28 Delicious Chili Oil Recipes for Spicy Food Lovers

You know that magical condiment that transforms simple meals into extraordinary culinary experiences? That’s the power of chili oil! Whether you’re drizzling it over noodles, pizza, or eggs, this fiery elixir adds depth and heat to any dish. Get ready to explore 28 incredible chili oil recipes that will ignite your taste buds and elevate your cooking game. Let’s dive into these spicy creations!

Garlic Chili Oil Noodles

Whip up the easiest weeknight dinner that packs a serious flavor punch. These garlic chili oil noodles come together in just 15 minutes and deliver that addictive spicy-savory combo you crave. You’ll wonder why you ever ordered takeout when you can make something this good at home.

Ingredients

For the noodles:
– 8 oz dried spaghetti
– 4 cups water
– 1 tsp salt

For the chili oil:
– 1/4 cup vegetable oil
– 4 cloves garlic, minced
– 2 tbsp chili flakes
– 1 tsp sugar

For finishing:
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 2 green onions, thinly sliced

Instructions

1. Bring 4 cups of water to a rolling boil in a large pot over high heat.
2. Add 1 teaspoon of salt to the boiling water.
3. Add 8 ounces of dried spaghetti to the pot, stirring immediately to prevent sticking.
4. Cook the spaghetti for 8-10 minutes until al dente, testing a strand at 8 minutes for doneness.
5. While pasta cooks, heat 1/4 cup vegetable oil in a small saucepan over medium heat until shimmering (about 2 minutes).
6. Add 4 cloves of minced garlic to the hot oil and cook for 30 seconds until fragrant but not browned.
7. Remove the saucepan from heat and immediately stir in 2 tablespoons of chili flakes and 1 teaspoon of sugar.
8. Drain the cooked spaghetti, reserving 1/4 cup of pasta water.
9. Return the drained spaghetti to the empty pot off the heat.
10. Pour the prepared chili oil mixture over the noodles.
11. Add 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar to the pot.
12. Toss everything together vigorously until the noodles are evenly coated.
13. If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
14. Garnish with 2 thinly sliced green onions.

Get ready for noodles that are slick with spicy oil and packed with garlicky goodness. The chewy texture of the spaghetti holds onto that vibrant red sauce perfectly. Try topping with a soft-boiled egg or some crispy fried shallots for extra crunch and richness.

Spicy Chili Oil Dumplings

Feeling that craving for something spicy and comforting? These spicy chili oil dumplings are about to become your new go-to weeknight dinner. They’re surprisingly simple to make and pack way more flavor than your average takeout.

Ingredients

For the dumplings:

• 1 package (12 oz) frozen pork or vegetable dumplings
• 2 tbsp vegetable oil
• 1/4 cup water

For the chili oil sauce:

• 3 tbsp chili oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 tbsp chopped green onions

Instructions

1. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
2. Arrange frozen dumplings in a single layer in the hot skillet.
3. Cook dumplings for 2-3 minutes until bottoms turn golden brown.
4. Pour 1/4 cup water into the skillet and immediately cover with a lid.
5. Steam dumplings for 6-8 minutes until wrappers become translucent and filling is cooked through.
6. While dumplings cook, combine 3 tbsp chili oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp sugar in a small bowl.
7. Add 2 cloves minced garlic and 1 tbsp chopped green onions to the sauce mixture.
8. Whisk the sauce thoroughly until sugar dissolves completely.
9. Remove lid from skillet once water has evaporated and dumpling bottoms are crisp.
10. Transfer cooked dumplings to a serving plate using tongs.
11. Drizzle the prepared chili oil sauce evenly over the hot dumplings.

Every bite gives you that perfect combo of crispy bottoms and tender wrappers, with the spicy chili oil soaking into every nook. The garlic and green onions add fresh punch that cuts through the richness. Try serving them over steamed rice to soak up all that extra sauce—you’ll want every last drop.

Chili Oil Fried Rice

Let’s be real—sometimes you just need to transform leftover rice into something spectacular. This chili oil fried rice brings the heat and flavor in under 20 minutes, making it your new go-to for busy weeknights.

