Chili oil is a pantry essential — a simple condiment that instantly elevates noodles, rice, dumplings and more. There are many ways to make it; this version is quick, flavorful, and requires minimal effort.
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Types of chili flakes
Red chili flakes
Red chili flakes from Chinese grocery stores are a common base. They can be sold pre-crushed or in larger pieces. If yours are whole or coarse, pulse them briefly in a blender or spice grinder so the texture resembles the flakes shown below.
Sichuan peppercorns
Sichuan peppercorns add the characteristic “mala” numbing note. To keep the numbness subtle while preserving flavor, use about 1 tablespoon and grind it into a fine powder before mixing into the flakes.
Gochugaru (Korean red pepper flakes)
Gochugaru is a finely ground Korean pepper that brings color and a mild smoky sweetness rather than intense heat. It pairs well with the other flakes and balances the overall flavor.
What type of oil to use in chili oil
Choose a neutral oil with a high smoke point: canola, vegetable, corn, or peanut oil work well. I used peanut oil here, but avocado oil is also a good option if you prefer its flavor.
15 Minute Chili Oil
Ingredients
- 1 cup red chili flakes
- 1 tbsp ground Sichuan peppercorns
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp MSG
- 3 cloves garlic
- 1 shallot
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- 2 cups peanut oil
Instructions
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Place the red chili flakes in a heatproof bowl. A stainless steel or glass bowl works well.1 cup red chili flakes
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Grind the Sichuan peppercorns to a fine powder and add to the chili flakes.1 tbsp ground Sichuan peppercorns
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Add gochugaru, salt, sugar, and MSG. Stir to combine.2 tbsp gochugaru, 1 tbsp salt, 1 tbsp sugar, 1 tsp MSG
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Finely dice the garlic and shallot, then mix them into the spice blend.3 cloves garlic, 1 shallot
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Heat 2 cups of oil in a saucepan until it reaches about 375°F (190°C).2 cups peanut oil
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Carefully pour the hot oil over the chili mixture. The oil will sizzle and bloom the spices; let it sit until it cools to room temperature.
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Finish with soy sauce and sesame seeds. Transfer to a jar and refrigerate; the chili oil keeps up to six months.1 tbsp soy sauce, 1 tbsp sesame seeds
Additional Info
If you enjoyed this, check out some more recipes:
- Siu mai
- 20 minute chili crisp