Chinese-style chile oil is a staple in my kitchen. I’ve been making it for years and published a recipe in Asian Dumplings (2009), because if you’re going to eat Chinese-style dumplings (including Japanese gyoza, which are based on Chinese dumplings), you want the toasty, nutty heat of chile oil. But over the years, I’ve found other uses for chile oil, like drizzling it over feta cheese and serving it with fresh herbs and pita. I’ve also garnished noodle and non-noodle soups with it.
The recipe in Asian Dumplings is awesome and never failed me. But it requires 1 cup of semi-refined Chinese peanut oil and ¼ cup dried red chile flakes. That can seem intimidating to many cooks (unfamiliar oil and a lot of it!). Plus, it may seem like too much of an ingredient commitment.
As cookbook authors age (and maybe mature!), many revisit and revise recipes. They rethink and refresh past techniques because perhaps they’ve had new insights or observed that cooks have changed, too.
For me, I’m always trying to figure out ways to get more cooks to try and appreciate classic techniques and flavors, as well as to inspire them to figure out new ideas for themselves. I’ve been meditating on those ideas for well over a year, with working on Vietnamese Food Any Day (note the subtle title change of the book since I announced it a while back).
Now that those Viet recipes are in the manuscript, I set my sights on my chile oil recipe from 2009. How I could streamline it so more people would make it?
First off, I made half batches. The original recipe called for a fair amount of oil that enabled you to heat the oil with a deep-fry thermometer to monitor the temperature. Making the recipe with ½ cup of oil involved asking cooks to wing it a bit. But it was okay.
The method. All you have to do is heat the oil until it’s very hot and just starting to smoke. That’s when it’s around 400F! Then you slide the pan to a cool burner and let it cool for 3 to 4 minutes to where it’s between 325 to 340F. Then you carefully pour the hot oil into a heatproof container that contains the chile. Then leave it to cool and develop flavor. It's as simple as that.
What oil to use. You can use semi-refined peanut oil sold at many Chinese markets; Lion and Globe is the go-to brand and it’s excellent. Or, you can blend American supermarket oils like canola with unrefined peanut oil. Unrefined or semi-refined peanut oil is nutty and toasty. It lends dimension. Because unrefined peanut oil has lower smoking point and more intense flavor than semi-refined peanut oil, I blend it with canola (use another neutral oil, if you like).
If you're allergic to peanuts, blend sesame oil with canola. You can use just a neutral oil in a pinch but push yourself a tiny bit for better flavor.
Chile options for heat. The large container of chile flakes came from Costco! But if you want a more robust red color, add Korean gochugaru chile flakes, available at Korean markets. You could use another chile, too.
Other additions. Chile and oil make a perfect and classic combo. This time, for color and tingling numbing sensation, I made a second batch by adding gochugaru and ground Sichuan peppercorn. For the third experiment, I had chile flakes, gochugaru and the peel of one navel orange.
The result were three fun chile oils, each with their own personality. Classic, tingly, and citrusy. You can tell the difference in color, too!
That’s it. Homemade chile oil that you can keep for months in the cupboard.
Lazy day tip: If you don’t want to make any, get Lee Kum Kee chile oil sold at Whole Foods and regular supermarkets. It’s loaded with heat and a little nuttiness.
A few dumpling recipes for you start using that chile oil with!
- Chanterelle, Shrimp and Chicken Dumplings
- Roasted Kabocha and Vegetable Dumplings
- Sichuan Crescent Dumplings
- Tempeh Pot Stickers
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Homemade Chile Oil
Author andrea nguyen
Yield ⅔ cup
The ratio of chile to oil is simply 1:4 so you can easily scale the recipe.
Ingredients
Choose a flavor:
- Classic: 2 tablespoons dried chile flakes
- Brighter red: 1 ½ tablespoons dried chile flakes plus 1 ½ teaspoons Korean coarsely ground chile (gochugaru)
- Zingy: 1 tablespoon dried chile flakes, 1 ½ teaspoon Korean ground chile (gochugaru) + 1 ½ teaspoon ground Sichuan peppercorn
- Citrusy: 1 ½ tablespoons dried chile flakes, 1 ½ teaspoons Korean ground chile (gochugaru) and peel of 1 navel orange (use a vegetable peeler to remove)
Choose an oil:
- ½ cup semi-refined peanut oil (Lion and Globe brand sold at Chinese markets is the standard)
- ⅔ cup unrefined peanut oil and ⅓ cup canola oil
- 2 tablespoons roasted (dark) sesame oil and 6 tablespoons canola oil
Instructions
- Put the chile flakes and any other seasonsing(s) in a dry glass jar (1 cup capacity is what I used)or small metal bowl.
- Put the oil(s) in a small saucepan. Heat over medium heat until smoking hot (the temperature will top 400°F) and remove from the heat. Wait 3 to 4 minutes for the temperature to decrease to 325° to 350°F (drop a chile flake in and it should gently sizzle), and then carefully pour the oil into the glass jar. The chile flakes will sizzle and swirl. Cool completely before covering and storing up to several months; refrigerate if to keep for longer. Regardless, let the oil mature for 24 to 48 hours before using.
