5-Min Chili Oil Recipe

 

Chili Oil is a foundational Chinese condiment made by blooming chili flakes and spices with hot oil, creating a deeply fragrant, ruby-red oil with gentle heat and toasted aroma. Ready in just 5 minutes, this method focuses on proper oil temperature and infusion, so you get bold flavor and color without bitterness—an essential recipe you’ll want to keep on hand at all times.

Chili Oil Recipe

Makes: 2 cups of chili oil

Prep and cook time: 5 minutes

Ingredients:
1/2 cup red chili flakes
1/2 cup paprika
1/2 teaspoon salt
Pinch of five-spice powder
3 tablespoons sesame seeds
1 1/2 cups oil
2 pieces ginger
2 tablespoons scallions, chopped
3 cloves garlic, smashed
1 tablespoon Chinkiang vinegar, or other types

Chili Oil Instructions

Instructions

1. Combine the dry ingredients:

• In a heatproof bowl, mix together the red chili flakes, paprika, salt, five-spice powder, and sesame seeds.

2. Infuse the oil:

• In a small pot over medium heat, add the oil, ginger, scallions, and smashed garlic.
• Cook until aromatic, about 2 minutes, then remove the solids to avoid burning.

3. Make the chili oil:

• Heat the oil to around 325°F (163°C).
• Use a multi-step pour: Start by pouring one ladle of hot oil into the chili flake mixture and whisk immediately. Then slowly pour in the rest of the hot oil and whisk again.
• Add the Chinkiang vinegar at the end to cool the oil and balance the flavors.

4. Store:

• Transfer the chili oil to a clean, sterilized airtight container.
• Store in the refrigerator for up to 6 months.

Tips & notes

• Oil choice matters: Use a neutral oil like avocado, grapeseed, or peanut oil so the chili aroma shines without overpowering bitterness.
• Adjust the heat level: Increase or decrease chili flakes, or swap in a spicier variety, to customize the heat without changing the method.
• Fresh aromatics & food safety: Fresh ingredients like garlic, ginger, and scallions contain moisture, which can shorten shelf life if left in the oil. In this recipe, they are gently infused to release aroma, then removed before pouring, giving you full flavor without compromising storage.
• Multi-step pour prevents burning: Pouring the hot oil in stages gently blooms the chili flakes, giving you better color and flavor without bitterness.
• Vinegar at the end: Adding Chinkiang vinegar after pouring cools the oil slightly and balances richness with a subtle tang.
• How long it stores: When made as written and stored in a clean, airtight container, chili oil keeps up to 6 months in the refrigerator.