For a Chinese family, chili oil sits on the table next to the soy sauce and the black vinegar, and it shows up at every small noodle shop and dumpling counter I have ever walked into. It is a cousin to the jarred chili crisp you see on shelves now, but thinner and made for spooning over a finished bowl rather than eating by the spoonful. Once you start reaching for it, you will want it on almost everything.
When I say chili oil, I mean the homemade version, because it tastes far better than anything in a jar and keeps just as long in the fridge. The freshness is the whole point, a nutty fragrance that bottled oil loses on the shelf, with no additives or MSG. I use mine the way I grew up using it, stirring in the toasted flakes at the bottom so every bite of dan dan noodles or sesame noodles picks up those crispy and smoky bits I love.
I make this in three moves: I combine the flakes and spices in a heatproof bowl, heat the oil until it is hot but not smoking, then pour it over the spices and let it bubble. The only thing to watch is the oil temperature, and I will walk you through a ginger trick for that if you do not own a thermometer. Pour your first batch the next time a bowl of noodles needs waking up, my directions below take you from cold pan to finished jar in 10 minutes.
Ingredients
These are the ingredients to make chili at home and the one thing I will not compromise on is the chili flakes, since they set the color and the heat of the whole jar.
Chili flakes: I highly recommend Chinese chili flakes from The Mala Market, which is very fresh chili flakes imported from Sichuan. They have a vibrant red color and fewer seeds, so the oil comes out fragrant rather than punishingly hot. I use Korean chili flakes as my backup, and while the red color comes out a little softer, the taste holds up.
Aromatic spices: I mix in five spice powder, ground Sichuan peppercorn, a whole star anise, and a couple of bay leaves to give the oil depth beyond straight heat. The star anise and bay leaves come out later, so they perfume the oil without taking over.
Toasted sesame seeds: I add toasted sesame seeds for a nutty layer that plays against the chili, and they crisp up a little more when the hot oil meets them.
Oil: I use a neutral oil like vegetable or grapeseed so nothing competes with the spices. I want the chili and sesame to lead, not the oil itself.
Ginger: I drop in a piece of thinly sliced ginger while the oil heats, and it does double duty, perfuming the oil and telling me when the oil is hot enough to pour.
How to Make
1. Combine the spices: Put the chili flakes, five spice powder, sesame seeds, star anise, Sichuan peppercorn, and bay leaves in a heatproof ceramic bowl that holds at least 2 cups. Set the bowl on a heat resistant coaster before you start the oil.
2. Heat the oil: Heat the oil in a wok or skillet over medium-high heat and add the sliced ginger. When the ginger turns golden brown and bubbles are rapidly rising around it, turn off the heat immediately. The oil should reach about 370°F (190°C); do not let it exceed 400°F (200°C).
3. Pour the oil over the spices: Carefully pour the hot oil, or ladle it, into the bowl of spices. It will bubble hard for a few seconds and cook everything, so stir with a metal spoon while it bubbles to cook the spices through.
4. Remove the whole spices: Once the oil cools a bit, scoop out and discard the star anise and bay leaves. The oil is ready to use right away.
5. Let it rest: For the fullest flavor, let the oil sit for a day so the spices infuse into the oil.
Tips to Consider When Making Chili Oil
Use a ceramic bowl, not glass: I pour 370°F oil into the spices, and a ceramic bowl takes that heat without trouble. If you only have a glass jar, make sure it is labeled heatproof, because ordinary glass can shatter when the hot oil hits it.
Watch for the ginger cue: If you do not own an instant thermometer, the ginger is your gauge. Once the slice withers and goes golden, the oil is in the right range, and that is the moment to kill the heat.
Do not overheat the oil: The line between fragrant and bitter is temperature. Oil that climbs past 400°F scorches the flakes and the sesame seeds, and burnt spices make the whole jar bitter with no way to fix it.
Pick the right pan for pouring: I use a small saucepan with a long handle so I can pour in one steady motion, or I keep a ladle ready. A clumsy pour splashes hot oil, and this is the step where I slow down.
Stir in the flakes when you serve: The toasted flakes at the bottom of the jar are the best part. I scoop oil and flakes together so each spoonful brings smoky crunch, not just heat.
Make the aromatics your own: In China every region and every family has a formula, so treat the spice list as a starting point. This is my family’s version with Sichuan peppercorns for a numbing nuttiness and a pinch of five spice for savory depth, but a plainer chili-flake-only oil is just as valid.
How to Use Chili Oil
Chili oil lives at my table as a finishing spoonful, not a cooking fat, so I keep the jar and a small spoon out whenever noodles or dumplings are on the menu. I spoon it over a bowl of Lanzhou beef noodle soup right before I eat, letting the oil float on the broth and the flakes sink into the noodles.
