What Is Hot chili pepper oil and How Can I Use It?
Hot chili pepper oil is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 76 recipes to get you started.
Key Points
- Neutral oil infused with dried red chilies, often plus garlic and Sichuan peppercorns, deep red and hot.
- A finishing condiment first: drizzle on at the end, since heat dulls its top notes.
- Most flavor lives in the sediment, so stir the jar before spooning out chili crisp.
- Swap chili crisp or chile oil one for one; in a pinch, warm flakes in neutral oil.
- Store cool and dark; refrigerate homemade batches with fresh aromatics and use within two weeks.
What is hot chili pepper oil?
Hot chili pepper oil is cooking oil infused with dried red chilies until it turns deep red and carries real heat. The base is usually a neutral high-heat oil like soybean or peanut.
The flavor comes from steeping or pouring hot oil over chili flakes, sometimes with garlic and Sichuan peppercorns along for the ride.
You will see it called chili oil or la you on a Chinese menu. The Sichuan style, often sold as chili crisp, keeps the toasted flakes and aromatics in the jar so you get crunch and sediment.
It is a finishing condiment first and a cooking fat second. A teaspoon at the end of a dish does more than a tablespoon stirred in early.
How to Use Hot Chili Pepper Oil
Drizzle it on at the end. The heat and aroma sit on the surface where you taste them, so a swirl over a finished bowl of noodles or dumplings lands harder than the same amount cooked down. Heat dulls the top notes.
It also works as a dipping oil. Set out a little dish for steamed dumplings or plain rice, the way Steamed Buns with Dipping Sauce uses it.
For stir-fries, use it as part of your cooking oil to build background heat, then add a fresh drizzle off the heat for the bright top layer. Eggplant & Bell Pepper Stir-Fry and Sichuan Messy Corn Stir-Fry both lean on it this way.
A few drops also wake up cold sesame noodles or a bowl of wonton soup. Start with less than you think. The burn builds as it sits on your tongue.
Pairing and Common Mistakes
Chili oil loves soy sauce, black vinegar, sesame oil, garlic, and scallions. That combination is the backbone of most Sichuan cold sauces and dumpling dips. It also cuts richness, so it plays well with fatty pork and fried tofu.
The most common mistake is cooking it hard. Dumped into a screaming wok and fried, the chili solids scorch and turn bitter in seconds. Add it near the end, or off the heat entirely.
The second mistake is judging the jar by the oil alone. In a real chili crisp, most of the flavor lives in the sediment at the bottom. Stir before you spoon, or you get heat with none of the toasty depth.
Substitutes
If you have plain chili crisp or chile oil, use it straight across, one for one. They are the same family.
No chili oil on hand? Warm a few tablespoons of neutral oil with red pepper flakes over low heat for about five minutes, then let it cool. It covers the heat, though it skips the aromatics.
For a sauce, stir red pepper flakes or a dab of sambal oelek into neutral oil with a drop of sesame oil. If you only need heat, a few drops of hot pepper sesame oil work, though that brings a strong toasted note.
Sriracha or gochujang can stand in for spice in a dressing but add sweetness and body, so cut back on other liquids.
Buying and Storage
Read the label for the base oil and the chili type. Sichuan-style jars list peppercorns or "ma la" and bring a numbing tingle alongside the heat; plain chili oils are just hot.
Shake the jar before you buy. You want a generous layer of flakes and sediment, not thin red oil.
Store it in a cool, dark cupboard. Light and heat turn the oil rancid and fade the color and punch. An opened jar keeps its quality for several months at room temperature, and refrigerating it stretches that further.
The oil may cloud and thicken in the cold. That is harmless and clears at room temperature.
If you make your own, keep it in the fridge and use it within a couple of weeks, especially with fresh garlic or ginger in it. Low-acid aromatics in oil carry a botulism risk at room temperature, so cold storage and a short window matter for homemade batches.
Quick facts
Where to find hot chili pepper oil: Hot chili pepper oil is usually found in the asian section or aisle of the grocery store or supermarket.
- In Chinese
- 辣辣椒油
- British (UK) term
- Hot chili pepper oil
- en français
- hot chili huile de poivre
- en español
- hot chili aceite de pimienta
Recipes using hot chili pepper oil
There are 76 recipes that contain this ingredient.
Chinese Stir-Fried Noodles with Veggies
A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.
Chinese Stir-Fried Noodles with Veggies
A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.
Sichuan Fried Rice
An easy yet flavorful sichuan fried rice is packed with goodness. A great week-day meal is all in one pot.
Delicious Kung Pao Chicken
Kung Pao chicken stir-fries marinated chicken with dried red chilies, bamboo shoots, and peanuts in a sweet, savory, slightly tangy sauce. Authentic Sichuan technique in 40 minutes.
Soy-Peanut Sauce Noodle with Broccoli
A quick, easy and tasty one pan meal is perfect for a weeknight supper. Feel free to add whatever veggies you have on hand.
