I’ve been on a spicy food kick lately, more than usual, mostly from recipe testing for my cookbook. Many of my meals end up being all heat, such as dan dan noodles and spicy stir-fried shrimp with a dollop of kimchi on the side (I keep a jar in the fridge just to satisfy kimchi cravings, not for recipe testing). But, I rationalize, the more spicy food you eat, the more tolerance for spicy food you build up. So I’m actually bettering myself every day. And that’s what January is all about.
Two weeks ago I found myself needing chili oil, on one of those snowy, slushy, windy days that we in the Northeast have been seeing too many of. Chinatown and Sunset Park were too far just for one item, and for some reason neither of the two supermarkets by my apartment had chili oil in stock. I’ve previously made chili oil in small batches just to use for a specific meal, but decided it would be as good a time as any to make enough for a bottle.
So here’s a recipe to try if you, like me, can’t find chili oil near your house or just want to have the good homemade stuff without any preservatives. You’ll need just 3 ingredients: some peanut oil, sesame oil, and dried red chili flakes (or chopped dried red peppers). You’ll also need an oil thermometer (if you have a candy/oil thermometer, you’re golden) and a small, heavy-bottomed pot or pan. I use about a third of a cup of dried red chili flakes, which makes a medium-spicy oil that takes a second for your tongue to register, but feel free to adjust the amount to your liking.
You can also try this homemade chili sauce and chili bean sauce, two of the backbones of Sichuan and Hunan cooking.
(Below) Red chili flakes begin to foam.
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Homemade Chili Oil
Makes 1 cup chili oil
3/4 cup peanut oil
1/4 cup sesame oil
1/3 cup dried red chili flakes
1. Heat the peanut oil and sesame oil in a small, heavy-bottomed sauce pot until your instant-read oil thermometer registers between 225°F and 250°F. Stir in the chili flakes (they should be foaming a little). Remove the pot from the heat and let sit at room temperature for at least 2 hours, or ideally overnight for the chili flavors to infuse.
2. Strain the oil through a fine-mesh strainer and discard the red pepper flakes. Store the chili oil in a clean bottle. The oil will keep for a few months if you store it in a cool, dark spot.
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Related recipes:
Homemade Chili Sauce and Chili Bean Sauce
Hot and Sour Chicken Noodle Soup
Spicy Chicken with Black Bean Sauce
{ 14 comments… read them below or add one }
cooking food with chili oil are more appetizing !
Love this stuff!
Love this. My hubby loves chili oil in almost every dish. He would love this. I need to make. Thanks very much for sharing.
How long does this last for before it goes bad?
A family friend who makes this often says it stays good for at least 5 to 6 months if you store it in a cool, dry place. Of course, humidity during the summer hurts a little. I recommend making small batches at a time (full recipe or double the recipe).
This is so simple and so useful! Whenever I buy simple, semi-expensive items like this I always wonder how I could make it at home. Thank you!
what does that mean? Is it the toasted sesame oil?
Lovely blog, I enjoy reading it and have learned a lot.
Nan – Yes, all the references for sesame oil on my site refer to toasted sesame oil (Chinese sesame oil). Toasted sesame oil will have a dark brownish color and a nutty aroma, whereas cold press sesame oil is pale yellow and has a more neutral smell. Hope that helps!
Thanks for this, tried it and it was just like the ‘real thing’ :) In fact better, because you’ve made it yourself. Actually, didn’t have sesame oil so just subbed in ordinary vegetable oil. Also reduced the amount of chilli a bit to reduce the heat – a choice you don’t get with the bought stuff!
I never thought of making my own chili oil.
thanks for that
i had been using just canola oil to keep costs down as we sue a lot and getting a satisfactory chili oil. We use sesame oil separately to add flavour but now i will try it as you suggested. Cuts down on time too :)
Thank you so much for this chili oil recipe! It never occurred to me that I could make this at home. I’ve been adding it to everything!
Can I use coconut oil as the base?
Thank you for the recipe, Just finished making it, can’t wait to taste it….