The short answer: the best chili oil substitute is chili crisp, used spoon for spoon. If you have none, stir chili flakes into hot neutral oil for a 5-minute chili oil. For heat without the oil, use sambal oelek or chili garlic sauce, with a little oil added at the table.
A recipe calls for chili oil and the jar is empty. Most kitchens already hold a fair chili oil substitute. The right swap depends on what the oil does in the dish. Sometimes you want heat. Sometimes you want the red, fragrant fat on top. Sometimes you want the crunch. Below, each swap is matched to its job, and a quick chili oil is ready before the noodle water boils.
| At a glance | |
|---|---|
| Closest swap | Chili crisp, 1 to 1 |
| Fastest homemade | Flakes in hot oil, 5 minutes |
| Heat only | Sambal oelek or chili garlic sauce |
| Mildest | Paprika oil |
Ingredients for a 5-minute chili oil
- 4 tablespoons neutral oil with a high smoke point: rapeseed, peanut or sunflower
- 1 tablespoon chili flakes
- A pinch of salt and a pinch of sugar
- Optional: ¼ teaspoon ground Sichuan pepper or a few sesame seeds
How to make a quick chili oil
- Prepare the bowl. Put the chili flakes, salt and sugar in a small heatproof bowl or mug.
- Heat the oil. Warm the oil in a small pan over medium heat for 2 to 3 minutes. It is ready when a single chili flake sizzles at once and darkens in a few seconds.
- Pour. Pour the hot oil over the flakes. It will sizzle hard, so pour slowly.
- Stir and wait. Stir, then let it sit for 2 minutes. Use it warm or cold.
Aim for about 120 to 135 °C (250 to 275 °F) if you have a thermometer. Much hotter, and the flakes scorch and turn bitter. Our full guide to how to make chili oil explains the pour in detail.
The best chili oil substitutes, by job
1. Chili crisp
Chili crisp is chili oil with lots of crunchy bits: fried garlic, shallot, soy beans or peanuts. It is the closest swap. Use the same amount, and spoon up some of the oil with the solids. If you want to make a jar, see our crunchy garlic chili oil.
2. Flakes in hot oil
The quick recipe above. It has the fragrance of real chili oil but less depth, because the oil has not been warmed with spices first. Add a star anise or a slice of ginger to the pan if you have 5 more minutes.
3. Sambal oelek
A paste of crushed chilies, vinegar and salt. It brings clean heat and a little sourness, but no oil. Use about half the amount, then add a drizzle of neutral or sesame oil to the dish.
4. Chili garlic sauce
Like sambal, with garlic. Good in dumpling dips and noodle sauces. Start with half the amount the recipe gives for chili oil.
5. Paprika oil
Warm 3 tablespoons of oil gently, take it off the heat, and stir in 1 teaspoon of sweet or smoked paprika. Paprika burns fast, so never heat the two together. It gives the red colour with very little heat. Add a pinch of cayenne for more bite.
6. Sriracha and oil
Sriracha is sweet, garlicky and sour. Shake it with an equal amount of oil for a drizzle on eggs and rice. It drowns delicate dishes.
7. Gochugaru in oil
Korean chili flakes are mild, fruity and very red. They make a softer quick chili oil than hotter flakes. Use them in the 5-minute recipe if you want colour more than fire.
Which swap for which dish
| Dish | Best swap | Why |
|---|---|---|
| Dumplings and wontons | Chili crisp or chili garlic sauce | Texture and garlic suit the dip |
| Noodles | Flakes in hot oil | The oil coats every strand |
| Eggs and rice | Chili crisp or sriracha with oil | Crunch or sweet heat on top |
| Soup | Sambal oelek | Clean heat that dissolves |
| Pizza and pasta | Flakes in olive oil | Closest to Italian chili oil |
Swaps that do not work well
- Hot sauce alone: most are thin and sour. They add heat but no oil and little aroma.
- Raw chili flakes on top: without hot oil they taste dusty and stay hard.
- Cayenne in cold oil: the powder sinks and the oil stays pale. Warm the oil first.
Make a jar for next time
A batch of chili oil takes about 20 minutes and keeps for a month in the fridge. For a deeper, more numbing version, try our Sichuan chili oil with whole spices. If you prefer a gentle, hands-off method, the NOIDS Herb Lab Oil function can slowly infuse dried chili flakes and whole spices into oil while you do something else.
Storing your quick chili oil
- Made with dried flakes only: keep it in a clean, closed jar in the fridge and use it within a month. Penn State Extension allows up to 3 months; we use the shorter time.
- With fresh garlic, ginger or shallot added: keep it in the fridge and use it within 4 days. Fresh aromatics in oil can grow harmful bacteria without any change in smell or taste.
- Always use a clean, dry spoon.
Questions
What is the best substitute for chili oil?
Chili crisp is the closest substitute for chili oil. Use the same amount and include some of the oil from the jar. If you have none, pour hot neutral oil over chili flakes for a 5-minute version.
Can I use hot sauce instead of chili oil?
Only for heat. Most hot sauces are thin and sour, with no oil. Use half the amount and add a little neutral or sesame oil to the dish.
Can I use red pepper flakes instead of chili oil?
Yes, if you bloom them in hot oil first. Pour about 4 tablespoons of hot oil over 1 tablespoon of flakes and wait 2 minutes. Sprinkled raw, they taste dusty.
Is chili crisp the same as chili oil?
Not quite. Chili crisp is mostly crunchy solids held in oil. Chili oil is mostly oil with fine flakes. They swap well, but chili crisp adds texture.
How long does quick chili oil keep?
Made with dried flakes only, it keeps for about a month in the fridge. With fresh garlic or ginger in it, use it within 4 days.
