Want to know how to make chili oil at home? Check out this easy, flavorful spicy chili oil recipe, great for rice, noodles, dumplings, and other recipes!
Prep time: PT15M
Cook time: PT60M
Total time: PT75M
Rating
4.92 stars (273 reviews)
Keywords
chili oil
Ingredients
1½-3 cups neutral oil ((350-700 ml))
5 star anise
1 cinnamon stick ((preferably cassia cinnamon))
2 bay leaves
3 tablespoons Sichuan peppercorns
2 black cardamom pods ((optional))
4 nuggets dried sand ginger ((optional - about 1 tablespoon))
2 teaspoons cloves ((optional))
3 cloves garlic ((optional - crushed))
1-2 shallots ((optional - halved))
¾-1 1/4 cup Sichuan chili flakes ((65-110g))
1 - 2 teaspoons salt ((to taste))
Categories
Condiments
Cuisine
Chinese
Steps
Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results. Also, when the garlic and shallot get brown all over, remove them from the oil so they don’t burn.
While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
You can either heat your oil and pour it through a fine-meshed strainer OR remove the spices first with a fine-meshed strainer. If your spices are very dark by the time you get to this step, to avoid burning, it's safest to remove the spices entirely before pouring over the chili flakes.If your chili flakes are very fresh, with a higher moisture content (they'll be a deeper, brighter red), the oil temperature should be at 325°-350° F/163-177° C to achieve the correct sizzling effect (The Mala Market brand chili flakes we use do well with 350° F/177° C). If you have drier chili flakes and you like a darker color, opt for 250°-275° F/120°-135° C. If your chili flakes are already super roasted and darker, you may want to be closer to 225°-250° F/110°-120° C. Your best bet is to test your oil temperature on a small amount of chili flakes to make sure it’s to your liking, but don’t dawdle, as the oil will cool as it sits.When in doubt, test the oil on a small bowl of chili flakes before you do the rest. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.
Nutitrion
Serving Size: 1 serving
Calories: 92 kcal
Carbohydrates: 2 g
Protein: 1 g
Fat: 10 g
Saturated Fat: 8 g
Sodium: 129 mg
Sugar: 1 g
Reviews
Randy on 2026-04-19 (5 stars): Made this twice and bought Fly by Jing (only because it was on sale because it’s EXPENSIVE) in between. This is so much better! Used all Mala products and I find it’s better if it sits about a week before using.
Tommy on 2026-04-08 (5 stars): HI! Love this recipe. I find a bit confusing the cups measure. Have you got an option in exact grams/liters? (The range 350-700ml of oil doesn't change, it's confusing). Thank youu!
Paul on 2026-04-03 (5 stars): So I just made a peanut butter sandwich. Half with peanut butter and half the bread with this oil. Wow. My chef son puts it on everything. Avocados, vanilla ice cream with salted caramel, sourdough cream cheese tomatoe and avocado, tomatoe Avacado chickpea and feta, tomatoe feta artichoke and avacado with red wine vinaigrette, tuna rice wine vinegar soy a bit of sugar and cilantro on tuna tostada. Good in marinara on the plate oh and royal trumpet mushrooms sliced and marinated in bourbon soy and crushed garlic slapped on the grill real quick on top of sourdough with the oil on top.
This stuff is amazing. Chili oil hollandaise is next level.
There is no limit to what we put this on. Friend from China has me make it for him all the time. Said he’s never had anything so good. It is really slap your grandma good
cvan on 2026-03-31 (5 stars): Hiya, loving the recipes on this website. Not only the flavour but the aroma is just heavenly.
I have a few questions about the chili oil.
1. I am finding it hard to source the chili flakes mentioned here. I am planning to use whole dried chili like Bhut Jolokia for the infusion. For 3 cups of oil how many of those would you recommend?
2. Is there any basic minimum amount of flakes that I need to use, or it just depends on how strong the intended flavour is? Asking in case I do end up using some other chili flakes.
3. If I want to use less oil, do I just proportionately reduce the initial spices?
Thank you.
Julie Lovelace on 2026-03-05 (5 stars): I’m addicted ❤️made it four times in the last month 🙃thanks for the awesome recipe and instructions