Potstickers (??)
Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.
One-Skillet: Spicy Vegetable Stir Fry
A quick, easy and tasty vegetable stir-fry, serve it with rice or noodles as a delicious and wholesome week-night meal.
Soy-Sesame Vegetables with Penne
This Chinese inspired dish is packed with deliciousness. Garlic, ginger, soy sauce, and sesame oil are the core flavor of this dish. So you are a big fan of Chinese food overall, this dish won't disappoint you.
Sichuan Stir-Fried Vegetables with Noodles
Quick, easy yet delicious, an ideal week-night meal. Sichuan spicy oil really adds lots of yumminess, you can find it in most Asian or Chinese grocery store. Use any vegetables you have on hand.
Sichuan Stir-Fried Vegetables with Noodles
Quick, easy yet delicious, an ideal week-night meal. Sichuan spicy oil really adds lots of yumminess, you can find it in most Asian or Chinese grocery store. Use any vegetables you have on hand.
Chinese Quinoa & Edamame Salad
Soy sauce, sichuan hot chili oil, sesame oil, rice vinegar... These tangy Chinese seasonings make this quinoa and edamame salad taste absolutely flavorful, and it's a delicious salad that can be served as a side dish or a main dish; warm, at room temperature or chilled.
Asian Stir-Fried Spaghetti with Veggies
A twist on a different oriental spaghetti recipe I found created this easy yet flavorful Asian stir-fried spaghetti with veggies for dinner last night!
Sichuan Broccoli, Tofu, & Carrot Stir-Fry
Quick, easy and packed with deliciousness. Serve this sichuan style stir-fry dish with rice to complete the meal.
Spicy Sichuan Noodles (Dan Dan Mian)
A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.
Fried Rice with Broccoli & Egg
Chinese fried rice is probably the most popular take-out food, it's quick-easy to make, and packed with flavors. Because of the simplicity, making it at home becomes so easy, and you can be creative too. No matter what it always comes out with great flavors and textures.
Asparagus Shrimp Stir Fry
This easy yet tasty recipe is a great way to maintain the texture of asparagus. Tender but still crispy. The Chinese seasoning including soy sauce, sichuan oil, garlic, ginger and rice vinegar really brings tons of flavour into the dish. Serve it with cooked brown rice to make a wholesome meal.
Chinese Stuffed Pancake (????)
This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.
Chinese Chicken Stir Fry
Quick, easy and fuss-free. Made this dish for Sean's lunch yesterday, and he absolutely enjoyed it. Followed the recipe, and used some mixed frozen stir-fry veggies we bought from Costco, it was a wonderful combination.
Sichuan Messy Corn Stir-Fry
This quick corn stir-fry is packed with flavors, sichuan hot chili oil and peppercorns give the sweet corn lots of yumminess. If you don't like the corn on the cob, simply scape the kernels off, or frozen corn can be used as well.
Rapini & Tofu Stir Fry
Rapini and tofu are stir-fried in a sweet and sour Chinese cooking sauce. A quick, easy and tasty one skillet dish, serve it over a bed of rice.
Tofu & Sugar Snap Pea Stir Fry
Browned tofu cubes, crispy sugar snap peas, a few mushrooms and sweet bell peppers are stir-fried with garlic, ginger, scallions, and Chinese seasonings. Quick, easy and tasty, great for a busy week-day supper.
Sugar Snap Pea & Scrambled Eggs Fried Rice
Fried rice should be definitely one of the easiest and most versatile recipes to make, you can throw in whatever you have on hand, add garlic, ginger, scallions, soy sauce, sesame oil... these delicious Chinese stir-fry seasoning ingredients. An easy yet tasty one-pan meal is ready within less than 30 minutes.
Broccoli, Sweet Bell Pepper & Mushroom Fried Rice
A quick and easy way to make your leftover rice into a delicious one pan meal. Feel free to add cooked meat. For a meatless version, add some scrambled eggs or browned tofu cubes.
Chicken, Asparagus & Red Pepper
This delicious chicken dish is loaded with succulent chicken chunks, fresh asparagus and red bell pepper that are cooked with garlic, ginger, soy sauce and sesame oil. Serve it with rice to make a complete meal.
Eggplant & Bell Pepper Stir-Fry
This quick and easy stir-fry is a tasty way to cook seasonal eggplant and bell pepper together with classic Chinese seasonings. Serve it over rice.
Chinese Stir-Fried Bok Choy with Spaghetti
Why order take-out, if you can whip up a delicious meal within about 20 minute. A quick, easy and tasty Chinese stir-fried veggies with spaghetti will ensure to make your tummy feel happy while satisfy your palate.
Shrimp & Vegetable Pasta
Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.
Wheat& Meat Chili
Rugged, no-bean chili made with ground beef and chewy wheat berries simmered in a smoky chile, tomato, and cumin broth. A Southwestern twist on Texas red that's hearty enough to stick to your ribs.
