Easy Chinese Chili Oil (30 Minutes)

Name: Easy Chinese Chili Oil (30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups whole dried Sichuan red chilies ((see below Note for chili flake substitution)); 3 garlic cloves (finely minced); 2 1/2 cups vegetable oil (or any neutral cooking oil ); 1/4 tsp Sichuan pepper powder; 3 tsp salt; 4 slices ginger; 1 small onion (quartered); 4 star anise; 2 bay leaves; 1 cinnamon stick; 5 cloves

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Spicy homemade Chinese chili oil infused with garlic, ginger, onion, and fragrant spices. This easy Chinese chili oil recipe is ready in just 30 minutes and is delicious with dumplings, noodles, or rice. I slowly infuse the oil with aromatics over low heat to extract their flavors without burning them, creating a rich, fragrant chili oil.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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Chinese chili oil is a popular spicy condiment originating from China, where it's used to season a wide variety of dishes. Different regions have their own versions, ranging from thin, runny chili oils to thick, crunchy varieties packed with chili flakes and aromatics. Each version has its own delicious flavor and texture.

My version is made with dried Sichuan red chilies, garlic, ginger, onion, Sichuan pepper, and fragrant whole spices infused in neutral oil. I love mixing it into my dumpling sauce to enjoy with pork cabbage dumplings.

Homemade chili oil is also cheaper and fresher-tasting than store-bought versions, and you can adjust the spice level to your liking without adding preservatives or additives.

I prefer using whole dried Sichuan chilies and grinding them into flakes just before making the oil because they retain more of their natural flavor and aroma. You can substitute with pre-ground chili flakes to save time, but the chili oil won't be quite as flavorful.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

main ingredients for making chinese chili oil

Whole Dried Sichuan Red Chili Peppers: Use good-quality whole dried chilies for the best flavor and aroma when freshly ground. Find them at Asian grocery stores or online. Sichuan red chili flakes also work but are less flavorful. Avoid fresh chilies because their moisture affects cooking and storage safety. I don't recommend Italian-style crushed red pepper flakes or gochugaru because they have different flavor and heat profiles, with gochugaru being milder.
Garlic Cloves: Finely mince the garlic cloves to release their pungent, garlicky flavor into the chili oil. Omit if allergic, but the chili oil will be less flavorful.
Vegetable Oil: Or use a neutral cooking oil with a high smoke point, such as canola, peanut, or refined avocado oil. Avoid strongly flavored oils like olive oil, which can overpower the aromatics.
Sichuan Pepper Powder: Adds a distinctive citrusy flavor and tingling sensation. You can also finely grind whole Sichuan peppercorns.
Salt: Seasons the chili oil.

Aromatics

Fresh Ginger: Adds a warm, slightly spicy aroma to the infused oil. Do not substitute with ground ginger because it can scorch during the long oil infusion.
Onion: Adds a subtle sweetness to the infused oil. Shallots or red onion also work.
Star Anise: Adds a warm, sweet, licorice-like aroma.
Bay Leaf: Adds a subtle herbal aroma to the oil.
Cinnamon Stick: Adds a warm, sweet spice aroma. Do not substitute with ground cinnamon because it can scorch and leave gritty sediment in the oil.
Cloves: Add a warm, slightly sweet, pungent aroma. Do not substitute with ground cloves because they can overpower the oil and leave gritty sediment.

Expert Tips

Use freshly ground chilies: Grind high-quality whole dried Sichuan chilies for a more fragrant, flavorful chili oil.
Avoid glass bowls: Use a large stainless steel or heat-resistant ceramic bowl, as glass can crack from thermal shock.
Monitor the oil temperature: Use a digital cooking thermometer to maintain 250°F (121°C) so the aromatics release their flavors without burning and making the oil bitter.
Be patient when infusing: Let the aromatics gently simmer for the full 20 minutes to extract their flavors.
Remove any remaining bits: Use a fine-mesh skimmer to remove leftover aromatics so they don't continue cooking and make the oil bitter.
Leave enough jar headspace: Leave some space at the top of the jar to prevent spills when transferring or scooping the chili oil.
Use a clean, dry spoon: Always use a clean, dry spoon when serving to avoid introducing moisture and bacteria into the chili oil.
Let the flavors develop: For a deeper flavor, refrigerate the finished chili oil for several hours before serving. This step is optional.