Ingredients

For the base:
– 3 cups day-old cooked white rice
– 2 tablespoons vegetable oil
– 2 large eggs, beaten
– 3 cloves garlic, minced
– 1/2 cup frozen peas and carrots mix

For seasoning:
– 2 tablespoons chili oil
– 2 tablespoons soy sauce
– 1 teaspoon sesame oil
– 1/2 teaspoon white pepper

Instructions

1. Heat a large skillet or wok over medium-high heat for 2 minutes until hot.
2. Add 2 tablespoons vegetable oil and swirl to coat the pan evenly.
3. Pour in 2 beaten eggs and scramble for 1 minute until softly set but still moist.
4. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
5. Tip: Use day-old rice—it’s drier and fries up much better than fresh rice.
6. Add 3 cups day-old rice, breaking up any clumps with your spatula.
7. Stir-fry for 3 minutes until rice grains are separated and slightly crispy.
8. Add 1/2 cup frozen peas and carrots, cooking for 2 minutes until thawed.
9. Tip: Keep everything moving constantly to prevent burning and ensure even cooking.
10. Drizzle in 2 tablespoons chili oil, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon white pepper.
11. Stir continuously for 2 minutes until all ingredients are well combined and heated through.
12. Tip: Taste and adjust seasoning now—if you want more heat, add an extra teaspoon of chili oil.
13. Remove from heat and serve immediately.

Get ready for that perfect combo of crispy rice bits and tender vegetables. The chili oil gives it this incredible savory heat that builds with each bite—try topping it with a fried egg for extra richness or mixing in some shredded chicken for a heartier meal.

Chili Oil Braised Tofu

Craving something cozy and packed with flavor? This chili oil braised tofu is your new go-to comfort food. It’s spicy, savory, and so easy to pull together on a busy weeknight.

Ingredients

For the tofu:
– 1 (14 oz) block firm tofu
– 2 tbsp cornstarch
– 3 tbsp vegetable oil

For the braising sauce:
– 3 tbsp chili oil
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sugar
– 1/2 cup vegetable broth
– 2 cloves garlic, minced
– 1 tsp grated ginger

Instructions

1. Press the tofu between paper towels with a heavy pan for 15 minutes to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes.
3. Toss tofu cubes with 2 tbsp cornstarch until evenly coated.
4. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add coated tofu and cook for 3-4 minutes per side until golden brown and crispy.
6. Remove tofu from skillet and set aside.
7. Reduce heat to medium and add 3 tbsp chili oil to the same skillet.
8. Add 2 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
9. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 cup vegetable broth.
10. Bring the sauce to a simmer, stirring constantly.
11. Return the crispy tofu to the skillet, gently stirring to coat with sauce.
12. Reduce heat to low, cover, and braise for 8 minutes until sauce thickens slightly.
13. Remove from heat and let rest for 2 minutes before serving.

Dive into this dish and you’ll love the contrast between the crispy exterior and tender interior. The spicy chili oil sauce clings perfectly to each tofu cube, making it fantastic over steamed rice or noodles. Try topping it with sliced scallions and sesame seeds for extra crunch and freshness.

Chili Oil Shrimp Stir-Fry

You know those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen? This chili oil shrimp stir-fry is your new go-to. It comes together in under 20 minutes and packs serious flavor with minimal effort.

Ingredients

For the shrimp:

• 1 lb large raw shrimp, peeled and deveined
• 2 tbsp cornstarch
• 1/2 tsp salt
• 2 tbsp vegetable oil

For the stir-fry:

• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup chili oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets

For the sauce:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp water

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Toss the shrimp with cornstarch and salt in a medium bowl.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add the coated shrimp to the hot oil in a single layer.
5. Cook the shrimp for 2 minutes without moving them to develop a golden crust.
6. Flip each shrimp and cook for 1 more minute until opaque and lightly browned.
7. Transfer the cooked shrimp to a clean plate using a slotted spoon.
8. Add garlic and ginger to the same skillet and cook for 30 seconds until fragrant.
9. Pour in chili oil and swirl to coat the pan.
10. Add bell pepper and broccoli to the skillet.
11. Stir-fry the vegetables for 3-4 minutes until crisp-tender.
12. Whisk together soy sauce, rice vinegar, sugar, and water in a small bowl.
13. Pour the sauce mixture into the skillet with the vegetables.
14. Return the cooked shrimp to the skillet and toss everything together.
15. Cook for 1 final minute until the sauce thickens slightly and coats everything evenly.

