Homemade Chili Oil Recipe

My homemade chili oil recipe is full of flavor and so versatile that you can use it in so many different ways! The perfect condiment that can be paired with rice, noodles, dumplings, and more!

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Without a doubt, I consume A LOT of chili oil. No, I don’t need an intervention… yet (or at all). It feels like a cheat code that I can use whenever I need to spice up my dishes a little. And though there’s nothing wrong with the ones from the store, I just love making my own homemade chili oil. It’s so full of flavor, and I love that I can adjust the spiciness level to my liking!

Chili oil is so versatile and you can eat it with anything you’d like! Noodles? Definitely. Rice? Well of course. Dumplings? Name a better pairing.

I always have it in a container and kept in the fridge for longer lasting storage, ready to be eaten at any time. It normally lasts up to one month when refrigerated. But my husband and I would finish it within 1-2 weeks because we would heap on spoons of it with our food. Absolutely delectable!

Notes for Homemade Chili Oil Recipe

• The amount of chili, garlic and shallots used should be up your preference. 
• Some dried chili are spicier than others. Mine are mild so I added 2 tbsp of chili flakes to make it spicier. Adjust based on what you have and what your heat preference is.
• Very important to cook/fry the chili, garlic and shallots on low/medium low heat so that it won’t burn and it will infuse the oil with flavor.
• I prefer using neutral oil because it has a higher smoking point and will not alter the taste of the chili oil. 
• Shelf life: This chili oil can last up to a month when refrigerated. 

Here are some recipes with chili oil:

• Chili Oil Dumplings
• Garlic Chili Oil Noodles
• Karaage Don

Alternative spelling: chilli oil

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Chili Oil Recipe

My homemade chili oil recipe is full of flavor and so versatile that you can use it in so many different ways!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side Dish

Keyword: easy, experience

Ingredients

• 1 cup dried chili
• 1/2 cup garlic cloves
• 1/2 cup shallots
• 2 cups neutral oil (e.g., vegetable oil, canola oil, etc.)
• 2 tbsp chili flakes
• 1/2 tbsp salt
• 1 tbsp light soy sauce
• 1/2 tbsp chicken bouillon powder
• 3/4 tbsp sugar
• 1 tbsp gochujaru (optional)

Instructions

• Add dried chili, garlic and shallots to cold oil and turn on the heat.
• Let the ingredients above slowly cook over low/medium low heat. This will take about 20-25 minutes. Stir occasionally.
• Once the time is up, turn off heat and add the rest of the ingredients and stir until its mixed well.
• Once the oil cools, pour everything into a blender and blend until it turns into a paste.
• Pour into a clean container and store in fridge for it to last longer. Enjoy!

Notes

*The amount of chili, garlic and shallots used should be up your preference. 

*Some dried chili are spicier than others. Mine are mild so I added 2 tbsp of chili flakes to make it spicier. Adjust based on what you have and what your heat preference is.

*Very important to cook/fry the chili, garlic and shallots on low/medium low heat so that it won’t burn and it will infuse the oil with flavor.

*I prefer using neutral oil because it has a higher smoking point and will not alter the taste of the chili oil. 

*This chili oil can last up to a month when refrigerated. 

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