Homemade Chili Oil
This homemade chili oil is a bold and aromatic condiment made with chili flakes, garlic, sesame seeds, soy sauce, vinegar, and hot oil. Spicy, savory, and incredibly versatile, it adds instant flavor to noodles, dumplings, rice, vegetables, and more.
Homemade chili oil is one of those condiments that can completely change a simple meal. A spoonful adds heat, aroma, and richness to everything from noodles and dumplings to rice, eggs, vegetables, and sandwiches. What I like about making chili oil at home is that you control the balance. You can make it hotter, slightly sweeter, more garlicky, or adjust the amount of sesame depending on how you plan to use it. The most important part of this recipe is the temperature of the oil. It needs to be hot enough to release the flavor and aroma of the chili, garlic, and spices, but it should not be smoking. When the hot oil hits the spice mixture, you should immediately hear it sizzle. After adding the soy sauce and vinegar, let the chili oil cool and rest before using it. The flavor becomes deeper as the spices sit in the oil, making this a useful condiment to keep ready for quick meals.
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How to Make Homemade Chili Oil
Combine the Dry Ingredients
Add the chili flakes, extra spicy chili flakes, sesame seeds, black pepper, minced garlic, chopped green onion, and brown sugar to a heatproof bowl.
Heat the Oil
Pour the sunflower oil into a small saucepan and heat it until very hot, but do not allow it to reach the smoking point.
Pour the Hot Oil
Carefully pour the hot sunflower oil over the chili and spice mixture. The ingredients should immediately sizzle as the hot oil releases their aromas.
Mix the Chili Oil
Stir the mixture gently so the chili flakes, sesame seeds, garlic, and seasonings are evenly distributed throughout the hot oil.
Add the Soy Sauce and Vinegar
Add the soy sauce and vinegar to the chili oil and stir well until everything is thoroughly combined.
Cool the Chili Oil
Let the chili oil cool completely so the spices have time to infuse the oil and develop a deeper flavor.
Transfer to a Jar
Transfer the cooled chili oil to a clean jar. Stir before serving so the flavorful chili mixture from the bottom is distributed through the oil.
Why You’ll Love This Recipe
- Bold, spicy, and deeply aromatic
- Ready in about 15 minutes
- Made with simple pantry ingredients
- Easy to adjust to your preferred spice level
- Perfect for noodles, dumplings, rice, and vegetables
- A small amount adds lots of flavor
- Easy to prepare ahead of time
Why Hot Oil Makes the Difference
Pouring hot oil directly over the chili flakes and aromatics is what develops the characteristic flavor of homemade chili oil. The heat releases aromatic compounds from the chili, garlic, black pepper, sesame seeds, and green onion almost immediately.
The mixture should sizzle when the oil is added. However, hotter is not always better. Oil that has started smoking can scorch the spices, especially the garlic and chili flakes, and create an unpleasant bitter taste.
Heating the oil carefully gives you a chili oil that tastes aromatic and toasted rather than burnt.
Tips for Best Results
- Always use a heatproof bowl when pouring in the hot oil.
- Heat the oil until very hot, but do not let it smoke.
- Have all the spices prepared before heating the oil.
- Adjust the amount of extra spicy chili flakes according to your preferred heat level.
- Stir the chili oil after adding the soy sauce and vinegar.
- Allow the chili oil to cool and rest so the flavors can develop.
- Stir before serving because the chili and sesame mixture naturally settles at the bottom.
Variations
- Add more garlic for a stronger garlic flavor.
- Replace part of the sunflower oil with sesame oil for a nuttier finish.
- Add paprika for additional color and a milder pepper flavor.
- Add star anise or a small piece of cinnamon while heating the oil for a more aromatic version.
- Increase the extra spicy chili flakes for more heat.
- Reduce the spicy chili flakes for a milder chili oil.
Serving Suggestions
Homemade chili oil can be spooned over noodles, dumplings, rice bowls, eggs, roasted vegetables, soups, or grilled meats.
It also works well as a dipping sauce component or as a spicy finishing condiment for simple meals. Stir the jar before serving so each spoonful contains some of the chili, sesame, garlic, and other seasonings from the bottom.
Storage
Transfer the cooled chili oil to a clean, sealed container and keep it refrigerated.
Because this homemade version contains fresh garlic and green onion, refrigeration is the safer storage choice. Use a clean spoon each time you serve it and discard it if you notice any unusual odor, appearance, or signs of spoilage.
Frequently Asked Questions
How spicy is homemade chili oil?
The heat depends mainly on the chili flakes you use. This recipe combines regular and extra spicy chili flakes, but you can reduce or increase the hotter chili according to your preference.
Why does the oil need to be hot?
The hot oil helps release the aroma and flavor of the chili flakes, garlic, sesame seeds, black pepper, and green onion. The mixture should sizzle immediately when the oil is poured over it.
Can I use a different oil?
Yes. A neutral-flavored oil works best because it allows the spices to remain the dominant flavor.
Why shouldn't the oil smoke?
Oil that is excessively hot can burn the chili flakes and garlic, resulting in a bitter flavor.
Do I need to stir chili oil before using it?
Yes. The chili flakes, sesame seeds, and other seasonings naturally settle at the bottom, so stir the chili oil before serving.
Homemade Chili Oil
This homemade chili oil is a bold and aromatic condiment made with chili flakes, garlic, sesame seeds, soy sauce, vinegar, and hot oil. Spicy, savory, and incredibly versatile, it adds instant flavor to noodles, dumplings, rice, vegetables, and more.