teaspoons toasted sesame oil
Instructions
For oil infusion
- Heat oil in a large pan or kadai, add the whole spices – bay leaves, cinnamon, star anise and the sliced shallots and ginger and fry on low for 15-20 minutes till the onion and ginger turns golden brown. Use a sieve to remove the spices, onions and ginger and discard them,1 cup sunflower oil or any other neutral flavoured oil, 2 bay leaves, 1 cinnamon stick, 1 star anise, 4 shallots, 2 inches ginger
Making chilli oil
- Add all the ingredients except garlic mentioned under chilli oil to a bowl. Add garlic on top, so when the hot oil is poured, it removes the rawness of garlic & enhances the taste. Add ¼ cup of infused oil and mix well. Heat the rest of the infused oil till it starts to smoke. Pour hot oil immediately into the bowl, mix well and set aside for 2-3 hours. Store in an airtight container and use as needed. This can be stored outside at room temperature for a week to 10 days. If storing beyond that, best stored in the refrigerator.⅓ cup chilli flakes, 1-2 tablespoons korean chilli powder, 2 tablespoons sesame seeds, 1 teaspoon light soy sauce, ½ teaspoon salt, ½ teaspoon sugar, 2 teaspoons toasted sesame oil, 1-2 tablespoons finely chopped garlic
Video
Notes
- Because of the aromatics, the oil can start foaming sometimes and spill over. To avoid this, use a large pan or wok while cooking.
- You may use 1-2 tablespoons of garlic based on your preference.
- Korean chilli powder or gochugaru is to be used in the recipe for its authentic flavour. If unavailable, you may use kashmiri chilli powder for its red color and mild spiciness.
Nutrition
This article was researched and written by Harita Odedra.
