Homemade chilli oil is one of those condiments that makes almost everything taste better. Hot oil is poured over a fragrant blend of dried chillies, spices and sesame seeds, releasing their aroma and creating a rich, flavour-packed oil with crispy chilli flakes throughout.
Unlike many store-bought versions, making it yourself means you can adjust the heat, sweetness and spice to suit your taste. Whether you prefer a mild drizzle or a fiery kick, this recipe is easy to customise and stores beautifully for months.
Ingredient Substitutions
Korean chilli powder (gochugaru):
If you can’t find gochugaru, you can substitute it with:
- Regular chilli flakes – The easiest and most accessible substitute. The chilli oil will be slightly hotter and less sweet than using gochugaru, so reduce the amount slightly if you prefer a milder heat.
- Regular chilli powder – Works well for colour and flavour, though it creates a smoother chilli oil with less texture. Choose pure ground chilli powder rather than a seasoning blend.
- A combination of regular chilli flakes and paprika – Mixing chilli flakes with a little sweet paprika helps mimic the vibrant colour and mild sweetness of gochugaru.
- Cayenne pepper – Use sparingly, as it’s significantly hotter than Korean chilli powder.
- Tip: If using regular chilli flakes, you can pulse them a few times in a food processor or spice grinder to create smaller flakes that more closely resemble gochugaru.
Keep in mind that gochugaru has a naturally sweet, fruity flavour and vibrant red colour, so substitutes may slightly alter both the taste and appearance.
Neutral oil:
Avocado oil, grapeseed oil, vegetable oil, canola oil, sunflower oil or rice bran oil all work well.
Sichuan peppercorns:
Leave them out if you don’t enjoy the signature numbing sensation, or replace with freshly cracked black pepper for a different flavour profile.
Chinese five spice:
You can omit it if you don’t have any on hand, although it adds lovely warmth and complexity.
Sesame seeds:
White or black sesame seeds both work well.
Serving Suggestions
This homemade chilli oil is incredibly versatile. Try it:
- Drizzled over fried or scrambled eggs
- Tossed through noodles
- As a dumpling dipping sauce
- Spooned over steamed rice
- Mixed into stir-fries
- On avocado toast
- Over roasted vegetables
- Added to soups and ramen
- Mixed into mayonnaise for a spicy sandwich spread
- As a finishing oil for grilled chicken, tofu or salmon
Variations
Extra Garlic:
Add garlic cloves for a richer, savoury flavour.
Smoky:
Include smoked paprika for subtle smoky notes.
Extra Crunchy:
Stir through extra toasted sesame seeds or roasted peanuts after cooling.
Very Spicy:
Increase the chilli flakes or add a pinch of cayenne pepper.
Milder Version:
Reduce the chilli flakes and increase the sweet paprika or gochugaru.
Storage
Allow the chilli oil to cool completely before transferring it to a clean, sterilised glass jar.
Store in a cool, dark pantry for up to 3 months, or refrigerate for up to 6 months for maximum freshness. Always use a clean, dry spoon when serving to help prevent contamination.
Frequently Asked Questions
How spicy is homemade chilli oil?
That depends on the chillies you use. Gochugaru creates a milder, slightly sweet chilli oil, while regular chilli flakes or cayenne produce a much hotter result.
Why wasn’t my chilli oil bright red?
The colour comes primarily from the chilli powder. Gochugaru and Kashmiri chilli powder produce the brightest red colour, while regular chilli flakes create a darker oil.
What temperature should the oil be?
The oil should be hot enough to make the chilli mixture sizzle immediately, but not smoking. If the oil is too hot, it can burn the spices and make the oil taste bitter.
Can I make it without Sichuan peppercorns?
Absolutely. You’ll lose the signature numbing sensation, but the chilli oil will still be delicious.
Why did my chilli oil taste bitter?
The oil was likely overheated before being poured over the spices. Let the oil cool slightly if it starts smoking before adding it to the chilli mixture.
How long does homemade chilli oil last?
When stored in a clean, airtight jar and handled with a clean spoon each time, it will generally keep for 3 months in the pantry or around 6 months in the fridge
Chilli Oil
Equipment
- saucepan
Ingredients
- 1/2 cup neutral oil I use avocado oil, you can also use vegetable and canola
- 1 tbsp Chilli Flakes
- 2 tbsp Korean Chili Powder
- 1 tsp Szechuan Pepper
- 1/4 tsp Chinese five spice powder
- 1 tsp sesame seeds
- 1/2 tsp sugar
- 1/4 tsp salt
Optional aromatics
- 2 star anise
- 1 cinnamon stick preferably cassia cinnamon
- 1 bay leaf
- 2 cloves garlic crushed
- 1 tsp ginger nugget
- 1 shallot
Instructions
- Heat the oil in a saucepan over medium low heat until small bubbles start to appear, around 200-225°F/100-110°C. Add optional aromatics. Test the heat by dipping a wooden chopstick and it should form bubbles or you can also drop a few chilli flakes to see if it immediately sizzles. Do not let the oil get too hot; if it starts to smoke turn off the heat and let it cool down slightly – oil that's too hot burns and create a bitter chili oil.
- Add all the dry ingredients in a large heatproof bowl and mix well. Turn off the heat of the pan and carefully pour the oil over the dry chili mix.
- Mix everything well, taste and adjust seasoning with more salt and sugar if desired. If you want more spice, you can add more chili powder/gochugaru. If using aromatics, infuse for an hour then remove.
- Storage: Store the chilli oil in a clean, airtight glass jar in a cool, dark pantry for up to 3 months, or refrigerate for up to 6 months for maximum freshness. If refrigerated, the oil may solidify slightly – simply let it come to room temperature before serving. Always use a clean, dry spoon to prevent contimatination and extend its shelf life.
Leave a Reply