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5 from 1 vote

5-min Homemade Chili Oil

This chili oil will remind you of Din Tai Fung's famous hot chili oil, but it's completely vegan and gluten free! 5 ingredients and just 5 minutes.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Side Dish
Cuisine: Asian, Chinese, Fusion
Keyword: chili oil, spicy
Servings: 25

Ingredients

  • 3/4 cup shandong chili flakes
  • 3 tbsp toasted sesame seeds
  • 1/2 tbsp sichuan pepper powder (or prickly ash powder)
  • 2 tsp 5-spice powder
  • 3/4 cup neutral oil
  • salt (to taste)

Whole Spices (optional)

  • 2 bay leaves
  • 3 star anise
  • 4-5 cloves
  • 2 tbsp sichuan peppercorn
  • 1 cinnamon stick

Instructions

  • Heat up your oil. The easiest way to check if your oil is hot is to stick wooden spoon or chopstick into the oil. If you see many bubbles form (but not too many that it seems boiling) around the wood and they start to float up, your oil is hot.
  • Add the other ingredients into a heatproof bowl. Add the oil in and let it sizzle.
  • Once it dies down, give it a good mix and add some salt to taste. At this point, you can also add some soy sauce but I prefer to customize it for various dishes.
  • You can store this up to 6 months in the fridge.