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Chinese Chili Oil is my favorite condiment – I love to drizzle it on everything and anything. The #1 question I get asked if what my favorite brand of Chinese Chili Oil is – and I always say “my own!” I love making homemade Chinese Chili Oil and it always surprises people when I share how easy it is – you’re only a few steps away from making your new favorite Chinese Chili Oil at home!
Watch the Chinese Chili Oil Recipe Video Below!
Table of Contents
I know that it may seem daunting or overwhelming to make Chinese Chili Oil at home – so I want to share exactly how to do it in the simplest, most straightforward way possible!
Chinese Chili Oil goes with everything – and the proof is in how many of my recipes I incorporate it into to! It’s an integral part of dishes like Dan Dan Noodles and Mapo Tofu; you can’t make my ultimate Dumpling Dipping Sauce without it; it’s the perfect kick in vegetables like Chili Garlic Cucumber Salad and Chili Oil Smashed Potatoes, and noodles like Sesame Peanut Noodles or Chili Oil Noodles aren’t the same without it!
Key Tip
Which Chili Flakes Should I Use?
For the best results, you need Sichuan chili flakes when making Chinese Chili Oil. DO NOT use regular crushed red pepper flakes (I have used them before and the flavor does not come out right at all!). I purchase my Sichuan chili flakes from my local Chinese grocery (99 Ranch) but these days you can also find them online very easily.
If you cannot find a dried chili flake labeled Sichuan (or Szechuan) chili flakes, do your best to find a chili flake that is made in China. You want to stay away from any pepper flakes that are sourced from India or Mexico (check the labels) – I’ve found that the flavor just doesn’t come out right when they are not sourced from China.
Ingredients for Chinese Chili Oil
NOTE: While I am usually happy to recommend ingredient subs, for this recipe, I highly recommend you follow it exactly as it is. I have perfected this recipe over the years and each ingredient is included for a specific reason.
- neutral oil – I highly recommend using a high quality oil, as it is such a large component for this recipe. My go-to neutral oil is Avocado Oil. You can use another neutral oil such as:
- Vegetable, canola, peanut or grapeseed
- I do not recommend using olive oil or sesame oil.
- whole Sichuan peppercorns – this is one of the ‘essential’ spices for Chinese Chili Oil. I like that it adds a little bit of numbing flavor to the chili oil, which is a signature of Sichuan Chili Oil. If you prefer not to have this flavor, substitute with allspice.
- garlic – I like adding aromatics like garlic and shallow; I find that infusing aromatics helps deepen the flavors of the Chinese Chili Oil from being just ‘spicy’ to much more.
- shallot
- cinnamon stick – cinnamon, along with bay leaves, star anise, and cloves, make up more of the ‘essential’ spices for Chinese Chili Oil- they add a layer of ‘warmth’ and aroma to the Chinese Chili Oil.
- bay leaves
- star anise
- cloves
- Sichuan chili flakes – it’s not Chinese Chili Oil without chili flakes – refer to the section above for more information.
- sesame seeds – optional: I like the texture that sesame seeds add; you can skip it if you don’t like it or don’t have it on hand.
- salt to taste – this will help bring out all the different flavors in your Chinese Chili Oil (from the aromatics and spices).
- sugar – I like a little bit of sugar to help balance everything out.
Chinese Chili Oil: Recipe Instructions
1. Add The Oil and Spices In a Pot
Pour 3 cups of neutral oil into a heavy bottomed saucepan and add your spices and aromatics –
2. Infuse The Oil With The Aromatics and Spices
THIS STEP is the KEY to the best Chinese Chili Oil you can make at home! Infusing the oil with aromatics and spices adds extra layers and depth of flavors that take your Chinese Chili Oil to the next level.
Over medium low heat, bring the neutral oil temperature up to 225-250F and infuse your spices for 30 minutes (or up to 1 hour for maximum flavor), or until the aromatics are a deep golden brown.
Monitor the temperature of oil so it stays in this temperature range. I highly recommend using a thermometer to measure the heat accurately. The oil needs to be hot enough to toast the spices and infuse maximum flavor, but not so hot that it burns. You should see small bubbles (slightly larger bubbles if you included the garlic and shallot).
OIL SELECTION
A Quick Note on Neutral Oil
When I refer to a “neutral oil”, I’m referring to an oil that has a neutral flavor that does not impart any flavor into the food. Examples of neutral oil include avocado, vegetable, or canola oil. These oils have a high smoke point and are able to absorb flavors extremely well.
3. Prepare The Chili Flakes
In a separate heat proof or oven-safe container (such as a strong ceramic or heavy metal mixing bowl), add 1 1/2 cups of Szechuan chili flakes. Ensure there is at least 3-4 inches of clearance between the szechuan chili flakes and the rim of the bowl they are in, so that the hot oil does not bubble over the bowl!
4. Strain The Spices And Pour The Oil
Remove all spices and aromatics from the oil with a mesh strainer. You will know when they are ready to be removed when they look golden brown and very few bubbles are visible in the oil. This means that the moisture has evaporated and the flavor from the aromatics and spices have completely infused into the oil! Refer to the photo below for the color you are looking for.
