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aerial shot of chilli oil in a blue ceramic bowl with a spoon
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5 from 1 vote

Homemade Chilli Oil Recipe

Learn to make homemade chilli oil with this easy recipe. Drizzle it over your favourite dishes for a spicy and flavorful kick.
Prep Time10 minutes
Cook Time5 minutes
Cooling Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Chinese
Servings: 250 gram
Calories: 9kcal
Author: Hina Gujral

Equipment

Ingredients

  • 4 tablespoon red chilli flakes
  • 2 tablespoon Kashmiri red chilli powder or the Gochujang chilli powder
  • 2 tablespoon finely minced garlic
  • 1 tablespoon white sesame seeds (til)
  • 2 teaspoon sea salt or table salt
  • 2 teaspoon brown sugar
  • 1 Cup sesame oil
  • 1 teaspoon black peppercorns (sabut kali mirch)
  • 1 cinnamon stick (dal chini)
  • 1 bay leaf (tej patta)
  • 2 ginger slices
  • 2 star anise (phool chakri)

Instructions

  • Take a wide, heat-proof bowl, preferably steel, stoneware, or any other bowl that does not break while pouring the hot oil.
  • Combine chilli flakes, garlic, powder, salt, and sugar in a heat-proof bowl.
  • In a saucepan, add oil, whole spices, and ginger slices—heat oil to 180 degrees F (approx 80 degrees C). In simpler words, the oil should be ready for deep frying, and the aroma of spices should release. Ensure it is not fuming or smoking, or chilli flakes will burn.
  • Remove the whole spices from the hot oil using a slotted spoon or a pair of tongs. You can also filter the oil to get rid of whole spices. You can leave the black peppercorns in the oil itself.
  • Carefully and cautiously pour the hot oil over the chilli mix in a heat-proof bowl. Keep the bowl at a safe distance from your eyes.
  • Mix the chilli oil with a big spoon. Once it cools down a bit, add lemon zest and juice. Mix one last time and allow it to cool completely.
  • Store chilli oil in an airtight container or use it right away.

Video

Notes

  • Make sure the oil is rightly heated before pouring over the dry ingredients. It should not be lukewarm or mildly hot.
  • Instead of lemon juice, you can add rice vinegar or Chinese vinegar. 
  • You can flavour the chilli oil with a teaspoon of light soy sauce, fish sauce, or Schezuan Chilli Peppers. 

Nutrition

Calories: 9kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 22mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 57IU | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.05mg