Every bite delivers that perfect contrast between the tender shrimp and crisp vegetables, all coated in that addictive spicy chili oil. Enjoy it over steamed rice for a complete meal, or try wrapping it in lettuce cups for a lighter option. Either way, you’ll be making this on repeat once you taste how good it is.

Lemongrass Chili Oil Chicken

Get ready for a flavor explosion that’ll make your taste buds dance! This lemongrass chili oil chicken brings together bright, citrusy notes with just the right amount of heat. You’re going to love how simple yet impressive this dish turns out.

Ingredients

For the chicken marinade

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1 tsp sesame oil

For the lemongrass chili oil

– 1/3 cup neutral oil (like vegetable or canola)
– 3 stalks fresh lemongrass, finely minced
– 4 cloves garlic, minced
– 2 tbsp chili flakes
– 1 tsp sugar
– 1/2 tsp salt

Instructions

1. Cut the chicken thighs into 1-inch cubes and place them in a medium bowl.
2. Add 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil to the chicken.
3. Mix thoroughly until all chicken pieces are evenly coated, then let marinate for 15 minutes at room temperature.
4. While chicken marinates, finely mince 3 stalks of lemongrass and 4 cloves of garlic.
5. Heat 1/3 cup neutral oil in a large skillet over medium heat until it shimmers (about 325°F).
6. Add the minced lemongrass and garlic to the hot oil, stirring constantly for 1-2 minutes until fragrant but not browned.
7. Remove the skillet from heat and immediately stir in 2 tbsp chili flakes, 1 tsp sugar, and 1/2 tsp salt.
8. Transfer the lemongrass chili oil to a heatproof bowl and set aside.
9. Wipe the skillet clean and return it to medium-high heat.
10. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding.
11. Cook chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
12. Return all cooked chicken to the skillet and pour the prepared lemongrass chili oil over it.
13. Toss everything together for 1 minute until the chicken is evenly coated and heated through.

Unbelievably tender chicken gets this incredible crispy-edged texture from the quick sear, while the chili oil clings to every nook and cranny. That lemongrass brings such a fresh, aromatic quality that cuts through the richness perfectly. Try serving it over steamed jasmine rice to soak up all that flavorful oil, or stuff it into lettuce cups for a lighter meal that still packs all the punch.

Chili Oil Ramen with Vegetables

Ever have one of those nights where you’re craving something deeply comforting but don’t want to spend hours in the kitchen? This chili oil ramen with vegetables is your answer—it’s quick, packed with flavor, and totally customizable with whatever veggies you have on hand.

Ingredients

• For the ramen and vegetables:
  • 2 packages instant ramen noodles (discard seasoning packets)
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 carrot, thinly sliced
  • 1 bell pepper, sliced
  • 2 cups baby spinach
  • 2 green onions, sliced
  • 4 cups water
• For the chili oil sauce:
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp chili oil
  • 1 tsp sugar

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat for 1 minute until shimmering.
2. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant (tip: don’t let the garlic brown or it will turn bitter).
3. Add sliced carrot and bell pepper, cooking for 3 minutes until slightly softened.
4. Pour in 4 cups water and bring to a rolling boil.
5. Add ramen noodles to the boiling water and cook for exactly 3 minutes (tip: set a timer so the noodles don’t get mushy).
6. While noodles cook, whisk together soy sauce, rice vinegar, sesame oil, chili oil, and sugar in a small bowl.
7. Reduce heat to low and stir in baby spinach until just wilted, about 30 seconds.
8. Turn off the heat and stir in the chili oil sauce until well combined.
9. Divide between two bowls and top with sliced green onions (tip: save some green onions for garnish to add fresh crunch).

Now you’ve got a bowl that’s wonderfully slurpable with chewy noodles and crisp-tender vegetables. The chili oil brings a gentle heat that builds with each bite, while the sesame oil adds nutty depth. Try topping it with a soft-boiled egg or some crispy tofu for extra protein—it’s fantastic either way.

