This 5-ingredient homemade chili oil will be your next pantry staple item. This condiment is gluten-free, delicious, and easy that you can make in less than 5 minutes. There are many variations of chili oil but this recipe used the most basic ingredients. It is one of my favorite condiments for many recipes. Check out how to incorporate this chili oil in your day-to-day meals.
This is the most basic chili oil and there are other ingredients that you can add to this chili oil. Some of the suggestions include, mushrooms, black beans, chopped long beans, spices such as garlic, Chinese 5-spice or Sichuan peppercorns.
5-ingredient homemade chili step-by-step:
Chili Flakes Sugar Salt Soy sauce/Tamari Hot oil Chili oil
Cooking Tips
- Chili flakes – dried chili flakes is one of the best options, but fresh ones will taste just as great
- Oil – use oil that can withstand high heat such as avocado oil
How to use and store chili oil
- Serve as a dipping sauce for dumplings or crispy spring rolls
- Add a spoonful to stir-fries or fried rice
- Add to noodle sauce for a spicy touch
- Store at room temperature for up to a month as long as the oil covers all the chili flakes. It can be refrigerated for a longer shelf life but some oil may harden.
This Homemade Chili Oil is
- Easy and Quick – using only 5 ingredients and be done in less than 5 minutes
- Customizable – use tamari or coconut amino for a gluten-free option
- Delicious and Spicy
- a Perfect condiment for stir-fries, rice, and noodles
- Stores well at room temperature for up to 2 weeks or refrigerate for longer shelf life. Note: some oil may harden in the refrigerator.
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!
Easy 5-ingredient Homemade Chili Oil
Ingredients
- ¼ cup [20g] chili flakes used crushed pepper
- 1 tablespoon soy sauce/tamari
- 1 teaspoon sugar (use less sugar or omit if preferred)
- ½ teaspoon salt
- ⅓ cup [75g] oil use oil that can withstand high heat
Instructions
- Place all dry ingredients in a heat-safe bowl or mason jar.
- Place oil in a tall shallow saucepan, then heat the oil to around 300-320°F (150-160°C).
- Slowly pour hot oil into the ingredients' jar and stir to combine.
Video
Notes
Feel free to pin the below picture on your Pinterest Board for easy reference.
Perfect! We love this chili oil❤️ Now I have started adding Chinese 5-spice or even star anise. It’s very versatile. Just make sure you listen to the recipe and don’t let the oil get too hot, or it will burn the flakes. Thanks Woon Heng ❤️
Made this today and added to a smoked-tofu sandwich. Speechless. All the recipes of yours that I’ve tried so far are amazing. Thank you for keeping the ingredients simple and accessible!
<3
oh my, thanks so much, Elizaveta. You made my day. I’m so glad you loved it. This is definitely a condiment keeper. 🙂 Best, WoonHeng
Oh Woonheng I do love your recipes, have made these recent ones and I love them!
Many thanks and so grateful that you enjoyed them. 🙂
Many, many thanks! super grateful. Best, WoonHeng
This was great, thanks! It is best stored at room temperature, right? I put the extra in the fridge and the oil hardened.
Many thanks Chelsea for trying out this recipe. Depending on the type of oil you use, it will harden, some oil won’t. I stored mine at room temperature. 🙂 Thanks so much. Let me know if you need anything else. Best, WoonHeng
Love your recipes- thanks so much for all the work you do to share with us! What kind of oil is your favorite to use?
Thanks so much, Alexis! I used avocado oil. 🙂
Thank you.
Thanks so so much Deniece! Have a wonderful day. Best, WoonHeng
what kind of Oil do you recommend?
hello Chantel, any oil that can withstand high heat will work such as avocado oil 🙂
Hi,
Does it matter what type of chilli flakes? Regular crushed, Korean, or Szechuan chill flakes?
Thanks
Hello Nancy, I find that the find chili powder like Korean or Chinese works the best but if you need more heat, you can use the Szechuan one. Let me know if you need anything else. Thanks, WoonHeng
Thanks for this website! A whole new world has opened up to me.
How much Szechuan peppercorns would you add to this batch of chili oil? I’d hate to ruin a batch by adding too much.
Hello Sofie, thanks so much, really happy to hear this. I would add a teaspoon or so and adjust if you like it more numb. Thanks