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spoon of chinese chili oil over jar
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5 from 1 vote

Chinese Chili Oil

Deliciously fragrant and addictively spicy, Chinese Chili Oil is a basic you'll keep stocked in your fridge all year long!
Prep Time5 mins
Cook Time5 mins
Cooling Time8 hrs
Course: condiment
Cuisine: Asian, Chinese
Keyword: Chili Oil, Chinese
Author: The Subversive Table | Lis Lam


  • candy thermometer
  • heat proof bowl (ceramic or stainless steel)


  • 1/2 cup Chinese chili flakes
  • 1/4 cup Gochukaru (Korean chili flakes)
  • 2 Tbsp sichuan pepper crushed
  • 2 bay leaves
  • 4 star anise
  • 1 cinnamon stick
  • 1 cup grapeseed or vegetable oil (not olive oil)
  • 1 tsp salt (or to taste)


  • Add all ingredients (except oil) to a heat proof container.
  • Using a candy thermometer, heat oil in a small saucepan to 370F.
  • Pour oil into heat proof container with the rest of the ingredients. Everything will sizzle and bubble. Mix gently with heatproof spoon (not plastic) and set aside to cool.
  • After the chili oil has completely cooled, remove and discard bay leaves, star anise, and cinnamon stick. Add salt. Mix thoroughly. Transfer to a jam jar and serve. When not in use, store tightly covered in the refrigerator.


*1.  I used a ceramic bowl but even a stainless steel bowl/saucepan will work. DO NOT USE GLASS as it will crack and break from the extreme heat of the oil.
*4.  When you are ready to use the chili oil, mix the chili oil with a clean spoon.  The chili flakes and salt will settle on the bottom and need to be mixed before serving.