Chili Oil

This spicy oil has a real kick to it, the deep red in color, it is typically a chili-infused sesame oil and the aromatic herbs. It’s super delicious. It’s hot. Use it to add a touch of fire to any savory dish, or mix it with soy sauce and rice vinegar to make a dip.

By Vickypee  I  Updated on April 25, 2024

Jump To RecipeChili Oil

Chili oil make every dish better

Chili oil is known for its vibrant, spicy flavor that can add a warm experience sensation to dishes. It’s typically made by infusing oil with dried chili peppers, which imparts a deep red color and a smoky, piquant taste. These spicy sauces and oil show up in our fried rice and noodles recipe so often. I wouldn't imagine of making dumpling without shadow of chili oil.

If you go to any Chinese restaurant and ask for chili oil, they will bring out a deliciously fragrant, dark red, viscous chili oil that could make.

Chili oil, which, in our kitchen, describes everything from a rich, aromatic side dish to a bowl of spiced, and everything in between, and across much of Asia, dished we think of as chili oil are called by their own particular names.

In this way, chili oil has become a magical world of exotic flavors and spice, and at our kitchen, those are some of our favorite things. We’ve have found joy in our journey through spice and time.

How to make chili oil

With many kitchen experiments, I discovered some extra know-how for getting perfect chili oil. It still exciting, just as it did when I wrote the chili oil recipe. My favorite secret is to infuse the oil with a special blend of aromatics first, then pour it over spice ingredients; Sichuan crushed, chili flakes, paprika, salt, sugar, vinegar which tend to be roasted longer and darker, pouring hot oil over them results in a burn, dull-flavored chili oil.

Kitchen Notes: Find Sichuan, red chili flakes at Chinese grocery stores or Asian grocery stores.

This chili oil has a magical ability to elevated every dish, every time we eat. And the best part, homemade chili is actually simple to make.

Make chili oil with aromatic and spice herbs.

Let's quick talk ingredients with 4 parts:

Spice, aromatic herbs, infusion oil, and seasoning. Our recipe also includes additional ingredients like Sichuan peppercorns, garlic, and ginger to level up the complexity of the flavor.

The heat level can vary depending on the type of chilies used and the concentration of the oil, but generally, chili oil offers a balanced heat that doesn’t overpower the natural flavors of the food.

To smash the black cardamon, cinnamon stick, and stars anise.

* Find the complete recipe with measurement below.


Chili Oil

Makes 100ml



  • 40g chili flexes
  • 1 teaspoon paprika powder
  • 2 teaspoons brown sugar
  • 2 tablespoons dark rice vinegar
  • ¼ teaspoon sea salt

Aromatic Herbs:

  • 2 black cardamon pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 stars anise
  • 1 ginger root, 1-inch
  • 3 garlic cloves
  • 1 teaspoon Sichuan pepper

Infusion oil:

  • 1 cup canola oil


  • 2 teaspoons sesame seeds
  • 2 teaspoons roast sesame oil


  1. Add all the spice ingredients in a medium bowl, and stir to combine. Set aside for later.
  2. To smash the black cardamon, cinnamon stick, and stars anise, place each herb flat on the cutting board, hold the flat side of the knife over the herb. Put the heel of you palm on the knife blade and press down on the side of knife blade to smash the herb. Repeat with the rest of the herb.
  3. Slice the ginger in to small pieces.
  4. Crushing the garlic, put the hell of you palm on the knife blade and press down firmly to smash the glove. Pop out the crunch glove to chop min garlic.
  5. Pour in the oil in to the small pot over medium heat.
  6. Add all the herbs and stir it around and bring to boil for about 2 minutes at 80 ˚C.
  7. Then reduce to low heat and let it gentle simmer for 30 minutes at 60 ˚C.
  8. Now turn off the heat and remove all the spice and herb.
  9. Pour the half of oil into the spice bowl and whisk immediately to combine then pour in the rest of oil and whisk.
  10. And lastly add in the sesame oil and sesame into the mixture and stir to combine.
  11. Set aside, lets it cool to room temperature. Store in air tight, sterilized jar in the fridge for up to a month.

Recipe for Chili Oil Lover

Chili Oil in a Jar of delicious.

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Hi, I'm Vickypee

The happy contents in life. Here you’ll find recipes and inspirations as well as creating more enjoyable life in and out of the kitchen. A must-have for fast weeknight dinners stand always look yummy.

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