Thai Chili Oil is one of those magic condiments that transforms any simple dish into something bold, fragrant, and unforgettable. This homemade version captures everything people love about authentic Thai spice, deep red color, aromatic fried garlic, smoky dried chilies, and a glossy oil infused with layers of flavor. The result is a chili oil that’s spicy but balanced, rich but not heavy, and incredibly versatile. You can drizzle it on noodles, dumplings, soup, stir-fries, rice bowls, eggs, or even roasted vegetables. Unlike store-bought versions, this homemade recipe lets you control the heat level, adjust the aromatics, and create a flavor profile that matches exactly what you love. The texture in the image, thick, chunky, glossy chili oil with visible flakes, is what we’ll recreate perfectly.
Why You’ll Love This Recipe
• Huge depth of flavor: This chili oil isn’t just spicy, it’s layered with garlic, shallots, chili flakes, and fragrant spices that bloom in hot oil. Every spoonful adds richness, smokiness, and a slightly sweet aroma.
• Perfect chunky texture: Just like the image, this recipe creates a thick, spoonable chili oil with crispy chili bits and aromatic pieces that stay suspended in the oil. It clings beautifully to noodles and dumplings.
• Customizable heat: Choose your favorite dried chilies, mild, medium, or fiery Thai bird’s eye. You have full control over spice intensity.
• Long shelf life: This oil keeps for weeks, making it an easy flavor booster to always have ready.
• Authentic yet simple: You don’t need special tools or hard-to-find ingredients, just aromatics, dried chilies, and oil. The method is easy but produces restaurant-quality results.
• Endless uses: Drizzle it on soups, dumplings, veggies, eggs, rice, meat, seafood, ramen, or vinaigrettes. One jar enhances an entire week of meals.
Ingredients
For the Chili Base
• 1 cup dried chili flakes (Thai, Sichuan, or a mild blend)
• 2 tbsp crushed dried chili peppers (for texture)
• 6 cloves garlic, finely minced
• 2 shallots, finely minced
• 1 tbsp sesame seeds (optional but recommended)
• 1 tsp salt
• 1 tsp sugar
For the Hot Oil
• 1 cup neutral oil (canola, vegetable, avocado)
• 1 small cinnamon stick (optional)
• 2 star anise (optional)
• 2 bay leaves
• 1 tbsp whole peppercorns
• 1 small piece ginger, sliced
• 1 tsp chili powder (for color)
Preparation Steps
STEP 1: PREPARE THE CHILI MIX
• In a heatproof bowl, combine chili flakes, crushed chili peppers, sesame seeds, sugar, and salt. Mix well and set aside.
STEP 2: FRY THE AROMATICS
• Heat the oil in a pot over medium-low heat.
• Add garlic and shallots, frying gently until golden and fragrant. Do not burn—this affects flavor.
• Remove the fried garlic and shallots and add them to the chili bowl.
STEP 3: INFUSE THE OIL WITH SPICES
• In the same pot, add bay leaves, star anise, cinnamon stick, ginger, and peppercorns.
• Let the spices simmer for 5–7 minutes until the oil becomes fragrant.
• Remove and discard the spices.
STEP 4: POUR HOT OIL OVER THE CHILI FLAKES
• Slowly pour half the hot oil into the chili bowl. It should sizzle immediately.
• Stir, then add the remaining oil.
• Mix until fully combined and deep red.
STEP 5: COOL AND STORE
• Let the chili oil cool completely.
• Transfer to a clean glass jar, seal, and store in the refrigerator or at room temperature.
- Best Sourdough Discard Pizza Dough
- Rosemary Sea Salt Sourdough Crackers
- fig & pistachio cheese wreath
Variations
• Extra Spicy: Use Thai bird’s eye chili flakes or add 1–2 tsp crushed red pepper powder.
• Garlic Lovers: Double the garlic and fry it until crispy for a crunchy garlic chili oil.
• Smoky Version: Add a teaspoon of smoked paprika for a deeper, smoky aroma.
• Sichuan-Style: Add Sichuan peppercorns for a numbing, tingling heat.
• Sweet & Spicy: Add 1–2 teaspoons honey to balance the heat with mild sweetness.
• Umami Boost: Add 1 teaspoon soy sauce or a pinch of MSG for depth.
Cooking Notes
• Keep the oil temperature medium-low to avoid burning garlic or chili flakes. Burnt chili becomes bitter.
• Use a heatproof bowl such as stainless steel or ceramic, never plastic.
• The oil will deepen in color over 24 hours as flavors develop.
• Let the chili oil cool before sealing the jar to prevent condensation.
Serving Suggestions
• Drizzle over ramen, pho, or Thai soups.
• Add to fried rice or stir-fried noodles for instant heat.
• Spoon over dumplings, wontons, or potstickers.
• Mix into dressings for spicy salads.
• Serve with grilled chicken, shrimp, or roasted vegetables.
• Swirl into creamy soups for extra flavor.
Tips
• Strain half the oil if you prefer a thinner, pourable chili oil.
• Use fresh, high-quality chili flakes for best color and potency.
• Always keep the jar clean and use a dry spoon to prevent spoilage.
• For milder oil, remove the seeds from dried chilies before grinding.
Prep Time / Cooking Time / Total Time
• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
Nutritional Information (Per Tablespoon)
Approx. 80 calories – 0g protein – 9g fat – 1g carbs
FAQs
How long does homemade Thai chili oil last?
- It stays fresh for up to 1 month at room temperature or 2–3 months in the refrigerator if stored in a sterilized jar.
Can I use olive oil instead of neutral oil?
- Olive oil has a strong flavor and a lower smoke point. Neutral oil is better, but you can use light olive oil if desired.
Why did my chili oil turn bitter?
- Bitterness comes from burnt garlic or overheated chili flakes. Keep the heat low and monitor closely.
Can I make it less spicy?
- Yes, use mild chili flakes or reduce the amount by 25–50%. You can also mix in paprika for color without heat.
Is this chili oil gluten-free?
- Yes, the recipe contains no gluten unless you add soy sauce or flavored seasonings.