Tulo

Homemade Red Chili Oil Recipe

Infusing the oil with garlic, shallot, ginger, and whole spices first builds a savory base flavor, and pouring the hot oil over the chili flakes in two stages, rather than all at once, keeps the flakes from scorching while still coaxing out their full color and aroma.

Prep
10 min
Cook
20 min
Total
30 min
Servings
24

Ingredients

Servings24
  • 1/2 cup red pepper flakes (coarse chili flakes or gochugaru)
  • 1 cup neutral oil (grapeseed or vegetable)
  • 4 cloves garlic cloves, thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 2-inch piece fresh ginger, sliced
  • 2 whole star anise pods
  • 1 stick cinnamon stick
  • 1 tsp Sichuan peppercorns
  • 1 tsp kosher salt
  • 1 tsp granulated sugar
  • 2 tbsp toasted sesame seeds

Nutrition per serving

Calories
98
Protein
1g
Carbs
2g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a heatproof bowl, combine the red pepper flakes, salt, sugar, and toasted sesame seeds. Set the bowl near the stove where it's easy to pour into.
  2. 2In a small saucepan, combine the oil, garlic, shallot, ginger, star anise, cinnamon stick, and Sichuan peppercorns. Set over medium-low heat and bring to a gentle, steady sizzle, about 225-250°F (110-120°C).
  3. 3Let the aromatics infuse for 10-12 minutes, swirling the pan occasionally, until the garlic and shallot are deep golden brown but not burnt. Burnt garlic turns bitter and will ruin the whole batch.
  4. 4Strain the oil through a fine-mesh sieve into a heatproof measuring cup, pressing lightly on the solids, then discard the solids (or save the crisped garlic and shallot as a topping).
  5. 5Return the strained oil to the saucepan and heat it to about 300°F (150°C), just shy of smoking, with a faint haze visible on the surface.
  6. 6Pour about a third of the hot oil slowly over the chili flake mixture and stir; it should sizzle and bloom into a deep red color without smoking heavily.
  7. 7Let that first pour sit for 30 seconds to cool slightly, then pour in the remaining oil in one steady stream, stirring constantly, until all the flakes are evenly coated and glossy.
  8. 8Let the chili oil cool completely, uncovered, for about 30 minutes, then transfer to a clean jar with a tight-fitting lid.

Tips & variations

  • Use Korean gochugaru instead of standard chili flakes for a milder, slightly sweeter, deep-red oil that's less likely to scorch.
  • For a chunkier, chili-crisp style condiment, stir in 2 tablespoons of chopped fried shallots or crushed peanuts after the oil cools.
  • If the oil smokes heavily during the final heating step, it's too hot; pull it off the heat for a minute before pouring over the flakes.
  • Swap the neutral oil for half oil, half toasted sesame oil for a nuttier finish, but add the sesame oil only after the chili oil has cooled to avoid burning off its aroma.

Storage & reheating

Store the chili oil in a sealed jar in the refrigerator for up to 2 months, or at cool room temperature for up to 3 weeks. The oil may thicken or turn cloudy when chilled; let it sit at room temperature for 10-15 minutes, or set the jar in warm water briefly, and it will turn clear and pourable again. Always use a clean, dry spoon to keep out moisture, which can cause mold.

Tips from the Tulo kitchen

  • A digital thermometer clipped to the side of the saucepan takes the guesswork out of hitting 300°F for the final pour; without one, watch for a thin wisp of haze over the oil, not visible smoke.
  • If the chili flakes settle at the bottom of the jar over time, give it a stir before spooning some out, most of the flavor concentrates in the solids.

FAQ

What's the difference between red pepper flakes and Korean gochugaru for this recipe?

Standard red pepper flakes (often made from cayenne) are hotter and coarser, giving a sharper heat, while gochugaru is milder, smokier, and finer, giving a deeper red color with less burn. Either works, but gochugaru scorches less easily at high oil temperatures.

Why did my chili oil turn out bitter?

Bitterness almost always comes from either burnt garlic or shallot left in the strained oil, or pouring oil that's too hot directly onto the flakes in one go. Strain out any dark, over-browned aromatics and split the final pour into two stages.

Can I make this without whole spices like star anise or Sichuan peppercorns?

Yes. Those add background aroma and a light tingling heat but aren't essential; the oil will still turn out flavorful with just garlic, shallot, and ginger infused into the oil.

How spicy is homemade chili oil compared to store-bought versions?

It depends entirely on the chili flakes used. Cayenne-based flakes land around 30,000-50,000 Scoville units, while gochugaru is much milder around 1,500-10,000, so swapping the flake type is the easiest way to control heat level.

More recipes