Name: Quick & Easy Chinese Chili Oil Recipe
Prep time: 10 min
Cook time: PT-489655H41M11S
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 cups whole dried Sichuan red chilies (or 1.5 cups / 360 g Sichuan or Korean red chili flakes & skip Step 1); 3 cloves garlic (finely minced); 2 1/2 cups vegetable oil (or neutral tasting oil); 1/4 tsp Sichuan pepper powder; 3 tsp salt; 4 slices ginger; 1 small onion (quartered, or 1 shallot halved); 4 star anise; 2 bay leaves; 1 cinnamon stick; 5 cloves

Jump to Recipe· 4.7 from 24 reviews

Get ready to turn ordinary meals into masterpieces with this Quick & Easy Chinese Chili Oil! Fragrant, spicy, and loaded with layers of flavor, this homemade staple transforms anything it touches—from noodles to dumplings and even a humble bowl of rice. The recipe highlights a beautiful balance between numbing Sichuan peppercorns, aromatic spices, and a gentle heat from chili flakes, all swirling together in golden oil. Whether you’re a chili-head or just looking to amp up your condiment game, this chili oil puts takeout varieties to shame. Let’s walk through each step and see just how simple (and rewarding) it is to craft your very own jar!

Quick & Easy Chinese Chili Oil Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of straightforward ingredients, you can create a Quick & Easy Chinese Chili Oil that’s bursting with character. Each component adds its unique touch—color, aroma, or that telltale spicy kick—building a pantry essential you’ll want on hand at all times.

Dried Sichuan red chilies: The heart of this chili oil; grind them into flakes for bright, bold heat and vibrant color.
Korean or Sichuan chili flakes: A shortcut if you don’t have whole chilies—skip grinding and enjoy authentic flavor.
Garlic: Finely minced for aromatic sweetness and depth that infuses the oil beautifully.
Vegetable oil (or neutral oil): Creates a silky base that won’t overpower the spices—choose oils like canola, sunflower, or soybean.
Sichuan pepper powder: Brings that famous numbing tingle and floral undertones; a hallmark of true Chinese chili oil.
Salt: Simple, but essential for heightening all the flavors.
Ginger: Sliced to infuse a warm, spicy fragrance into the oil during simmering.
Onion or shallot: Adds a subtle sweetness and richness as it gently cooks in the oil.
Star anise: Imparts distinct licorice notes and perfume that deepens with the oil.
Bay leaves: Lends a complex herbal aroma to round out the spice mix.
Cinnamon stick: Offers a whisper of warmth and sweetness amid the heat.
Cloves: Tiny, but mighty; they enrich the oil with their unmistakable earthiness and spice.

How to Make Quick & Easy Chinese Chili Oil

Step 1: Grind the Dried Chilies

If you’re starting with whole chilies, toss them into a food processor and blitz on high until you’re left with coarse chili flakes. Keep the lid on tight—those aromatic particles are strong! This step unlocks maximum flavor and gives your chili oil an irresistible color and texture. If using ready-made chili flakes, feel free to skip this part and proceed to the next step.

Step 2: Prepare the Chili Flake Mixture

Transfer your fresh chili flakes into a large heat-proof bowl—think stainless steel, ceramic, or thick glass. Sprinkle in that fragrant minced garlic, Sichuan pepper powder, and salt. Stir gently. This bowl will soon be the stage for all the magic, so set it aside and try not to inhale the delicious (yet spicy) fumes!

Step 3: Heat the Oil and Aromatics

Pour your vegetable oil into a sturdy pot or wok. Heat on low-medium, aiming for about 250 F. No thermometer? No problem! Stick a wooden chopstick or spoon into the oil—once bubbles gather around it, your oil is hot and ready. Now, add the ginger, onion or shallot, star anise, bay leaves, cinnamon stick, and cloves. Let everything gently simmer for 20–25 minutes, swirling those flavors together. Stir occasionally so nothing sticks or burns.

Step 4: Remove Aromatics

Once your kitchen smells absolutely intoxicating and the aromatics look golden (not burnt), fish them out using a slotted spoon and discard. All those incredible flavors are now swirling in the oil—ready for the next step!

