I made this Fresh Chili Oil Recipe in five minutes, and I’m sharing the quick method so you can have a spicy pantry staple ready whenever a recipe calls for a little heat.

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I keep a jar of this stuff in my fridge at all times. My Thai chili oil wakes up everything from cold noodles to boring eggs.

I stick to plain neutral oil and crushed dried red chilies because simple works best, though i change it up when i’m feeling bold. This recipe lives in a weird spot between Chili Oil Thai authenticity and the blunt punch of Red Pepper Chili Oil so its familiar but also surprises you.

The first time I made it I messed up a little and still loved it, so don’t be shy, you’ll want to drizzle it on almost everything.

Ingredients

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Neutral oil: high calorie, mostly fat, carries flavors and warms spices, no strong taste
Crushed dried chilies: rich in capsaicin, adds heat and red color, some vitamin A
Garlic: provides aroma, trace protein and fiber, slightly sweet when toasted, boosts savoriness
Shallots: mild onion flavor, adds subtle sweetness and umami, some carbs and antioxidants
Palm sugar: gives gentle caramel sweetness and depth, adds simple carbs and balance
Fish sauce or soy: salty savory umami, tiny protein, amps depth without sweetness
Toasted sesame oil and seeds: nutty aroma, healthy fats, toasty crunch if toasted seeds included
Fried shallot bits: crispy texture, savory fried flavor, adds mouthfeel and extra fat

Ingredient Quantities

1 cup neutral oil (vegetable, canola or peanut)

1/2 cup crushed dried red chilies (Thai bird’s eye if you can find em, or red chili flakes)

6 garlic cloves, thinly sliced

2 small shallots, thinly sliced

1 tablespoon palm sugar or light brown sugar

1 teaspoon fine sea salt

1 tablespoon fish sauce or 1 tablespoon light soy sauce for a veg option

1 tablespoon toasted sesame oil (optional, for extra aroma)

2 tablespoons fried shallot bits or crispy shallots (optional, for texture)

1 tablespoon toasted sesame seeds (optional)

How to Make this

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1. Gather and prep everything: measure 1 cup neutral oil, 1/2 cup crushed dried red chilies, slice 6 garlic cloves thin, slice 2 small shallots thin, have 1 tbsp palm or light brown sugar, 1 tsp fine sea salt, 1 tbsp fish sauce or light soy for a veg option, 1 tbsp toasted sesame oil (optional), 2 tbsp fried shallot bits (optional) and 1 tbsp toasted sesame seeds (optional). Use a medium heatproof bowl for the chilies and seasonings.

2. Put the chili flakes, sugar, salt, fish sauce or soy, sesame oil if using, sesame seeds and the fried shallot bits into that heatproof bowl. Add the raw sliced garlic and shallots too if you want little crunchy bits in the final jar, otherwise you can crisp them in the oil in the next step.

3. Heat the 1 cup neutral oil in a small saucepan over medium heat until it shimmers and the surface moves, about 275 to 300 F if you have a thermometer. You want it hot enough to sizzle but not smoking.

4. Add the sliced garlic and shallots to the hot oil and fry, stirring, until they just turn golden brown and fragrant, about 2 to 3 minutes. Watch them the whole time cause they go from nice to burnt fast.

5. Use a slotted spoon to remove the garlic and shallot crisps and set them on paper towel. Leave the oil in the pan and briefly turn off the heat for 20 to 30 seconds so it cools just a bit. If the oil is smoking, wait longer; super hot oil will burn the chilies and make the oil bitter.

6. Carefully and slowly pour the hot oil over the bowl with the chili flakes and seasonings. It will sputter and fizz and smell amazing, that bloom is what you want. Stir gently to combine and to make sure the oil wets all the flakes.

7. Add the fried garlic and shallot crisps back into the bowl so you keep that crunchy texture. Stir again and taste, adjust salt or a tiny pinch more sugar or soy if you want it rounder.

8. Let the chili oil cool to room temperature, then transfer everything into a clean jar. The oil is usable right away but it gets even better after a few hours. It keeps in the fridge for about a month, bring to room temp before using if it firms up.

