This Chili Oil is a versatile condiment featuring dried red chili peppers, garlic, and optional ingredients like sesame seeds and five spice powder. It’s spicy, flavorful and makes an irresistible addition to your culinary creations to add to rice, noodles, dumplings, eggs and more!
Updated June 2023
Homemade Chili Oil
Looking to add a kick to your dishes? Look no further than this homemade chili oil recipe! Whether you’re a spice lover or simply want to elevate your favorite dishes, this easy-to-follow recipe is perfect for you. It’s a flavorful and versatile condiment that will take your cooking to the next level. Whether you’re a spice lover or simply want to elevate your favorite dishes, this easy-to-follow recipe is perfect for you.
Why Homemade Chili Oil is a Healthier Choice:
- Control the Quality: By making your own chili crisp oil you have full control over the ingredients used, ensuring a healthier and more natural option compared to store-bought alternatives.
- No Artificial Additives: Eliminates the need for preservatives, artificial flavors, and excessive sodium commonly found in commercial varieties.
- Tailored Spice Level: Adjust the amount and type of chili peppers to your liking, allowing you to customize the heat level to suit your taste preferences.
Ingredients You’ll Need
To create this homemade condiment, gather the following ingredients:
For the Chili Oil (Skip and use 2-3 tsps of your own premade / store-bought Chili Crisp Oil / Chili Crunch Oil)
- Avocado oil or neutral oil of choice: Provides a smooth base for the chili oil.
- Crushed chili flakes or crushed red pepper: Infuses the oil with a fiery heat.
- Finely ground chili powder (Sichuan, Korean, or your choice): Adds depth and complexity to the spice profile.
- Five spice powder: Introduces a hint of warmth and complexity.
- Finely minced or grated garlic: Brings a savory aroma to the mix.
- Sesame seeds: Offer a nutty undertone.
- Salt: Balances the flavors.
For the Fried Egg Toast:
- Drizzle of avocado oil or olive oil: Ensures a crispy toast.
- Rustic Sourdough (or crusty rustic loaf of choice): The perfect canvas for your delicious creation.
- Softened butter (dairy-free or regular): Adds a rich and creamy layer.
- Small avocado sliced: Provides a creamy texture to the toast.
- Large egg: The star of the dish.
- Kosher or fine grain sea salt: Enhances the overall flavor.
- Freshly ground black pepper: Adds a touch of warmth.
- Fresh Basil leaf finely chopped with 1-2 thinly sliced: Brings a fresh, herby element.
Instructions: How to make Chili Oil
For the Chili Crisp Oil:
- Heat the oil: Warm the oil in a saucepan over low heat.
- Prepare the ingredients: Combine chili flakes, chili powder, garlic, sesame seeds, and salt in a heat-safe bowl.
- Infuse the oil: Once the oil is hot, carefully pour it over the ingredients, allowing it to sizzle. Mix well and adjust seasonings to taste.
- Store if needed: To store, let it cool before transferring to a glass jar and refrigerate.
For the Fried Egg Toast:
- Prepare the bread: Drizzle avocado oil on the bread and toast until golden and crunchy.
- Assemble the toast: Spread with butter, add sliced avocado, and fan it out to cover the toast.
- Cook the egg: Ladle 2-3 tsp of the chili crisp oil into a pan. Crack the egg, season, and fry until golden. Tilt the pan and spoon oil over the whites for thorough cooking.
- Final touches: Remove from heat, place the egg on top of the toast, drizzle with more chili oil, and sprinkle fresh basil.
- Serve and enjoy: Cut into half and relish the spicy delight!
Tips for Success
Here are a few tips to ensure your chili oil turns out perfectly every time.
- Choose the Right Chili Peppers: Opt for a variety of dried red chili peppers based on your preferred heat level and flavor. Some popular options include Arbol, Thai, or Cayenne peppers.
- Toasting for Enhanced Flavor: Briefly toast the dried chili peppers, garlic, and Sichuan peppercorns before infusing them with oil. This step intensifies their flavors and enhances the overall taste of the oil.
- Adjusting Heat Level: For milder oil, remove the seeds and membranes from the dried chili peppers. Conversely, if you crave extra heat, keep them intact.
- Straining the Oil: Once infused, strain the oil to remove any solid particles, ensuring a smooth and clear final product.
- Storing Properly: Store your homemade chili crisp oil in an airtight container in a cool, dark place to maintain its freshness and flavor.
Serving Suggestions:
- Drizzle over Noodles: Add a tantalizing heat to your favorite noodle dishes, such as Dan Dan noodles or stir-fried lo mein.
- Enhance Stir-Fries: Elevate the flavors of stir-fried vegetables, tofu, or meat by incorporating a dash of homemade chili oil.
