5 Min Chili Oil Recipe

Published on March 14, 2025

by CiCi Li

Chili Oil is a must-have condiment in Chinese cooking—it adds fragrance, color, and heat to everything from noodles and dumplings to stir-fries and dipping sauces. This 5-minute recipe reveals the secrets to making chili oil at home, avoiding common mistakes like burning the flakes, and how to store it long-term. Let’s make a batch you’ll want to drizzle on everything!

Chili Oil Recipe

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

Use a neutral oil like avocado, grapeseed, or peanut oil for best results.
If you plan to store the chili oil long-term, avoid adding fresh ingredients like raw garlic or fresh chili.
Use a multi-step pour helps avoid burning the flakes and ensures even flavor.
Chinkiang vinegar adds depth, but you can experiment with other vinegars if desired.
Adjust the heat by using more or fewer chili flakes or by swapping for a spicier variety.

10 thoughts on “5 Min Chili Oil Recipe”

Frank Martinez
March 14, 2025 at 2:39 pm

Likeit

Reply
1. CiCi Li
  March 16, 2025 at 11:10 am
  
  Thank you, Frank! 😀
  
  Reply
Charlene Tequida
May 12, 2025 at 1:17 pm

What oil should I use?

Reply
1. CiCi Li
  May 12, 2025 at 3:54 pm
  
  Hi Charlene, thank you for the question! I used grapeseed oil for this recipe. You could use any high-smokoing point cooking oil like peanut oil, soybean oil, or sunflower oil. Happy cooking! 😀
  
  Reply
Albertha Nel
May 13, 2025 at 3:12 am

Great taste! Made it yesterday and had it with paws and savoury rice

Reply
1. CiCi Li
  May 13, 2025 at 9:14 am
  
  Hi Albertha, I’m so happy that you enjoyed it! 😀
  
  Reply
zidane
August 15, 2025 at 10:02 am

this article is very useful, thank you for making a good article

Reply
1. CiCi Li
  August 16, 2025 at 9:50 am
  
  Hi Zidane, thank you for tuning in! 🙂
  
  Reply
Joe Sallo
November 22, 2025 at 8:45 pm

Im a little confused by the note on adding fresh ingredients, it does not apply to the infusion step, right?

Reply
1. CiCi Li
  November 23, 2025 at 4:26 pm
  
  Hi Joe, I see what you mean! We infused the oil with those ingredients, so there’s no fresh moisture left in it. Just make sure not to add any fresh garlic or ginger directly into the chili oil. That way, the chili oil can be stored for a long time. Enjoy!
  
  Reply