5 Min Chili Oil Recipe

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.