Asian Chili Oil

By
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 06/23/21
Chili oil stored in glass containers

The Spruce
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 20 servings
Yield: 1 cup
Nutrition Facts (per serving)
126 Calories
14g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 126
% Daily Value*
Total Fat 14g 18%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 0g
Vitamin C 1mg 6%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 32mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Love the chili oil at your favorite Asian restaurant? You only need two ingredients to replicate the spicy condiment at home.

Ingredients

  • 1 1/4 cups vegetable oil

  • 6 tablespoons dried red chile pepper flakes (or ground cayenne)

Steps to Make It

  1. Gather the ingredients.

    asian chili oil ingredients
    The Spruce

  2. Set out a clean, dry glass bowl or jar and add the chile pepper.

  3. In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two. 

    Heat oil in saucepan
    The Spruce

  4. Pour the oil slowly and carefully over the chili pepper, making sure that the oil completely covers the chile pepper. If necessary, use a spoon to stir so that all the chili is submerged.

    Pour oil over chili pepper
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  5. Set the oil aside to cool for at least an hour or two. 

    how to make asian chili oil
     The Spruce

  6. Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed or ground chile pepper. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining. 

  7. Once strained, store the oil in a clean, airtight glass container. If you used whole dried chile peppers, they can be returned to the oil to gradually intensify its color and flavor.

    how to make asian chili oil
     The Spruce

  8. Enjoy with homemade dumplings.