I absolutely love adding chili oil to just about everything I'm cooking or eating. Sometimes it's for heat, other times it's for that deep, savory aroma that instantly makes a dish more exciting.
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This is the easiest way to make a bold, flavorful homemade hot chili oil with minimal effort. While there are more complex versions with lots of aromatics and steps, this one is all about big flavor without the fuss - simple, delicious, and perfect for everyday cooking.
What is chili oil?
Chili oil (辣椒油) is a deep red, aromatic oil infused with chili flakes and spices. Traditionally, it's made with vegetable oil such as soybean or sesame oil, though you can also use olive oil or other neutral oils. The flavor can be customized with ingredients like Sichuan peppercorns, garlic, star anise, or paprika, depending on your taste.
Where to buy chili oil?
If you're not ready to make your own, chili oil is widely available at Asian supermarkets such as H-Mart, Hong Kong Supermarket, Kam Man Food, Grand Asia Market, or 99 Ranch Market.
Don't have an Asian grocery store nearby? Amazon has great options too:
Lao Gan Ma Spicy Chili Crisp 老干媽 香辣脆 油辣椒
Lee Kum Kee Chiu Chow Chili Oil
But if you're craving something fresh and homemade, this recipe has you covered!
How to use chili oil?
There are so many ways you can use chili oil! You really can add it to anything by adding some chili oil on to a plate and dip things in it when consuming. However, here are some other recommendations:
- Noodles - Drizzle into noodle soups or toss with dry noodles for instant flavor (Think beef noodle soup or fried rice noodles!)
- Dipping sauce - The second most I use chili oil is dipping sauce! I love adding it to my dumpling, wontons, or hot pot dipping sauce!
- Fried rice - Add a spoonful while stir-frying for extra heat and aroma to your favorite fried rice!
- Everyday Flavor Boost - Add it to any stir fry, veggie dishes, or even eggs!
If you love sauces and condiments, check out my guide to essential Asian sauces and spices for even more ideas!
Variations
This recipe keeps things simple, but if you want to build more complexity, you can experiment with add-ins like:
- Minced garlic
- Fresh ginger
- Scallions
- Five-spice powder
- Star anise
Start simple, then customize as you like. Feel free to share your favorite twists in the comments!
How to make Hot Chili Oil (Step by Step)
First gather your ingredients:
- 1½ cups neutral oil (vegetable, canola, soybean, or avocado oil)
- ½ cup Sichuan chili flakes
- 2 teaspoon Sichuan peppercorns
- 1 teaspoon salt (or to taste)
In a large bowl, mix together Sichuan peppercorn, Sichuan chili flakes, and salt together.
In a large wok or skillet, heat up vegetable oil on medium heat for about 3 minutes. It should be very hot but not overly heated. One good way to tell is if there are slight ripples but before it is bubbling.
Once it is hot enough, pour the oil over the bowl of spice mix we just made earlier.
It will sizzle! Leave it to cool uncovered, and mix well before serving it or using it with other delicious dishes!
Here's me using it in a dumplings dipping sauce!
Here's a video of me making it!
Storage Tips
Homemade chili oil stores well, but it's important to keep it fresh and safe:
- Container - Use a clean, airtight glass jar or heatproof container.
- Refrigeration - Store in the refrigerator to prevent spoilage.
- Shelf Life - It will keep for up to 6 months if stored properly.
- Clean Utensils - Always use a clean, dry spoon when scooping to avoid introducing moisture or bacteria.
- Flavor Note - The flavor will actually deepen after the first day or two, so it gets even better with time!
Frequently Asked Questions
Can I leave chili oil at room temperature?
You can leave chili oil out for a few days, but for food safety and freshness, refrigeration is recommended - especially if you added garlic or fresh ingredients.
Why did my chili oil turn cloudy?
It's normal for refrigerated chili oil to look cloudy or slightly solidify. Just let it sit at room temperature for a few minutes and it will return to liquid form.
What oil works best for chili oil?
Neutral oils like vegetable, canola, or soybean oil are most common.
Easy Hot Chili Oil Recipe
This easy homemade chili oil is bold, spicy, and incredibly versatile. Made with just a few pantry ingredients, it’s perfect for drizzling over noodles, dipping dumplings, or adding quick heat to stir-fries — no complicated steps required.
Ingredients
- 1½ cups neutral oil (vegetable, canola, soybean, or avocado oil)
- ½ cup Sichuan chili flakes
- 2 teaspoon Sichuan peppercorns
- 1 teaspoon salt (or to taste)
Instructions
- In a heatproof bowl, combine Sichuan chili flakes, Sichuan peppercorns, and salt.
- Heat 1½ cups neutral oil in a wok or skillet over medium heat for about 3 minutes, until hot and lightly rippling but not smoking.
- Carefully pour the hot oil over the chili mixture. It will sizzle.
- Let cool uncovered, then stir well.
- Transfer to a clean glass jar and store as directed.
Notes
- For extra flavor, try adding garlic, ginger, scallions, five-spice powder, or star anise when making the oil.
- The flavor develops more after a day or two, so it actually gets better with time!
- Store in a clean, airtight container in the refrigerator for up to 6 months, and always use a clean, dry spoon to prevent spoilage.
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Nutrition Information:
Yield: 32 Serving Size: 1 tbspAmount Per Serving: Calories: 95Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 73mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
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