Cuisine Chinese
FAQs
Any neutral oil is best for making homemade chili oil.
Peanut oil, canola oil, corn oil, avocado oil, or a simple vegetable oil make the best chili oil with real chili flavor. I do not recommend oils with stronger flavors, such as olive oil, sesame oil, or coconut oil, as they can affect the flavor of your final oil.
How long does homemade chili oil last? ›
Homemade chili oil will typically last for several months when stored in the refrigerator in an airtight container. Commercially prepared chili oils may have a longer shelf life, as they are often made with preservatives to extend their shelf life.
Can I use fresh chilies in chilli oil? ›
The short answer is – yes! You can make hot chili oil using fresh or dried chilies, so it's totally up to you what option you choose.
What is Chinese chilli oil made of? ›
Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar.
Which chilli is best for chilli oil? ›
The deep red colour synonymous with chilli oil is only achievable by using Sichuan chilli flakes. To achieve this colour with any other chilli flake you need to add in chilli powder. There's one more type of chilli flake I want to mention and that's gochugaru.
What is the absolute best oil to cook with? ›
Here are 5 nutrient-packed oils that deserve a spot in your pantry.
- Olive Oil. Olive oil is popular for a reason. ...
- Avocado Oil. Avocado oil boasts a lot of the same benefits as extra virgin olive oil, but with a higher smoking point, making it great for sauteing or pan frying. ...
- Coconut Oil. ...
- Sunflower Oil. ...
- Butter.
When it's ready, chili oil can be stored at room temperature in a sealed jar for several weeks, or up to six months in the refrigerator. There are two ways to make chili oil, depending on the flavor you want.
How to know if chili oil is bad? ›
To determine if your chili oil has gone bad, you'll need to pay attention to the smell and visual aspects. If it smells rancid or off, that's your first sign that it's expired. Additionally, if you notice any discoloration or mold growth, those are sure signs it's time to toss it.
What are the white specks in chili oil? ›
Well, the sediment is from the onions, ginger, cloves and other ingredients you added to make this incredible chili oil with sediment. Chili oil is not that stuff you see on the shelves of your supermarket in the international aisle. It's doesn't run clear like that.
Is homemade chili oil healthy? ›
Is chilli oil healthy? Chilli oil can be healthy in moderation as it contains capsaicin, which may boost metabolism and have some health benefits. However, it's high in calories and should be consumed sparingly.
If you prefer, you can use Korean fine chili powder (gochugaru) as substitute. Sesame seeds - It's optionally added for some nuttiness and color contrast. Oil - Any neutral oil will do, but canola is usually the most preferred. Black vinegar - This is also an optional addition.
What is Japanese chili oil made of? ›
La-yu (ラー油, 辣油), sometimes spelled as rayu or ra yu, is a Japanese chili-flavored oil made by adding chili peppers to sesame oil and heating the oil to give it spiciness. La-yu is mostly used in Japanese-style Chinese foods (Chuka ryori).
What is the chemical in chili oil? ›
The pungency of chili oil is proportional to the content of capsaicinoids. Capsaicinoids are alkaloids containing phenolic hydroxyl groups, which are the key chemical substances causing the spicy and pungent taste of chili. The main components of capsaicinoids are capsaicin and dihydrocapsaicin (Fig.
Can you use avocado oil for chili oil? ›
Chili Oil Blend Recipe: Avocado Oil Crushed Red Pepper Shallots Garlic Sea Salt Cayenne Pepper- Optional Ghost Pepper Salt - Optional Use With Caution!
Is olive oil good for chilli oil? ›
What is the best type of oil to use for Italian Chili Oil? I use extra virgin olive oil in this recipe. Having said this, you do not need to use a super-premium or expensive bottle for it. While it is important to use a flavorful olive oil, the most prominent flavor in this condiment is the heat.
Is vegetable oil good for chili oil? ›
Oil – Using a high quality oil is key to making your own chili oil. I like avocado oil for its bolder flavour and high smoke point, but other oils such as canola oil, vegetable oil, or even grapeseed oil would work as well. It's important to use an oil you enjoy the taste of because it is the main ingredient!
Which oil is better for high heat cooking? ›
For high heat cooking, it's important to choose oils that maintain their stability. Oils heated past their smoke point break down, which affects flavor and can produce unhealthy compounds. Some healthier cooking oils that can withstand higher temperatures include olive oil, avocado oil, sesame oil, and safflower oil.
Is sunflower oil good for making chilli oil? ›
Oil: You need a neutral-flavoured oil with a high smoke point to make chilli oil. I have used vegetable oil, but you can use canola, peanut or sunflower oil if that's available to you more easily. Garlic: Whole garlic cloves, peeled and washed.
