If there’s one condiment I can’t live without, it’s chili oil. It’s spicy, aromatic, and somehow makes everything taste better — from noodles to fried eggs to dumplings. This homemade version is simple to make, packed with flavor, and so addictive that I find myself making a new jar every month. Once you’ve tried it fresh, you’ll never reach for store-bought again.

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Homemade Chili Oil (Crispy, Fragrant & Spicy)

Maggie Wu
16
The ultimate all-purpose condiment. It's spicy, aromatic, and full of flavor.
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Cook Time: 30 minutes

Ingredients
 

  • 2 tbsp Sichuan peppercorns
  • 1 cinnamon stick
  • 2 star anise
  • 1 cardamon pod
  • 1 bay leaf
  • 1 piece ginger
  • 2 whole garlic cloves, lightly crushed
  • 2 cup neutral oil, canola, vegetable, peanut, or grapeseed oil
  • 1 cup Sichuan chili flakes
  • 1/4 cup cayenne pepper powder
  • 1 tbsp sesame seeds
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp soy sauce

Instructions
 

  1. Place cinnamon stick, star anise, cardamom pod, bay leaf, ginger, and garlic into a small saucepan. Add oil and turn the heat to medium-low.
  2. Simmer for 20-30 minutes until the ginger and garlic start to brown. Keep the temperature between 250-275°F.
  3. Add Sichuan chili flakes, cayenne pepper, sesame seeds, salt, sugar, and soy sauce to a heatproof bowl.
  4. Before pouring the oil, increase it to at least 280°F. Carefully pour the oil over and stir well. Let it cool down until the bowl is no longer hot to touch.
  5. To store, transfer the chili crisp to a mason jar and keep it in the fridge for up to 3 months. Enjoy!
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