Chinese Hot Oil - aka Chili Oil or Red Oil

An angled image of a jar of Chinese hot oil condiment with a spoonful scooped out and held above the jar.

5 from 4 votes

Chinese Hot Oil - aka Chili Oil or Red Oil

This easy homemade chili oil is so much more than just spice and heat. Aromatic and well balanced, this iconic Chinese condiment will elevate your dishes and wow your palate!

Prep Time5

Cook Time5

Rest and Cooling Time1

Total Time1 10

Course: Sauce

Cuisine: Asian, Chinese

Servings:

Calories: 103kcal

Author: Kitrusy

Ingredients

3 tbsp Sichuan pepper flakes or crushed red pepper flakes
1 tbsp Korean pepper flakes aka Gochugaru
2 tsp Himalayan salt
3 clove garlic minced
2 tsp dehydrated onion optional*
1/2 cup peanut oil or any clean, neutral oil
1 tbsp whole black peppercorns or Sichuan peppercorns if you have them
1 bay leaf
1 small Cinnamon Stick
6 cloves cloves
2-3 slivers nutmeg
2 tsp fennel seeds or 2 Star Anise
1/2 inch fresh ginger sliced, optional*
1 pod black cardamom optional*
1 tbsp toasted sesame seeds
1 tsp toasted sesame oil
2-3 tsp Chinese black vinegar or rice vinegar

Instructions

Combine the Sichuan pepper flakes, Korean pepper flakes, garlic, salt, and if using, dehydrated onion together in a heat-safe ceramic bowl.
3 tbsp Sichuan pepper flakes, 1 tbsp Korean pepper flakes, 2 tsp Himalayan salt, 3 clove garlic, 2 tsp dehydrated onion
Add the peppercorns, bay leaf, cinnamon, nutmeg, cloves and fennel seeds to the oil in a small saucepan and heat until hot and "boiling/bubbling" (4-5 min) on med-med-high heat. Note: If the spices are browning too much, remove the pot from the heat. You want the temp to be around 250-300F
1/2 cup peanut oil, 1 tbsp whole black peppercorns, 1 bay leaf, 1 small Cinnamon Stick, 6 cloves cloves, 2-3 slivers nutmeg, 2 tsp fennel seeds, 1/2 inch fresh ginger, 1 pod black cardamom
Strain the spices out from the oil and pour 1/2 the oil over your pepper flake mixture and stir. It will bubble and boil. Once it subsides, pour the remaining oil in and let it sit for a few minutes.
Stir in the sesame seeds, sesame oil and Chinese black vinegar to your hot oil and let it sit at room temperature to cool completely, stirring it occasionally to encourage the infusion.
1 tbsp toasted sesame seeds, 1 tsp toasted sesame oil, 2-3 tsp Chinese black vinegar
Once cooled, store your chili oil in a tightly sealed glass jar where it can be kept at room temperature for six months or in the fridge for up to 18 months.* see notes

Notes

This small-batch recipe makes approximately 6 oz. The recommended serving size is 1 tbsp.
If you don't have the Korean pepper flakes, simply substitute it with equal amounts of the Sichuan pepper flakes or red pepper flakes.
Note that storing your chili oil in the fridge may cause the oil to solidify or become cloudy, this is normal and once it is removed from the fridge and allowed to come to room temperature, it will return to its regular consistency.

Nutrition