Last Updated on April 16, 2024

Chili oil is a condiment generally made from aromatics-infused oil with chili powder and chili flakes. Different types of oil and spices are used, and other components may also be included. It is commonly used in Chinese cuisine, East, Southeast Asia, and elsewhere.

Chili oil is ***the magic touch***, an instant booster to bring your food up to a different level. I

Simply add a few drops onto whatever you are eating(Dim Sum dipping sauce, salads, even noodle soups.) I have to say, this is the magic touch, an instant booster to bring your food up to a different level. I can’t address enough how important Chili Oil is to Chineses as Tomatoes is to Italians.

Here is another great recipe about how to make Pickled Chilies

Is it easy to make chili oil at home?

Surprisingly, making Chili Oil at home is actually extremely simple. The best part is you can customize your own chili oil recipe by adding your favorite aromatics, also avoiding additives or preservatives. After you make it by yourself once, I bet you would never go to shops buying jarred chili oil again!

What ingredients do I need for Chili Oil?

Oil: Ideally a neutral flavored oil, such as vegetable, canola, peanut, soybean, grape-seed and avocado oil .

Black vinegar– Chinese black vinegar can be found at Asian supermarkets or shops. If you can’t find it, you can use Worcestershire sauce or balsamic glaze.

Chili powder and Chili flakes: for achieving the best result, always buying chili powder and flakes are made from China (Especially from Sichuan province)

Ginger powder– you can use fresh ginger slices if you like

Five spice powder– add a sophisticated aroma to the chili oil

White sesame seeds – add nutty flavor to the chili oil
Bay leave, Cinnamon stick, Star anise, Clove, Sichuan pepper corn– they really bring the chilli oil to a different dimension.

How To Make Chili Oil

Pour required amount Oil into a heavy based pot that deep enough with at least two inches of clearance between the oil and the rim of the pot. Heat up the oil slowly on medium-low heat.
Add Bay leave, Cinnamon stick, Star anise, Clove, Sichchuan pepper corn to infuse the oil for at least 10 minutes, make sure the oil temperature is below 140 degree all the time( prevent aromatics from burnt) by using a temperature probe.
Take out the aromatics and discard.
Add White sesame seeds in to the oil.
Add Red chili powder in to the oil.
Add Black vinegar in to the oil carefully as the moisture from the black vinegar might cause oil splash.
After adding black vinegar, the oil temperature is slightly dropped. Now we add Red Chili flakes. (Red chili flakes is easily burnt.)
Add Ginger powder in the oil.
Add Five Spice powder in.
Gently stir the oil for 20 seconds. Done!