To make chilli oil, heat a neutral oil with aromatics such as garlic, ginger, and star anise until fragrant, then pour it slowly over coarse chilli flakes. The hot oil cooks the chilli flakes without burning them, drawing out colour and flavour. Let it cool, then strain out the whole aromatics if you want a clear oil, or leave the crispy bits in for texture.
Chilli oil keeps for weeks in the fridge and works as a finishing oil on almost anything. This guide covers the ratio, the method, and how long it keeps.
The basic ratio
| Ingredient | Amount |
|---|---|
| Neutral oil (sunflower or vegetable) | 250ml |
| Coarse chilli flakes (gochugaru or Chinese chilli flakes) | 4 tablespoons |
| Garlic cloves, sliced | 3 |
| Fresh ginger, sliced | A thumb-sized piece |
| Star anise | 1 |
| Salt | A pinch |
Method
- Put the chilli flakes and salt in a heatproof bowl.
- Heat the oil in a small pan with the garlic, ginger, and star anise until the garlic turns light gold. This takes around 8 to 10 minutes on a low heat.
- Remove the aromatics with a slotted spoon if you want a clean oil, or leave them in for a chunkier finish.
- Pour the hot oil slowly over the chilli flakes, stirring as you go. It should sizzle, not smoke.
- Leave to cool fully before transferring to a clean jar.
Why the oil temperature matters
Oil that is too hot burns the chilli flakes and turns the oil bitter. Oil that is too cool leaves the chilli flakes raw and pale, without much flavour. Aim for the oil to be gently smoking when the garlic is golden, then let it drop for a few seconds before pouring, so it hits the chilli flakes at a strong sizzle rather than a violent one.
How long chilli oil keeps, and a safety note on the garlic
Fresh garlic and ginger left sitting in oil, even oil that was heated, can support the bacteria that cause botulism, because oil creates a low-oxygen environment the spores can survive in once the mixture cools. Frying them briefly does not reliably remove this risk. The safe approach: if you strain out the garlic, ginger and star anise once the oil has infused, the clear oil keeps for around a month in the fridge. If you leave the aromatics in for a chunkier finish, keep the jar refrigerated and use it within three weeks, in line with general food safety guidance on garlic and herbs stored in oil. Always use a dry spoon to serve it, since any water introduced into the jar shortens its shelf life either way.
FAQ
Can I make chilli oil with fresh chillies?
Dried chilli flakes work better, since fresh chillies hold water that can cause the oil to spoil faster and spit when heated.
Why did my chilli oil turn bitter?
This usually means the oil or aromatics were overheated. Keep the heat low and remove the pan as soon as the garlic turns golden, not brown.
Can I leave the garlic and ginger in the jar?
You can, but keep it refrigerated and use it within three weeks rather than a month, since whole garlic and ginger sitting in oil carry a small botulism risk if stored at room temperature or for too long. Straining them out gives a longer-keeping, lower-risk jar.
What can I use chilli oil for?
Drizzle it over noodles, dumplings, eggs, or rice. It also works stirred into a dipping sauce with soy sauce and vinegar.
Put your chilli oil to use in our crispy chilli beef recipe, or drizzle it over quick kimchi noodles. New to the ingredient? See what is gochujang for a related Korean chilli product.
