Go Back
+ servings

Chili Oil

5 from 1 vote
Cook Time 40 mins
Total Time 40 mins
Course Condiments, Side Dish
Cuisine Asian
Servings 4 cups


Note: You can cut the recipe in half.

  • 4 cups vegetable or canola oil 
  • 2 cups red pepper flakes Gochugaru, Sichuan or Italian flakes
  • 6 tbsp sichuan pepper
  • 2 bay leaves
  • 4 star anise
  • 2 cinnamon sticks
  • 1-3 tsp salt +/- adjust to your liking


  • In a pot, add oil and heat on medium (300°F/176°C).
  • Add bay leaves, star anise, cinnamon and sichuan peppers.
  • Reduce the heat to medium-low (250°F/121°C)
  • Infuse the oil with the spices; let soak for 30-60 minutes (I recommend 60 min for stronger flavor).
  • Discard the spices. Turn the heat to off.
  • Add red pepper flakes and salt (ajdust to your liking). Let it sit for 10 minutes and then gently stir.
  • Transfer chili oil to a airtight container.

Store at room temperature for 2 weeks and up to 6 months in the refrigerator.

    Keyword asian condiment, best homemade chili oil, chili oil, chinese condiment recipe, easy homemade chili oil, homemade chili oil
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!