How to Make Chili Oil?

I’m a huge fan of crispy chili oil. There’s a real boom in spicy oils right now, especially crispy chili oil, which combines spicy flavors, a touch of sweetness, and a crunchy texture that makes it addictive.

It’s become so popular that many versions are being created without using Chinese ingredients.

This oil is very versatile and can be used in many dishes to give them that extra touch of flavor and texture, and the best part is that it’s easy to make at home.

How to Save It?

I always keep it at room temperature in an airtight container.

And I use a clean spoon to serve it each time.

It lasts for 3–4 weeks (we usually finish it sooner).

You can keep it in the refrigerator for up to 6 months.

Regardless, check and use common sense.

If the oil smells, looks, or tastes bad, don’t use it anymore.

How to Make Homemade Chili Oil?

Recipe Information

Detail	Information
Difficulty	Difficult
Servings	300 ml
Preparation Time	5 mins
Cooking Time	5 mins

Ingredients

Ingredient	Quantity
Dried chili flakes	50 g
Ground sesame seeds	10 g
Water	50 ml
Oil	250 ml
Sichuan peppercorns	10 g
Bay leaf	1
Star anise	2
Garlic, thinly sliced	2 cloves
Ginger, thinly sliced	5 g
Salt	1/2 teaspoon

Instructions

1. Add 50 ml of water to the dried chili flakes and mix well.
2. Set aside, allowing the chili flakes to soak in the water for a little while.
3. Heat the oil in a saucepan over medium heat.
4. Add the Sichuan peppercorns, bay leaf, star anise, sliced garlic, and ginger to the oil.
5. Heat until the garlic turns golden, which usually takes 3 to 4 minutes.
6. Remove the saucepan from the heat and set aside.
7. Mix the sesame powder, salt, and chili in a heat-resistant glass jar and place a metal sieve on top.
8. Pour the hot oil very slowly.
9. The oil is so hot that it may bubble and splatter when it comes into contact with the chili flakes, so you may have to stop several times until you can fill the jar completely.
10. Remove the sieve and let the jar cool completely.

Video Guide 📺