Everything You Need to Know About Chili Oil & Chili Crisp

What Is Chili Oil?

Chili oil is the hot girl of all condiments - it’s hot, beloved, and always keeps you coming back for more.  Its fiery flavor and aromatics are created by infusing oil with dried chili peppers, spices and other flavorful ingredients. Originating in Chinese cuisine in the late eighteenth century, this deliciously spicy, red oil has captured taste buds around the world, becoming a staple in pantries from Asia to the Americas. Its versatility, bold flavor, and heat make it the perfect condiment to drizzle on a variety of dishes.

Simply put, chili oil is made by heating oil— neutral is better, like vegetable, canola oil, or grapeseed —and steeping it with chili flakes or whole dried chilies. You can layer in the flavor by adding extra aromatics like garlic, ginger, Sichuan peppercorns, and sesame seeds. While some recipes are simple and use only a few chilis and essential ingredients, other more complex recipes can call for more than a dozen different  chilies and spices. 

Chili oil is commonly used as a dipping sauce, cooking ingredient, or condiment to top dishes such as noodles, dumplings, salads, popcorn, pizza, and even ice cream. While we can’t speak for all chili oils, we’ve verified that Hotgirlsauce does in fact taste delicious on all these dishes.  

A Brief History of Chili Oil

Though chili oil is now a global phenomenon, its roots run deep in Chinese culinary tradition. Chilis found their way from South America to China in the sixteenth century. While elite Chinese families used them for decorations in their gardens, the majority used them for cooking. Unlike other commodities, chilis were shared from person to person, enabling farmers to grow a wide variety, each varying in flavor, spice, and potential. 

The first ever chili crisp recipe was published in China in the late eighteenth century, simply using sesame oil and chili peppers. (Blakemore, 2024) Used for centuries in Sichuan cuisine, chili oil helped define the region's famously spicy flavor profile. Over time, it spread throughout Asia, taking on new forms and ingredients as it traveled.

Now, you can find chili oil in everything from Korean kimchi dishes to Italian pasta drizzles to aisles of the grocery store. Celebrity chefs and hot girls alike have even created their own lines, making the condiment grow in popularity in new audiences everyday. 

Types of Chili Oil

Its popularity didn’t grow because of its cookie-cutter nature. From the crispy textures of chili crisp to the deep, umami-laden richness of oil, underscored by the wide variety of chilis, aromatics, and chili flakes available, chili oil is one of the most diversely-made condiments out there. Let’s walk through the different types on the market and where Hotgirlsauce fits into the mix:

Classic Chili Oil

The simplest version, this contains just oil and chili peppers, though garlic and shallots are often added. The result is a smooth, bright-red oil with moderate heat and depth. Think of the spicey and smooth consistency of our Habanero Hotgirlsauce.

Chili Crisp

This version includes crunchy bits of fried garlic, shallots, and chilies. Its texture makes it a crowd favorite, and our OG Hotgirl Crunch is no exception. The crispy components add a satisfying crunch to each bite, and it's just as much about texture as it is about taste. 

Chili Paste

A thicker, spreadable form of chili oil, this type is more intense in flavor and heat. Often used in stir-fries or as a cooking base.

Sichuan Chili Oil

This version includes Sichuan peppercorns, known for their unique "numbing" effect. The combination of heat and tingling sensation is a hallmark of Sichuan cuisine and one of the ingredients in our chili oils.

Thai Nam Prik Pao

A Thai chili paste that balances sweet, savory, and spicy flavors. It's made from roasted chilies, garlic, and shallots, often with tamarind or fish sauce.

Salsa Macha

A Mexican take on chili oil or paste, featuring chiles, garlic, onions, nuts, and seeds for a smoky, nutty flavor.

Tadka

An Indian technique where spices are quickly fried in hot oil to release their aroma. While not chili oil per se, it often includes dried red chilies and can be used in a similar way.

Hotgirlsauce

Hotgirlsauce is a modern take on traditional chili oil, made with grapeseed oil and four types of chiles. Its signature crunch comes from crispy garlic, adding layers of texture and depth. It’s also free of sugar and additives, making it the perfect for enhancing the flavor of any meal.

Chili Oil vs. Hot Sauce

Honestly, both are delicious and we’d never make you choose, but there is a difference between  chili oil and hot sauce. The way they're made, served and used in the kitchen varies, just like the hot girls used for commercial and couture vary - both hot, just unique in their own ways.  

Base Ingredients

• Chili Oil: Oil-based (grapeseed, canola, sesame, etc.)
• Hot Sauce: Liquid-based (vinegar, water, or tomato juice)

Preparation

• Chili Oil: Infused by heating dried chili peppers in oil
• Hot Sauce: Made by blending or fermenting chili peppers

Texture & Consistency

• