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Easy 5-ingredient Homemade Chili Oil | Gluten-free

June 16, 2020 by woonheng 27 Comments

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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.
easy-homemade-chili-oil

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

woonheng
This 5-ingredient homemade chili oil is one of the easiest recipe to make as a condiment to give your dishes a spicy kick. The recipe is delicious, gluten-free with a touch of sweetness.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 2 mins
Total Time 5 mins
Course Side Dish
Cuisine Asian, Chinese

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

REMINDER: use oil that can withstand high heat
STORAGE: Chili oil last up to a month if stored in a tight jar. The amount of oil needs to cover all the chili flakes. 
The amount of oil in this recipe is less compared to other versions as I love to use the sediment in dishes instead of just the oil. So, feel free to adjust the amount of oil to your preference. 
Keyword chilioil, Condiment, fromscratch
Tried this recipe?Let us know how it was!
Feel free to pin the below picture on your Pinterest Board for easy reference.
easy-homemade-chili-oil
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Filed Under: Gluten-Free, Sauces

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Comments

  1. Sharon

    April 26, 2022 at 5:51 am

    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 ❤️

    Reply
    • Rosemary

      August 9, 2022 at 5:18 pm

      What type of oil should I use that can stand the heat I don’t know what type of oil to use

      Reply
  2. Elizaveta Kole

    May 25, 2021 at 1:03 pm

    5 stars
    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

    Reply
    • woonheng

      May 28, 2021 at 11:16 am

      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

      Reply
  3. Maria O'Neill

    February 25, 2021 at 12:40 am

    Oh Woonheng I do love your recipes, have made these recent ones and I love them!

    Reply
    • woonheng

      February 25, 2021 at 11:23 am

      Many thanks and so grateful that you enjoyed them. 🙂

      Reply
    • woonheng

      March 2, 2021 at 1:23 pm

      Many, many thanks! super grateful. Best, WoonHeng

      Reply
  4. Chelsea

    February 6, 2021 at 10:19 am

    5 stars
    This was great, thanks! It is best stored at room temperature, right? I put the extra in the fridge and the oil hardened.

    Reply
    • woonheng

      February 6, 2021 at 10:33 pm

      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

      Reply
      • Alexis

        June 2, 2021 at 10:04 am

        5 stars
        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?

        Reply
        • woonheng

          June 3, 2021 at 9:31 pm

          Thanks so much, Alexis! I used avocado oil. 🙂

          Reply
  5. Deniece Williams

    January 25, 2021 at 4:38 pm

    5 stars
    Thank you.

    Reply
    • woonheng

      January 26, 2021 at 11:06 am

      Thanks so so much Deniece! Have a wonderful day. Best, WoonHeng

      Reply
  6. Chantel

    September 10, 2020 at 2:46 pm

    what kind of Oil do you recommend?

    Reply
    • woonheng

      September 10, 2020 at 2:48 pm

      hello Chantel, any oil that can withstand high heat will work such as avocado oil 🙂

      Reply
      • Nancy

        March 18, 2021 at 2:54 am

        Hi,

        Does it matter what type of chilli flakes? Regular crushed, Korean, or Szechuan chill flakes?

        Thanks

        Reply
        • woonheng

          March 19, 2021 at 9:07 am

          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

          Reply
          • Sofie

            June 30, 2021 at 4:42 pm

            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.

          • woonheng

            July 1, 2021 at 12:06 pm

            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

        • Saphiffer

          September 28, 2022 at 7:56 am

          Can I add a clove or two of fresh garlic and how long would this last in the refrigerator the Chili oil what’s the shelf life?

          Reply

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