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    Home Β» Recipes Β» Sauces

    Chinese Chili Oil

    Modified: Mar 10, 2025 Β· Published: Jan 9, 2023 by Christie Lai Β· This post may contain affiliate links Β· 21 Comments

    Jump to Recipe Video

    Spicy, delicious, homemade chili oil infused with red chili flakes, garlic, ginger, onion and fragrant aromatics! This quick, easy and simple Chinese chili oil is all-natural, cheaper and better than store-bought. A great sauce to spice things up!

    chinese chili oil
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • More like this
    • πŸ“– Recipe
    • πŸ’¬ Reviews

    Chinese Chili Oil is a spicy condiment with a bright red color made of any neutral tasting oil infused with red chili flakes, garlic, ginger, onions, cloves, star anise, cinnamon, cloves and bay leaves.

    You'll find it at Chinese restaurants or Asian grocery store in bottled jars. It's popularly served over dumplings, rice, noodles, protein, vegetables, or any food you want to make spicy.

    chinese chili oil

    This homemade Chinese chili oil is very versatile and you can use it as a finishing oil on any Asian food! I love mixing it into my Dumpling Sauce to enjoy with Pork Cabbage Dumplings, wontons, or soup noodles!

    This chili oil recipe will produce about 2 cups and it'll last you up to 6 months in an airtight, sterilized glass jar in the fridge, as long as you always scoop with a clean spoon! I share how to sterilize the jar in the Notes section of the recipe card.

    I don't recommend storing at room temperature or mold can quickly grow. You can also freeze the oil after it's cooled, until you see freezer burn, and thaw it to enjoy.

    Ingredients & Substitutes

    Please find the exact measurements in the recipe card below.

    key ingredients to make this recipe
    • Whole Dried Sichuan Red Chili Peppers: these yield the most flavor and sold at Chinese or Asian grocery stores. Or substitute with Sichuan Red Chili Flakes or Korean Red Pepper Flakes (or Gochugaru), which will be milder in taste. Avoid Italian red chili flakes or fresh chilies!
    • Garlic Cloves: if you're allergic to garlic, feel free to omit.
    • Neutral Oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil, coconut oil, sesame oil or any heavy scented oils with a low smoke point.
    • Sichuan Pepper Powder: or substitute with finely ground Sichuan peppercorns.
    • Salt: to flavor the oil.
    other aromatics to make this recipe

    Aromatics

    • Fresh Ginger: or substitute with ginger powder but add to taste after the oil has been made and cooled down.
    • Onion: or substitute with shallots or red onion. Avoid using green onion.
    • Star Anise: a sweet spice that tastes like licorice.
    • Bay Leaf: a dried dark green leaf to lighten any heavy flavors.
    • Cinnamon Stick: or substitute with ground cinnamon but add to taste after the oil has been made and cooled down.
    • Cloves: to add a warmth to the chili oil.

    Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon. 

    Expert Tips

    • For best taste, use whole dried red chilis as the taste and aroma remain intact better than pre-ground red chili flakes.
    • For a quick and simple chili oil, use Sichuan red chili flakes or Korean red pepper flakes to eliminate one extra step. But the flakes aren't as flavorful as whole chilies.
    • Use a heat proof bowl like a steel, ceramic or glass bowl to hold the chili flakes, or the hot oil can melt any bowl that isn't heat proof.
    • Use a neutral tasting oil with a high smoke point and avoid using olive oil, coconut oil, sesame oil or any heavy scented oil as this will be tasted.
    • Fry ginger, garlic and onions low and slow for at least 20-25 minutes in the oil and never raise the heat or they will burn causing the oil to taste bitter.
    • The ideal oil temperature is 250 F with a digital instant read thermometer or keep on low-medium heat (dial 3). Digital cooking thermometers are very inexpensive and a great kitchen tool.