- Dressings and Marinades: Use chili oil as a key ingredient in dressings, marinades, or dipping sauces to add a delightful kick.
- Pizza and Pasta: Add a few drops of the oil to your pizza or pasta for a burst of heat and complexity.
Variations:
- Herbed Infusion: Add a touch of freshness by infusing the oil with herbs like basil, cilantro, or rosemary.
- Sweet and Spicy: Balance the heat with a hint of sweetness by incorporating a small amount of honey or brown sugar into the oil.
- Nutty Twist: Enhance the depth of flavor by toasting some nuts like peanuts, cashews, or sesame seeds before blending them with the chili crunch oil.
- Smoky Chipotle: Replace some or all of the dried chili peppers with smoky chipotle peppers for a robust and smoky flavor profile.
- Asian Fusion: Infuse the oil with additional Asian ingredients like ginger, lemongrass, star anise or soy sauce for a fusion twist that pairs well with stir-fries and Asian-inspired dishes.
- Fiery Garlic Kick: Boost the garlic flavor by adding roasted or fried garlic to the oil for an intense and aromatic punch.
- Citrus Infusion: Experiment with different citrus fruits such as orange, grapefruit, or yuzu, by adding their zest or juice to the oil for a bright and tangy twist.
Storage and Freezer Instructions
Allow the chili oil to cool completely. Transfer to a clean, sterilized jar or bottle. It can be stored in the fridge anywhere between 2 to 6 months (depending on how the chili oil looks and smells – use your judgement and if in doubt, throw it out) making sure to use a clean spoon to scoop out each time.
If you’d like to extend its shelf life, refrigerate it for up to 6 months or freeze it for up to a year. Just remember to thaw frozen chili oil in the refrigerator before using.
More egg and condiment recipes you will love:
This Chili Oil is a versatile condiment featuring dried red chili peppers, garlic, and optional ingredients like sesame seeds and five spice powder. It's spicy, flavorful and makes an irresistible addition to your culinary creations to add to rice, noodles, dumplings, eggs and more!
- ½ cup avocado oil or neutral oil of choice]
- 1 tbsp crushed chili flakes or crushed red pepper
- 1 tbsp finely ground chili powder Sichuan chili powder, Korean red chili powder/gochugaru or chili powder of choice
- 1/8 tsp five spice powder
- 1/2 tbsp finely minced or grated garlic
- 1/2 tsp sesame seeds
- 1/4 tsp salt
- Drizzle of avocado oil or olive oil
- 1 slice of rustic Sourdough (or crusty rustic loaf of choice)
- Softened butter dairy-free or regular
- ½ small avocado sliced (or as much as needed to cover the bread)
- 1 large egg
- Kosher or fine grain sea salt to taste
- Freshly ground black pepper to taste
- ½ small avocado sliced (or more as needed to cover the bread)
- Fresh Basil leaf finely chopped with 1-2 thinly sliced
- Heat the oil in a saucepan over low heat.
- Add the chili flakes, chili powder, garlic, sesame seeds and salt to a large heat-safe/microwave-safe bowl, arranging the ingredients side by side.
- Once the oil is hot, carefully pour it over the bowl and allow it to sizzle. Use any small metal utensil to mix well to combine. Adjust seasonings to taste. (To store: Allow to cool completely before transferring to a glass jar with lid and store in the fridge.)
- Lightly drizzle some avocado oil on the bread. Toast in a nonstick skillet on low / low medium until golden and crunchy (or to your desired doneness) on both sides.
- Remove from the pan and spread with a little bit of butter. Slice the avocado into slices and add evenly on top, fanning it out to cover the toast.
- Use a ladle to add 2-3 tsp of the chili oil (or more as needed) into a nonstick pan over medium-high heat. Gently crack an egg into the pan and season with salt and black pepper. Fry until the edges are golden and the whites are puffy and bubbly. Tilt the pan on an angle and use a teaspoon to scoop up the oil to pour over the whites to ensure that they are fully cooked.
- Remove from heat and use a spatula to carefully remove the egg from the pan and add it on top of the avocado toast.
- Drizzle with a little bit more of the chili oil then top with the fresh basil.
- Cut into half and enjoy.
Recipe Video
How to store the chili oil:
Allow the chili oil to cool completely. Transfer to a clean, sterilized jar or bottle. It can be stored in the fridge anywhere between 2 to 6 months (depending on how the chili oil looks and smells - use your judgement and if in doubt, throw it out) making sure to use a clean spoon to scoop out each time.
If you'd like to extend its shelf life, refrigerate it for up to 6 months or freeze it for up to a year. Just remember to thaw frozen chili oil in the refrigerator before using.
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