This Homemade Spicy Chili Oil recipe is one of my favorite pantry staples. Not only is it incredibly spicy and flavorful but its also very easy to make. I’m warning you guys now lol. It’s crazy addictive. You’ll want to put it on every single thing!!

cinnamon sticks, a teaspoon measuring spoon with salt, a small bowl with red powder, two bay leaves, a cup of oil , five star anise, five cloves on a brown cutting board on top of a light gray surface

Mise En Place for Spicy Chili Oil

Equipment:

  • Small saucepot
  • 4 cup measuring cup
  • Strainer thats fits the top of the measuring cup
  • 2 cup mason jar with lid

Ingredients:

  • Vegetable oil
  • Sichuan peppercorns
  • Star Anise
  • Cinnamon sticks
  • Bay leaves
  • Crushed red pepper powder
  • Crushed red pepper flakes
  • Kosher salt
simmering oil, spices, peppercorns in a pot over a black stove

Let’s make Homemade Spicy Chili Oil!

You’re only 30 minutes away from spicy chili oil deliciousness!

Prep:

Measure out all ingredients and have your strainer and measuring cup handy.

Cook:

Pour the oil into your sauce pot. Add the Sichuan peppercorns, star anise, cinnamon sticks and bay leaves. Place the pot over medium high heat. Bring the oil up to a slight boil then reduce to a low simmer. Simmer for 30 minutes.

While the oil is simmering, add the crushed red pepper powder, crushed red pepper flakes and kosher salt to your measuring cup and perch the strainer on top.

Slowly pour the spicy Sichuan chili oil through the strainer into the cup. Stir and let it cool before transferring to your 2 cup mason jar. Store in the fridge when not using. It will keep for 6 months.

oil being strained into a measuring cup with red powder inside. On top of a brown cutting board with a grey background
red oil with red flecks in it being poured into a jar on a gray towel on top of a brown cutting board with a light gray background behind it

Eat:

Drizzle your Homemade Spicy Chili Oil over anything. Rice and pasta dishes, sandwiches.. literally anywhere you need some spice in your life. Need some inspo then try this chili oil on Simple Kale Fried Rice, Mushroom and Coconut Soup with Ramen its even good on Fried Egg and Tomato Toast.

red oil with red flecks floating on top in a jar with a light gray background behind

FAQ’s

What are Sichuan Peppercorns?

  • Sichuan peppercorns are a fragrant mouth numbing peppercorn used in asian dishes. Read more about them at the Spruce Eats.

What is Star Anise?

  • Star anise looks like a rusted star and is a sweet warm spice that tastes like fennel or licorice. learn more about star anise from this masterclass article

Where can I find crushed red pepper powder?

  • Most asian supermarkets carry it or you can buy it online.

How long does homemade chili oil last in the fridge?

  • Homemade chili oil will last 6 months in the fridge.
red oil with red flecks floating on top in a jar with a light gray background

Homemade Spicy Chili Oil

Yield: 1 3/4 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

Aromatics and Sichuan peppercorns make this spicy chili oil incredibly delcious and addictive!

Ingredients

  • 1 3/4 cups vegetable oil
  • 5 star Anise, whole
  • 2 cinnamon sticks
  • 2 bay leaves
  • 4 tbsp Sichuan peppercorns
  • 3/4 cup crushed red pepper powder
  • 2 tbsp crushed red pepper
  • 2 tsp kosher salt
  • 5 whole cloves

Instructions

    1. Combine all ingredients , except the crushed red pepper powder, crushed red pepper flakes and salt in your sauce pot.
    2. Mix the powder, flakes and salt in a 4 cup measuring cup and set aside.
    3. Place the sauce pot over medium high heat, let it come to a slight boil, as soon as you see bubbles, lower flame.
    4. Simmer on low for 30 minutes
    5. Turn the heat off after 30 minutes and very carefully , strain the hot oil into the measuring cup with the crushed red pepper powder, flakes and salt.
    6. let it cool slightly and transfer the glorious oil to your glass jar, seal and store in the fridge.
    7. Enjoy!
Nutrition Information:
Yield: 22 Serving Size: 1 tbsp
Amount Per Serving: Calories: 168Total Fat: 18gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 116mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 1g

nutrition information is not always accurate

*original post was published on July 2020