Crispy Chili Oil Beef

Who knew that crispy, spicy beef could be this easy to make at home? You get that perfect crunch from the cornstarch coating, then that addictive chili oil sauce brings the heat. It’s the kind of dish that makes you want to cook extra rice, just to soak up every last drop.

Ingredients

For the beef coating:
– 1 lb beef sirloin, sliced thin against the grain
– 1/4 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil

For the chili oil sauce:
– 1/4 cup vegetable oil
– 3 tbsp chili flakes
– 2 cloves garlic, minced
– 1 tbsp soy sauce
– 1 tsp sugar
– 2 green onions, sliced

Instructions

1. Pat the beef slices completely dry with paper towels. Tip: Dry beef creates the crispiest crust when fried.
2. In a medium bowl, combine cornstarch, salt, and black pepper.
3. Toss the dried beef slices in the cornstarch mixture until evenly coated.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Arrange beef slices in a single layer in the hot skillet.
6. Cook beef for 3-4 minutes per side until golden brown and crispy.
7. Remove beef from skillet and set aside on a paper towel-lined plate.
8. Wipe the skillet clean with a paper towel.
9. Heat 1/4 cup vegetable oil in the same skillet over medium heat.
10. Add chili flakes and cook for 30 seconds until fragrant but not burned. Tip: Watch carefully—burnt chili flakes turn bitter.
11. Stir in minced garlic and cook for 20 seconds until golden.
12. Remove skillet from heat and immediately stir in soy sauce and sugar.
13. Return the crispy beef to the skillet with the chili oil sauce.
14. Toss everything together until beef is evenly coated in the sauce.
15. Stir in sliced green onions. Tip: Adding green onions off the heat keeps them fresh and crunchy.
16. Serve immediately while hot and crispy.

Ready to dig into that incredible crunch? The beef stays surprisingly crisp even with the glossy chili oil coating, and the heat builds slowly with each bite. Try serving it over steamed rice with some quick-pickled cucumbers on the side for the perfect balance of spicy and refreshing.

Chili Oil Infused Eggplant

Zesty doesn’t even begin to describe this chili oil infused eggplant—it’s the kind of dish that makes you wonder why you haven’t been cooking eggplant this way all along. You get tender, silky eggplant with a spicy, aromatic kick that’s totally addictive. It’s perfect for when you want something flavorful but not too heavy.

Ingredients

• For the eggplant:
  • 2 medium eggplants (about 1.5 lbs total), cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
• For the chili oil sauce:
  • 3 tbsp chili oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 green onions, thinly sliced (white and green parts separated)

Instructions

1. Preheat your oven to 425°F.
2. Place the cubed eggplant on a large baking sheet in a single layer. Tip: Don’t crowd the pan—this ensures the eggplant roasts instead of steaming.
3. Drizzle the vegetable oil over the eggplant and sprinkle with salt.
4. Toss the eggplant with your hands until all pieces are evenly coated with oil.
5. Roast the eggplant for 20-25 minutes, flipping halfway through, until the edges are golden brown and the centers are tender when pierced with a fork.
6. While the eggplant roasts, whisk together the chili oil, soy sauce, rice vinegar, and sugar in a small bowl until the sugar dissolves.
7. Stir in the minced garlic, grated ginger, and the white parts of the green onions.
8. Remove the roasted eggplant from the oven and transfer it to a serving bowl.
9. Pour the chili oil sauce over the hot eggplant and toss gently to coat. Tip: The hot eggplant will absorb the sauce better, so do this right after roasting.
10. Let the dish sit for 5 minutes to allow the flavors to meld. Tip: This resting time makes a big difference—the eggplant soaks up all that spicy goodness.
11. Garnish with the green parts of the sliced green onions before serving.

Outrageously good, this eggplant turns meltingly soft with a subtle heat that builds with each bite. The chili oil adds a fragrant depth that plays perfectly against the eggplant’s mild sweetness. Try it over steamed rice or as a bold side to grilled chicken—it’s versatile enough to shine anywhere.

Chili Oil Drizzled Pizza

Gosh, you know those nights when you can’t decide between pizza and something with a little more kick? This chili oil drizzled pizza is your perfect solution. It combines that classic cheesy comfort with just the right amount of spicy heat to wake up your taste buds.