Instructions

Below are step-by-step instructions on how to make Chinese chili oil:

Whole dried red chilies ground into small flakes with garlic, salt, and Sichuan pepper.

Prepare the chili mixture: Add the whole dried red chilies to a food processor and pulse on high speed until broken down into small chili flakes. Carefully open the food processor, avoiding inhaling the chili dust. Skip the grinding step if using store-bought chili flakes. Place a large, dry, heatproof bowl made of stainless steel or heat-resistant ceramic on a trivet. Transfer the chili flakes to the bowl. Add the minced garlic, Sichuan pepper powder, and salt. Set aside.

Vegetable oil heating in a heavy-bottomed pot or wok.

Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or wok. Heat over medium-low heat until the oil reaches 250°F (121°C), using an instant-read cooking thermometer to check the temperature.

Ginger, onion, and whole spices simmering in hot oil.

Infuse the aromatics: Carefully add the ginger, onion, star anise, bay leaves, cinnamon stick, and cloves to the hot oil. Reduce the heat to low as needed to maintain approximately 250°F (121°C). Let the aromatics gently sizzle in the oil for 20 minutes, stirring occasionally, until fragrant and the onion is lightly golden. Do not let them burn, or the oil may taste bitter.

Aromatics being removed from the infused oil with a skimmer.

Remove the aromatics: Turn off the heat. Using a slotted spoon or fine-mesh skimmer, carefully remove and discard all the spices and aromatics from the hot oil, including any remaining small pieces.

Hot infused oil poured over chili flakes, garlic, and seasonings.

Pour over the chili flakes: Carefully pour the hot oil in a slow, steady stream over the chili mixture in the heatproof bowl, as the mixture may bubble vigorously. Immediately stir with a clean, dry utensil to distribute the heat evenly and prevent the chili flakes from burning.

Homemade Chinese chili oil transferred to a glass jar.

Cool and store: Let the chili oil cool to room temperature before transferring it to a sterilized, dry, airtight glass jar. Scoop out the amount you want to enjoy using a clean, dry spoon, then promptly refrigerate the remaining chili oil.

Storage

Refrigerator: Store the cooled chili oil in a sterilized, dry, airtight glass jar in the refrigerator at 40°F (4°C) or below for up to 6 months. Always use a clean, dry spoon when scooping chili oil out of the container.
Freezer: Freezing chili oil is not recommended.
Serving: Let the portion of chili oil you plan to use come to room temperature before serving. Reheating isn't necessary.

Pairing Suggestions

Wontons: Drizzle over pork and shrimp wontons for a spicy, aromatic finish.
Chili Oil Noodles: Toss with chewy noodles for a quick, spicy, and satisfying meal.
Bok Choy: Spoon over cooked bok choy for a spicy vegetable side dish.

FAQ

How do I make Chinese chili oil less spicy?

Use fewer dried Sichuan red chilies for a milder chili oil. Keep in mind that reducing the chilies will also make the oil less concentrated.

Why does my chili oil taste bitter?

The oil may have been too hot, causing the aromatics or chili flakes to burn. Keep the oil around 250°F (121°C) during infusion and remove the aromatics before pouring the oil over the chili mixture.

Can I use the chili oil immediately?

Yes! You can enjoy it once it has cooled to room temperature. For a more developed flavor, refrigerate it for several hours or overnight, then bring the portion you plan to serve to room temperature.

What are the signs that chili oil has gone bad?

Signs of spoilage may include mold, an unusual smell, or changes in appearance. Discard the chili oil if you notice any of these signs. However, harmful bacteria and toxins may develop without visible signs, so don't rely on appearance or smell alone to determine safety.

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