This shallot and ginger-infused chili oil recipe is a highly-addictive sauce that goes with just about anything. Serve this versatile Chinese condiment with your favorite protein, over noodles, in soups, as a dipping sauce, and more.
Once you learn how to make chili oil, try it with Shirred Eggs or Wontons, and if you want a chili oil with tons of texture, then check out this Spicy Chili Crisp with Cumin Labneh
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This quick and easy chili oil has a special place in my fridge so I’m never without a jar. It’s bold, fiery, fragrant, and packed with flavor. Whip up a batch of this flavor enhancer and see why so it’s loved by so many!
Why This Recipe Works
- Easy to Make – This only takes 10 minutes to prepare. The other 20 minutes is just cooling time.
- Customizable – There are a number of ways/ingredients you can use to adjust the flavor. And unlike store-bought varieties, there are no additives.
- Versatile – Inarguably, it will become your go-to condiment. I use a dollop of it on stir-fry veggies, garlic rice, dumplings, eggs, grilled chicken, soups, noodles–practically everything.
What is Chili Oil?
Chili oil is a neutral oil infused with a variety of spices and seasonings (the most common being hot chili flakes). It is a staple in Chinese cuisine and is used for everything from steamed rice to dumplings.
What is gochugaru?
Gochugaru is a staple spice used in Korean cooking. The literal translation of the work is gochu- chili and garu powder. This deseeded dried chili pepper is sun-dried and ground to a coarse texture, somewhere between red pepper chili flakes and fine ground pepper (some brands vary in texture).
When looking for this item at your local Asian market, be on the lookout for labels that read: Gochugaru, Korean Chile Flakes, and/or Korean Chili Powder. Some Asian markets will carry a variety of gochugaru ranging in different heat levels. I typically opt for one that’s not as spicy, as the red pepper flakes in this recipe do a solid job of spicing things up.
Tools You’ll Need
- Saucepan
- Heat-Proof Bowl
- Kitchen Thermometer
Ingredients You Will Need for Chili Oil
There are a number of ways to make chili oil; it can be as simple as chili flakes and oil, to adding bay leaf, star anise, cinnamon, five-spice powder and so much more. This variation is comprised of shallots, ginger, and gochugaru (Korean chili flakes).
- Aromatics – Use finely minced garlic, shallots, and garlic.
- Hot red pepper flakes – Add more for spicier oil.
- Gochugaru – It’s easy to confuse gochugaru with gochujang. Gochujang is a fermented savory + spicy + sweet paste condiment. Stick with what looks like a coarse powder, and you’ll be good to go!
- Seasoning – Season with five-spice powder and kosher salt.
- Star anise – This has a sweet, peppery flavor that complements the other ingredients.
- Bay leaves – The subtle bitter taste prevents the chili oil from tasting too heavy.
- Avocado oil – Use this or another high-quality, neutral-tasting cooking oil. Although I prefer avocado oil, you can use canola oil, vegetable oil, or peanut oil as alternatives.
How To Make Chili Oil
Making the best chili oil is as simple as heating up your preferred oil and then pouring the hot oil over the rest of the ingredients.
- Add all ingredients (except avocado oil) to a heat-proof bowl.
- Heat the oil in a saucepan on medium-high heat for 3-5 minutes. If you have a kitchen thermometer handy, you want the temperature of the oil to reach 350ºF. If you don’t have a thermometer, you’ll want to achieve a noticeably thin, shimmery oil.
- Carefully pour the oil into the bowl containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the spices–that’s expected.
- Leave the oil to cool to room temperature (20 mins). Once the oil reaches room temp, give it a swirl with a spoon and transfer it to a sterilized jar and keep refrigerated. Enjoy with stir-fry veggies, garlic rice, dumplings, eggs, soups, and noodles, and experiment with them in your cooking.
Tips and Tricks
- Do not let the oil get over 350ºF. If it’s too hot, it will burn the other ingredients and create a bitter taste.
- Store leftover chili oil in an airtight container in the fridge for up to one week. Without fresh garlic, chili oil can last up to 3 months. (But it tastes so good with the garlic!)
- Use a clean spoon each time you scoop out chili oil. This helps prevent cross-contamination.
How to Use Chili Oil
As mentioned above, this goodness can be drizzled over practically anything. As your resource, I’m happy to share a few of my recipes that pair well with chili oil:
- Dumplings. Drizzle these over some juicy Pork + Shrimp Dumplings for the perfect finishing touch.
- Stir-Fry. Use chili oil as the base flavor in a sauce because I honestly can’t think of a better pairing than stir-fry veggies and chili oil. Check out this Bok Choy in Ginger Sauce for inspo.
- Rice. It’s the best way to dress up a rice dish, like Siningag (Filipino garlic rice). My childhood weekend mornings consisted of this garlicky goodness with a fried egg. Top it with chili oil, and I assure you, the rest of your day will be smooth sailing.
- Protein. Add it directly to your protein of choice. It would taste amazing paired with Chicken Congee or Ginger Shrimp + Snow Peas.
Frequently Asked Questions
What is the best oil for chili oil?
When making chili oil, it’s good to use a neutral oil because it won’t overpower the taste. I prefer to use avocado oil, as it has a higher smoke point, which means it can be used to cook at higher heat.
Why is chili oil good for you?
Chili oil has many benefits. The oil itself (avocado oil) contains monounsaturated fat (good fats that can help reduce bad cholesterol levels in your blood) as well as vitamin E (great for your skin, among many things).
Is chili oil spicy?
In general, chili oil is fairly spicy but the spice level depends on what ingredients you include and the quantity.
Looking for More Asian Recipes
- Sweet Chili Sauce Recipe
- Korean Marinated Eggs – Mayak Eggs
- Japanese Egg Sandwich with Yuzu Kosho
- Yuzu Salmon Onigiri
Loving this Homemade Chili Oil Recipe?
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Shallot and Ginger Chili Oil
Equipment
- saucepan
- Heat-Proof Bowl
- Kitchen Thermometer
Ingredients
- 2 tablespoons ginger, finely minced
- 2 tablespoons shallots, finely minced
- 1 tablespoon garlic, finely minced
- 1½ tablespoons hot red pepper flakes (add > for spicier oil)
- 4 tablespoons gochugaru
- 1½ teaspoons five-spice powder
- 1 teaspoon kosher salt
- 1 star anise
- 2 bay leaves
- 1 cup avocado oil
Instructions
- Add all ingredients (except avocado oil) to a heat-proof bowl.
- Heat the oil in a saucepan on medium-high heat for 3-5 minutes. If you have a kitchen thermometer handy, you want the temperature of the oil to reach 350ºF. If you don't have a thermometer, you'll want to achieve a noticeably thin, shimmery oil.
- Carefully pour the oil into the bowl containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the spices–that’s expected.
- Leave the oil to cool for to room temperature (20 mins). Once the oil reaches room temp, give the oil a swirl with a spoon and transfer to a sterilized jar and keep refrigerated. Enjoy with stir-fry veggies, garlic rice, dumplings, eggs, soups, noodles, and experiment with it in your cooking.