Learn how to make this easy, versatile, and flavorful chili oil that has become an essential part of Chinese cuisine. Whether used as a dip, marinade, or ingredient in cooking, this spicy and aromatic oil adds depth of flavor and a spicy kick to any dish.
What is Chinese chili oil?
Chinese chili oil is a staple condiment in Chinese cuisine and is used to add flavor and heat to a variety of dishes. It is made by infusing oil with dried chili peppers and other spices, creating a flavorful and spicy oil that can be used as a dip, marinade, or ingredient in cooking.
The origin of Chinese chili oil can be traced back to the Sichuan province of China, where it is used extensively in the famous Sichuan hot pot. Today, it is widely used across China and has become a staple condiment in many households and restaurants.
How is chili oil made?
The process of making Chinese chili oil involves slowly simmering dried chili peppers and spices in oil until the oil is infused with their flavors and heat. The resulting oil is a flavorful and spicy condiment that can be used in a variety of dishes to add heat and flavor.
There are many variations of Chinese chili oil, with different proportions of chili peppers and spices used depending on personal preference and regional differences. Some recipes include additional ingredients such as cumin, star anise, or cinnamon to create a complex and layered flavor.
Why you’ll like this recipe
This recipe is easy and it is so flavorful. My 9 and 12-year-old kiddos love this chili oil too. They like it on pizza, noodle soup, rice, and sandwiches. They pretty much want to put this chili oil on just about anything. I never thought my kids would enjoy it that much, but they are big fans!
Ingredients
The exact ingredients and proportions of each ingredient can vary depending on personal preference and regional differences, but these are what I use:
1. Dried chili flakes
You will see most recipe uses Sichuan chili flakes. I have made some with Sichuan chili flakes and some with other different types of chili flakes I can find at the Asian grocery stores, such as Thai chili flakes, which I really like too. I would say use what you like and it’s of good quality
2. Dried ground chili powder
Ground chili is added to deepen the red color and it also adds aroma. Buy ground chili that is just pure chili without other ingredients. Any Asian chili powder such as this Sichuan chili powder or substitute with Korean gochugaru
3. Oil
A high smoke points oil such as vegetable, canola, or peanut oil is suitable to make chili oil
4. Spices
This recipe includes spices like star anise, cloves, cinnamon, and bay leaves
5. Aromatics
I use red onion, ginger, garlic, green onion, and Sichuan peppercorns
6. Others
I also use Chinese black vinegar, roasted peanuts, and white sesame seeds
How to make Chinese chili oil
1. Use a heat-proof container because we will be pouring hot oil into this jar. Use a jar that has at least 3 cups capacity or use two jars with at least 1 1/2 to 2 cups capacity. The hot oil bubbles and rise so you want to make sure there is enough room for this
2. Combine all the chili mix and stir well. Transfer this to the jar, or divide equally if you use more than one jar
3. Pour oil into a pan. Turn on the heat over medium-low and let the oil heats up. When you put a skewer in it bubbles around it. Turn the heat to low and wait for about 3 minutes. Add the aromatics and spices. Let them cook over low-medium heat to prevent burning. Let the aromatics and spices slowly infuse the oil, this takes about 20 minutes. Then remove from the aromatics and spices from the oil
4. The oil should be at least 350 F (180 C) and no more than 375 F (190 C). I use an instant-read thermometer. The readings from my instant-read thermometer and my infrared thermometer are pretty close. The oil shouldn’t be smoking hot because this will burn the chili flakes
5. Use a large metal spoon or ladle and spoon the hot oil over the chili mixture. They will sizzle and pay attention and see if the chili flakes turn dark or black, if they do, that means the oil is too hot, wait a bit before you add more of the oil. Continue adding oil in 3-4 batches and give the mixture a good stir after that
6. Then add 1 tablespoon of black vinegar. This causes the oil to sizzle rapidly, evaporating the water and brings out an amazing flavor. Give it a stir. If you want to season it, add the salt here, start with 1/4 teaspoon and adjust to your taste
7. Let the oil cool down completely before sealing the jar for storage. You don’t want to trap any moisture inside the jar, which may cause spoilage
How to use Chinese chili oil
Chinese chili oil can be used in a variety of ways, including:
1. Dipping sauce: It is commonly used as a dipping sauce for dumplings, spring rolls, and other finger foods.
2. Marinade: Mix with soy sauce and other seasonings to make a flavorful marinade for meats and vegetables.
3. Cooking ingredient: Add a spoonful to stir-fry dishes, soups, and sauces to enhance the flavor and heat.
4. Noodle and rice topping: Drizzle over noodles or rice for a spicy and flavorful boost.
5. Sauce base: Combine with other ingredients such as vinegar, soy sauce, and sesame oil to make a spicy dipping sauce or dressing.
