Chilli oil is a spicy condiment made by infusing oil with dried red chillies and chilli flakes. It is a staple in many Asian cuisines, especially in Chinese. The chilli oil is made by gently heating the oil and mixing it with chillies, followed by slowly cooking the chillies in oil. This brings out the heat, spicy flavour and adds a deep red color to the oil.
Chilli oil is perfect for adding extra spicy flavour to any dish. It can be used for sauteing, marinating, or as a salad dressing or it can be used to drizzle over noodles, dumplings and fried rice. It is one of the simple and easy ways to make a flavourful oil at the comfort of your home!
Homemade Chilli Oil
I have been planning to make Singapore fried rice for a while. Then i found that it need chilli oil in it. So kind of stayed away from it because of lazyness. But i started receiving mails from lots of viewers asking for this recipe. So decided to try it out.
As a first step i made the oil, then i used that in the rice and it was really good. I started using that oil in my other curries and finished it. You can drizzle a little bit of this oil in the soups too to give it a little kick. So try this out and let me know how it turned out.. Be sure you check my Singapore fried recipe too.
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About Chilli Infused Oil (Chilli Oil)
Chilli oil is a rich, spicy and aromatic condiment made by slowly infusing oil with dried red chillies and chilli flakes. Chilli oil originated in China, it is also known as “ la jiao you”. It is commonly used in Sichuan cuisine. It adds a punch of heat and flavour to dumplings, fried rice and noodles. Over time, various cuisines like Korean, Thai, Japanese, Italian started to modify and incorporate chilli oil in their recipes. Each region adds its own unique ingredients, oil and spices.
Chilli oil is a kind of simple magic that transforms your ordinary food into something exciting and exotic. Whether you drizzle it over dosai or mix it into noodles, it adds a beautiful touch of heat and flavour. Making chilli oil at home is easy and you can customize the spiciness or add additional flavours of your choice. Once you start making it at home, you’ll never want to buy store-bought ones.
I’ve been waiting to try making Singapore fried rice for a while now. But then I came to know that it needs chilli oil and honestly put a hold because of my laziness. But lately, I’ve been getting a lot of messages from you all asking for this recipe. So I finally decided to make it at home! It is totally worth the try. Then I used this homemade chilli oil to make Singapore fried rice and it turned out amazing. The flavour was so good, so I started including it into my regular curries and marination too.
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WHY THIS RECIPE WORKS
No Artificial flavours : The homemade chilli oil gets the natural, bold red color from the dried red chillies. It doesn’t include any artificial flavours or color. It is clean, naturally prepared and results in authentic taste.
WHY I LOVE THIS RECIPE – I love this recipe because it is quick, easy and makes everything taste better just the way I like it ! If you love little heat in your meal, then chilli oil is a must have in your pantry. It is spicy, aromatic and adds instant flavour to any recipe like noodles, fried rice, dumplings or even for South Indian dosai, idli and rice. Making it at home is not only easy but also you can adjust the spice levels and flavour according to your taste.
Easy to make : This is a beginner friendly recipe. You just need a few basic ingredients from the kitchen like oil and chilli. The process is so simple that you heat the oil, add chillies and let the flavour infuse naturally. This can be done in a short span of time and results in an amazing aroma.
Versatile : Chilli oil is incredibly versatile that it can be used to drizzle over noodles, fried rice, dumplings, dosai or use it for marination. This recipe is easily adaptable so that you can infuse with other flavours like garlic, sesame seeds, star anise, or cinnamon of your choice.
Ingredients
Oil : I have used sunflower oil for making this chilli oil. You can use any neutral oil like peanut oil, canola oil, avocado oil, grapeseed oil as they don’t contain any strong flavours and these oils will not overpower the flavour of chilli.
Dry red chilli : The whole dried red chilli gives the oil a color, smoky and heat flavour. You can also use other chilli varieties like Byadgi or Kashmir red chilli for less spice and more color. Toss the chilli slightly in a pan before adding it to the oil to bring out more aroma.
Red chilli flakes : Chilli flakes are crushed red chillies that add heat and texture to the oil. Traditionally Sichuan chilli flakes are used for making oil. These chilli flakes have a unique aroma and are fragrant compared to the regular chilli flakes. If you don’t have Sichuan chilli flakes, then use regular chill flakes like I did. You can also use leftover pizza seasoning flakes for making this oil.
Hacks
Right chillies : Use good quality dried red chillies. You can even use Kashmiri red chilli for a vibrant red color and also it is moderate in spice. You can even mix and match both the chillies based on your preference.
Oil temperature is key : This is the most crucial step for making perfect chilli oil. The oil needs to be hot enough to extract the flavours from the chilli, but make sure not to burn the oil and chillies. You can also use a kitchen thermometer to maintain the temperature. If you don’t have a thermometer, first drop a tiny piece of chilli and it should sizzle immediately without any smoke.