Step 5: Infuse the Chili Flakes

Here comes the drama! Carefully—safety first—pour the hot oil over your chili flake mixture. You’ll hear a fabulously satisfying sizzle and see the oil bubble ferociously. Use a heat-resistant spoon to gently stir, ensuring every chili flake is coated and nothing gets scorched. This step creates layers upon layers of complexity and that trademark red hue.

Step 6: Cool and Store

Let your new batch of chili oil cool to room temperature. Then, pour into a clean, sterilized glass jar with an airtight seal. Label it with the date, pop it in the fridge, and you’re set! Properly stored, your Quick & Easy Chinese Chili Oil can stay fresh (and get more flavorful!) for up to 6 months—just use clean utensils every time you scoop.

How to Serve Quick & Easy Chinese Chili Oil

Garnishes

A sprinkle of toasted sesame seeds, chopped scallions, or even a pinch of extra Sichuan peppercorn powder can take this chili oil to the next level. These garnishes add texture, a pop of color, and tantalizing aromatics that make each spoonful extra special. It’s amazing on noodles, drizzled over steamed veggies, or used as a finishing touch for grilled meats.

Side Dishes

Pair your Quick & Easy Chinese Chili Oil with classic Chinese favorites like steamed dumplings, potstickers, or stir-fried greens. A little goes a long way on rice bowls, and it’s a secret weapon for enhancing the flavor of everything from soups to simple stir-fries. For those who love bold flavors, serve it as a dipping sauce alongside crusty bread or crisp spring rolls!

Creative Ways to Present

Hosting friends? Set up a noodle bar and let everyone swirl their own chili oil to taste! Serve it in a beautiful clear glass jar, or spoon it into tiny dipping bowls for each guest. For a special homemade gift, pour your Quick & Easy Chinese Chili Oil into small sterilized jars, label them, and wrap in ribbon—it’s heartfelt and seriously impressive for any food lover.

Make Ahead and Storage

Storing Leftovers

After cooling, keep your chili oil in an airtight glass jar in the refrigerator for maximum freshness—this prevents any unwanted bacteria and locks in flavor. Always use a clean spoon to scoop out what you need, and keep the oil surface covered to prevent spoilage.

Freezing

You can technically freeze chili oil, but its texture and aroma may diminish with thawing. If you do freeze, portion into small freezer-safe jars or containers, and leave a bit of headspace for expansion. Thaw in the fridge overnight and give a gentle stir before using.

Reheating

There’s usually no need to reheat Quick & Easy Chinese Chili Oil, as it’s best served at room temperature or chilled. If your oil has solidified in the fridge, let it sit out for a few minutes, or set the jar (tightly sealed) in a bowl of warm water until fluid again—never microwave directly!

FAQs

Can I adjust the spice level?

Absolutely! Use milder chilies for a gentler kick, or ramp things up by adding more chili flakes or leaving in some chili seeds. Taste as you go so you get the perfect balance for your palate.

How do I know if my chili oil has gone bad?

Signs include a musty, sour smell, discoloration, or visible mold. If in doubt, toss it out! Always use clean utensils and keep the lid tightly sealed after each use to prolong freshness.

Is this chili oil vegan and gluten-free?

Yes! The Quick & Easy Chinese Chili Oil is naturally vegan and gluten-free, provided your choice of oil and spices are pure and unadulterated. Double-check ingredient labels to be sure.

Can I use other oils instead of vegetable oil?

Neutral oils like canola, sunflower, or soybean work best, as they allow the chili and spices to shine. Olive oil is not recommended as its strong flavor can overpower the aromatics.

What can I do with leftover aromatics after straining?

The spent ginger, onion, and spices have done their job infusing the oil and aren’t very pleasant to eat on their own. If you’re feeling resourceful, they could be tossed into a broth for a subtle flavor boost.

Final Thoughts

Making your own jar of Quick & Easy Chinese Chili Oil is a deliciously rewarding kitchen project that’s guaranteed to shake up your meals. It’s bold, lively, and so simple to master. I can’t wait for you to drizzle, dip, and dollop this homemade magic on everything—your taste buds will thank you!