If you love bold, spicy flavors that can transform any dish, then you are going to adore this Quick & Easy Chinese Chili Oil Recipe. This vibrant, fragrant chili oil is packed with the perfect balance of heat, aroma, and complexity from traditional Chinese spices, ready in under 30 minutes. Whether you drizzle it over noodles, dumplings, or use it as a dipping sauce, this homemade chili oil brings a tantalizing kick that elevates everyday meals with minimal effort. Get ready to add a jar of this fiery treasure to your kitchen repertoire—it’s a game changer!
Ingredients You’ll Need
One of the best parts about this Quick & Easy Chinese Chili Oil Recipe is how simple and approachable the ingredients are. Each component plays a crucial role, from lending heat and a rich oily texture to infusing warm, aromatic notes that are signature to Chinese cuisine.
- Whole dried Sichuan red chilies: These create the base flavor with moderate heat and a slightly smoky, fruity note.
- Sichuan or Korean red chili flakes: For ease, crushed chili flakes offer texture and deep red color.
- Garlic (finely minced): Adds a pungent, savory kick that complements the heat perfectly.
- Sichuan pepper powder: Gives that signature tingling, numbing sensation that elevates the chili oil.
- Salt: Enhances all the flavors and helps preserve the oil.
- Vegetable oil (or other neutral oil): Acts as the rich medium for slow infusing flavors without overpowering the spices.
- Ginger slices: Introduce warmth and complexity.
- Onion (quartered): Offers subtle sweetness that balances the heat.
- Star anise: Brings a fragrant, anise-like aroma characteristic of Chinese five-spice.
- Bay leaves: Add subtle earthy and herbal notes.
- Cinnamon stick: Infuses gentle sweetness and depth.
- Cloves: Provide a warm, slightly sweet spice that rounds out the flavor.
How to Make Quick & Easy Chinese Chili Oil Recipe
Step 1: Prepare Your Chilies
Start by grinding your dried red chilies in a food processor until they become small flakes. This creates the perfect chili base that will soak up all the fragrant oil flavors later. Transfer the flakes into a large, heat-proof bowl where they’ll mingle with the other ingredients.
Step 2: Add Aromatics to Chili Flakes
To the bowl of chili flakes, add your finely minced garlic, Sichuan pepper powder, and salt. These ingredients will infuse their punchy, spicy, and savory notes into the oil, building layers of flavor right from the start.
Step 3: Heat the Oil and Spices
In a large pot, pour in your vegetable or neutral oil and gently heat it over low to medium heat until it reaches around 250°F. This temperature is crucial to slowly coax the perfect flavor from the spices without burning.
Step 4: Infuse the Oil with Aromatics
Carefully add your sliced ginger, quartered onion, star anise, bay leaves, cinnamon stick, and cloves to the hot oil. Let this fragrant blend simmer for 20 to 25 minutes, stirring occasionally to release deep, aromatic notes into the oil.
Step 5: Combine Oil and Chili Mixture
With a slotted spoon, remove all the spices and aromatics from the oil. Then, pour the hot oil slowly over the chili mixture in your bowl. You’ll see the oil bubble and sizzle as the flavors marry—stir immediately to ensure everything is evenly combined for that perfect heat and aroma.
Step 6: Cool and Store
Allow the chili oil to cool completely at room temperature. Once cooled, transfer it into a sterilized glass jar. Your homemade chili oil is now ready to bring exciting spice and fragrance to your favorite meals.
How to Serve Quick & Easy Chinese Chili Oil Recipe
Garnishes
This chili oil shines when used as a vibrant garnish. Drizzle a tablespoon or two over steamed vegetables, noodle bowls, or fried rice to instantly lift flavors. A little goes a long way, adding both heat and that unique Sichuan mouth-tingle every time.
Side Dishes
Serve alongside simple dishes such as dumplings, cold noodles, or congee. The chili oil can be a dipping sauce concentrated with flavor, creating contrast and heat that pairs beautifully with mild, comforting foods.
Creative Ways to Present
Think beyond the basics—incorporate this chili oil into salad dressings, marinades for grilled meats, or even as a finishing touch on pizzas and roasted vegetables. The possibilities are endless, making this Quick & Easy Chinese Chili Oil Recipe a fantastic staple for your spice arsenal.
