This is SERIOUSLY the best and quickest 5-minute Chili Oil that I’ve made so far. Using simple ingredients and dried aromatics, this chili oil will be YOUR pantry staple.
I love chili oil but with lots of sediments because the crisps are super appetizing. So, although my recipe seems to have less oil, it’s flexible enough for you to adjust the amount accordingly.
5-minute Chili Oil Key Ingredients
- Aromatics – To simplify the process, I’m using dried garlic and onion. Yes, no chopping needed. I do highly recommend that you use the minced version for extra texture in the chili oil.
- Chili peppers – I am using 2 types of chili pepper, gochugaru and dried chili powder (picture below) for color and heat. Mixing two types of peppers also create a different texture in the end product.
- Seasoning – Only 3 ingredients: light soy sauce (use gluten-free if needed), sugar, and salt
- Oil – Be sure to use the type of oil that can withstand high heat. I’ve tried avocado and olive oil. Although some mentioned that avocado may affect the color, I don’t find that a problem.
How to Make the BEST 5-minute chili oil
The steps to make the oil is as simple as below.
Place these ingredients (in this sequence) in a large heat-proof bowl – aromatics, chili peppers, and seasoning.
Heat the oil in a saucepan until 360°F – 370°F (182°C -187°C) right before it starts to smoke. If it starts to smoke vigorously, please turn off the heat and let it cool down a little. Note: I used a handheld cooking thermometer to check the temperature.
Carefully pour the oil over the ingredients. Using a long pair of chopsticks or spatula (to avoid burning your hand), stir the mixture until well-combined. You’ll notice that the oil slowly settles and blend with the chili peppers.
Once it cools down, the sediment will start to sink to the bottom. Transfer to a jar and store it at room temperature for up to a month or refrigerate for longer shelf life.
5-minute Chili Oil Cooking Tips
- Make sure the aromatics are at the bottom of the bowl first. Hot oil may over cook the aromatics (if they are first to come into contact with oil) which will turn them bitter.
- Soy sauce – I’m using light soy sauce which is generally less salty compared to low sodium or regular ones. So if you are using other soy sauce, please adjust it down or reduce the amount of salt.
- If you like more oil, please use 2 cups of oil per this recipe. TIP: When you heat up the oil, feel free to add bay leaf, star anise or peppercorn to make a flavored oil.
- Only store in a jar when cooled. Make sure the oil covers the sediment to prolong the shelf life. If you plan to consume the chili oil, please use clean spoon to scoop them out.
What to serve this 5-minute Chili Oil with
- Dumplings!! – Check out my Golden Bottom Potstickers, Lacy Potstickers, Crispy Bottom Veggie Potstickers, Boiled Vegetable Dumpling or any other dumpling that you like
- Rice – I love chili oil with fried rice
- Noodles – Check out my Noodle section
- Toast – yes I’ve tried them on toast with char siu and they are so so good!
This 5-minute chili oil
- does NOT have the numbing sensation like mala. Feel free to add the crushed toasted Sichuan peppercorns along with the peppers if you prefer.
- is the EASIEST recipe
- Flavorful and simple
- is Easily customizable – feel free to adjust the spice level by using different types of chili peppers. I prefer chili peppers from Asian grocery stores, most that come in bright red.
- TASTY!!!
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Ultimate 5-minute chili oil
Ingredients
- 2 tablespoons dried minced shallots
- 1 tablespoon dried minced garlic
- ½ cup gochugaru Korean chili flakes
- ½ cup dried chili flakes
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 3 tablespoons light soy sauce
- 1½ cup of cooking oil* see notes
Instructions
- Place the dried ingredients in a large heat-proof bowl in this order – garlic, shallot, 2 types of chili flakes. Then, add sugar, salt, and soy sauce.
- Meanwhile, place the oil in a tall small saucepan and heat to 360°F – 370°F (182°C -187°C).
- Carefully pour to the chili ingredients. Hot oil will scald.
- Using a long spatula or a pair of chopsticks, stir the ingredients with hot oil until dry chili flakes can be seen.
- Once cooled, the chili flakes will settle at the bottom and you'll get a layer of oil at the top.
- Store in a jar for future use or serve right away.
Video
Notes
- Note that I like more chili flakes than oil. If you prefer more oil, please use 2 cups instead.
- Oil – Yes, you can use flavored oil such as adding bay leaf, star anise, or cinnamon stick when heating the oil.
- Don’t forget to check my Cooking Tips above.
Feel free to pin the below picture on your Pinterest Board for easy reference.
Is it possible to use fresh onion and garlic with this recipe?
Looks so delicious!
this was great! super easy to make and so flavorful!
Where can I find the two chili flakes you used to make the chili oil?
Hello Marie, they both can be found online at amazon or Asian grocery stores. One is Sichuan chili powder, and one is gochugaru. Please let me know if you need anything else. Thanks!
What a wonderful recipe! Thank you. Which type of oil do you use and recommend? Ideally a healthy option 🙂
Hello Sonia, I have tried with olive and avocado and they both worked great.
Could I use avocado oil?
Hi Cecile, yes you can. Though some mentioned that the color has a light hue when done but it won’t affect the taste.
This looks amazing! Do I have to store the chili oil in the refrigerator and how long does it last??
Hey Anne, I made this early Jan of this year and I still have it at my countertop (but I do have a colder dry weather). I’ve made a similar one (Food Scraps) and stored it in the fridge (unopened) for upt to 3 months before sharing it with my sister – still tasted so good! 🙂
Thank you!!!! I love all of your amazing recipes and enjoy everything you post.
I wanted to make some chili oil and mail it to my daughters. That’s why I asked if it need to be refrigerated. Maybe I’ll make a few batches, send them some snd tell them to refrigerate it when they receive it.
Thanks again!!!!
Hi Anne, I still have mine at the countertop (the same one I made in early Jan of this year) but i do have a colder weather. As long as the oil covers the sediment, it can last a long time or you can refrigerate it for longer shelf life. Please use clean spoon to scoop them out when needed to avoid contamination. 🙂