How To Make Chili Oil
How to make homemade chili oil! This is a staple in my house, and I always have this on hand. Toss and top with basically anything (ramen, marinades, dressings, toppings, fish, vegetables, etc.) There are SO many different ways to make this, so feel free to adjust, remove, add what you love!
What You Need
Shallots, garlic cloves, star anise, Sichuan peppercorns, cinnamon stick, ginger powder, salt, sugar, chili flakes and neutral oil.
Heat your oil in a pot to start. Next, in the meantime, add your minced shallot, garlic, star anise, peppercorns, cinnamon, ginger, salt, sugar and thai chili flakes in a bowl. Mix well.
Once your oil is hot, slowly adding it over the chili mixture and stir. Pour in batches and mix up. Let cool. Store in an air tight container in the fridge for up to 5-6 months.
Some of my tips
- Use a neutral oil!
- Use a thermometer to test the oil – you want it around 225-250 degrees F. You don’t want it too hot, or else it will burn the flakes, and you don’t want it not hot at all, or else it won’t infuse correctly with the chili oil ingredients.
- Use an assortment of chili! Gochugaru, sichuan, thai flakes and more!
- Have fun with it! Toss and add whatever your heart desires.
Looking for recipes to use with this chili oil? Start below:
- Ramen Noodle Stir Fry
- Miso Salmon
- Vegetarian Shoyu Ramen with Bok Choy
- Chicken Tantanmen Ramen
- Gochujang Miso Ramen Noodles
- Ginger Scallion Chicken Ramen Noodles
- Watermelon Poke with Matcha Dressing
- Sesame Seared Ahi Tuna with Grilled Avocados
- Thai Steak Salad
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 star anise
- 1 teaspoon sichuan peppercorns (optional)
- 1 cinnamon stick
- 1 teaspoon ginger powder, or 1 thumb fresh
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 tablespoons thai chili flakes
- 1 ½ cup neutral oil (vegetable, canola, etc.)
- Heat your oil in a pot (to around 225-250 degrees F) In the meantime, in a bowl add your minced shallot, garlic, star anise, peppercorns, cinnamon, ginger, salt, sugar and thai chili flakes. Mix well.
- Once your oil is hot, slowly add the hot oil over the chili mixture and stir. Pour the hot oil in batches and mix up. Let cool. Store the chili oil in an air tight container in the fridge for up to 5-6 months.