Best Homemade Chinese Chilli Oil

Discover the enchanting world of homemade chilli oil – a magical and versatile condiment that you can easily whip up from scratch. In this post, we’ll share expert tips and tricks to help you achieve the most exquisite taste.

Picture a vibrant, ruby-red chilli oil often gracing the tables of your favourite local Chinese restaurant. Now imagine being able to drizzle it over your dumplings, rice, noodles, tofu, or veggies right in the comfort of your own kitchen. This homemade Chinese chilli oil is your passport to elevating the flavours of your dishes.

Its adaptability knows no bounds, making it the perfect accompaniment to a wide array of Chinese and Asian cuisines, thanks to its medley of aromatic spices and ingredients. Crafting this delectable Chinese chilli oil is a breeze, especially if you can get your hands on dried red Sichuan chilli flakes, which will simplify the process even further.

For the ultimate flavour, we recommend grinding dried whole chillies into flakes using a food processor; it’s a foolproof method to unlock the rich flavours. Grinding in a mortar and pestle is an option, but it can be time-consuming, and you might find yourself battling sneezes as the fiery chilli powder takes flight. Afterward, gently simmer the aromatic spices in a hot, neutral oil over low heat before pouring this fragrant concoction over your chilli flakes in a heatproof bowl. Voilà! Your homemade chilli oil is ready to transform your culinary creations.

What Sets This Chinese Chilli Oil Apart

It’s an undisputed fact: Chilli oil has the power to enhance any dish it touches. But what makes this particular Chinese chilli oil truly exceptional? Let’s break it down.

First and foremost, it’s all about the dynamic blend of chillies. We’ve carefully selected a trio of chillies, including Gochugaru (Korean chilli pepper), chilli flakes, and ground Sichuan peppercorns, to create a symphony of flavours.

The gochugaru not only imparts a vibrant, fiery red hue to the chilli oil but also introduces a subtle sweetness that dances on your taste buds. Meanwhile, the chilli flakes bring a delightful texture, adding that extra crunch and dimension. Lastly, the ground Sichuan peppercorns contribute their signature numbing spice, a sensation that’s unique to these incredible peppercorns.

So, if you’re wondering why this Chinese chilli oil stands out, it’s the harmonious blend of these carefully chosen elements that make it an unrivalled culinary companion.

Ingredients Used to Make The Best Homemade Chinese Chilli Oil

To create the ultimate homemade Chinese chilli oil, you’ll need a carefully curated selection of ingredients:

1. Gochugaru or Korean Chilli pepper- These are readily available at most Chinese grocery stores. Gochugaru gives this chilli oil a beautiful red colour without too much spice. It also has sweet, somewhat fruity notes.
2. Spices : For an exceptional chilli oil that boasts an alluring aroma and a subtle, tingling sensation, include these spices: whole Sichuan peppercorns, star anise, cloves, cassia cinnamon stick, bay leaves, fennel seeds, and Tsao-ko (Chinese cardamom or black cardamom). Use all if possible, but don’t worry if you can’t find a couple. Replace whole Sichuan pepper with ground Sichuan pepper and add it to the chilli mix if needed. These spices elevate your chilli oil to a whole new level.
3. Aromatics: Green onions, garlic, and ginger are essential for infusing aromatic richness into the oil. If green onions aren’t available, sliced shallots or onion can be used as alternatives to achieve a similar aromatic effect.
4. Neutral Oil: Choose any neutral-flavoured oil, such as avocado oil, peanut oil, vegetable oil, or canola oil. It’s essential to avoid oils like coconut oil, olive oil, or sesame oil, as they have distinctive and potentially overpowering flavours that may not complement the chilli oil.
5. Salt: An essential component to enhance the flavour of your chilli oil and draw out the rich aromas from the other ingredients.
6. Sesame Seeds: sesame seeds add a delightful nutty flavour and added texture to your chilli oil.

The full recipe is in the card below.

