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I’m a huge lover of spicy food and this chili oil has become my answer to almost everything. This recipe uses just five ingredients and skips the longer infusion process for when you want chili oil in pinch. We pour hot oil directly over the chili flakes, sesame seeds, and seasonings, making a spicy, slightly nutty condiment that’s perfect for noodles, dumplings, stir-fries, and practically everything else!

Table of Contents

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Chili flakes: The best chilies to use are Sichuan chili flakes, which have a good amount of spice and gives your oil that vibrant red color. They’re typically found in the seasoning or dried foods section in most Asian groceries, but if unavailable, you can also process dried, whole Chinese chilies into a flake-like texture.

Neutral oil: Basically any oil that doesn’t have overly strong tastes that can overpower the taste of the chilies, such as vegetable, canola, soy bean, or grapeseed.

Sesame seeds, soy sauce, salt: A few other mix-ins to provide some added nuttiness, umami, and salt to bring out the flavors of the chili oil.

Instructions

*The Recipe Card below includes all the full detailed instructions!

In a heat-proof bowl, add the chili flakes, soy sauce, sesame seeds, and salt.

Heat the oil to around 250-300 F, or when a wooden chopstick/spoon sizzles when submerged in the oil.

Pour the hot oil over the chili flakes.

Taste the oil and season with more salt and/or soy sauce to taste.

Cooking Tips

Customize your chili oil: You can finish your chili oil with a small splash of Chinese black vinegar to add a bit of tang, a pinch of MSG or chicken bouillon powder to boost the umami notes, or fried garlic and shallots to give your chili oil some extra crunch.

Pay attention to smell and sight: When poured with hot oil, the flakes should sizzle and foam slightly. If they fail to do so, your oil may not be hot enough. Alternatively, if after pouring the oil, the chili oil smells like bitter, burnt popcorn and has darkened in color too much, this might be a sign that your oil was too hot that it burned the flakes.

FAQs (Frequently Asked Questions)

How long can I store this for?

Transfer the chili oil into a clean, airtight container and refrigerate once it’s cool enough to handle. This can last for up to 2 to 3 months, but be sure to follow the basics of food safety: use clean utensils when accessing the oil and inspect the batch every now and then for any off smells or visual cues that can indicate spoilage.

Can I adjust the spice level?

Yes! The heat will depend on both the type and amount of chili flakes you use. For a milder chili oil, you can start with the lower amount of chili flakes listed in the recipe. For more heat, feel free to increase the amount slightly or stir in some added cayenne pepper or fine gochugaru.

What can I use chili oil for?

Everything, basically. Stir this into your sauces, stir-fries, or marinades. Pour it on top vegetables or other grilled proteins. You can also use it as a dip or spread for toast or pizza!

Can I make multiple batches?

Yes, simply multiply the measurements in the recipe by however much you need. This recipe is typically enough for one mason jar-worth of chili oil.

Here are some recipes where I use this same exact chili oil to make other delicious meals: