Homemade Chilli Oil Recipe (Ready in 10 Minutes!)

If you’ve ever wondered how to make chilli oil at home that tastes even better than the store-bought jars, this is the recipe for you. This homemade chilli oil is smoky, garlicky, slightly sweet, and packed with crunchy texture from sesame seeds — the perfect condiment to drizzle over noodles, dumplings, fried rice, eggs, or literally anything that needs a spicy kick.

Made with pantry staple spices like star anise, cinnamon, and bay leaves, this infused chilli oil recipe takes just 10 minutes and stores well for weeks. Once you make it yourself, you’ll never want to buy chilli oil from the store again.

Why You’ll Love This Chilli Oil Recipe

• Quick and easy — ready in under 10 minutes with simple pantry ingredients
• Deeply flavorful — whole spices infuse the oil with warm, aromatic depth
• Versatile — perfect on noodles, rice, soups, dumplings, eggs, and more
• Customizable heat — adjust the chilli flakes to your spice tolerance
• Long shelf life — store in a jar and enjoy for weeks

Ingredients

• 1/2 cup chilli flakes
• 1 tsp table salt
• 1 tbsp sesame seeds
• 1 tsp sugar
• 1 tbsp garlic paste
• 1/2 cup mustard oil
• 2 bay leaves
• 1 star anise
• 1 small cinnamon stick
• 1 tbsp soy sauce

How to Make Chilli Oil

1. Mix the dry ingredients. In a heatproof bowl, combine the chilli flakes, salt, sesame seeds, sugar, and garlic paste. Set aside.
2. Heat the oil. In a pan, heat the mustard oil until it just starts to smoke. This step is essential for mellowing the raw, pungent flavor of mustard oil.
3. Infuse the spices. Add the bay leaves, star anise, and cinnamon stick to the hot oil. Let them sizzle and infuse for 30–40 seconds until fragrant.
4. Combine. Carefully pour the hot infused oil over the chilli flake mixture. Stir well — you’ll hear a satisfying sizzle as the flavors bloom.
5. Finish with soy sauce. Once slightly cooled, stir in the soy sauce and mix thoroughly.
6. Cool and store. Let the chilli oil cool completely, then transfer to a clean, airtight glass jar.

Tips for the Best Homemade Chilli Oil

• Don’t skip smoking the oil — this mellows mustard oil’s sharpness and unlocks its nutty depth.
• Use fresh whole spices for the most fragrant infusion.
• Adjust the spice level by using a mix of mild and hot chilli flakes.
• Let it sit overnight before using for the deepest flavor.
• Store properly in a sealed jar in a cool, dark place (or the fridge) for up to a month.

What to Serve with Chilli Oil

Drizzle this spicy, aromatic oil over:

• Noodles and fried rice
• Dumplings and momos
• Fried or boiled eggs
• Soups and congee
• Grilled meats and vegetables

Frequently Asked Questions

Can I use a different oil instead of mustard oil? Yes, neutral oils like vegetable or peanut oil work well too, though mustard oil adds a distinct pungent depth that’s hard to replicate.

How long does homemade chilli oil last? Stored in an airtight jar in a cool place, it lasts 3–4 weeks. Refrigeration extends its shelf life further.

Is this chilli oil very spicy? It has a moderate heat level. You can reduce the chilli flakes or use a milder variety for a gentler version.

Save this recipe for later — pin it now and make it whenever your cravings strike!

Homemade Chilli Oil

A smoky, garlicky, crunchy homemade chilli oil infused with star anise, cinnamon, and bay leaves — perfect for drizzling over noodles, dumplings, rice, and eggs.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Ingredients

  

• 0.5 cups chilli flakes
• 1 teaspoons table salt
• 1 tablespoons sesame seeds
• 1 teaspoons sugar
• 1 tablespoons garlic paste
• 0.5 cups mustard oil
• 2 bay leaves
• 1 star anise
• 1 small cinnamon stick
• 1 tablespoons soy sauce

Instructions

 

• Mix dry ingredients: In a heatproof bowl, combine 0.5 cups chilli flakes, 1 teaspoons table salt, 1 tablespoons sesame seeds, 1 teaspoons sugar, and 1 tablespoons garlic paste. Set aside.
• Heat the oil: In a pan, heat 0.5 cups mustard oil until it just starts to smoke.
• Infuse the spices: Add 2 bay leaves, 1 star anise, and 1 small cinnamon stick to the hot oil. Let them sizzle and infuse until fragrant.
• Combine: Carefully pour the hot infused oil over the chilli mixture. Stir well.
• Finish with soy sauce: Once slightly cooled, stir in the 1 tablespoons soy sauce and mix thoroughly.
• Cool and store: Let the chilli oil cool completely, then transfer to a clean, airtight glass jar.

Notes

Store in a sealed jar in a cool, dark place for up to 3–4 weeks, or refrigerate for longer shelf life. For deepest flavor, let it sit overnight before using.