A 30-min. Chinese Chili Oil. A spicy, delicious, chili oil made of red chili flakes, onion and other aromatics. Easy to make at home!
The Best Chinese Chili Oil
This is by far the best chili oil you’ll make at home! You know it as soon as you begin frying the aromatics and when that hot oil hits the chili flakes, your house will smell amazing! It tastes so good.
Yields A Lot & Lasts a Long Time
This simple Chinese chili oil recipe will produce about 2.5 cups of chili oil, which will last you a very long time in the fridge, about 5-6 months depending on how regularly you use it. It can last up to a year, I’ve had mine for a year and I’ve had no issues!
Easy Chinese Chili Oil
This Chinese chili oil recipe is easy to make and if you source the dried red Sichuan chili flakes, it will be even easier! It involves processing the whole chilis in a food processor until they are flakes. Then simmering the aromatics over low heat in a hot neutral oil and then pouring it over your chili flakes in a heat proof bowl. That’s it!
What you’ll need
For this authentic Chinese chili oil, you’ll need the following ingredients:
- Whole red dried chilies
- garlic cloves
- avocado, or neutral oil
- Sichuan pepper powder
- salt
Aromatics:
- ginger
- onion
- star anise
- bay leaves
- cinnamon stick
- cloves
How to make Chinese chili oil
Below are brief steps with visuals to show you how to make Chinese hot chili oil. Please scroll down to the recipe card below to find full instructions and details.
Add the 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 (be careful not to inhale here!). To the same bowl, add minced garlic, Sichuan pepper and salt.
In a pot set over low-medium heat (250 F) add neutral tasting oil. Allow the oil to come to 250 F or place a wooden chopstick inside to check for bubbles to know if you oil is hot enough.
When the oil is hot, add in aromatics: ginger, onion, star anise, bay leaves, cinnamon stick and cloves.
Allow this to simmer on low heat for at least 20-30 minutes for best fragrance. Stir occasionally.
After it’s simmered, remove the aromatics from the oil and discard them.
Carefully pour the hot oil into your red chili flakes and let it bubble. As it bubbles, stir the flakes with the oil to prevent the flakes from overcooking or burning.
Allow this to cool to touch. Transfer into a large resealable jar and enjoy!
Cooking Tips
Below are tips on making Chinese crispy chili oil:
For best taste, use whole dried red chilis
Because the chilis haven’t been broken down, the taste and aroma remain intact better than pre-ground red chili flakes.
For ease, use Sichuan red chili flakes
This will eliminate one step from the process and a kitchen appliance to wash later!
Use a neutral oil that you enjoy
I like using avocado oil, but you can use any neutral tasting oil with a high smoke point. Do not use olive oil or any oils with a scent. Grapeseed or vegetable oil would work well too.
Low and slow
Allow the aromatics to fry in the oil for at least 20-25 minutes for a very aromatic chili oil.
FAQ
Below are frequently asked questions about this Sichuan chili oil:
What do you do with Chinese chili oil?
It's a spicy condiment that you can add to anything you desire, such as noodles, rice, meat, veggies, dumplings. I use it to flavour my stir fries if I want them a little spicy or I'll add it to a bowl of hot soupy noodles!
How long does Chinese chili oil last?
My authentic Chinese chili oil recipe will last about 5-6 months in the fridge in an airtight mason jar.
Does chili oil need to be refrigerated?
Yes, since our version contains garlic it's important to refrigerate it to prevent bacteria from growing.
Whole red chilies or dried flakes?
I'm using whole Dry Red Chilies for this recipe. But for the purposes of ease and if you're able to find dried Sichuan red chili flakes, then of course go for this option! It'll make the process much faster.
Just make sure it's the Sichuan dried chili flakes, not your normal dried red pepper flakes usually found at a Western grocer.
Where can I buy dried red chilies?
Your Asian market should carry them. If you can’t find them, substitute with Sichuan red chili flakes.
Other recipes you may like!
If you enjoyed this crispy Chinese chili oil, you may like these other recipes:
Chinese Green Onion Sauce
3-Ingredient Dumpling Dipping Sauce
Garlic Chili Oil Noodles
Garlic Chili Oil Ramen
Spicy Smacked Cucumber Salad
Try it!
Well, I hope you give my Chinese Chili Oil a try! It always excites me when you make my recipes and I hope this is one you try and most importantly, enjoy.
Sharing is caring
If you enjoyed my Chinese chili oil recipe, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
Did you enjoy it?
If you genuinely enjoyed my easy Chinese chili oil, please leave a 5-star review. I would greatly appreciate it 🙂
Take care,
Christie
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Easy Chinese Chili Oil
Ingredients
- 2 cups dried whole red chilies *If you're using dried red chili flakes, substitute for 1.5 cups
- 3 cloves garlic finely minced
- 2 ½ cups avocado or neutral oil
- ¼ tsp Sichuan pepper powder
- 3 tsp salt
Aromatics:
- 4 slices ginger
- 1 small yellow onion quartered
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 cloves
Instructions
- Add the 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 (be careful not to inhale here!). To the same bowl, add minced garlic, Sichuan pepper and salt.
- In a pot set over low-medium heat (250 F) add neutral tasting oil. Allow the oil to come to 250 F or place a wooden chopstick inside to check for bubbles to know if you oil is hot enough.
- When the oil is hot, add in aromatics: ginger, onion, star anise, bay leaves, cinnamon stick and cloves.
- Allow this to simmer for at least 20 (or ideally 30) minutes for best fragrance. Stir occasionally.
- After it’s simmered, remove the aromatics from the oil and discard them.
- Carefully pour the hot oil into your red chili flakes and let it bubble. As it bubbles, stir the flakes with the oil to prevent the flakes from overcooking or burning.
- Allow this to cool to touch. Transfer into a large resealable jar and enjoy!
NOTES
OOO I bet that cinnamon added soo much flavor and fragrance to this!!
Great flavour I use on almost anything including pizzas and pastas. Also easy to make-thanks for this great receipes! Jan
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! 😋
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.
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
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