    Instructions

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

    Add dried red chilis into a food processor and grind on HIGH speed until they become small flakes. Transfer the chili flakes into a large heat-proof bowl (made of steel, ceramic or heat-resistant glass) and avoid inhaling the spice. To the same bowl, add minced garlic, Sichuan pepper powder and salt. Set aside.
    1. Add dried red chilis into a food processor and grind on HIGH speed until they become small flakes. Transfer the chili flakes into a large heat-proof bowl (made of steel, ceramic or heat-resistant glass) and avoid inhaling the spice. To the same bowl, add minced garlic, Sichuan pepper powder and salt. Set aside.
    Heat vegetable oil in a large pot or wok on low-medium heat, around 250 F with a digital instant read thermometer. Or insert a wooden utensil into the hot oil and look for bubbles.
    1. Heat vegetable oil in a large pot or wok on low-medium heat, around 250 F with a digital instant read thermometer. Or insert a wooden utensil into the hot oil and look for bubbles.
    Carefully lower in the ginger, onion, star anise, bay leaves, cinnamon stick and cloves into the hot oil. Simmer on for at least 20-25 minutes for best fragrance. Stir occasionally.
    1. Carefully lower in the ginger, onion, star anise, bay leaves, cinnamon stick and cloves into the hot oil. Simmer on for at least 20-25 minutes for best fragrance. Stir occasionally.
    Remove the aromatics from the hot oil with a slotted spoon and discard them.
    1. Remove the aromatics from the hot oil with a slotted spoon and discard them.
    Very carefully pour the hot oil into the bowl with the red chili flakes and let it bubble. Then stir the flakes with the oil to prevent the flakes from overcooking or burning.
    1. Very carefully pour the hot oil into the bowl with the red chili flakes and let it bubble. Then stir the flakes with the oil to prevent the flakes from overcooking or burning.
    Let the chili oil cool down and transfer to a sterilized glass air-tight jar and enjoy.  Important: Always use clean utensils when scooping chili oil from the jar to prevent contamination or mold growth.
    1. Let the chili oil cool down and transfer to a sterilized glass air-tight jar and enjoy. Important: Always use clean utensils when scooping chili oil from the jar to prevent contamination or mold growth. See below for storage information.

    Storage

    • Homemade chili oil will last up to 6 months in the fridge stored in a sterilized glass airtight jar with 0.5-inch headroom and labeled with the expiration date. Always use a clean dry spoon and never add water or fresh ingredients to it to prevent contamination. Note: chili oil stored in the fridge will solidify due the cold but it will become runny again at room temperature.
    • Freezer-friendly? Chili oil can also be frozen for up to 6 months in the freezer. To freeze: let the chili oil cool down completely, then pour it into a double bagged freezer-safe bag and label with the expiration date. To enjoy, defrost it in the fridge until it's no longer solid.
    • Do not store chili oil at room temperature since our version contains raw garlic, which needs to be stored in a cold dry place like the fridge.

    Pairing Suggestions

    Chinese chili oil serves well with:

    • soups like egg drop soup or hot and sour soup
    • white or brown rice, cauliflower rice, or fried rice
    • chow mein, lo mein, any noodles, or soup noodles 
    • dumplings or wontons
    • cooked vegetables like bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
    • protein dishes like eggs, Cashew Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Shrimp Omelet, Soy Garlic Tofu, Mapo Tofu, Chinese Braised Tofu, Soy Sauce Chicken, Oven-Roasted Char Siu, Air Fryer Char Siu, or Chinese Roasted Pork Belly
    • Asian stir-fries

    FAQ

    Can I make this in advance?

    Chinese chili oil can be in advance and it will last up to 6 months as long as it's stored in a sterilized airtight glass jar in the fridge and labelled with the expiration date. To enjoy: simple take it out of the fridge and always use a clean spoon to remove the chili oil from the jar.

    How to make the chili oil less spicy?

    To make chili oil less spicy, simply reduce the amount of Sichuan red chili peppers by ΒΌ to Β½ of a portion.

    What are signs of expired chili oil?

    Signs of expired chili oil can include: mold growth, the oil looks murky at room temperature and not clear, tastes rancid, has an off-putting smell or the lid is bulging out and expels air when you lift it off. If you see any of these signs, it's best to discard it.

    How to Sterilize a Glass Jar?

    A simple way to sterilize a glass jar for chili oil is to: Thoroughly wash a glass jar and the lid with soap and warm water. Bring a large pot of water to boil on medium-high heat. Carefully lower cleaned glass jars only with tongs in a single layer. Reduce to low-heat and boil for 10 minutes. Carefully remove the jars from the hot boiling water with tongs to air dry. To sterilize the lids, boil them for 10 minutes the same way you did for the glass jars in a separate pot.

