Chili Oil

Chili Oil is a spicy condiment made by infusing oil with chili peppers. It is not bound by seasonality and is available year-round. Chili Oil is a key ingredient in various Asian cuisines, particularly Chinese, Thai, and Korean dishes. It is used to add heat and depth to recipes, including stir-fries, noodles, and dumplings. The oil's intensity can bring a new dimension to marinades, sauces, and even pizza or pasta.

Chili Oil Synonyms

Hot chili oil
Spicy oil
La Yu (Chinese)
Rayu (Japanese)

Chili Oil Substitutes

Paprika Oil

Different Forms/Types of Chili Oil

Infused

Chili oil is typically a blend of oil, often a neutral one like vegetable or canola, infused with chili peppers. The intensity of the heat and flavor can vary depending on the type of chili used.

Homemade

Many intermediate and expert cooks prefer making their own chili oil, using a variety of dried chilies and other seasonings to create a unique flavor profile.

Commercial

Commercial chili oils are available in various heat levels and may include additional flavors such as garlic, sesame, or Sichuan peppercorns.

How to Choose Chili Oil

When selecting a high-quality chili oil, look for clarity in the oil and a vibrant red color, which indicates a good infusion of chili. The sediment should be minimal unless it is a style that includes more particulates for added flavor. Check the ingredient list for any additives or preservatives if purity is a concern. The type of oil used as the base can also affect the taste and quality; premium chili oils often use higher-quality base oils.

Cooking/Prep Tips for Chili Oil

Chili Oil is a versatile condiment that can add a spicy kick to a variety of dishes. When making chili oil at home, it's important to select the right type of oil as a base—neutral oils like canola, vegetable, or peanut oil are commonly used because they have a higher smoke point and won't overpower the chili flavor. The type and combination of chili peppers used, such as arbol, Sichuan, or chipotle, will determine the flavor profile and heat level of the oil. Toasting the chili flakes before infusing can enhance their flavor. When heating the oil, be careful not to overheat it as this can cause the chili flakes to burn, resulting in a bitter taste. Allow the oil to cool slightly before pouring over the chili flakes to avoid splattering. The oil should be stored in a cool, dark place to preserve its flavors and prevent rancidity.

Shelf Life of Chili Oil

Chili oil should be stored in a cool, dark place to maintain its flavor and prevent rancidity. Once opened, it's best to keep it in the refrigerator to extend its shelf life. Homemade chili oil should be used within a few weeks to ensure freshness and prevent the growth of bacteria, especially if fresh ingredients like garlic have been added. Commercial chili oils will have a longer shelf life, but always check the expiration date and follow the storage instructions on the label.

Recommended Brands for Chili Oil

Infused chili oil: Laoganma, Lee Kum Kee

Sichuan chili oil: Chengdu Jiuanfei, S&B

Cooking Techniques for Chili Oil

Frying: Some recipes call for frying the chili flakes in oil to create a different flavor profile. This method requires careful heat control to ensure the chili flakes do not burn.

Infusing: The most common method for making chili oil involves heating oil and pouring it over crushed or whole dried chili peppers. The heat of the oil rehydrates the chilies and releases their flavors and heat into the oil. The mixture is then allowed to cool and steep, sometimes for several days, to develop depth of flavor.

Cold Infusion: For a milder chili oil, a cold infusion method can be used where chili flakes are added to room temperature oil and left to infuse over a longer period, often several weeks.

Popular Chili Oil Recipes

Dan Dan Noodles
Sichuan Spicy Wontons
Biáng Biáng Noodles

Chili Oil Nutritional Information (100g)

fat: 100 g
fiber: 0 g
sugar: 0 g
protein: 0 g
calories: 884 kcal
carbohydrates: 0 g

Flavor Combinations

Chili Oil pairs well with ingredients that can stand up to or complement its bold flavor. It is often used in Asian cuisine, drizzled over noodles, dumplings, or stir-fries. It complements the umami flavors of soy sauce and sesame oil, and can balance the richness of meats like pork and beef. Chili oil also works well with acidic components like vinegar or lime juice, which can cut through the oil's heat, and is often paired with cooling elements like cucumber or yogurt to temper its spiciness.

Allergen Information

Chili Oil can cause irritation if it comes into contact with the skin or eyes. It should be handled with care, and individuals with sensitivities to capsaicin should use it cautiously.

Ingredient Comparisons

Chili Oil vs Paprika Oil