Make Ahead and Storage
Storing Leftovers
This chili oil keeps wonderfully in an airtight jar at room temperature or in the refrigerator. Proper storage allows the flavors to deepen over time—often tasting even better after a few days.
Freezing
While you can freeze chili oil, it’s not typically necessary. If you do freeze it, ensure it’s in a freezer-safe container and thaw completely before use, as separation may occur.
Reheating
If your chili oil solidifies in the fridge, gently warm it in a small pan or microwave before using. This softens the oil and reactivates the flavors for maximum taste impact.
FAQs
Can I use different types of dried chilies?
Absolutely! Sichuan chilies provide a unique flavor, but Korean or other dried red chilies work well too. Adjust the quantity to match your preferred spice level.
Is this chili oil very spicy?
This recipe offers a moderate heat level balanced with aromatic spices. You can dial up the chili quantity for more heat or reduce it for milder flavors.
How long does homemade chili oil last?
Stored properly in an airtight container, homemade chili oil can last up to 3 months at room temperature or longer if refrigerated.
Can I skip any spices if I don’t have them all?
Yes, the essential flavors come from the chilies, garlic, and Sichuan pepper. Other spices add complexity but can be omitted if necessary.
What dishes pair best with this chili oil?
It’s perfect on noodles, dumplings, stir-fried vegetables, soups, and even as a spicy condiment for grilled meats or salads.
Final Thoughts
This Quick & Easy Chinese Chili Oil Recipe is a real treasure for anyone who loves to add heat and depth to their cooking with minimum fuss. Making it at home means you control the flavors and the freshness, delivering a more vibrant, authentic taste than anything store-bought. I can’t wait for you to try it and discover just how transformative a simple chili oil can be in your kitchen. Happy cooking!
Print
Quick & Easy Chinese Chili Oil Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 tablespoons (about 12 servings of 1 tablespoon each)
- Category: Condiment
- Method: Stovetop
- Cuisine: Chinese
Description
This quick and easy Chinese chili oil recipe is a flavorful condiment made by infusing vegetable oil with dried Sichuan red chilies, garlic, and aromatic spices. Perfect for adding a spicy kick to noodles, dumplings, stir-fries, and more, this chili oil combines the unique numbing heat of Sichuan pepper with deep, warming spices like star anise, cinnamon, and cloves.
Ingredients
Chili Base
- 2 cups whole dried Sichuan red chilies (or 1.5 cups / 360 g Sichuan or Korean red chili flakes)
- 3 cloves garlic, finely minced
- 1/4 tsp Sichuan pepper powder
- 3 tsp salt
Infused Oil
- 2 1/2 cups vegetable oil (or neutral oil)
- 4 slices ginger
- 1 small onion, quartered
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 cloves
Instructions
- Grind the Chilies: In a food processor, grind the dried Sichuan red chilies into small flakes, then transfer them to a large heat-proof bowl to prepare the spice base.
- Mix the Spice Base: Add the finely minced garlic, Sichuan pepper powder, and salt to the chili flakes, ensuring all ingredients are well combined for balanced flavor.
- Heat the Oil: In a large pot, heat the vegetable oil on low to medium heat until it reaches approximately 250°F (121°C), which is hot enough to infuse flavors without burning the spices.
- Infuse the Oil: Carefully add the ginger, onion, star anise, bay leaves, cinnamon stick, and cloves into the hot oil. Let the aromatics simmer gently for 20 to 25 minutes, stirring occasionally to prevent sticking and to evenly distribute flavor.
- Strain and Combine: Use a slotted spoon to remove the infused aromatics from the oil. Immediately pour the hot infused oil over the prepared chili mixture in the bowl and stir thoroughly to blend the flavors.
- Cool and Store: Allow the chili oil to cool completely to room temperature before transferring it into a sterilized glass jar for storage. This ensures the oil develops its full flavor while maintaining freshness.
Notes
- Use neutral oils like vegetable or canola oil to ensure the chili flavor shines without interference.
- The chili oil can be stored in an airtight container at room temperature for up to one month or refrigerated for longer freshness.
- Adjust chili quantity to control spiciness based on your heat tolerance.
- Use gloves while handling the dried chilies to avoid irritation.
- The infusion process can be monitored to avoid overheating and burning spices, which can cause bitterness.