    More like this

    • Chinese Green Onion Sauce
    • Sambal Oelek
    • Garlic Chili Oil Noodles
    • Garlic Chili Oil Ramen
    • Spicy Smacked Cucumber Salad

    πŸ“– Recipe

    featured image of chinese chili oil

    Quick & Easy Chinese Chili Oil

    Christie Lai
    Spicy, delicious, homemade chili oil infused with red chili flakes, garlic, ginger, onion and fragrant aromatics! This quick, easy and simple Chinese chili oil is all-natural, cheaper and better than store-bought. A great sauce to spice things up!
    5 from 13 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Condiments
    Cuisine Chinese
    Servings 2 cups
    Calories per serving 673 kcal

    Ingredients
     
     

    • 2 cups whole dried Sichuan red chilies or 1.5 cups / 360 g Sichuan or Korean red chili flakes & skip Step 1
    • 3 cloves garlic finely minced
    • 2 Β½ cups vegetable oil or neutral tasting oil
    • ΒΌ teaspoon Sichuan pepper powder
    • 3 teaspoon salt
    • 4 slices ginger
    • 1 small onion quartered, or 1 shallot halved
    • 4 star anise
    • 2 bay leaves
    • 1 cinnamon stick
    • 5 cloves

    Instructions
     

    • Add dried red chilis into a food processor and grind on HIGH speed until they become small flakes.
    • Transfer the chili flakes into a large heat-proof bowl (made of steel, ceramic or heat-resistant glass) and avoid inhaling the spice. To the same bowl, add minced garlic, Sichuan pepper powder and salt. Set aside.
    • Heat vegetable oil in a large pot or wok on low-medium heat, around 250 F with a digital instant read thermometer. Or insert a wooden utensil into the hot oil and look for bubbles.
    • Carefully lower in the ginger, onion, star anise, bay leaves, cinnamon stick and cloves into the hot oil. Simmer on for at least 20-25 minutes for best fragrance. Stir occasionally.
    • Remove the aromatics from the hot oil with a slotted spoon and discard them.
    • Very carefully pour the hot oil into the bowl with the red chili flakes and let it bubble. Then stir the flakes with the oil to prevent the flakes from overcooking or burning.
    • Let the chili oil cool down and transfer to a sterilized glass air-tight jar. Store the sealed jar of chili oil in the fridge for up to 6 months, label with an expiration date and aim to use it within this time frame. Always use clean utensils when scooping chili oil from the jar to prevent contamination.
      *See below for other Storage info, Jar-Sterilization instructions and Signs of Expired Chili Oil

    Notes

    Storage

    • Homemade chili oil will last up to 6 months in the fridge stored in a sterilized glass airtight jar (see instructions below for sterilizing) with 0.5-inch headroom and labeled with the expiration date. Make sure to always use a clean dry spoon and never add water or fresh ingredients to it to prevent contamination.
    • Freezer-friendly? Chili oil can also be frozen for up to 6 months in the freezer. To freeze: let the chili oil cool down completely, then pour it into a double bagged freezer-safe bag and label with the expiration date. To enjoy, defrost it in the fridge until it's no longer solid.
    • Do not store chili oil at room temperature since our version contains raw garlic, which needs to be stored in a cold dry place like the fridge.

    How to Sterilize a Glass Jar

    A simple way to sterilize a glass jar is to:
    1. Thoroughly wash a glass jar and the lid with soap and warm water.
    2. Bring a large pot of water to boil on medium-high heat.
    3. Carefully lower cleaned glass jars only with tongs in a single layer. Do not pile them on top of each other.
    4. Reduce to low-heat and boil for 10 minutes.
    5. Carefully remove the jars from the hot boiling water with tongs to air dry.
    6. To sterilize the lids, boil them for 10 minutes the same way you did for the glass jars in a separate pot.

    Signs of Expired Chili Oil

    The below are signs when chili oil is no longer safe to consume and it should be discarded:
    • looks spoiled
    • has mold
    • looks murky at room temperature (in the fridge, it is normal for it to look opaque and solid)
    • tastes rancid
    • has a off-putting smell
    • the lid is bulging out and expels air when you lift it off
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Food processor
    • Heat Proof Bowl
    • Wok
    • Measuring Set
    • Sieve
    • Kitchen Scale
    • Resealable Jar *To sterilize, see Notes section for instructions
    Nutrition
    Calories: 673kcal | Carbohydrates: 49g | Protein: 10g | Fat: 56g | Saturated Fat: 8g | Sodium: 7012mg | Potassium: 2076mg | Fiber: 30g | Sugar: 6g | Vitamin A: 586IU | Vitamin C: 47mg | Calcium: 152mg | Iron: 4mg

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      Sambal Oelek
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      Japanese Carrot Ginger Dressing
    • featured image of dumpling sauce
      Dumpling Sauce
    • Chinese Green Onion Sauce
      Chinese Green Onion Sauce

    Reader Interactions

    Comments

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      Recipe Rating




    1. Katherine Dalton

      January 07, 2024 at 2:39 pm

      5 stars
      I keep this stocked in my fridge at all times

      Reply
      • Christie Lai

        October 24, 2024 at 3:33 pm

        Thank you so much for making my recipe and glad it's always stocked in your fridge!