When I want the chili oil to be the star rather than a garnish, I make a batch of Sichuan spicy wonton in chili oil, where the oil is the sauce and everything rides on getting it right. It is also the finish that makes proper Sichuan dishes sing, spooned over mapo tofu or stirred into a cold spicy cucumber salad. A jar in the fridge means any simple bowl is 30 seconds from tasting like a noodle shop.
For starting my day I use it the same way I did growing up. I stir a spoonful into a bowl of savory oatmeal or plain congee, and I drizzle it over roast vegetables to give a meat-free plate depth. It is the one jar that saves a bland dinner, which is why it never leaves my fridge.
Frequently Ask Questions
What kind of chili flakes should I use?
I use Chinese chili flakes imported from Sichuan for the best color and a fragrant, moderate heat, since they contain fewer seeds. Korean chili flakes (gochugaru) are my reliable second choice. They’re generally milder, and the chili oil will have a slightly lighter red color, but the flavor is still excellent.
Can I use whole dried chilies instead of flakes?
Yes, you can make your own flakes from whole dried chili peppers. I lightly toast the dried chilies first until they darken a little, then grind them into flakes. If I want a milder oil, I cut open half of the peppers with kitchen shears and discard the seeds before grinding.
Should I strain out the chili flakes or leave them in?
Both are common, and the preference varies across China. As a northerner, I grew up with jars that were mostly chili flakes with just enough oil to cover them, so I leave the flakes in for their smoky flavor and texture. But you can strain them out if you prefer a smooth, clear chili oil. Many restaurants in China serve the chili oil and the chili sediment separately, so diners can choose whichever they prefer.
How long does chili oil keep in the fridge and freezer?
Covered at room temperature the oil keeps for about 2 weeks, and in an airtight container in the fridge it lasts up to 6 months. I do not freeze chili oil.
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How to Make Chili Oil (辣椒油)
Ingredients
- 4 tablespoons Chinese chili flakes (*footnote 1)
- 1 teaspoon five spice powder
- 3 tablespoons toasted sesame seeds
- 1 teaspoon ground Sichuan peppercorn
- 1 whole star anise (Optional)
- 2 bay leaves
- 1 cup vegetable oil (or grapeseed oil)
- 2 to 3 piece thinly sliced ginger (Optional)
Instructions
- Combine chili flakes, five spice powder, sesame seeds, star anise, Sichuan peppercorns, and bay leaves in a heatproof ceramic bowl that can hold at least 2 cups liquid. Place the bowl on a heat resistant coaster.
- Heat oil in a wok (or a skillet) over medium-high heat. Add ginger. When the ginger starts to wither and turns golden brown, immediately turn off the heat. Remove and discard the ginger. The oil should reach 370 degrees F (190 C) and no higher than 400 F (200 C) if read with an instant thermometer.
- Carefully pour oil or use a ladle to transfer oil into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the the oil is bubbling, use a metal spoon to stir gently to mix the spices, so they’ll cook thoroughly.
- When the oil cools down a bit, scoop out and discard the star anise and bay leaf.
- The oil is now ready to use! Its flavor will mature if you let it rest for a day, allowing the spices to infuse into the oil.
- The oil can be stored covered at room temperature for two weeks, or up to six months in the fridge in an airtight container.
Notes
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
The recipe was originally published on August 7, 2014, and updated on Sep 10, 2026.
Ida
Came out great. Ginger method very helpful. Thank you.
Ida
Hello, I am about to try this. However I have schizuan ground pepper instead of peppercorns. Do I use the same quantity? Thank you for your help.
Spire
Suggest using half when ground. Make your oil. Use a metal spoon which will cool a couple of drops so you can taste it. If you feel like you want more, then you can add more.
Robin
So that’s how it’s done! I am so happy I found your site.
I have long been a fan of Chinese Cooking but really didn’t understand how to re-create some of my favorite dishes at home.
Thank you so much for all your work to compile these wonderful recipes.
Dave B
I’m having trouble finding the Sichuan chili flakes. You said it’s possible to substitute Korean chili flakes – do you mean gochugaru, which is used to make kimchi? Those are not very hot at all.
Maggie Zhu
Yes, you can use gochugaru. Chinese chili flakes is a tide spicier than gochugaru, but not by a lot. The chili oil should be very fragrant and not super spicy, so you can use quite a lot in a dish without making it too hot (Sichuan cooking usually requires extra chili pepper to add spiciness, on top of the chili oil). That being said, you can add a small amount of cayenne pepper to the gochugaru if you wish the chili oil is a bit spicier.
Guido Marsupio
When you say Korean chili flakes, do you mean gochugaru? The flakes that are used in kimchi? Doesn’t seem right because those have very little “hot” so maybe you mean something different.
