Easiest 5-Min Chilli Oil
Chilli oil isn’t just about adding heat - it’s a game-changer for boosting flavour in any dish.
This recipe is the simplest version with basic and minimal ingredients that everyone is likely to have, and takes only 5 mins.
If you'd prefer a more aromatic version, check out my Easy Sichuan Chilli Oil recipe.
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About this recipe
What is Chilli Oil?
Chilli oil is a fragrant, spicy condiment made by infusing oil with dried chillies, Sichuan peppercorns, and aromatics like garlic and ginger.
It’s a staple in Chinese cuisine, known for adding both heat and depth to a variety of dishes.
Unlike regular hot sauce, chilli oil carries a more complex flavour profile, thanks to its blend of spices and slow infusion process.
Why Make Homemade Chilli Oil?
- Better Flavour: Freshly made chilli oil tastes far superior to store-bought versions. You can control the spice level, aroma, and texture to suit your preference.
- More Economical: A single homemade batch lasts for months and costs a fraction of store-bought options.
- Customisable: Adjust the heat, swap out aromatics, or add extra ingredients like star anise or cinnamon for a personalised touch.
What Can I Use This Chilli Oil For?
Any chilli oil is a versatile condiment that can be used on a variety of dishes. Here are a few ideas:
- Noodles and dumplings: Drizzle some over your favourite noodle dish or dumplings for a spicy kick.
- Soups and stews: Add a spoonful to soups or stews for an extra depth of flavour.
- Salads: Use a small amount to add a spicy touch to your salad dressing.
- Eggs: Drizzle some over fried eggs or scrambled eggs for a delicious flavour boost.
- Stir-fries: Add a spoonful to your stir-fry for a spicy and flavourful sauce.
Ingredients
Makes a ~500ml jar
- 350ml (~1.5cup) neutral cooking oil
- 1-2 heads of garlic, peeled and crushed
- 50g your favourite chilli flakes. I use either gochugaru or one from the Chinese supermarket
- 2 tbsp sesame seeds
- 3-4 slices of fresh ginger
- 1 cassia cinnamon stick. (This is different to cinnamon used in baking)
- 2 tsp granulated sugar
- 1 tsp sea salt
- 1 tsp msg, or some chicken bouillon (optional, but would recommend)
Pair it with
Instructions
1. Prepare your jar
Place your chilli flakes, salt, and any other dry seasonings into a clean, heatproof jar or bowl.
2. Heat the oil
Heat the oil in a small saucepan with the aromatics (garlic, ginger, star anise, Sichuan peppercorns) over medium heat until the garlic turns lightly golden and the oil is fragrant. Remove the aromatics.
3. Pour over chillies
Carefully pour the hot infused oil over the chilli flakes. It will sizzle and bloom. Stir well and let cool.
4. Store
Once cooled, transfer to a sealed jar. The flavour deepens over the first 24 hours.
FAQs
How spicy is this chilli oil?
This version is fragrant and moderately spicy — you can adjust the heat level by using fewer dried chillies or swapping to a milder variety.
How long does homemade chilli oil keep?
Stored in a clean, sealed jar at room temperature, it will keep for up to 1 month. Refrigerating extends the shelf life to 2-3 months.
What chillies should I use?
Dried Korean chilli flakes (gochugaru) give a beautiful red colour and moderate heat. Sichuan-style uses dried facing heaven or er jing tiao chillies for more complexity.
Do I need to use Sichuan peppercorns?
They're optional but highly recommended — they add a unique numbing, citrusy note that makes the oil more interesting.
Can I add other aromatics?
Yes! Cinnamon stick, star anise, bay leaves, or black cardamom are all common additions that add complexity.
Video demonstration
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