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Homemade Chili Oil (VIDEO)

What is Chili Oil?

Chili oil is a bold, spicy, aromatic condiment made by pouring hot, infused oil over chili flakes, creating a deep red, flavorful drizzle that’s a staple across Asian cuisines. From Chinese dumplings and Korean noodles to Thai rice bowls and even Western dishes like eggs or pizza, chili oil instantly elevates any dish with heat and umami.

Why I Love It

I always say: If it’s edible, you can probably put chili oil on it. That’s how versatile this magical stuff is. Whether I’m adding it to fried rice, stirring it into soups, topping off my avocado toast, or using it as a dip for dumplings, chili oil always delivers. It’s the one condiment that lives permanently on my kitchen counter. It takes just 15 minutes to make, lasts for weeks in the fridge, and you can fully customize it to your spice level and flavor preferences.

Key Components of the Perfect Chili Oil

What makes this chili oil so special is the layered flavor from both infused aromatics and a bold chili base.

  • Neutral oil (like canola, avocado, or grapeseed) forms the base, letting other ingredients shine.
  • Garlic, ginger, cinnamon, star anise, and Sichuan peppercorns are slowly simmered in the oil to infuse it with aroma and warmth.
  • The chili base includes red chili flakes for body and color, plus fresh Thai chilies for sharp heat.
  • Toasted sesame seeds add nuttiness and subtle crunch.
  • A touch of MSG, salt, sugar, and optional soy sauce give it that signature savory umami punch.

This combo gives you a chili oil that’s spicy, savory, and beautifully balanced restaurant quality flavor in your own kitchen.

Jump to Recipe

How to Make Chili Oil at Home (Step-by-Step)

In a small saucepan, start with cold oil and add in your smashed garlic, sliced ginger, cinnamon stick, star anise, and Sichuan peppercorns. Bring the heat up slowly to medium-low, letting everything sizzle and infuse for about 8-10 minutes. You want the garlic golden brown and fragrant, but not burnt.

While the oil is infusing, prep your chili base in a heatproof bowl. Combine red chili flakes, finely chopped fresh Thai chilies, toasted sesame seeds, MSG, salt, sugar, and soy sauce. This is where all the heat and flavor will bloom when the hot oil hits it.

Once your aromatics are golden and the oil smells amazing, remove it from the heat and let it cool slightly for about 1-2 minutes. Then, carefully strain the hot oil over your chili base. It’ll bubble and sizzle, that’s the flavor blooming right before your eyes.

Give it a good stir to mix everything, and let it cool completely. Once cooled, pour the chili oil into a clean glass jar. It can be stored in the fridge for up to 1 month (and often longer if kept clean).

Use it on everything, seriously.

FAQ

Can I use only fresh chilies instead of dried flakes?
You can, but using both fresh and dried gives the best flavor and texture. Red chili flakes also help with that classic red color.

Is MSG safe to use?
Yes! MSG is scientifically proven to be safe. It boosts umami flavor and is commonly used in Asian cooking and restaurant-style sauces.

Can I make it less spicy?
Absolutely. Remove seeds from the Thai chilies or use fewer of them. You can also opt for mild chili flakes like Korean gochugaru.

What oil is best for chili oil?
Use a neutral oil like avocado, grapeseed, or canola. Avoid olive oil, it can burn and overpower the flavor.

Do I need to refrigerate it?
Yes especially because we’re using fresh Thai chilies, which contain moisture. Storing it in the fridge reduces the risk of spoilage.

How long does homemade chili oil last?
This chili oil will last for up to 1 month in the refrigerator. Make sure to use a clean, dry spoon each time to avoid introducing moisture or bacteria. If it smells off or looks cloudy/slimy, it’s time to toss and make a new batch.

Nutritional Information (Per 1 tsp)

  • Calories: 40
  • Protein: 0g
  • Carbs: 0.2g
  • Fat: 4.5g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Homemade Chilli Oil
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Homemade Chilli Oil

Recipe by AmateurProChefDifficulty: Easy
Servings (Tsps)

75-80

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories Per Teaspoon

40

kcal

Ingredients

  • Aromatics (for oil infusion)

  • 1 cup neutral oil (avocado, canola, or grapeseed oil)

  • 3 cloves garlic, smashed

  • 1-inch ginger, sliced

  • 1 small cinnamon stick (optional)

  • 1 star anise (optional)

  • 1 tsp Sichuan peppercorns (optional for numbing kick)

  • Chili Base (in heatproof bowl)

  • ¼ cup red chili flakes (use gochugaru for mild or crushed red pepper for spicier)

  • 6–8 fresh Thai chilies, finely chopped (with or without seeds depending on heat preference)

  • 2 tsp toasted sesame seeds

  • 1 tsp MSG (adjust to taste)

  • ½ tsp salt

  • ½ tsp sugar

  • 1 tbsp soy sauce (optional, for umami)

Directions

  • Prep the Chili Base
  • In a heatproof bowl, add red chili flakes (gochugaru), finely chopped fresh Thai chilies, sesame seeds, MSG, salt, sugar, and soy sauce. Mix well and set aside.
  • Infuse the Oil
  • In a small saucepan, combine oil, smashed garlic, ginger, cinnamon stick, star anise, and Sichuan peppercorns.
  • Heat over medium-low for 8–10 minutes, stirring occasionally. The garlic should turn golden and fragrant, don’t let it burn.
  • Cool Slightly, Then Pour
  • Turn off the heat and let the oil cool for 1–2 minutes so it’s hot but not smoking. Carefully strain the oil and pour it over the chili mixture in the bowl. You’ll hear a sizzle as the hot oil blooms the spices and chilies.
  • Stir & Store
  • Stir well to combine. Let the mixture cool to room temperature.
  • Transfer to a clean glass jar. Store in the fridge for up to 1 month. (It may thicken slightly in the fridge due to the fresh chilies — just bring it to room temp or stir before using.)

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