9. Tip: use on noodles, dumplings, eggs, soups, or fried rice. If you want it extra smoky, toast the chilies briefly in a dry pan before step 2 but dont burn them.

Equipment Needed

1. Small saucepan for heating the oil
2. Medium heatproof bowl to bloom the chilies and seasonings
3. Measuring cups and spoons (1 cup, tbsp, tsp)
4. Chef’s knife for thinly slicing garlic and shallots
5. Cutting board
6. Slotted spoon to lift the fried garlic and shallots out of the oil
7. Wooden or silicone spoon to stir the bowl after pouring the oil
8. Paper towels or a plate lined with paper towels to drain the crisps
9. Clean jar with a tight lid for storing the finished chili oil

Optional: a candy or instant read thermometer if you want to hit about 275 to 300 F, and a small dry skillet if you wanna toast the chilies first.

FAQ

1 cup neutral oil (vegetable, canola or peanut)

1/2 cup crushed dried red chilies (Thai bird's eye if you can find em, or red chili flakes)

6 garlic cloves, thinly sliced

2 small shallots, thinly sliced

1 tablespoon palm sugar or light brown sugar

1 teaspoon fine sea salt

1 tablespoon fish sauce or 1 tablespoon light soy sauce for a veg option

1 tablespoon toasted sesame oil (optional, for extra aroma)

2 tablespoons fried shallot bits or crispy shallots (optional, for texture)

1 tablespoon toasted sesame seeds (optional)

Q: How spicy will this be? A: Depends on the chilies. Thai bird's eye are very hot so expect serious heat. Use regular red pepper flakes for milder oil.

Q: Can I make it vegan? A: Yes, swap the fish sauce for light soy sauce or tamari and you are good.

Q: Do I have to use fried shallot bits? A: No, they are optional. They add great crunch but you can skip them or use toasted breadcrumbs for texture.

Q: How long does it keep? A: In the fridge up to 3 months. At room temp maybe 2 to 4 weeks. Always use a clean spoon and check for off smells or mold.

Q: Can I reuse the oil after I used some? A: Yes, but keep it clean. If you keep scooping bits out and everything stays dry, it lasts longer. If moisture or food gets in, toss it.

Q: My garlic browned, is it ruined? A: If it's just a little brown the flavor might be slightly bitter. Best to remove browned bits. If it smells burnt, start over with fresh oil and unburned garlic.

Q: Can I double the recipe? A: Sure, just use a large pot and be careful when pouring hot oil. Scale all ingredients equally for consistent flavor.

How To Make Thai Chili Oil (Easy Homemade Recipe) Substitutions and Variations

Neutral oil: use sunflower, grapeseed or light olive oil (avoid extra virgin, it’s too strong) — they behave the same in heat and won’t overpower the chilies.
Crushed dried red chilies: swap with regular red pepper flakes (same volume) for convenience, or use crushed arbol/chiapas chilies for a different heat profile.
Palm sugar or light brown sugar: substitute dark brown sugar, coconut sugar, or even 1 tbsp honey (honey adds moisture and a mild floral note).
Fish sauce: for veg use 1 tbsp light soy sauce, or try 1 tsp anchovy paste + 1 tbsp water if you want fishy umami but no bottled fish sauce.

Pro Tips

1. Control the oil temp, it’s everything. If you have a thermometer aim for about 275 to 300 F, if you dont, wait for the oil to shimmer and test with one garlic slice so it sizzles gently but doesnt smoke — too hot and the chilies will taste bitter.

2. For crisp garlic and shallots slice really thin and try to fry in a single layer so they brown evenly, pull them just before you think theyre done because residual heat keeps cooking them, and drain well on paper towel so they stay crunchy in the jar.

3. Pour the oil slowly and carefully, a little at a time, and stir as you go so it doesnt violently sputter. Use a long handled spoon or tilt the bowl away from you and wear a sleeve, safety first.

4. For deeper, smokier flavor toast the dried chilies very briefly in a dry pan or in the oven but watch them like a hawk, they go from toasty to burnt in seconds. You can also reserve some finely ground flakes for an extra burst of heat and texture.

