Chili Oil Recipe
Add some kicks and flavor to your meals with this Asian-inspired chili oil. Infusing olive or vegetable oil with a medley of dried chilies and aromatics, this fiery condiment will have your taste buds singing. Best of all, it comes together with just 10 minutes of active prep time – meaning you can keep a batch of this lip-tingling elixir on hand to perk up everything from eggs and noodles to meats, seafood, and vegetables. Some dishes that I normally add chili oil are “10 Minutes Khao Piek Sen Soup”, Gyoza (Japanese Potstickers), Simple Wonton Soup, Khao Soi, and Congee. Give your cooking a spicy upgrade with this quick yet impactful chili oil.

What oil is good for making chili oil?
Any neutral oil from canola oil, avocado oil, to vegetable oil work well for making chili oil. My personal favorite is the avocado oil. Coconut oil and sesame or even olive oil maybe too strong for chili oil. However, if you really must use stronger flavor oil, olive oil will still work.
What is a good substitute for gochugaru?
The chilies in this recipe are the Thai chili flakes and gochugaru or the Korean chili powder. The main difference between the chili flakes and chili powder is that the chili powder is more fine than the chili flakes. Chili flakes contain seeds therefore, it is more spicy than the chili powder. I chose to add gochugaru in this chili oil because I love the smokiness of this sun-dried peppers without seeds. Thank you for Southernliving.com for contributing to this research :). Moreover, I love having gochugaru in my kitchen as it is great for other recipes include “Sotteok Sotteok” (Rice Cake and Sausage Skewers) and cucumber kimchi recipe. I strongly recommend you get gochugaru for your kitchen. However, if you really don’t want to buy gochugaru, you can blend up the standard chili flakes into powder. Note that the Thai chili flakes are more spicy than the standard chili flakes that easily found in groceries stores.
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How to store chili oil?
I recommend that you keep this chili oil in a clean jar in the fridge after it is completely cool as it contained some fresh ingredients such as chopped green onion and garlic. Refrigerate up to 2 months. Please, make sure to always use a clean spoon to scoop the chili oil from the jar for every use to avoid contamination. You might find that the chili oil is thicken after taking it out of the fridge. Simply leave in on the counter for a few minutes for it to be a little more runny if you’d like.
Chili Oil Recipe
Equipment
- 1 pot
- 1 jar
Ingredients
- 1 tbsp Thai chili flakes
- 1 tbsp garlic minced
- 1 tbsp gochugaru Korean chili powder
- 1 tbsp spring onions chopped
- ⅓ cup vegetable oil
Instructions
- Heat the oil and test to see if it’s ready by sticking a chop stick in the pan. If you see the bubbles around the chop stick, then it’s hot enough.
- Turn the heat off or take the oil away from the stove.
- Add minced garlic and chopped green onion to the hot oil first so that they get cooked. ( But not burnt:)
- Add Thai chili flakes and gochugaru then stir to combine.
Video
@stickyricethaikitchen Chili Oil Recipe Ingredients 1 tbsp Thai chili flakes 1 tbsp chopped garlic 1 tbsp Gochugaru (Korean chili flakes) 1 tbsp chopped spring onions 1/3 cup hot vegetable oil If you nees any more details, you can always getbit from https://stickyricethaikitchen.com/chili-oil-recipe/ #chilioil#chiliflakes#condiments#homemadecondiments#homemadefood#realfood#tiktokfood#tiktokrecipe
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