Ingredients

For the pizza dough:
– 1 cup warm water (110°F)
– 2 ¼ tsp active dry yeast
– 1 tsp granulated sugar
– 3 cups all-purpose flour
– 1 tsp salt
– 2 tbsp olive oil

For the toppings:
– ½ cup pizza sauce
– 2 cups shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
– 2 tbsp chili oil
– 1 tbsp fresh basil leaves

Instructions

1. Combine 1 cup warm water (110°F), 2 ¼ tsp active dry yeast, and 1 tsp granulated sugar in a large bowl.
2. Let the yeast mixture sit for 5 minutes until foamy.
3. Add 3 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
7. Punch down the risen dough and roll it out on a floured surface to a 12-inch circle.
8. Transfer the dough to a piece of parchment paper.
9. Spread ½ cup pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
10. Sprinkle 2 cups shredded mozzarella cheese evenly over the sauce.
11. Slide the parchment paper with pizza onto the preheated pizza stone or baking sheet.
12. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly.
13. Remove the pizza from the oven and immediately drizzle 2 tbsp chili oil in a zigzag pattern over the hot pizza.
14. Sprinkle ¼ cup grated Parmesan cheese over the chili oil.
15. Top with 1 tbsp fresh basil leaves torn into small pieces.

Just pulled from the oven, this pizza delivers the perfect contrast between the crisp, chewy crust and that spicy chili oil kick. The heat from the oil melds beautifully with the creamy mozzarella and sharp Parmesan, while the fresh basil adds a bright, herbal note that cuts through the richness. Try serving it with a cold beer or scooping up any leftover chili oil with the crust edges for an extra flavor punch.

Zesty Chili Oil Udon Soup

Wondering how to spice up your noodle game? This zesty chili oil udon soup brings the heat and comfort in one steaming bowl. You’ll love how quick it comes together for a satisfying weeknight meal.

Ingredients

For the broth:
– 4 cups chicken broth
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 2 cloves garlic, minced

For the noodles and toppings:
– 2 packages (7 oz each) fresh udon noodles
– 2 soft-boiled eggs, halved
– 1 cup sliced shiitake mushrooms
– 2 green onions, thinly sliced
– 2 tbsp chili oil

Instructions

1. Pour 4 cups chicken broth into a medium saucepan.
2. Add 2 tbsp soy sauce to the broth.
3. Stir in 1 tsp grated ginger and 2 minced garlic cloves.
4. Bring the broth to a boil over high heat, then reduce to a simmer for 10 minutes to let flavors meld.
5. While broth simmers, cook 2 packages udon noodles according to package directions (typically 2-3 minutes in boiling water).
6. Drain noodles thoroughly and divide between two bowls.
7. Sauté 1 cup sliced shiitake mushrooms in a non-stick pan over medium heat for 5-7 minutes until tender and lightly browned.
8. Ladle the hot broth over the noodles in each bowl.
9. Top with sautéed mushrooms and 2 halved soft-boiled eggs.
10. Drizzle 1 tbsp chili oil over each bowl.
11. Garnish with sliced green onions.

Keep those chopsticks ready because this soup delivers chewy udon noodles swimming in a spicy, savory broth. The chili oil adds a lingering heat that plays perfectly against the creamy egg yolk. Try topping it with crispy fried shallots for extra crunch.

Chili Oil and Avocado Toast

Gosh, you know those mornings when you want something comforting but also a little exciting? This chili oil and avocado toast is exactly that—a perfect balance of creamy, spicy, and crunchy that’ll make your taste buds dance. It’s the kind of easy upgrade that turns basic toast into a crave-worthy breakfast or snack.

