Skip to content

How To Make Chili Oil?

    How To Make Chili Oil

    In today’s article, I’ll show you how to create chili oil or you can say that you will know the great recipe of how to make chili oil, today. For good reason, this chili oil recipe has become one of the most popular on the site. It serves as a basic element in many of our dishes as well as a tasty condiment. Learning how to manufacture chile oil oneself also entails:

    1. Producing a significantly more tasty outcome
    2. Understanding precisely what goes into it

    We’ve had many questions and comments on this recipe from readers over the years, so we’ve updated it with more detail and instructions, as well as alternatives to tweak it to your specific preference!

    Everything Gets Better With Chili Oil

    If you spend enough time on our site, you’ll see that we’re a little obsessed with chili oil and spicy sauce.

    Spicy sauces and oils appear so often in our fried rice and noodle dishes that my father had to point out, “hey, you know there are individuals out there who may not like chili oil,” a comment received with blank glances from my sister and me before adding more chili oil over our bowls.

    Without some tasty chili oil on top, a dish of noodles or a bowl of fried rice simply isn’t the same.

    Without chile oil, dumplings and bao are a pale imitation of what they might be; it’s a key element in our Perfect Dumpling Sauce.

    Ingredients For Authentic Chinese Chili Oil

    To make the chili oil, the ingredients which are required to make this recipe are the following which are shown below: 

    • 1½ to 3 cups neutral oil (350-700 ml)
    • anise with five stars
    • 1 stick cinnamon (preferably cassia cinnamon)
    • two bay leaves
    • 3 tbsp. Sichuan peppercorns
    • 2 pods of black cardamom (optional)
    • 4 dried sand ginger nuggets (optional – about 1 tablespoon)
    • 2 tablespoons ground cloves (optional)
    • 3 garlic cloves (optional – crushed)
    • 1 or 2 shallots (optional – halved)
    • Sichuan chili flakes ¾-1 1/4 cup (65-110g)
    • 1 to 2 tablespoons of salt (to taste)


    To make the chili oil, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the chili oil and the instructions are the following which are shown below:

    1. Collect all of the aromatics you intend to utilize. Place the oil and aromatics in a pot with at least two inches of space between the oil and the rim. If you’re just using a few aromatics, 1 ½ cup of oil should enough. You may use up to 3 cups of oil if you use all of the aromatics.
    2. Set it over medium heat to begin, then gradually reduce it to medium low or low heat while the oil heats up. The oil should be about 225-250° F / 110-120° C, and little bubbles should be gently rising from the aromatics. Reduce the heat if you detect the spices sizzling more violently than that or becoming black too rapidly. If you’re not getting little bubbles, gradually raise the heat. The best approach to avoid burning is to keep your temperature between 200 and 225° F. Infuse the aromatics in this manner for at least 30 minutes, and up to 1 hour for optimal effects.
    3. While the oil is infusing, prepare the Sichuan chili flakes in a heatproof dish. If you used 1½ cups of oil, ¾ cup of chili flakes is the best option. ¼ cup chile flakes equals 3 cups oil. Within this range, you may experiment (if you like more oil and fewer flakes, for instance).
    4. You may either heat the oil and then strain it through a fine-mesh filter OR strain the spices first through a fine-mesh strainer. If your spices are quite black by the time you come to this step, remove them completely before pouring over the chili flakes to prevent scorching.
    5. When pouring over the chili flakes, the oil should be between 225-250° F (110-120° C). If you like a darker tint, use 250-275° F/135° C. If your chili flakes are already well roasted, set the temperature to 225° F/110° C. If in doubt, test the oil on a tiny dish of chili flakes before proceeding. Pour the heated oil through a sieve over the chili flakes with caution. Stir to disperse the heat of the oil evenly. When you smell a “popcorn”-like scent that is not at all burnt-smelling, you’ve done it correctly.
    6. Allow the chile oil to cool after adding the salt. Refrigerate in sealed storage containers. To avoid spoiling, always use a clean utensil while handling. If managed properly, it may endure for up to 6 months.

    Notes & Tips:

    2 1/4 – 4 1/4 cup yield (depending on the amount of aromatics, oil, and chili flakes you decide to use). The nutrition facts are based on 3 cups of chile oil (48 tablespoons). 1 tablespoon is the serving size.

    Conclusion (How To Make Chili Oil)

    So, this is all about “How To Make Chili Oil” from our side. And we hope that you understand and like the Recipe. Please share your ideas and recommendations in the comments section below!

    Thank you for your precious time!

    Leave a Reply

    Your email address will not be published. Required fields are marked *