Detailed Chili Oil Recipe in 12 Steps

Published: 9 May 2026

Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on out homepage.

Ingredients with Exact Amount

Good chili oil starts with good ingredients. I like to use a neutral oil because it lets the chili, garlic, shallots, and spices shine. A neutral oil means an oil with a light taste, such as canola, vegetable, peanut, or avocado oil. It should not overpower the flavor of the chili.

Main Ingredients

  • 1 cup neutral oil, such as canola, vegetable, peanut, or avocado oil
  • ½ cup crushed red pepper flakes or Chinese chili flakes
  • 5 garlic cloves, thinly sliced
  • 2 small shallots, thinly sliced
  • 2 tablespoons sesame seeds
  • 1 cinnamon stick
  • 2 star anise
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce

Optional Ingredients

  • 1 teaspoon Sichuan peppercorns for a warm, tingling flavor
  • 1 tablespoon paprika for deeper red color
  • 1 teaspoon chili powder for extra heat
  • 1 bay leaf for a light herbal aroma
  • 2 tablespoons crushed peanuts for crunch
  • ½ teaspoon black pepper for extra warmth

Ingredient Notes

Use chili flakes that smell fresh and bright. Old chili flakes can taste flat and dusty. Chinese chili flakes give a rich red color and deep chili flavor. Korean chili flakes are milder and slightly fruity. Regular crushed red pepper flakes also work well, but they can be sharper and hotter.

Garlic and shallots add a savory flavor and a light crisp texture. Slice them thinly so they cook evenly. Sesame seeds add a nutty taste. Cinnamon and star anise give the oil a warm smell without making it sweet. Soy sauce adds a salty, deep flavor, but it should be added after the oil cools slightly so it does not splatter.

Step by Step Recipe Method

Making homemade chili oil is more about patience than difficulty. The process itself is simple, but every small step matters because flavor develops slowly through the oil. When done properly, the result is a rich, deeply flavored chili oil with the perfect balance of spice, aroma, warmth, and crunch.

Before starting, prepare all the ingredients first because once the oil heats up, the cooking process moves quickly. Keep a heatproof bowl nearby and make sure all ingredients are dry. Water and hot oil can splatter, so dry ingredients are important for both safety and better shelf life.

Step 1: Slice the Garlic and Shallots Properly

Start by peeling 5 garlic cloves and 2 small shallots. Use a sharp knife to slice them very thinly. Thin slices cook evenly and become lightly crispy without burning too fast.

Try to keep the slices close in size because uneven pieces cook differently. Smaller pieces can burn while thicker pieces stay soft. Burnt garlic gives chili oil a bitter taste, so taking your time here is worth it.

After slicing, spread the garlic and shallots on a paper towel for a few minutes. This removes extra moisture and helps them fry properly in the oil.

Step 2: Prepare the Chili Mixture

Take a medium heatproof bowl and add:

  • ½ cup chili flakes
  • 2 tablespoons sesame seeds
  • 1 teaspoon salt
  • 1 teaspoon sugar

If you are using optional ingredients like paprika, chili powder, black pepper, or crushed peanuts, add them now as well.

Mix everything together gently with a spoon. The sesame seeds and seasonings should be evenly spread through the chili flakes. This bowl is where the hot oil will be poured later, so make sure the bowl is deep enough to safely handle the sizzling oil.

The smell of the dry chili flakes at this stage should already feel fresh and slightly smoky. If the chili smells dusty or stale, the final oil will not taste as good.

Step 3: Heat the Oil Slowly With the Whole Spices

Pour 1 cup neutral oil into a small saucepan. Add:

  • 1 cinnamon stick
  • 2 star anise
  • 1 teaspoon Sichuan peppercorns if using
  • 1 bay leaf if using

Place the pan over low to medium-low heat. This step should never be rushed. Slow heating allows the spices to gently release their aroma into the oil.

As the oil warms, you will start noticing a rich smell coming from the pan. Small bubbles may form around the spices, which is normal. The oil should never aggressively boil or smoke heavily.

Let the spices infuse into the oil for about 5 to 7 minutes. Stir occasionally so the spices flavor the oil evenly.

Step 4: Fry the Garlic and Shallots Carefully

Once the oil smells fragrant, carefully add the sliced garlic and shallots into the saucepan. Stir immediately so the slices separate and cook evenly.

At first, the garlic and shallots will look pale and soft. After a few minutes, they will slowly begin turning light golden. Keep the heat low because high heat burns garlic quickly.

Continue cooking for about 6 to 10 minutes while stirring often. Watch closely during the last few minutes because garlic changes color very fast once it begins browning.

You are looking for:

  • Light golden garlic
  • Slightly crisp shallots
  • A deep savory aroma

Do not wait until everything becomes dark brown. The slices continue cooking even after removal because they stay hot.

Step 5: Remove the Crispy Aromatics

As soon as the garlic and shallots become lightly golden, remove them using a slotted spoon or strainer. Place them on a paper towel-lined plate.

