Best Homemade Chilli Oil

The

Tips For Making The Best Homemade Chilli Oil

Mise-en-place: Make sure all your ingredients are prepped before heating the oil.
Neutral-flavoured oil: It is important to use an oil which does not have any flavour of its own, as otherwise it will overpower the flavours we are infusing into this oil! Examples of oils you can use include grape-seed oil and refined avocado oil.

Ingredients

Feel free to adjust the suggested ingredients and their measurements according to your preferences and spice threshold, for instance adding less chilli if you don’t want your chilli oil too fiery and/or recalibrating the aromatics.

Ginger
Garlic
Chilli flakes (you could use regular red chilli flakes ; gochugaru; Chinese chilli flakes and/ or a combination of the different kinds of chilli flakes you have on hand)
Dried red chillies
Sichuan pepper (optional)
Sesame seeds
Aromatics (star anise, bay leaf, cinnamon stick)
Neutral-flavoured oil
Soy sauce
Brown sugar

Tips For Serving This Chilli Oil

This is an incredibly versatile recipe and can be served as an accompaniment to any/ all of your favourite Asian-inspired dishes (my husband may or may not have just used this chilli oil as a dipping sauce for his kimchi grilled cheese!). Here are a few suggestions of recipes with which this chilli oil would be well-paired!

Spicy Korean-Inspired Gochujang Ramen Noodles

Elevate your next ramyun fix with this quick, easy and intensely-flavoured spicy sauce spiked with Gochujang and a hot chilli-garlic oil. Don’t skip the peanut butter, as it adds a subtle creaminess to offset the shades of heat.

GET THIS RECIPE

Vegetarian Bibimbap Bowl

A vegetarian take on the classic Korean rice bowl, assembled with a vibrant medley of mushrooms, greens and veggies. To finish, it is drizzled with a fiery-red Gochujang sauce which adds shades of heat and a potent depth of flavour.

GET THIS RECIPE

Homemade Chilli Oil

Ayushi Gupta-Mehra | The Foodie Diaries

Make this chilli garlic oil in under ten minutes! It’s easily adaptable to your taste – simply adjust the ingredients below as per your preference to recalibrate the flavours to your spice threshold!

Course Appetizer, Main Course

Cuisine Asian

1 small/medium garlic, minced
1-2 tbsp minced ginger
1/3 – 1/2 cup chilli flakes (I used combination of chilli flakes and gochugaru)
4-5 dried red Kashmiri chillies, broken
2-3 tbsp finely ground sichuan pepper (This optional and if you are adding it, be sure to grind it well before using; otherwise the peppercorns will add an unsavoury bite to your chilli oil)
2-3 tbsp sesame seeds
2-3 star anise
1 bay leaf
small cinnamon stick
2 tbsp soy sauce (dark soy sauce is preferable)
1/2-1 tsp brown sugar
1 cup neutral-flavoured oil

Prep all your ingredients (except for the oil), adding it to a heat-proof bowl
Now heat 1 cup of neutral-flavoured oil (to its smoking point)
Pour the hot oil over the ingredients and enjoy that gorgeous sizzle.
Let the flavours fully infuse before picking out the aromatics (bay leaf & star anise) and red chillies with tongs/ a slotted spoon.
Pour the chilli oil into an air-tight jar and let it sit for at least a few hours/ preferably overnight before using. Store in the refrigerator

Keyword Chilli garlic oil

Enjoyed Making This Chilli Garlic Oil?

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