Ingredients

For the toast:
– 2 slices sourdough bread, 1 inch thick
– 1 large ripe avocado
– 1 tbsp olive oil

For the chili oil drizzle:
– 2 tbsp chili oil with sediment
– 1 tsp soy sauce
– 1 tsp lime juice

For garnish:
– 1 tbsp chopped fresh cilantro
– 1 tsp toasted sesame seeds
– Flaky sea salt

Instructions

1. Preheat your oven to 375°F.
2. Brush both sides of each sourdough slice evenly with 1 tbsp olive oil.
3. Place the bread slices directly on the middle oven rack.
4. Toast for 8-10 minutes until golden brown and crisp around the edges.
5. Remove the toast from the oven and let it cool for 2 minutes on a wire rack.
6. Cut the avocado in half lengthwise and remove the pit.
7. Scoop the avocado flesh into a small bowl.
8. Mash the avocado with a fork until slightly chunky.
9. Spread the mashed avocado evenly over both toast slices.
10. Drizzle 2 tbsp chili oil with sediment over the avocado.
11. Sprinkle 1 tsp soy sauce evenly across both toasts.
12. Squeeze 1 tsp fresh lime juice over the top.
13. Garnish with 1 tbsp chopped cilantro.
14. Sprinkle 1 tsp toasted sesame seeds over everything.
15. Finish with a pinch of flaky sea salt.

Dive into that first bite and you’ll get the creamy avocado against the crunchy toast, followed by that slow-building chili oil heat. The sesame seeds add a nice nutty crunch, while the lime keeps everything bright and fresh. Try topping it with a soft-boiled egg or serving it alongside a simple cucumber salad for a complete meal.

Chili Oil Glazed Cauliflower

Gosh, have you ever wanted that perfect crispy-spicy bite that makes your taste buds dance? This chili oil glazed cauliflower delivers exactly that with minimal effort. You’re going to love how the spicy-sweet glaze caramelizes on those tender roasted florets.

Ingredients

For the cauliflower:
– 1 large head cauliflower, cut into 1-inch florets
– 3 tablespoons olive oil
– 1 teaspoon salt

For the chili glaze:
– 1/4 cup chili oil with sediment
– 2 tablespoons honey
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil and salt in a large bowl until evenly coated.
3. Spread cauliflower in a single layer on the prepared baking sheet, making sure pieces don’t touch.
4. Roast for 20 minutes at 425°F until edges begin to brown and crisp.
5. While cauliflower roasts, whisk together chili oil, honey, soy sauce, rice vinegar, garlic, and ginger in a small bowl.
6. Tip: Use the chili oil sediment from the bottom of the jar for maximum flavor and color.
7. Remove cauliflower from oven after 20 minutes and carefully pour the chili glaze mixture over the hot florets.
8. Toss immediately with a spatula until every piece is coated in the glossy glaze.
9. Tip: The hot pan will help the glaze bubble and stick to the cauliflower beautifully.
10. Return the baking sheet to the oven and roast for another 8-10 minutes at 425°F.
11. Watch closely during the final minutes until the glaze is sticky and caramelized around the edges.
12. Tip: Don’t overcrowd the pan – this ensures each piece gets properly crispy instead of steaming.
13. Remove from oven and let rest for 2 minutes before serving.

What makes this dish so special is that incredible contrast between the crispy caramelized edges and the tender interior. The spicy-sweet glaze creates this addictive sticky coating that’s perfect alongside rice or piled into tacos. Honestly, you might just find yourself eating it straight from the baking sheet – it’s that good.

Sweet and Spicy Chili Oil Wings

Let’s be real—sometimes you just need that perfect balance of sweet heat to make your taste buds dance. These sweet and spicy chili oil wings deliver exactly that, with crispy skin and a glossy, addictive sauce that’ll have you licking your fingers clean. They’re surprisingly easy to make at home, so you can skip the takeout and impress your friends with your newfound wing mastery.

Ingredients

• For the wings:
  • 2 lbs chicken wings, split into drumettes and flats
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/4 cup chili oil
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp rice vinegar
  • 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
3. Toss the wings with baking powder, salt, and black pepper in a large bowl until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching.
5. Bake for 45-50 minutes, flipping halfway through, until the skin is golden brown and crispy.
6. While the wings bake, combine chili oil, honey, soy sauce, minced garlic, rice vinegar, and red pepper flakes in a small saucepan.
7. Simmer the sauce over medium heat for 3-4 minutes, stirring constantly, until it slightly thickens.
8. Transfer the baked wings to a clean large bowl and pour the warm sauce over them.
9. Toss the wings vigorously in the sauce until every piece is evenly coated.