This keeps them crisp and stops them from overcooking. If some pieces are darker than others, separate the burnt ones and discard them.

At this point, your kitchen should smell rich, spicy, and savory. The oil now carries the flavor of garlic, shallots, cinnamon, and star anise.

You can save the crispy garlic and shallots for:

  • Mixing back into the chili oil
  • Garnishing noodles
  • Topping fried rice
  • Sprinkling over eggs

Step 6: Cool the Oil Slightly Before Pouring

Turn off the heat completely and let the oil sit for about 1 to 2 minutes. This step is extremely important.

If the oil is too hot, it will burn the chili flakes instantly and create a bitter flavor. Properly heated oil should sizzle the chili flakes gently, not scorch them.

A simple way to test the oil is to add one chili flake carefully. If it bubbles softly, the temperature is perfect.

Step 7: Pour the Hot Oil Over the Chili Flakes

Place the bowl of chili flakes on a stable surface. Slowly pour the hot oil over the chili mixture in stages instead of all at once.

As the oil touches the chili flakes, you will hear a gentle sizzling sound. This is exactly what you want because the hot oil is blooming the chili flakes and pulling out their flavor, color, and aroma.

Stir gently while pouring so every part of the chili mixture gets coated evenly.

The color should immediately deepen into a rich red shade, and the smell should become warm, smoky, nutty, and spicy.

Take your time during this step because pouring too fast can cause uneven flavor or splashing.

Step 8: Add Soy Sauce Slowly

Allow the chili oil to cool slightly for about 5 to 10 minutes before adding 2 tablespoons soy sauce.

Soy sauce contains water, so adding it to very hot oil can cause bubbling and splattering. Pour it in slowly while stirring continuously.

The soy sauce gives the chili oil:

  • A deeper savory flavor
  • Slight saltiness
  • Better balance
  • Richer overall taste

After stirring, taste a tiny amount carefully once it cools enough. If needed, add a pinch more salt or sugar to balance the flavor.

Step 9: Add Back the Crispy Garlic and Shallots

If you enjoy crispy chili oil, now is the time to add the fried garlic and shallots back into the mixture.

Stir them gently into the oil. The crispy bits absorb flavor as the oil rests and create an amazing texture in every spoonful.

If you prefer smoother chili oil, you can leave the crispy ingredients out and use them separately as toppings.

Personally, I like adding half back into the jar and saving the rest for garnishing noodles and rice bowls.

Step 10: Let the Chili Oil Rest and Develop Flavor

Homemade chili oil tastes good immediately, but it tastes even better after resting.

Leave the chili oil at room temperature until fully cooled. During this time:

  • The chili flakes absorb oil
  • The sesame seeds soften slightly
  • The flavors blend together
  • The oil develops a deeper color

For the best flavor, let the chili oil rest for several hours or overnight before serving.

Step 11: Transfer to a Storage Jar

Pour the cooled chili oil into a clean, dry glass jar with a tight lid. Make sure the jar is completely dry because moisture shortens the shelf life.

The oil will continue developing flavor while stored. Before each use, stir the jar because the chili flakes and crispy bits naturally settle at the bottom.

Store the jar in the refrigerator for freshness, especially because the recipe contains garlic and shallots.

Step 12: Serve the Chili Oil

Your homemade chili oil is now ready to enjoy. Spoon it over:

  • Noodles
  • Dumplings
  • Fried rice
  • Soups
  • Pizza
  • Eggs
  • Roasted vegetables
  • Sandwiches
  • Grilled meats
  • Rice bowls

For the best experience, scoop both the oil and the chili mixture from the bottom of the jar. That combination gives the perfect balance of spice, crunch, and flavor.

Once you start making chili oil at home, it becomes one of those recipes you always want in the fridge because it instantly upgrades almost any savory meal.

Variations in the Recipe

Chili oil is easy to adjust based on your taste. You can make it hotter, crunchier, milder, sweeter, or more aromatic. Once you understand the base method, you can change the ingredients to match your favorite meals.

Extra Spicy Chili Oil

For a hotter chili oil, add 1 teaspoon chili powder, extra crushed red pepper flakes, or a few dried whole chilies to the oil while heating. You can also use hotter chili flakes. Start with a small amount because the heat becomes stronger as the oil sits.

Garlic Chili Oil

For a stronger garlic flavor, use 7 to 8 garlic cloves instead of 5. Slice them thinly and fry them slowly until light golden. Do not rush this step because burnt garlic can ruin the flavor.

Sichuan Chili Oil

Add 1 to 2 teaspoons Sichuan peppercorns to the oil with the cinnamon and star anise. Sichuan peppercorns give a warm, tingling feeling on the tongue. It is not the same as regular spicy heat. It adds a bold flavor that works very well with noodles and dumplings.

