This easy 5 minute chili oil comes in extra handy when you run out of your favorite Chinese chili oil! You can use it on anything, from stir fries to noodles or as a condiment for dumplings and dim sum.
Last week, we found ourself in quite the dilemma. We ran out of our our homemade chili oil! We literally use it in everything, so it was bound to happen.
Well, this easy chili oil recipe came to our rescue and we were able to fully enjoy the rest of our pork and chive dumplings.
This chili oil is really easy to make and takes 5 minutes or less! Perfect for when you are in a pinch.
What to eat with chili oil
Honestly, chili oil is so versatile, you can use it with anything! But if you need some ideas, here are some of our favorite ways to enjoy this 5 minute chili oil:
- Cold sesame noodles
- Wonton in chili oil
- Biang biang noodles
- Chinese cucumber salad
- Pan fried pork dumplings
- Use it in a stir fry or on anything you want to add a little kick to, like our sautéed garlic bok choy
Please scroll down to the recipe card for the ingredient quantities!
- Chili pepper flakes - We highly recommend getting ground red pepper flakes from your local asian market. These pepper flakes in larger packs for a cheaper price and unlike regular crushed red pepper, Chinese ones have less seeds and more of the red pepper. This will give your chili oil better flavor and color. Do note that, the variety of chili pepper you use will determine how spicy your chili oil will be.
- Chili pepper powder - Essentially, Chinese chili pepper powder is added to give the chili oil extra red color. If you prefer, you can use Korean fine chili powder (gochugaru) as substitute.
- Sesame seeds - It's optionally added for some nuttiness and color contrast.
- Oil - Any neutral oil will do, but canola is usually the most preferred.
- Black vinegar - This is also an optional addition. Chinese black vinegar gives the chili oil a little savory flavor and helps deepen the color of the oil.
How to make this easy chili oil in 5 minutes!
1. In a heatproof bowl, mix together chili flakes, chili powder, and sesame seeds until roughly combined.
2. Heat the oil over medium high heat until 350°F and carefully pour it over the chili and sesame mixture. Gently stir immediately so that all the ingredients gets cooked evenly.
🌟 Pro tip: Use a wooden chopstick to help you gauge the temperature of your oil, if you do not have a thermometer. If you place the tip of the chopstick in the hot oil and it gently sizzles immediately, it's around 325°F to 350°F.
3. Add the Chinese black pepper and stir to combine.
4. Let the chili oil cool before storing in a sterilized container. You can also use the chili oil immediately. Just note that it will be hot.
- The types of red chili flakes used, will determine how spicy your chili oil will be.
- You can use a generous pinch of fine salt in place of the black vinegar if you prefer.
- Use either lightly toasted or sesame that has not be roasted in the chili oil. This will prevent the sesames from becoming too toasted.
How to sterilize glass jar
The easiest way to sterilize your glass jars or canning jars for your homemade chili oil is by boiling them. Just bring a pot of water to a boil and gently submerge the jars into the water completely. Let them simmer for 10 minutes for altitudes of 1000 feet or less and add an additional minute per 1000 feet.
Once they are done boiling, carefully remove the jars and let them cool and dry completely before using.
This 5 minute chili oil can be stored in a sterilized jar, in a cool, dry place, for up to 3 months. But to preserve the brightness of the chili oil, we recommend storing it in the fridge, especially if you live in a hot, humid area. Make sure to use a clean utensil every time you use the chili oil so that it doesn't get contaminated!
This easy chili oil is made by pouring some hot oil over a mixture of chili flakes, chili powder, and sesame seeds, with a little Chinese black vinegar for an extra touch of flavor. But there are chili oil that's extra aromatic, like our homemade Chinese chili oil, which infused spices and aromatics into the oil.
The level of spice is determined by the types of chili flakes used to make your homemade chili oil. Most chili flakes at the local Asian markets of mild to medium in spice. If you want your chili oil really spicy, look for xiao mi la (小米辣). You can also find it here. They are tiny, dry red peppers that really pack a punch.
Any neutral oil is fine for making chili oil, and canola is the most preferred oil.
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰
Easy 5 Minute Chili Oil
- In a heatproof bowl, mix together chili flakes, chili powder, and sesame seeds until roughly combined.
- Heat the oil over medium high heat until 350°F and carefully pour it over the chili and sesame mixture. Gently stir immediately so that all the ingredients gets cooked evenly.
- Add the Chinese black pepper and stir briefly.
- Let the chili oil cool before storing in a sterilized container. You can also use the chili oil immediately. Just note that it will be hot.
- If you don't have a kitchen thermometer, you can also use a wooden chopstick to estimate the oil temperature. Put the wooden chopstick in the oil and if it starts sizzling gently, the oil is roughly around 325°F to 350°F.
- Sichuan peppercorn - If you like your chili oil a little numbing, you can add some Sichuan peppercorns to the chili and sesame mixture. You can also grind up the peppercorns so that they're more dispersed.