Cool completely : Once the oil is ready, let it cool down completely before transferring them into a container or a jar. This helps the oil to stay fresh for a longer time.
Chilli Infused Oil (Step by Step Pictures)
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| Heat oil in a sauce pan |
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| Add in few dry red chilli |
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| Fry for a min |
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| Add in red chilli flakes |
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| Switch off the flame |
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| Let it cool |
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| Strain it |
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| Let it sit like this for few mins till all oil drips |
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| Spicy Oil |
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| Store it in clean bottle |
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| Use in your dishes |
Expert Tips
- Add roasted sesame seeds or roasted garlic for extra crunch and flavour.
- You can also use leftover chilli flakes packets from pizza seasoning, if you’re out of dry red chillies.
- To make a quick dipping sauce, you can mix it with soya sauce, tomato ketchup or mayonnaise.
- Use neutral oils as it allows the chilli flavour to stand out.
- Don’t burn or smoke the oil.
How to Use Chilli Oil in South Indian Cooking
While chilli oil isn’t traditionally used in South Indian cooking, but here are some of the ways to blend with South Indian recipes :
- You can use it to drizzle over idli or dosai for a spicy kick.
- Instead of gingelly oil use this to mix idli chilli powder.
- Mix it with curd rice along with pickle for a spicy contrast.
- Add it to vegetable poriyal to create exotic taste.
- You can even use this oil to marinate and fry chicken, paneer, and fish for a fiery twist.
Storage
Homemade chilli oil can last for 2 to 3 weeks at room temperature. When stored in the refrigerator, it lasts for 1 to 3 months. Always use a clean and dry spoon when scooping out the oil to prevent contamination.
Serving
Homemade chilli oil is so versatile that it can be used in various ways like :
- It can be used to toss or drizzle over dumplings, fried rice, noodles and scrambled eggs.
- It can be used to marinate the chicken, paneer, or fish for a fiery taste.
- It can be served as a dipping sauce for garlic bread, spring rolls and fried chicken.
- You can even use it to drizzle over the salads.
FAQ
Q . Can I add other ingredients to infuse oil ?
Absolutely! You can use garlic, italian herbs, star anise or cinnamon for a different flavour and aroma.
Q. Which chilli suits best for the recipe ?
You can use any variety of chilli for making this oil like Guntur chilli, Byadgi chilli, kashmiri chilli. Traditionally Sichuan chilli flakes are used for its unique aroma, fragrant and heat. Korean Gochugaru is also a fantastic substitute to Sichuan chilli. The aroma, color and spice differs based on the chilli variety.
Q . My oil is solidified in the fridge ?
This is normal for oils, especially if they contain high fat content. Just let it thaw at room temperature for a while or gently warm it in the microwave for a few seconds.
Q. What type of oil works for this recipe ?
Well, any neutral and unflavoured oil like sunflower oil, canola oil, peanut oil will work best for the recipe. It is highly recommended to avoid the flavoured oils like coconut oil, olive oil, mustard seed as they tend to overpower the chilli flavour.
Q. How to check the temperature of the oil ?
Use a kitchen thermometer to check the oil temperature. Heat the oil until it reaches 180 degrees Fahrenheit. Don’t let your oil too hot or smoke as it may burn the chilli and result in bitter flavour. If you don’t have a thermometer, then you can test the temperature by dropping a small piece of chilli into the oil and it should sizzle once the oil is ready.
Variations
Chilli oil noodles : This is a quick and flavourful recipe prepared by tossing the cooked noodles in chilli oil, with other vegetables or meat of your choice. It is great for dinner and party menus.
Garlic oil : Garlic oil is an aromatic oil prepared by infusing the crushed or minced garlic in neutral oil. It is also a versatile oil that can be used for marinating, sauteing or for drizzling the salads.
Chilli jam : Chilli jam is a sweet and spicy condiment prepared by mixing the crushed chillies with sugar and vinegar. It is slow cooked until it reaches the jam consistency. It can be served as a spread for bread or as a dipping sauce.
Nutty chilli oil : This a crunchy and nutty variation of chilli oil. The oil is infused with dried red chilli, chilli flakes and with roasted nuts of your choice like peanut, sesame seeds for a nutty flavour. It is also great for tossing noodles, fried rice or for drizzling over dumplings and fried chicken.
📖 Recipe Card
Chilli Infused Oil Recipe (How to Make Chilli Oil)
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Servings: 20 servings
Calories: 103kcal
Notes
- You can store this oil on counter top, it will stay good for 2 to 3 months.
- Store this oil in a clean dry bottle.
Nutrition
Serving: 1servings | Calories: 103kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 20mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg
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