        Reply
    2. Nana

      October 17, 2023 at 3:48 pm

      5 stars
      My go to recipe. I like that the ingredients are healthier, no inflammatory seed oils and the likes.

      Reply
      • christieathome

        October 17, 2023 at 3:55 pm

        Thank you so much for your kind review, Nana! I am so glad I could share this recipe with you.

        Reply
    3. Jaime Rosales

      April 01, 2023 at 11:02 am

      5 stars
      Recipe was easy follow and nicely improved with the aromatics.

      Reply
      • christieathome

        April 01, 2023 at 2:17 pm

        Thanks so much for making my recipe, Jaime! Happy you enjoyed it πŸ™‚

        Reply
    4. Najeeb

      July 13, 2022 at 10:23 pm

      5 stars
      Looks like a wonderful site. I especially like your preference for spicy foods ( going a little out on a limb here).
      Will try many of them for sure.

      Reply
      • Najeeb

        July 13, 2022 at 10:25 pm

        5 stars
        Question the Sichuan powder you mention is it also known as the β€œnumbing spice β€œ?
        If so can we do without it?

        Reply
        • christieathome

          July 14, 2022 at 4:00 pm

          Thanks so much for the kind words Najeeb! I hope you enjoy my recipes. As for the Sichuan powder, yes you can definitely do without it.

    5. Frances

      June 29, 2022 at 12:15 pm

      5 stars
      Wonderful condiment and the easiest instructions thank you

      Reply
      • christieathome

        June 29, 2022 at 4:21 pm

        Thank you so much for making my recipe and leaving a kind review, Frances! I'm so glad you enjoyed it. Have a lovely day!

        Reply
        • Arlene Morales

          December 06, 2023 at 4:06 pm

          5 stars
          I love this chile oil, goes great with everything πŸ’–

        • christieathome

          December 06, 2023 at 4:14 pm

          Thank you so much for sharing this kind review, Arlene! I am so glad you enjoy it with everything πŸ™‚

    6. Alessia

      May 10, 2022 at 8:32 pm

      5 stars
      This was very easy to make and it makes a lot! I have some to my mum and we both loved having it on our dumplings

      Reply
    7. Julia R.

      March 27, 2022 at 5:17 pm

      5 stars
      So easy, that I might never buy it from the Asian market again. I just made this and it is amazing! The erjingtiao peppers have such a great flavor without being overwhelmingly hot. I used a mortar and pestle instead of a food processor, since I was already grinding my own Sichuan peppercorn powder. I also used cassia bark instead of cinnamon. I love this and I'm going to put it on EVERYTHING.

      Reply
      • christieathome

        March 28, 2022 at 2:24 pm

        Hi Julia! Thanks so much for your kind review and I am so thrilled to hear that you enjoy my Chili Oil! I love that you use your mortar and pestle as that is the authentic way to do it! Have a wonderful day!

        Christie

        Reply
    8. Heidi | The Frugal Girls

      February 15, 2021 at 3:16 pm

      5 stars
      I am really loving all of the flavors you've incorporated into this chili oil. This is such a huge flavor upgrade over anything I could find at the store! πŸ˜‹

      Reply
    9. Jan

      December 29, 2020 at 2:11 pm

      5 stars
      Great flavour I use on almost anything including pizzas and pastas. Also easy to make-thanks for this great receipes! Jan

      Reply
      • Nour

        February 13, 2025 at 1:54 am

        Can I use olive oil instead? I know its not neutral but I prefer making it healthier πŸ™

        Reply
        • Christie Lai

          February 13, 2025 at 8:12 pm

          Unfortunately I don't recommend that as it has a low smoke point and it'll lend a slight olive-y taste and smell to the oil.

    10. Rosemary

      December 23, 2020 at 7:17 pm

      5 stars
      OOO I bet that cinnamon added soo much flavor and fragrance to this!!

      Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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