Step by Step Making of the Best Homemade Chinese Chilli Oil

~ Infuse the Oil

• Begin by adding all the whole spices into a saucepan, and sauté for few seconds until aromatic. Don’t burn the whole spices.
• Pour in the oil and the aromatics.
• Now add some chilli flakes and gochugaru for a spicier oil.
• Gently simmer the mixture over low heat, being mindful not to let the green onions brown too much (avoid burning them). This process typically takes approximately 20 to 25 minutes.
• While the infusion process is underway, prepare the following items within easy reach: the chilli mix, a large heat-proof bowl, a fine-meshed strainer, and a spoon.

Note : Patience is key to achieving the best flavour. Avoid rushing this step; maintain a low heat and allow ample time for the spices and aromatics to fully release their aromatic essence.

~ Prepare the Chilli Mix

• In a small heatproof bowl, combine the gochugaru chilli flakes, red chilli flakes, ground Sichuan pepper, toasted sesame seeds, and salt.
• Thoroughly mix all the ingredients together until they are well combined.
• Set the mix aside.

~ Temperature of the oil

• Once you start to notice small bubbles forming, and the onions starting to change their colour, reaching around 130°C.
• Turn off the heat of the pan and then immediately pour in the oil in the chilli mix.
• Mix everything well. Taste the sediments and feel free to season with more salt and sugar to taste, if needed. If you want more spice, you can add more chilli powder/gochugaru.

Note : To check the oil’s readiness, you can use the wooden chopstick method. Dip a wooden chopstick into the oil; it should create bubbles around the chopstick. Alternatively, drop a few chilli flakes into the hot oil. If they sizzle immediately upon contact, your oil is ready to go.

~Allow the Chilli Oil to Infuse

• Once the oil has completely cooled, carefully transfer it into a suitable storage jar or container.
• Let the chilli oil sit and infuse for a minimum of 12-16 hours before using. This waiting period allows the various flavours to meld together harmoniously, resulting in a more balanced and flavourful chilli oil.

How to Store Best Homemade Chinese Chilli Oil

Chilli oil has an extended shelf life due to its high-fat content. Here’s how to store it effectively:

1. Accessible Kitchen Storage: Like many households, one often keep chilli oil within easy reach. On the kitchen counter or in a cabinet, always shielded from direct sunlight. This not only ensures convenience but also encourages its frequent use to enhance a variety of dishes.
2. Refrigeration for Long-term Storage: In case you’ve made a substantial batch and don’t foresee rapid consumption. Refrigerate your chilli oil. Store it in an airtight jar, where it can stay fresh for up to 6 months.
3. Cooling with Care: Allow your freshly prepared chilli oil mixture to cool entirely before transferring it to a jar.
4. Clean Spoon: Always use a clean spoon each time you scoop chilli oil to prevent any potential contamination.
5. Consumption Timeline: Typically, chilli oil can be kept for 3 to 6 months, depending on your consumption rate. Rotate your stock as needed to ensure you’re enjoying the freshest flavours.

Enjoy this oil with :

This versatile chilli oil can be a delightful addition to a wide array of dishes. Here are some tasty ways to savour it:

1. Glass Noodle Salad with Sichuan Dressing
2. Wontons in Spicy Gochujang Broth
3. Easy Japanese Chahan Rice with Egg

The possibilities are endless when it comes to enjoying this chilli oil’s fiery and aromatic essence. So, get creative in the kitchen and let your taste buds explore the world of flavours it can offer!