5. Sterilize your jar and always use a clean spoon, then refrigerate the finished oil and use within about a month. Dont store fresh, submerged garlic or herbs at room temp because of botulism risk, and if anything smells off toss it.

How To Make Thai Chili Oil (Easy Homemade Recipe)

Recipe by Pho Tsventichi

0.0 from 0 votes

I made this Fresh Chili Oil Recipe in five minutes, and I'm sharing the quick method so you can have a spicy pantry staple ready whenever a recipe calls for a little heat.

Servings

servings

Calories

kcal

Equipment: 1. Small saucepan for heating the oil
2. Medium heatproof bowl to bloom the chilies and seasonings
3. Measuring cups and spoons (1 cup, tbsp, tsp)
4. Chef’s knife for thinly slicing garlic and shallots
5. Cutting board
6. Slotted spoon to lift the fried garlic and shallots out of the oil
7. Wooden or silicone spoon to stir the bowl after pouring the oil
8. Paper towels or a plate lined with paper towels to drain the crisps
9. Clean jar with a tight lid for storing the finished chili oil

Optional: a candy or instant read thermometer if you want to hit about 275 to 300 F, and a small dry skillet if you wanna toast the chilies first.

Ingredients

1 cup neutral oil (vegetable, canola or peanut)
1/2 cup crushed dried red chilies (Thai bird's eye if you can find em, or red chili flakes)
6 garlic cloves, thinly sliced
2 small shallots, thinly sliced
1 tablespoon palm sugar or light brown sugar
1 teaspoon fine sea salt
1 tablespoon fish sauce or 1 tablespoon light soy sauce for a veg option
1 tablespoon toasted sesame oil (optional, for extra aroma)
2 tablespoons fried shallot bits or crispy shallots (optional, for texture)
1 tablespoon toasted sesame seeds (optional)

Directions

Gather and prep everything: measure 1 cup neutral oil, 1/2 cup crushed dried red chilies, slice 6 garlic cloves thin, slice 2 small shallots thin, have 1 tbsp palm or light brown sugar, 1 tsp fine sea salt, 1 tbsp fish sauce or light soy for a veg option, 1 tbsp toasted sesame oil (optional), 2 tbsp fried shallot bits (optional) and 1 tbsp toasted sesame seeds (optional). Use a medium heatproof bowl for the chilies and seasonings.
Put the chili flakes, sugar, salt, fish sauce or soy, sesame oil if using, sesame seeds and the fried shallot bits into that heatproof bowl. Add the raw sliced garlic and shallots too if you want little crunchy bits in the final jar, otherwise you can crisp them in the oil in the next step.
Heat the 1 cup neutral oil in a small saucepan over medium heat until it shimmers and the surface moves, about 275 to 300 F if you have a thermometer. You want it hot enough to sizzle but not smoking.
Add the sliced garlic and shallots to the hot oil and fry, stirring, until they just turn golden brown and fragrant, about 2 to 3 minutes. Watch them the whole time cause they go from nice to burnt fast.
Use a slotted spoon to remove the garlic and shallot crisps and set them on paper towel. Leave the oil in the pan and briefly turn off the heat for 20 to 30 seconds so it cools just a bit. If the oil is smoking, wait longer; super hot oil will burn the chilies and make the oil bitter.
Carefully and slowly pour the hot oil over the bowl with the chili flakes and seasonings. It will sputter and fizz and smell amazing, that bloom is what you want. Stir gently to combine and to make sure the oil wets all the flakes.
Add the fried garlic and shallot crisps back into the bowl so you keep that crunchy texture. Stir again and taste, adjust salt or a tiny pinch more sugar or soy if you want it rounder.
Let the chili oil cool to room temperature, then transfer everything into a clean jar. The oil is usable right away but it gets even better after a few hours. It keeps in the fridge for about a month, bring to room temp before using if it firms up.
Tip: use on noodles, dumplings, eggs, soups, or fried rice. If you want it extra smoky, toast the chilies briefly in a dry pan before step 2 but dont burn them.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.