Go Back

Homemade Chili Oil

This fiery, aromatic chili oil transforms ordinary meals into something you will crave on repeat. Made with Korean chili flakes, aromatic spices, and infused oil, it delivers layered heat with toasted, nutty depth that store-bought versions cannot match.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Sauces and Condiments
Cuisine: Asian, Chinese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Base
  • 1 cup Korean chili flakes gochugaru or Sichuan chili flakes
  • 2 tablespoons sesame seeds raw
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
For the Infused Oil
  • 1.5 cups neutral oil vegetable, avocado, or peanut
  • 3 whole star anise pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tablespoon Sichuan peppercorns
  • 5 cloves garlic smashed
  • 3 shallots sliced thin
  • One 2 inch piece fresh ginger sliced

Equipment

  • Heavy bottomed saucepan or small Dutch oven
  • Instant-read thermometer
  • Heat proof bowl (metal or tempered glass)
  • Fine mesh strainer
  • Heat proof spatula or wooden spoon
  • Clean glass jar with tight fitting lid
  • Measuring cups and spoons

Method
 

  1. Add the chili flakes, sesame seeds, salt, and sugar to a heat proof bowl. Stir to combine everything evenly and set close to your stove.
  2. Place a dry pan over medium heat and add the sesame seeds. Stir constantly for about 2 minutes until golden and fragrant. Remove immediately when you see the first hint of browning.
  3. Add the neutral oil to your saucepan along with the star anise, cinnamon stick, bay leaves, and Sichuan peppercorns. Place over medium low heat.
  4. Once small bubbles appear around the spices, add the smashed garlic, sliced shallots, and ginger slices to the oil. Stir gently to submerge.
  5. Let the aromatics cook in the oil for 8 to 10 minutes over medium low heat, stirring occasionally. The garlic and shallots should turn golden, not brown.
  6. Insert your instant read thermometer into the oil, avoiding contact with the pan bottom. Heat the oil to between 325 and 350 degrees Fahrenheit. Hold at this temperature for one minute.
  7. Set your fine mesh strainer over a heat proof measuring cup or bowl. Carefully pour the hot oil through the strainer to remove all solid aromatics. Discard the spent aromatics.
  8. Drizzle the soy sauce over the chili flake mixture in your heat proof bowl. Stir briefly to coat the flakes evenly.
  9. Pour about one third of the hot oil over the chili mixture. Wait about 30 seconds for the sizzling to calm, then add the next third. Repeat until all oil is incorporated.
  10. Use a heat proof spatula to stir the mixture thoroughly, scraping the bottom of the bowl. Continue stirring for one full minute until the color deepens to a rich brick red.
  11. Let the chili oil cool completely in the bowl, uncovered, for at least one hour. Do not cover while still warm.
  12. Pour the cooled chili oil into a clean glass jar, including all the sediment and chili flakes. Seal tightly and refrigerate.

Notes

Let your chili oil rest for at least 24 hours before using it. The flavors meld and deepen significantly overnight. Always stir before serving to redistribute the settled flakes. Store in the refrigerator for up to 3 months. Use a clean, dry spoon to prevent introducing moisture.