Maggie Zhu
The Chinese chili flakes are the best ones to use (like this one). But if you cannot source Chinese chili flakes, I feel like Korean type is the next best option. Chinese chili flakes are not very spicy either. The oil is more fragrant than hot. And you can use quite a lot in a recipe without making a dish too spicy. If you want a slightly spicier chili oil, you can always experiment with using gochugaru plus a small amount (like 1/2 to 1 teaspoon) cayenne pepper.
CarmenL
May I ask if I can use olive oil in this recipe?
Thanks.
Maggie Zhu
I wouldn’t use olive oil because it has a very strong taste itself. Any neutral oil will work much better in this recipe than olive oil.
Alecia
Fantastic chili oil! Thx-
Dane Henas
I made this so I can make your steamed eggs with pork. It was extremely easy. I used two Le Creuset saucepans with spouts–one to heat the oil and the other for the spices. It’s really good, but I’m wondering why it is neither salty or sweet like some other chili oils I have bought like Xian’s Famous Foods brand. It’s pretty neutral other than the spices.
Matt I
Store bought is garbage compared to this recipe… after a day it’s has really good flavor!
Amber dunn
I have a question about making chilli oil, what if I burnt the spices in the oil and the oil tastes bitter what can I do to salvage it?
Spire
You can’t recover from burned ingredients. Best to try again.
daniella
i’ve been a quiet user of your recipes for quite some time. not sure what possessed me to finally being reviewing but you deserve it!
this chilli oil was so pleasently fragrant! thank you.
Jessi
Made this last night and waited a full day to taste. Just delicious! I really love the ginger method, so I don’t have to fuss with a thermometer. Now I’m off to make your Dan Dan noodles. Cheers!
Maggie Zhu
Happy to hear you like the recipe and thank you for leaving a positive review!
Happy cooking and let me know how the Dan dan noodle goes 🙂
Magalie
Bonjour Maggie thank you for sharing your passion with us. Please is the Chili oil in the new cook book.
Georgia
Hi Maggie, I’m very excited to make this chilli oil and plan to include all the aromatics, so I’m wondering if fresh or dried bay leaves are best? I have some fresh ones in my garden but have dried some out too, if that works better for this recipe? Thanks!
Maggie Zhu
You can totally use the fresh one. I would use 1 instead of 2, since the fresh one is more fragrant. Happy cooking!
Jayden W.
Absolutely the most delicious chili oil I’ve ever had. Even better than Lao Gan Ma, for sure, and surprisingly easy to make! I’ve made the chili oil using this exact recipe at least 3 or 4 times by now (my boyfriend and I just eat it all up!), and I love adding it to pretty much any Chinese or Asian-style dish that I make!
Maggie Zhu
So happy to hear you like this one and thanks so much for leaving a positive review 🙂
Xavier Bryan
Thank you for this recipe! Your right homemade chili oil is much better. Does this chili oil need to be refrigerated?
Maggie Zhu
Yes, you should refrigerate it so it stays fresh longer (unless you plan to use it within a few days). In the fridge it lasts pretty well for a few months. And then it will start to lose fragrance but will stay good.
Andrea
How long will Chilli oil last ?
Maggie Zhu
It last quite long if stored in the fridge sealed, but the flavor will slowly diminish. The oil will probably last a year without any issue, but I think you will get less fragrance from it after 6 months.
Xavier Bryan
My first time making homemade chili oil and your right it’s way better than store brought. Thank you! Does this chili oil need to be refrigerated?
Maggie Zhu
So happy to hear you like this one! If you plan to use the oil very fast, like in a week or two, then you can store it at a cool dark area in the kitchen.
But to keep the maximum freshness, I recommend to always store it in the fridge.
Richard Ehlert
Was easy to make, and tastes amazing. Be sure you use ALL the aromatics – especially the Sichuan Peppercorns.
Barbara
I’m having a difficult time finding the chili flakes necessary to this reecipe. I think I’ve found something on Amazon.co.jp — Sichuan Chili Pepper Chaotian Chili Pepper Chili Hall Chili Pepper. Link: https://www.amazon.co.jp/-/en/gp/product/B08BWZS34H/ Is this a reasonable substitute?
Barbara
Success! I purchased the chili flakes as discussed. By this time, the oil had been made. I used a very fine sieve to separate the solids from the oil, but I was concerned about heating it to temp again. So I heated up a scant cup of new oil and once it was at temp, added the flavored oil. It was much easier to bring it up to temp and pour it over the chili flakes, let them fry then add back the other ingredients. The oil developed a beautiful mahogany red color and tasted incredibly delicious. I tested it on some homemade beef curry with amazing results. The chili oil enhanced the entire dish and provided a bit of a kick. Not super spicy, but it made a powerful impact on the overall flavor. Bonus: I’m totally going to find out more about chilies and will never turn to store-bought chili oil again! Thank you so much, Maggie, for the recipe and for your personal guidance. I’ll post some photos on your IG feed.