What you get is this incredible contrast of crispy, crackly skin with a sticky, sweet-spicy glaze that clings to every nook. The chili oil brings a slow-building heat that plays perfectly against the honey’s sweetness, making these dangerously addictive. Try serving them over steamed rice to soak up any extra sauce, or pile them high with cool, crunchy celery sticks for the ultimate game-day spread.

Chili Oil Sautéed Greens

Zesty doesn’t even begin to describe these chili oil sautéed greens! You’re about to transform simple greens into a flavor-packed side dish that’ll have everyone asking for seconds. It’s the perfect way to make healthy eating actually exciting.

Ingredients

For the greens:
– 1 lb mixed sturdy greens (kale, collards, or Swiss chard)
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1/2 tsp salt

For the chili oil finish:
– 2 tbsp chili oil with sediment
– 1 tbsp soy sauce
– 1 tsp rice vinegar
– 1/4 tsp sugar

Instructions

1. Wash your greens thoroughly and shake off excess water.
2. Remove tough stems by slicing along both sides of the central rib.
3. Stack the leaves and chop them into 2-inch wide strips.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add minced garlic and cook for 30 seconds until fragrant but not browned.
6. Add the chopped greens in batches, stirring as you go to wilt them down.
7. Sprinkle with 1/2 tsp salt and continue cooking for 4-5 minutes until greens are tender but still bright green.
8. Tip: Don’t overcrowd the pan—cooking in batches ensures even wilting and prevents steaming.
9. While greens cook, whisk together 2 tbsp chili oil, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/4 tsp sugar in a small bowl.
10. Tip: Use the chili oil sediment at the bottom of the jar—that’s where the real flavor lives!
11. Once greens are cooked, remove skillet from heat.
12. Pour the chili oil mixture over the greens and toss thoroughly to coat.
13. Taste and adjust seasoning if needed, but avoid adding more salt until after you’ve mixed in the soy sauce.
14. Tip: Let the greens sit for 2 minutes before serving to allow flavors to meld together.

Finally, you’ll love how these greens strike the perfect balance—tender with just enough bite, spicy but not overwhelming, and savory with a subtle tang from the vinegar. Try serving them over steamed rice with a fried egg on top for a complete meal, or fold them into warm tortillas for an unexpected twist on taco night.

Herbed Chili Oil Pasta

Let’s be real – sometimes you want a pasta dish that’s anything but boring. This herbed chili oil pasta comes together in under 30 minutes and delivers serious flavor with minimal effort. You’ll love how the spicy, aromatic oil coats every strand of pasta perfectly.

Ingredients

• For the pasta:
  • 8 ounces dried spaghetti
  • 1 tablespoon kosher salt
• For the chili oil:
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
• For finishing:
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 8 ounces dried spaghetti and cook for 8-10 minutes until al dente (check package directions for exact time).
4. While pasta cooks, heat 1/3 cup olive oil in a large skillet over medium heat for 2 minutes.
5. Add 3 thinly sliced garlic cloves and cook for 1 minute until fragrant but not browned.
6. Stir in 1 teaspoon red pepper flakes and 1/2 teaspoon black pepper, cooking for 30 seconds to bloom the spices.
7. Reserve 1/2 cup pasta water before draining the cooked spaghetti.
8. Transfer drained spaghetti directly into the skillet with the chili oil.
9. Add 1/4 cup of the reserved pasta water to the skillet.
10. Toss the pasta continuously for 2 minutes until the sauce emulsifies and coats the noodles.
11. Remove skillet from heat and stir in 1/4 cup chopped parsley and 2 tablespoons chopped basil.
12. Sprinkle with 1/4 cup grated Parmesan cheese and toss to combine.

Here’s what makes this dish special: the chili oil creates a slick, glossy coating that clings to every pasta strand while the fresh herbs provide bright, grassy notes. Try topping it with a soft-boiled egg for extra richness, or serve it alongside grilled chicken for a complete meal that’ll become your new weeknight favorite.

Conclusion

Zesty, versatile, and packed with flavor—these 28 chili oil recipes are your ticket to spicing up any meal! Whether you’re drizzling it over noodles, pizza, or eggs, there’s a perfect homemade chili oil here for you. We’d love to hear which recipes you try—drop a comment with your favorites, and don’t forget to share this roundup on Pinterest for fellow spice lovers!