Chili oil is a flavorful, fiery flavor booster. The next time you want to enhance steamed, pan-fried, or soup dishes, try a drizzle of chili oil. Its spicy, bold flavor works well with virtually any dish, and it comes in handy when you don’t want to deal with the hassle of chopping chilies. You can even store it in your cabinets, so you can quickly and easily spice up your next dish.
Published: 4/7/25
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Chili oil, often spotted in restaurants or food stalls stored in mason jars, is a versatile condiment that can add a punch of flavor to almost any dish. Preparing it at home is straightforward and takes less than an hour. Once made, you can use it for several weeks, making it a practical addition to your kitchen.
This Chili Oil recipe uses Thai chili peppers combined with carefully chosen spices to strike a balance between heat and flavor. The goal is to create a chili oil that complements your dishes without overpowering them. It should enhance the taste rather than turn the meal into an unbearable experience. Whether you drizzle it over steamed vegetables, fried rice, or soup, this chili oil is designed to elevate your cooking while remaining enjoyable.
How to Make Chili Oil
- Preparing The Chili Pepper And Garlic Blend – Start by combining 2 pounds of Thai chili peppers with one peeled garlic head in a food processor. Blend them for about a minute, or until the ingredients are finely chopped. This step is crucial as it evenly distributes the flavors and ensures the chili oil will have a smooth texture.
- Infusing Canola Oil With The Chili-Garlic Mixture – Heat 2 cups of canola oil in a wok, then add the chili and garlic blend. Turn on the stove and set the heat to a gentle simmer. Cook the mixture for 10 minutes, stirring occasionally to avoid burning.
- Enhancing Aromatics With Star Anise And Bay Leaves – Add a star anise and two dried bay leaves to the simmering mixture. Continue cooking for 30 minutes, making sure to stir every two minutes for even infusion. The star anise and bay leaves introduce subtle yet rich flavors that balance the chili oil’s heat. Afterward, remove them to prevent overpowering the blend.
- Balancing the Flavor with Vinegar – Pour in 2 tablespoons of rice vinegar and stir well. Simmer for an additional 10 minutes. The vinegar adds a slight tang to balance the spice.
- Seasoning the condiment – Turn off the stove and mix in 2 tablespoons of brown sugar, 2½ tablespoons of oyster sauce, and 8 grams of Maggi Magic Sarap. Stir everything until well incorporated, letting the oil cool afterward.
- Storing And Serving It – Once cooled, transfer the chili oil into mason jars for convenient storage. You can keep it at room temperature for several weeks or refrigerate for extended freshness. Use this versatile oil as a condiment or ingredient to spice up your dishes.
Tips and Tricks
- Always cook the chili in low heat. This will prevent it from turning dark too quickly and will avoid it from getting burnt. Remember that hot oil remains hot for a long duration after the heat is turned off, especially with larger amounts.
- Always use a food processor when mincing chillies. This will ensure that each piece has been minced equally. If there is no food processor available, use a blender. However, you will need to add 2 cups of oil to the blender to let it do its work properly.
- Dried red pepper flakes can also be used as a substitute for fresh chili peppers.
Where to Use Chili Oil
Using this as a condiment is an excellent way to enhance the flavor of many dishes. You can drizzle it over snacks to give them a spicy kick. One of my favorites, and a true classic, is Japanese Shumai. Additionally, you can use it to add depth to grilled favorites like Chicken Inasal or even a complete meal like BBQ Chicken with Java Rice. The rich, aromatic heat of this spicy oil complements the smokiness of the meat, making each bite more satisfying.
It also works wonders in soups like goto, mami, or pares, where its vibrant spice can elevate the broth’s savory flavors. Whether as a topping or a mix-in, chili oil is versatile and transforms ordinary meals into something more exciting while keeping the balance of flavor just right.
Does Chili Oil Need to Be Refrigerated
This chili oil does not always require refrigeration. If stored in properly sealed mason jars, it can last for up to two weeks at room temperature. For extended use, refrigeration is recommended, as it allows it to stay fresh for several months. When you are ready to use it, let it sit at room temperature for around 30 minutes.
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Chili Oil
Oil based minced chili pepper condiment
Instructions
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Combine Thai chili pepper and garlic in a food processor. Blitz for 1 minute or until the ingredients are finely chopped.
2 lbs. Thai chili pepper, 1 head garlic
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Pour the canola oil in a wok and then add the chili and garlic mixture. Turn on the stove. Adjust the heat to a simmer. Continue cooking the mixture for 10 minutes while occasionally stirring.
2 cups canola oil
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Add star anise and dried bay leaves. Continue cooking the mixture for 30 minutes. Note: Stir the mixture every 2 minutes.
1 star anise, 2 dried bay leaves
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Remove the bay leaves and star anise.
2 dried bay leaves, 1 star anise
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Pour the rice vinegar. Stir and continue simmering for 10 minutes.
2 tablespoons rice vinegar
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Turn off the stove. Add brown sugar, oyster sauce, and Maggi Magic Sarap. Stir and let the chili oil cool down.
2 tablespoons brown sugar, 2 ½ tablespoons oyster sauce, 8 grams Maggi Magic Sarap
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Transfer it to individual mason jars. You can let keep it in room temperature for a few weeks or refrigerate to extend the shelf life.
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Serve as a condiment or use as an ingredient to spice-up your dish. Enjoy!
Notes
- Thai chili peppers – I used this kind of chili peppers because of their vibrant heat and distinct flavor. Using different peppers can change the heat level and taste, which might not suit every dish.
- Canola oil – a popular choice for making chili oil due to its neutral taste and high smoke point. It allows the flavors of the chili and spices to shine without adding any unwanted taste. Using other oils, like olive oil, might alter the flavor profile or burn at high temperatures, affecting the quality of the chili oil.
- Alternative to canola oil (less healthy) – Cooking oil is practical choice for making chili oil, so this can be an alternative—affordable, widely available, and has a neutral flavor with a high smoke point. However, keep in mind that canola oil is a healthier alternative. It contains less saturated fat and is considered a better option for those who want to make mindful dietary choices. Both options work well, but canola oil might be preferred if health considerations are a priority.
Nutrition Information
Calories: 4452kcal (223%) Carbohydrates: 116g (39%) Protein: 19g (38%) Fat: 450g (692%) Saturated Fat: 33g (165%) Polyunsaturated Fat: 127g Monounsaturated Fat: 284g Trans Fat: 2g Sodium: 1300mg (54%) Potassium: 3169mg (91%) Fiber: 14g (56%) Sugar: 70g (78%) Vitamin A: 10711IU (214%) Vitamin C: 2201mg (2668%) Calcium: 213mg (21%) Iron: 12mg (67%)
Watch How to Make Chili Oil
