Easy 5-Minute Chili Oil Recipe

Who doesn’t need some chili oil for their kitchen? This recipe is my go-to for a quick and easy chili oil. It’s super easy and you don’t really need to measure anything. It can be all based on how big your container is and how much chili oil you want to make! It takes about 5-10 minutes to make and you can save the chili oil for all the delicious dishes! 

What oil is best for chili oil?

Canola oil is best for chili oil but peanut oil is a great option too. 

How long does chili oil last?

Chili oil can last a long time at room temperature, for at least 4-6 months. It can last even longer if refrigerated. 

What chili is used for chili oil?

You can use any chili and make your chili flakes to make chili oil. Generally the store bought Sichuan chili flakes are a great ingredient for chili oil for the maximum flavor and medium heat. 

What dishes can I make with chili oil?

A lot of Sichuan dishes use chili oil. Koushuiji, Dan Dan Noodles, Fuqifeipian, Chinese smashed cucumber, dumpling dipping sauce, are all good dishes to make with chili oil. 

Ingredients

For a 4-cup capacity jar.

2 cups chili powder (https://amzn.to/3zzWV1p)

2 tbsp sesame seeds (https://amzn.to/3Dqj7Ml)

2 cloves (https://amzn.to/3TW4RlF)

1 Chinese sand ginger (https://amzn.to/3WkUv09)

1/2 cardamom (https://amzn.to/3gWQ7Et)

1 tsp fennel seeds (https://amzn.to/3DvztmP)

1 star anise (https://amzn.to/3zDfsKe)

1 bay leaf (https://amzn.to/3zzWgwI)

1 cinnamon (https://amzn.to/3SRuxyl)

3 cup canola oil

1/4 tsp vinegar (https://amzn.to/3DTVGNa)

Instructions:

1. Start by finding a heat resistant container for the chili oil. Mason jars, canning jars or used pickle jars are great options for it. We will fill half of the jar with chili powder, and 2/3 of the jar with oil. This way you can know the approximate amount of ingredients you need.
2. Put in the chili powder. Here is a pro tip, you can combine 2-3 different kinds of chili powder to achieve the ideal spice level. Follow up with 1-2 tbsp of roasted sesame seeds. If you have crushed roasted peanuts, they are a great addition too. Mix well.
3. Prepare spices. You can use any spice combination you like but do not use too much! I also like to use a tea brewing device for the fennel seeds so it’s easier to remove them later.
4. In a saucepan, add in oil. The amount of oil is about 2/3 of the container you are using. 
5. Fry spices. Use chopsticks to test out if bubbles come out, when they do, it’s time to fry the spices. Reduce the heat to low and drop in the spices. Slowly fry for about 8-10 minutes. Then remove. 
6. Now the oil should be smoking slightly, remove from heat and carefully pour the oil into the jar in a few stages. Chili oil will sizzle and boil when more oil is added. The boiling oil can shoot up high. Make sure the oil doesn’t over flow during this process.
7.  Stir the chili oil so that all the chili powder is mixed in. Add 1/4 tsp of vinegar.  The hot oil will evaporate acetic acid from the vinegar, leaving all the good fragrance in the oil.  Give it a stir and let it cool. Store it in a cool place for up to 4 months!
   

   Easy 5-Minute Chili Oil Recipe

   My go-to recipe for a quick and easy chili oil. It's super easy and you don't really need to measure anything. It only takes about 15 minutes.

   Print Recipe Pin Recipe

   Prep Time 5 minutes mins

   Cook Time 10 minutes mins

   Total Time 15 minutes mins

   Servings: 20

   Course: Side Dish

   Cuisine: Chinese

   Ingredients Method Video

   Ingredients

     

   • 2 cup chili powder
   • 2 tbsp roasted sesame seeds
   • 2 clove
   • 1 Chinese sand ginger
   • 1/2 Chinese cardamom
   • 1 tsp fennel seeds
   • 1 star anise
   • 1 bay leaf
   • 1 cinnamon
   • 3 cup canola oil
   • 1/4 tsp chinkiang vinegar

   Method

    

   1. Start by finding a heat resistant container for the chili oil. Mason jars, canning jars or used pickle jars are great options for it. We will fill half of the jar with chili powder, and 2/3 of the jar with oil. This way you can know the approximate amount of ingredients you need.
   2. Put in the chili powder. Here is a pro tip, you can combine 2-3 different kinds of chili powder to achieve the ideal spice level. Follow up with 1-2 tbsp of roasted sesame seeds. If you have crushed roasted peanuts, they are a great addition too. Mix well.
   3. Prepare spices. You can use any spice combination you like but do not use too much! I also like to use a tea brewing device for the fennel seeds so it’s easier to remove them later.
   4. In a saucepan, add in oil. The amount of oil is about 2/3 of the container you are using.
   5. Fry spices. Use chopsticks to test out if bubbles come out, when they do, it’s time to fry the spices. Reduce the heat to low and drop in the spices. Slowly fry for about 8-10 minutes. Then remove.
   6. Now the oil should be smoking slightly, remove from heat and carefully pour the oil into the jar in a few stages. Chili oil will sizzle and boil when more oil is added. The boiling oil can shoot up high. Make sure the oil doesn’t over flow during this process.
   7. Stir the chili oil so that all the chili powder is mixed in. Add 1/4 tsp of vinegar.  The hot oil will evaporate acetic acid from the vinegar, leaving all the good fragrance in the oil.  Give it a stir and let it cool. Store it in a cool place for up to 4 months!

   Video