Chili oil is so easy to make and adds a CRAZY amount of flavor to every single thing it touches. It’s salty, sweet, spicy and packs a serious flavor punch. I can’t get enough of it y’all.
This flavorful oil is pretty standard in certain parts of the world. It is prominent in Chinese and Japanese cooking, and in many parts of Asia, although the Italians enjoy their own version as well.
I won’t even begin to pretend this is an authentic chili oil. It’s not. This is my own version of chili oil, one that my family and I enjoy. I eat it on everything from tacos to Nashville hot chicken to topping my corn in a cup to just eating it with tortilla chips. I haven’t found anything yet I don’t like it on.
I’ll stop yammering on about how good it is and just get to the recipe.
Chili Oil Recipe
Ingredients
- 2 cups oil
- 1 tbs chipotle & roasted garlic seasoning
- 1 tbs pepper flakes
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1/2 tbs ground cumin
- 1/2 tbs chicken bouillon granules
- 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp ground ginger
- 1 tsp lemon pepper
- 1/2 tsp brown sugar
- 1/2 tsp white sugar
Instructions
- Place all of the seasonings in a glass bowl and whisk to combine them well.
- Place the oil in a saucepan and heat until it reaches 370°. You can either use just plain oil, or use an oil you've already fried something in for added flavor. When I fry chicken I save the oil, strain it through cheese cloth once it's cool and save it to use to make my chili oil.
- Carefully pour the oil over the spice mixture and whisk immediately. Continue whisking for a few minutes. Be careful as this oil is hot!
- Let the bowl of chili oil just sit until it is fully cool. Then place it in a jar with a lid. You will need to stir it each time you use it, as all the spices will settle to the bottom of the jar.
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