Best Homemade Chili Oil Recipe | How to Make Chili Oil | Kitchenstagram
Homemade Chili Oil is the ultimate holiday gift for friends and family. It’s incredibly easy to make and best of all, this recipe ensures zero waste. This viral sensation as taken the internet by storm for all the right reasons- it’s quick, simple and elevates even the most basic dishes.
Since crafting my first batch last year, I’ve kept a bottle in my fridge at all times. This versatile condiment instantly transforms any meal, whether it’s noodles, stir-fries, eggs , toast, or even pasta. Its bold, savory kick adds depth and excitement to every bite.
Making Chili Oil at home is surprisingly easy and the results are far superior to store-bought options. Once you try your own homemade version, you’ll never look back. Trust me, it’s a game-change for your kitchen and perfect way to add some spice and warmth to your holiday gifting.
What is Chili Oil?
Chili Oil is a flavourful condiment made by infusing vegetable oil with chili peppers, ranging from mild to superhot varieties. Neutral oils, like canola or grapeseed, are ideal to let chili’s heat and flavour shine. Additional ingredients, such as garlic or spices, can enhance its taste, making it versatile for cooking or as a finishing touch.
Why you’ll love Homemade Chili Oil:
This homemade chili oil is a game-changer! It’s super simple yet flavourful condiment that elevates any dish it touches.
Incredibly versatile, it pairs perfectly with a variety of meals, adding a delicious kick.
Making it at home ensures a cleaner, healthier product since you control every ingredient.
It’s also more economical and affordable than store-bought options, saving you money without compromising on taste.
Best of all, it’s fully customizable- adjust the spice level to suit your preference.
Ingredient for Chili Oil:
Here’s a quick rundown of the ingredients for this recipe, along with some tips and options:
Oil: Choose a neutral-flavoured oil with a high smoke point, such as vegetable, canola, peanut, soybean or grapeseed oil. Avocado oil is a healthy option but may set in the refrigerator, though less so then olive oil. Use between 1 1/2 to 3 cups, depending on the amount of aromatics you’re adding- less oil for fewer aromatics and more for a richer flavour profile. Precision isn’t critical here, adjust to your preference.
Crushed Red Pepper: Regular red chili flakes are perfect for this recipe, as they’re widely available and add a spicy kick.
Cinnamon Stick, clove, bay leaf, green cardamom and Star Anise: These spices infuse the oil with warm, aromatic notes. Use one whole cinnamon stick and a whole star anise for the best flavour.
Szechuan peppercorns: Crushed Szechuan peppercorns are a must for their earthy, complex and slightly numbing heat.
Serving Suggestions:
Chili Oil is a versatile and flavourful condiment that can elevate a wide variety of dishes. Whether you enjoy it as-is or incorporate its aromatic richness into recipes, here are some of the best ways to make the most of chili oil:
Use the oil as a topping or dip for an instant flavour boost.
Drizzle over:
Ramen noodles for an extra kick.
Fried eggs for a spicy twist on breakfast.
Blanched vegetables, such as green beans or broccoli, for added richness.
Sweet potatoes: Mashed or roasted for a spicy-sweet contrast.
Wontons or dumplings: For a bold dipping sauce.
Combine with teriyaki sauce to elevate rice noodle rolls or mushroom dishes.
Add to salad dressings for a spicy, tangy touch.
Mix with ricotta or soup cream to create a creamy, spicy dip or crudités.
Drizzle over chopped tomatoes and cucumbers with fresh mint or green onions.
Use chili oil as a base for stir-fries with vegetables, meat or tofu.
Add a splash of marinades for chicken, steak or fish to infuse bold flavours.
Add a dollop on top for a spicy-smooth contrast.
Mix with cooked noodles for a quick, flavourful dish.
Use as a hot sauce substitute for any dish that needs a kick.
Combine with other oils and spices to create unique dipping sauces.
Storage Tips:
Homemade chili oil lasts 2-3 months in an airtight stored i a cool, dark place. Refrigeration extends its shelf life, but duration varies depending on the ingredients used, proper storage ensures freshness and flavour retention.
Ingredients
1 1/2 -2 cups neutral Oil (Sunflower, Peanut, vegetable or canola oil)
1 inch Cinnamon Stick
1 no. Bay Leaf
2 tsp Szechuan Pepper
1 no. Star Anise
2 nos. Green Cardamom
2 tsp Cloves
1 tbsp Mild Red Chili Powder
2 tbsp Spicy Asian Red Chili Powder
Preparation
- Step 1: In a heavy-bottom pan, add broken cinnamon stick, bay leaf, szechuan peppers, star anise, green cardamom and cloves, dry roast the spices for 2-3 minutes or until the spices releases aroma.
- Step 2: Place oil in a saucepan over low heat. Then add the toasted spices to the warm oil. Turn down the heat to medium and wait for the spices to gently sizzle for 4-5 minutes. Remove from the heat and allow to cool for 5 minutes.
- Step 3: Place the chili powders in a heat-proof jar or bowl. Pour the oil over spices. Let stand until cooled completely, about 1 hour. You can strain the spices if you desire.
- Step 4: Label and store in refrigerator up to 6 months. For best results always use clean utensils when handling the oil.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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