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HOW TO MAKE CHILI OIL

 AUGUST 10, 2015 BY  KAITLIN  148 COMMENTS
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If you hang around our blog, it doesn’t take long to realize that we are kind of obsessed with all
things chili oil and hot sauce.

From sriracha, to spicy bean paste, to chili oil, and, of course, the famous “lady sauce,” as we
call it, spicy sauces and oils show up in our fried rice and noodle recipes so often that my dad
had to point out, “hey, you know there are people out there who may not like chili oil,” a
statement my sister and I met with blank stares before piling more chili oil into our bowls.

My philosophy is that pre塐新y much everything can be improved with some hot sauce. A plate of
noodles or a bowl of fried rice just isn’t as good without some delicious chili oil on top. Pot of
gumbo boiling on the stove? Needs something……oh yeah MORE HOT SAUCE.

Which brings me to the current issue at hand: how to make chili oil at home. If you go to any
Chinese restaurant (in the US or in China) worth their salt and ask for chili oil, they will bring
out a deliciously fragrant, dark red, viscous chili oil that could make even a piece of shoe
leather taste good.

Since living in China, we’ve tried to approximate these tasty chili oils at home with only limited
success. There was some secret that we just weren’t ge塐新ing–a trifecta, if you will, of key
elements and perfectly executed conditions that would lead us to the perfect chili oil recipe.

Well. After a few experiments in the kitchen (we’ve still got the mediocre jars of chili oil at the
back of the fridge to prove it), I think I’ve created the perfect chili oil. The secret is to infuse the
oil with aromatics first, then pour it over ASIAN crushed chili flakes. These flakes are brighter
red and have fewer seeds than your run‑of‑the‑mill Italian crushed red pepper flakes, which
tend to be roasted longer and darker (pouring hot oil over them results in a burnt, dull‑flavored
chili oil, and no one wants that).

We’ve used this chili oil recipe for fried rices, noodles, noodle soups, and in cold cucumber
salads, and it has a magical ability to elevate EVERYTHING. In fact, every time we eat it, we
still engage in silent, solemn head‑shaking, in awe of how good it tastes. One of our favorite
recipes for using this chili oil is our Sichuan Spicy Red oil wonton and I’m sure you will be
happy after you give it a try!

And the best part? Homemade chili oil is actually extremely simple to make.

You KNOW you want some.

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If you want to read up on the spices used in this and other recipes and where to purchase the
peppercorns and red chili pepper, check out our Dry Spices and Condiments ingredients
page. For the sister recipe to this chili oil, Chiu Chow Chili sauce, click here!

You’ll need:
 1½ cups oil (ideally a vegetable, peanut, or grapeseed oil…light olive oil is fine, but it has
a tendency to set in the fridge)
5 star anise
1 cinnamon stick, preferably cassia cinnamon
2 bay leaves
3 tablespoons Sichuan peppercorns
¾ cup Asian crushed red pepper flakes (Sichuan chili flakes are the best)
1 – 1½ teaspoons salt (to taste)

Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small
saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to
medium.

Let the oil cook for 30 minutes like this. If you start to see that slight bubbling die down,
periodically turn the heat back up to medium‑high, then back down to medium if it gets too
hot.

When the oil is done cooking, the seeds and pods should be darker in color, but not blackened
(that means they burned, which results in subpar chili oil). Let the oil cool for 5 minutes. In a
separate heat‑proof bowl, measure out the crushed red pepper flakes and salt.

Remove the aromatics from the oil using a strainer or a fine mesh strainer if you have one.
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Slowly pour the oil over the red chili flakes, and stir well.
When completely cooled, transfer to a jar, and store in the refrigerator. The oil will keep for up
to 6 months when stored this way (always remember to use a clean spoon to dip into the jar!)
Since this post, we have also added Homemade Chiu Chow Chili oil to our collection of spicy
chili oil. The addition of garlic, soy sauce and other spices to chili oil results in yet another
additive variation that must be tried! But if you want convenience, then, check out the ready
made version of Chiu Chow Chili Oil on our Chinese Sauces and Oils Ingredients page.

How to Make Chili Oil

Cook time Total time
45 mins 45 mins

Serves: about 2¼ cups

Ingredients
1½ cups oil (ideally a vegetable, peanut, or grapeseed oil...light olive oil is
fine, but it has a tendency to set in the fridge)
5 star anise Save Print
1 cinnamon stick, preferably cassia cinnamon
2 bay leaves
3 tablespoons Sichuan peppercorns
¾ cup Asian crushed red pepper flakes (Sichuan chili flakes are the best)
1 ­ 1½ teaspoons salt (to taste)

Instructions
1. Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium
high heat. When the oil starts to bubble slightly, turn the heat down to medium.
2. Let the oil cook for 30 minutes like this. If you start to see that slight bubbling die down, periodically turn the
heat back up to medium­high, then back down to medium if it gets too hot.
3. When the oil is done cooking, the seeds and pods should be darker in color, but not blackened (that means they
burned, which results in subpar chili oil). Let the oil cool for 5 minutes. In a separate heat­proof bowl, measure
out the crushed red pepper flakes and salt.
4. Remove the aromatics from the oil. Slowly pour the oil over the chili flakes, and stir well. When completely
cooled, transfer to a jar, and store in the refrigerator. The oil will keep for up to 6 months when stored this way
(always remember to use a clean spoon to dip into the jar!)
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148 COMMENTS

K says
October 14, 2016 at 11:29 AM

Do you know of any simple Chinese recipes that use chili oil? I’m working as a caregiver for an
elderly Chinese woman, but I’m not that familiar with cooking Chinese food… (or any food, for
that ma塐新er)… full time student who has for most of my life lived off of the school cafeteria.

Reply

Kaitlin says
October 16, 2016 at 10:23 AM

Hiya–we have a few very simple recipes that would be made be塐新er by chili oil. Try this
Smashed Asian Cucumber Salad (h塐新p://thewoksoflife.com/2015/06/smashed‑asian‑
cucumber‑salad/); 15‑Minute Lazy Noodles (h塐新p://thewoksoflife.com/2016/04/15‑minute‑
lazy‑noodles/); 15‑Minute Chinese Hot Oil Noodles (h塐新p://thewoksoflife.com/2014/12/hot‑oil‑
noodles‑you‑po‑mian/); or Lightning Lunchtime Chicken & Rice
(h塐新p://thewoksoflife.com/2014/03/lightning‑lunchtime‑chicken‑rice/). We’ve got an entire
section dedicated to Quick and Easy, which should be a good starting point! :) Good luck!

Reply

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