Easy, versatile chili oil you can make at home with just a few ingredients! Chili oil is a spicy, aromatic condiment that adds flavor any dish. Try this recipe with rice, noodles, dumplings, wontons, eggs, bread, and many more!

Try this chili oil with SPICY WONTONS, CHILI GARLIC SILKEN TOFU, CHILI OIL RAMEN WITH EGG, SILKY CHINESE STEAMED EGGS, GARLIC SHRIMP FRIED RICE, and SHRIMP AND CHIVES WONTONS.

Chili Oil is a flavorful, spicy condiment that can elevate any dish. It has the perfect balance of heat and rich, bold flavor that makes every bite more exciting. Whether you are adding to dumplings, wontons, rice, noodles, eggs, avocado toast, or even pizza, chili oil can bring a boost of flavor that make EVERYTHING taste better!

WHY MAKE YOUR OWN CHILI OIL?

While you certainly can buy chili oil in stores, I like making my own at home because it allows fresher ingredients and I can customize it however I like. By making it yourself, you can control the heat level and flavors, creating a perfect batch of chili oil that suits your tastes. It is super easy to make it home. You only need a handful of ingredients. Plus, homemade chili oil makes the BEST GIFT you can give to your friends and family. Once you start using chili oil, you will never stop!

In this post, I will share my mom's chili oil recipe. My mom used to make a gallon of this chili oil per day at her restaurant! I have been making this chili oil for years now and I think it is the BEST chili oil. Her chili oil is packed with black vinegar and garlic, which makes this recipe unique. You can easily customize it to suit your own taste.

WATCH HOMEMADE CHILI OIL RECIPE VIDEO BELOW:

INGREDIENTS:

Garlic
Green Onion
Chinese Chili Flakes
Chili Powder (gochugaru)
Soy Sauce
Black Vinegar
Neutral Oil (vegetable, canola, peanut, or grapeseed oil)

HOW TO MAKE CHILI OIL

In a heatproof bowl, combine soy sauce, black vinegar, chili flakes, chili powder, minced garlic, and chopped green onions.

In a small saucepan, add oil and heat over medium heat. Oil should be ready when you start seeing small bubbles. You can also test the heat by submerging a wooden chopstick in the oil and it should start to sizzle.

Carefully pour the hot oil over the chili sauce mixture. Stir and mix until well combined. Taste and add more seasoning if desired.

Serve immediately over dumplings, wontons, tofu, ramen, or other noodles.

HOW TO STORE CHILI OIL

For the remaining chili oil, let it cool to room temperature first. Once cooled, transfer the oil to an airtight container. Always use clean container and utensil for storage. You can store chili oil in the refrigerator for up to 3 months.

store homemade chili oil in an air tight container or jar

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Mom's Homemade Chili Oil Recipe

Author: ou.christian
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: 12 oz 1x

Print Recipe

Description

Easy, versatile chili oil you can make at home with just a few ingredients! Chili oil is a spicy, aromatic condiments that adds flavor any dish. Try this recipe with rice, noodles, dumplings, wontons, eggs, bread, and many more! My mom's chili oil is packed with black vinegar and garlic, which makes this recipe unique. You can easily customize it to suit your own taste.

Ingredients

Scale

¾ cup soy sauce
⅓ cup black vinegar
3 tbsp Chinese chili flakes
1 tbsp chili powder (gochugaru)
10 clove garlic, minced
3 green onion, chopped
¾ cup neutral oil (vegetable, canola, peanut, or grapeseed oil)

Instructions

In a heatproof bowl, combine soy sauce, black vinegar, chili flakes, chili powder, minced garlic, and chopped green onions.
In a small saucepan, add oil and heat over medium heat. Oil should be ready when you start seeing small bubbles. You can also test the heat by submerging a wooden chopstick in the oil and it should start to sizzle.
Carefully pour the hot oil over the chili sauce mixture. Stir and mix until well combined. Taste and add more seasoning if desired.
Serve immediately over dumplings, wontons, tofu, ramen, or other noodles.
STORING: Let the chili oil cool to room temperature. Once cooled, transfer the oil to an airtight container. Store in the refrigerator for up to 3 months.

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