15 Minute Chili Oil

Chili oil is a condiment that absolutely always need to have on hand. It’s the perfect way to level up your noodles, rice, dumplings and so much more! There are many variations of this, but here is how I make it with the most minimal amount of effort.

Types of chili flakes

Red chili flakes

These red chili flakes are very commonly found in Chinese grocery stores. Sometimes they come already grinded up into flakes and other times you will find them whole/medium grind. If you get them whole then I would just blend them up into smaller pieces. You want them to end up similar size to this:

Sichuan peppercorns

Sichuan peppercorns have a very unique spice which we call “mala” spice. It has a numbing flavor to it which is why it is a very polarizing ingredient. While I don’t want to be overly numb, I do still want some of the spice and flavor from the peppercorns. This is why I only use about 1 tbsp of peppercorns and grind them up into a finer powder.

Gochugaru (Korean red pepper flakes)

Gochugaru is a type of Korean red pepper flake which is grinded up quite fine. Opposite from Sichuan peppercorns, gochugaru is not very spicy however, it will add smokey flavor and color.

What type of oil to use in chili oil

Any type of neutral oil like canola and vegetable will work for this. I used peanut oil but some other great quality oils are corn oil and avocado oil.

15 Minute Chili Oil

Chili oil might be considered the king of all condiments. Here is how you can make it in 15 minutes.
5 from 1 vote
Course Side Dish
Cuisine asian, cantonese, Chinese


  • 1 cup red chili flakes
  • 1 tbsp ground sichuan peppercorns
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tsp MSG
  • 3 cloves garlic
  • 1 shallot
  • 1 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 2 cups peanut oil


  • Into a heat proof bowl, add red chili flakes. I used a stainless steel bowl.
    1 cup red chili flakes
  • Grind up your sichuan peppercorns and add that into the bowl as well.
    1 tbsp ground sichuan peppercorns
  • Add gochugaru, salt, sugar, and MSG.
    2 tbsp gochugaru, 1 tbsp salt, 1 tbsp sugar, 1 tsp MSG
  • Give your garlic and shallots a really fine dice then add them in as well. Stir well.
    3 cloves garlic, 1 shallot
  • In a saucepan, heat up 2 cups of oil until it reaches 375F.
    2 cups peanut oil
  • Pour the hot oil over your chili flakes.
  • Top with soy sauce and sesame seeds. Store in fridge up to 6 months.
    1 tbsp soy sauce, 1 tbsp sesame seeds
Keyword aromatic, chili, oil, spicy

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  1. What is the biggest differences between this one and 20 Minute Chili Crisp?
    Beside that onions and garlic cooked in oil first for the second one, I mean the use.

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