6. Pizza and sandwich condiment: Spread it on pizza or use as a condiment on sandwiches, flatbread, etc.
7. Snack or appetizer coating: Toss fried tofu or vegetables in chili oil for a spicy and flavorful snack or appetizer.
These are just a few examples of the many ways Chinese chili oil can be used in cooking. With its intense flavor and heat, it is a versatile condiment that can add depth and complexity to a variety of dishes.
How to store homemade chili oil
Chinese chili oil can be stored in an airtight container in the pantry or cupboard for up to 6 months. Here are a few tips to help ensure that your chili oil stays fresh and flavorful:
1. Use a clean, dry container: Store the chili oil in a clean, dry container with a tight-fitting lid to prevent contamination and oxidation.
2. Keep it away from light and heat: Store the container in a cool, dark place away from direct light and heat sources. This will help to preserve the flavor and color of the oil.
3. Avoid moisture: Make sure the lid is securely tightened to prevent moisture from entering the container, as this can cause spoilage.
4. Check for spoilage: Before using the chili oil, give it a sniff to make sure it still has a fresh aroma. If it smells rancid or off, it is best to discard it and make a fresh batch. Make sure you use a clean spoon to get the chili every time to avoid contaminating the entire jar
5. Store the chili peppers separately: If you have whole dried chili peppers in your chili oil, it’s best to store them separately in a tightly sealed container. This will help to prevent them from losing their flavor and color over time.
By following these storage tips, you can ensure that your Chinese chili oil stays fresh and flavorful for months. Enjoy it as a condiment or cooking ingredient to add heat and flavor to your favorite dishes!
Did you make this Chinese chili oil recipe?
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How To Make Chinese Chili Oil (辣椒油)
Ingredients
- 480 ml oil I use canola oil
- 1 Tbsp Chinese black vinegar or use regular white vinegar
Chili mix:
- 35 g chili flakes
- 15 g chili powder
- 25 g roasted peanuts optional
- 10 g white sesame seeds
- 3 g Sichuan peppercorns
Aromatics:
- 5 g ginger slices
- 4 cloves garlic
- 2 stalks green onion cut into 3-inch pieces
- 1 small purple onion quartered
Spices: (use what you want or have)
- 1 star anise
- 3 cloves
- 1 small cinnamon stick
- 3 dried bay leaves
To season: (optional)
- Salt to taste
Instructions
Prepare the chili mix:
- Use a heat-proof container because we will be pouring hot oil into this jar. Use a jar that has at least 3 cups capacity or use two jars with at least 1 1/2 to 2 cups capacity. The hot oil bubbles and rise so you want to make sure there is enough room for this
- Combine all the chili mix and stir well. Transfer this to the jar, or divide equally if you use more than one jar
Prepare the oil:
- Pour oil into a pan. Turn on the heat over medium-low and let the oil heats up. When you put a skewer in it bubbles around it. Turn the heat to low immediately. Add the aromatics and spices. Let them cook over low-medium heat to prevent burning. Let the aromatics and spices slowly infuse the oil, this takes about 20 minutes. Then remove from the aromatics and spices from the oil
- Bring the oil back to 350 F (180 C) and no more than 375 F (190 C). I use an instant-read thermometer. The readings from my instant-read thermometer and my infrared thermometer are pretty close. The oil shouldn't be smoking hot because this will burn the chili flakes
- Use a large metal spoon or ladle and spoon the hot oil over the chili mixture. They will sizzle and pay attention and see if the chili flakes turn dark or black, if they do, that means the oil is too hot, wait a bit before you add more of the oil. Continue adding oil in 3-4 batches and give the mixture a good stir after that
- Then add 1 tablespoon of the black vinegar. This causes the oil to sizzle rapidly, evaporating the water and brings out an amazing flavor. Give it a stir. If you want to season it, add salt, start with 1/4 teaspoon and adjust to your taste
Cool down:
- Let the oil cool down completely before sealing the jar for storage. You don't want to trap any moisture inside the jar, which may cause spoilage
Storage:
- Once the oil has cooled down completely, cover with the lid. They can be kept in the fridge for up to 6 months. Be sure to use a clean spoon to get the chili when you want to use them to prevent spoilage to the entire jar