Heat remaining infused oil to 350F. Carefully pour the infused oil directly over the chili flakes through a mesh strainer.
If it smells like popcorn, that is a good thing! It should NOT smell like anything is burning.
5. Season The Oil
Let cool for a few minutes, then add sesame seeds, sugar and salt to taste. The salt and sugar give a balance of flavor to the chili oil, while the sesame seeds provide an aromatic nuttiness to the oil!
Let cool completely and store in an airtight container.
My Pro Tip
Expert Tips For Chinese Chili Oil
Safety First!
- You will be handling boiling hot oil in this recipe, so safety is key.
- Use a small sauce pan that you can handle comfortably – do not use a pan or dutch oven that is too heavy for you to lift up.
- Ensure there is at least 3-4 inches of clearance between the szechuan chili flakes and the rim of the bowl they are in, to allow for bubbling (refer to the video). Pour the oil VERY SLOWLY.
DO NOT USE A GLASS BOWL
- You must use a ceramic or oven safe bowl – do NOT use a glass bowl. I’ve recently seen videos on social media of chili oil being made in glass bowls or jars and THIS IS NOT SAFE. Glass can explode when too hot. I have never had a glass bowl or jar explode on me personally but I know this is possible, so please make sure to avoid.
Heat Management
- Heat management in step 2 is important. If the aromatics start to turn too dark in step 2, immediately lower the heat and remove the aromatics, otherwise they will turn bitter and ruin the oil.
- I highly recommend using a thermometer; monitoring the temperature of the oil will ensure that your Chinese Chili Oil turns out well.
Storage
Chinese Chili Oil should be stored in a sterilized airtight container (such as a mason jar) in the refrigerator for up to 3 months. Do not leave it in room temperature, especially if you infused with aromatics (like garlic and shallot).
When using your Chinese Chili Oil, always use a clean utensil so you can avoid it spoiling or being contaminated.
If you tried this Chinese Chili Oil or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Chili Oil (Video)
Ingredients
- 3 cups neutral oil , such as avocado oil
- 2 tbsp whole Sichuan peppercorns
- 4 cloves garlic , smashed
- 1 shallot , halved
- 1 cinnamon stick
- 2 bay leaves
- 8 star anise
- 1 tbsp cloves
- 1 ½ cups Sichuan chili flakes
- 1 tbsp sesame seeds
- 1 tbsp salt to taste
- 1 tbsp sugar
Instructions
- Pour 3 cups of neutral oil into a heavy bottomed saucepan and add the spices (except Szechuan chili flake, sesame seeds, sugar and salt).
- Over medium low heat in a saucepan, bring the neutral oil temperature up to 225-250F and infuse your spices for 30 minutes (or up to 1 hour for maximum flavor), or until the aromatics are a deep golden brown. Monitor the temperature of oil so it stays in this temperature range. I highly recommend using a thermometer to measure the heat accurately.
- In a heat proof container (strong ceramic or heavy metal mixing bowl), add 1 1/2 cups of Szechuan chili flakes.
- Strain all spices from the oil with a mesh strainer, then heat oil to 350F and carefully pour oil directly over chili flakes through your mesh strainer. It should smell like popcorn!
- Let cool for a few minutes, then add sesame seeds, sugar and salt to taste. Let cool completely and store in an airtight container for up to 3 months.
Notes
Storage
Chinese Chili Oil should be stored in a sterilized airtight container (such as a mason jar) in the refrigerator for up to 3 months. Do not leave it in room temperature, especially if you infused with aromatics (like garlic and shallot). When using your Chinese Chili Oil, always use a clean utensil so you can avoid it spoiling or being contaminated.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome
This is what introduced me to CJ Eats and this is what made me want to try many of the recipes (I have truly made over a dozen of the recipes). I love this chili oil. I make sure I have a jar of this in my own refrigerator and the refrigerator at my job. My family loves it, my coworkers love it, and so do my friends. We eat it with everything. My mom even makes peanut butter and chili oil sandwiches!
A kitchen staple in our household! Best use case: anything!
This became a staple at home! Delicious!
Great recipe for chili oil! Always come back to this when needing a refill
Having this homemade chili oil on hand makes me feel like a straight up professional! No grocery store chili oil for me. This one slaps 💕
So easy and so delicious. Better than Laoganma and Momofuku!
I’m adding this oil to everything now, from saldas to sándwich, beef, chicken, I just love it
I have always love the chili oil at Asian restaurants and this is just as good if not better! It made more than I could eat within the shelf life span so I shared it with co-workers and they asked when I could make more. Surprisingly simple but wonderful flavor! I use it in almost all my Asian recipes, so good! Definitely a staple in my kitchen from now on.
I credit CJ for getting me into making my own aromatic chili oil and i am so glad I did. It’s not difficult and it’s so delicious. Also nearly all store bought oil is based on some horrible oil like canola so that I can make it with avocado oil is a big bonus. I even add extra aromatics like sand ginger and black cardamom now.