Crispy Chili Oil

To make crispy chili oil, add the fried garlic, shallots, sesame seeds, and crushed peanuts back into the jar. This gives every spoonful more texture. It tastes great on eggs, rice bowls, noodles, and vegetables.

Mild Chili Oil

For a milder version, use Korean chili flakes or mix chili flakes with sweet paprika. You can also reduce the chili flakes to ⅓ cup instead of ½ cup. This gives you a flavorful oil with less heat.

Sweet and Spicy Chili Oil

Add 2 teaspoons sugar instead of 1 teaspoon. You can also stir in a small drizzle of honey after the oil cools. This version tastes great with fried chicken, roasted carrots, and crispy potatoes.

Mistakes to Avoid

Chili oil is easy, but heat control is very important. Most problems happen when the oil is too hot or the garlic cooks for too long.

Overheating the Oil

If the oil is too hot, it can burn the chili flakes and make the oil taste bitter. The oil should sizzle when poured over the chili, but it should not smoke heavily. If the oil smells burnt, let it cool before pouring.

Burning the Garlic or Shallots

Garlic and shallots should be light golden, not dark brown. They continue to cook after being removed from the oil, so take them out early. Burnt garlic gives a sharp bitter taste that is hard to fix.

Using Wet Ingredients

Water and hot oil do not mix well. Wet garlic, wet shallots, or a wet jar can cause splattering and shorten the shelf life. Always keep everything dry before cooking and storing.

Adding Soy Sauce Too Early

Soy sauce should not be added to very hot oil. It can bubble and splatter. Let the oil cool for a few minutes first, then stir it in slowly.

Skipping the Resting Time

Chili oil tastes better after resting. If you use it right away, it may taste sharp or unfinished. Let it sit for at least 1 hour, or overnight for deeper flavor.

Conclusion

Homemade chili oil is a simple recipe that brings big flavor to everyday meals. It is spicy, savory, warm, and full of aroma from garlic, shallots, sesame seeds, and spices. Once you make it at home, you can adjust it exactly how you like it.

Use it on noodles, rice, dumplings, eggs, soups, grilled meats, and roasted vegetables. Keep a jar in the fridge and stir it before serving for the best flavor. Try this recipe once, and it may become your favorite homemade condiment. Check the homepage for more tasty food recipes and easy homemade sauces.

FAQs

What is chili oil made of?

Chili oil is usually made with oil, chili flakes, garlic, shallots, sesame seeds, salt, sugar, and spices. Some recipes also include soy sauce, Sichuan peppercorns, peanuts, or paprika.

Is homemade chili oil very spicy?

It depends on the chili flakes you use. Regular crushed red pepper flakes can be quite hot, while Korean chili flakes are usually milder. You can reduce the chili flakes or add paprika to make it less spicy.

How long does homemade chili oil last?

Homemade chili oil with garlic and shallots is best stored in the refrigerator and used within 2 to 3 weeks. Always use a clean spoon and keep the jar tightly closed.

Can I use olive oil for chili oil?

I do not recommend strong olive oil because it has its own flavor and can overpower the chili. A neutral oil like canola, vegetable, peanut, or avocado oil works better.

Should chili oil be refrigerated?

Yes, I recommend refrigerating homemade chili oil, especially if it contains garlic, shallots, soy sauce, or any crispy bits. Chilling helps keep it fresh and safe for longer.

Why did my chili oil taste bitter?

Chili oil usually tastes bitter when the oil is too hot, the chili flakes burn, or the garlic gets too dark. Use low to medium-low heat and remove garlic when it is light golden.

Can I make chili oil without garlic?

Yes, you can skip garlic. The chili oil will still taste good with shallots, sesame seeds, and spices. You can also add more star anise, cinnamon, or Sichuan peppercorns for extra aroma.

What foods taste best with chili oil?

Chili oil tastes great with noodles, dumplings, fried rice, eggs, soups, pizza, grilled chicken, roasted vegetables, sandwiches, and rice bowls.

Can I make chili oil less spicy?

Yes, use fewer chili flakes, choose mild chili flakes, or mix chili flakes with paprika. You can also add a little extra oil to soften the heat.

What is the difference between chili oil and chili crisp?

Chili oil is mostly flavored oil with chili flakes and spices. Chili crisp has more crunchy bits like fried garlic, shallots, peanuts, or seeds. This recipe can become chili crisp if you add more crispy ingredients.

Sophia Pervaiz Avatar
Sophia Pervaiz

Passionate about creating delicious, approachable recipes and sharing insights on our furry companions, Sophia Pervaiz blends their love for food and cats into every post. When not experimenting with new recipes in the kitchen, they enjoy spending time with their cats, learning more about feline health, and creating content that caters to both food lovers and pet enthusiasts. With a knack for making everything feel personal and relatable, Sophia Pervaiz brings a warm, friendly voice to both the culinary and animal worlds. Whether you're here for a tasty new dish or some helpful cat tips, there's always something for everyone!

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