5-Min Chili Oil Recipe
This homemade Chili Oil is fragrant, beautifully red, and full of toasted chili flavor. Ready in just 5 minutes!
Ingredients
For the chili mixture
- ½ cup red chili flakes
- ½ cup paprika
- ½ teaspoon salt
- Pinch of five-spice powder
- 3 tablespoons sesame seeds
For the infused oil
- 1½ cups cooking oil
- 2 pieces ginger
- 2 tablespoons scallions chopped
- 3 cloves garlic smashed
To finish
- 1 tablespoon Chinkiang vinegar or other vinegar
Instructions
- To prepare the chili mixture: In a large heatproof bowl, combine the red chili flakes, paprika, salt, five-spice powder, and sesame seeds. Mix well.
- To infuse the oil: In a small pot over medium heat, add the cooking oil, ginger, scallions, and garlic. Cook for about 2 minutes, until aromatic. Remove all the ginger, scallions, and garlic from the oil.
- To heat the oil: Continue heating the infused oil until it reaches about 325°F (163°C).
- To make the chili oil: Carefully pour one ladleful of hot oil over the chili mixture and whisk immediately. Slowly pour in the remaining hot oil while continuing to whisk until evenly combined.
- To finish: Carefully add the Chinkiang vinegar and stir to combine. Allow the chili oil to cool completely.
- To store: Transfer the cooled chili oil to a clean, airtight container and refrigerate. For best quality, use within 2–3 months and always use a clean, dry spoon.
Video
Notes
- Choose a neutral oil: Avocado, grapeseed, or peanut oil works well. If using avocado oil, it may become cloudy or partially solidify when refrigerated. This is normal; let it sit at room temperature briefly before serving.
- Adjust the heat: Choose milder or hotter chili flakes depending on your preferred spice level.
- Remove the fresh aromatics: Ginger, scallions, and garlic flavor the oil during heating but should be removed before increasing the oil temperature.
- Watch the temperature: Heat the oil to around 325°F (163°C). Oil that's too hot can scorch the chili flakes and make them bitter.
- Pour in stages: Start with one ladleful of hot oil, whisk, then slowly add the remaining oil for better control.
- Add the vinegar carefully: Chinkiang vinegar can bubble and splatter when added to hot oil.
- Store properly: Keep refrigerated in a clean, airtight container and use within 2–3 months for best quality.