Spicy Ginger Sauce (For Noodles)
No-cook spicy ginger noodle sauce with rice vinegar, sesame oil, soy sauce, chili oil, and fresh cilantro. Just whisk and toss with cold or warm noodles for an instant meal.
Barbecued Lamb on Skewers
Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.
Ken's Hot-And-Sour Soup
Homemade hot and sour soup with shredded pork, tofu, dried Chinese mushrooms, bean thread noodles, and egg ribbons in a tangy, peppery broth.
Stir-Fried Shrimp & Vegetables with Crisp Noodle
Stir-Fried Shrimp & Vegetables with Crisp Noodle recipe
Spicy Hot Sichuan Tofu
Spicy Sichuan tofu stir-fried with hot bean paste, Sichuan peppercorns, and chili oil, finished with mushrooms, water chestnuts, and green onions for a tongue-tingling vegetarian main.
Peanut Sauce #1
Asian peanut sauce with peanut butter, soy sauce, chili oil, garlic, and brewed tea for a smooth base. A spicy, savory dipping sauce for noodles, spring rolls, and satay.
Sesame Soy Eggplant Salad
Sesame soy eggplant salad is a cold, silky Chinese-style starter: steamed eggplant torn into strips and tossed in a punchy Hunan vinaigrette of ginger, garlic, soy, chili oil and sesame. Light, vegan, and refreshing.
Lisa's Spicy Asian Chicken
Quick spicy Asian chicken stir-fry over angel hair pasta cooked in chicken broth. Thai-seasoned chicken with soy sauce and chili oil, ready in 20 minutes flat.
China Moon Cafe Wonton Burgers
Ground pork burgers loaded with ginger, garlic, soy sauce, chile oil, and fresh cilantro, seared in a screaming hot skillet. Inspired by San Francisco's China Moon Cafe, served on crusty baguette with sharp Dijon mustard.
Pon Pon Shredded Chicken
Pon pon shredded chicken, the classic Sichuan cold dish: poached chicken shredded by mallet or hand, served over bean paste strips with a peanut butter, sesame, and chili oil dressing.
Sichuan Peanut Sauce Noodles
Cold egg noodles tossed in a creamy Sichuan peanut sauce with sesame oil, chili oil, lime, and dark soy, topped with shredded chicken, green beans, scallions, and cilantro. Served at room temperature.
Chicken Asparagus & Red Pepper
Ginger-soy marinated chicken stir-fried with crisp asparagus, red bell pepper, and onion in sesame and chili oil with a splash of port wine. A vibrant Chinese-style wok dinner served over rice.
Black Bean & Vegetables Stir-fry
Vegan black bean stir-fry loaded with sweet potato, mushrooms, broccoli, red cabbage, and crumbled tofu in a sesame-soy-chili sauce. Low-cal, low-fat, and on the table in 35 minutes.
Bay Bugs Pan Seared on Noodles with Chilli Oils
Pan-seared bay bugs on wok-fried egg noodles with speck, smoked eel, peas, and capsicum, finished with a turmeric-chilli oil drizzle. Australian seafood meets Asian flair.
Potstickers, Part 1 of 2
Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.
Sesame Gingered Shrimp
Sesame gingered shrimp stir-fried with asparagus, orange and lemon zest, and a sherry-cornstarch sauce. A bright, citrus-kissed seafood stir-fry over fluffy long-grain rice.
Malaysian Satay with Dipping Sauce
Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.
Egg Pancake Rolls with Pork Filling
Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.
Stir-Fried Spicy Lobster
Lobster stir-fried in sesame and chili oil, tossed with angel hair pasta, shiitake and oyster mushrooms, bell peppers, and a rich soy butter sauce. Restaurant-level wow factor at home.
Hot & Sour Mandarin Soup
Traditional Chinese hot and sour soup with shredded pork, wood ears, black mushrooms, tofu, bamboo shoots, and silky egg ribbons. Thickened with cornstarch and spiced with white pepper and chili oil.
Sliced Pork with Garlic & Chili Sauce
Chinese sliced pork rolls with cucumber sticks wrapped in thin-cut simmered pork, drizzled with a garlic chili sauce of dark soy, sesame oil, and chili oil. A cold appetizer with crunch and heat.
More hot chili pepper oil recipes
- Black Bean & Vegetables Stir-fry
- Carol Potter's Noodles with Peanut Sauce
- Chinese Spicy Cold Noodles with Chicken
- Chinese: Szechwan Noodles with Green Onions
- Egg Ribbon Soup with Shrimp & Spinach
- Hot Spicy Cold Noodles
- Nevada Cowboy Chili
- Peanut Sauce #1
- Potstickers, Part 1 of 2
- Sesame Soy Eggplant Salad
- Sliced Pork with Garlic & Chili Sauce
- Spicy Cold Noodles with Chicken
- Spicy Ginger Sauce (For Noodles)
- Vegetarian Ma Po Tofu