Helpful Tips and Tricks to Make the Best Homemade Chilli Oil

1. Discovering Gochugaru: Gochugaru is the star of the show here; it’s Korean chilli powder renowned for its sweet undertones and vibrant red hue. Unlike some other chillies, it tends to be milder in terms of spiciness. This mildness is responsible for the brilliant red colour of your chilli oil. Be sure to use the finer variety of gochugaru typically used for cooking. If you can’t find it, don’t worry; there’s a less finely ground/flaked version as well.
2. Adjusting Heat Levels: Start with 6 tablespoons of gochugaru to infuse your oil, and then ramp it up to 8 tablespoons if you’re seeking a bit more heat. Keep in mind that the more gochugaru you use, the brighter red your oil will become.
3. Chilli Flakes Variety: For chilli flakes, you have flexibility. Regular chilli flakes or crushed pepper work perfectly fine, but you can also experiment with Chinese or Sichuan chilli flakes if you have them on hand.

Dried Chilli Storage Tips:

Lot of you have asked me before how I keep my dried chillies and chilli powder in top condition:

• Freezer Storage: If you reside in a hot and humid climate, consider storing your dried chiles and chilli powders in the freezer. This helps preserve their freshness and maintains the vibrant red colour that chiles can lose over time as they age. This simple step ensures your chilli ingredients stay at their best, ready to infuse your creations with their distinctive flavours and colours.

Why Does my Chilli Oil smell burnt or is not Vibrant??

Maintaining the right oil temperature is paramount when crafting chilli oil. Here’s why:

1. Avoid Burning: If you pour oil that’s too hot onto the chilli flakes, they can quickly scorch, resulting in an undesirable aroma and taste. This burnt flavour can overpower the delicate balance of your chilli oil.
2. Vibrant Red Hue: Conversely, if the oil is too cold when it comes into contact with the chilli flakes, your chilli oil may not achieve that vibrant red colour you desire. The correct temperature allows the chilli flakes to release their stunning red hue into the oil, creating an appealing visual element in addition to flavour.

So, always be vigilant about the oil temperature to ensure your chilli oil turns out both visually enticing and delicious.

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Best Homemade Chinese Chilli Oil

Serves: 1.5 cups Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 2 tbsp chilli flakes
•  6-8 tbsp of gochugaru Korean Chilli powder
• 1.5 tbsp of roasted sesame seeds
• 1 tsp Sichuan pepper, (I grounded mine using a mortar and pestle)
• ½ tsp salt 
• ½ tsp sugar (optional)
• 1.5 cups neutral oil (vegetable, canola, etc)

Spices & Aromatics 

• 2" ginger, sliced
• 3-4 cloves garlic, peeled
• 3 green onions, cut into large chunks
• 1-2 bay leaf
• 3 star anise
• 1 tsp sichuan peppercorns
• 4 cloves
• 1 black cardamom 
• ¼ tsp cumin seeds
• ¼ tsp fennel seeds
• 4-5 dry red chillies
• 1 tsp chilli flakes
• 1 tbsp gochugaro chilli flakes

 

method

1. Begin by adding all the whole spices into a saucepan, and sauté for few seconds until aromatic. Don't burn the whole spices. Pour in the oil and the ginger, garlic and green onions. Now add some chilli flakes and gochugaru for a spicier oil.
2. Gently simmer the mixture over low heat, being mindful not to let the green onions brown too much (avoid burning them). This process typically takes approximately 20 to 25 minutes. You will smell the strong aroma.
3. In a small heatproof bowl, combine the gochugaru, red chilli flakes, Sichuan pepper, toasted sesame seeds, salt, and  sugar and keep aside.
4. Once you start to notice small bubbles forming , and the onions becoming slightly brown turn off the heat of the pan. (The temperature of the oil should not be more than 130ºC).You can test the heat by dipping a wooden chopstick and it should form bubbles or you can also drop a few chilli flakes to see If it immediately sizzles. If it does, it’s good to go.
5. Place a sieve over the bowl and pour the hot oil on the chilli mix filtering the whole spices and aromatics. Mix everything and taste the sediments and adjust the seasonings and the spiciness. 
6. Let the oil cool completely. Transfer to a jar or container and store in your kitchen cabinet or cupboard. Enjoy with your favourite dumplings, rice or noodles!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!

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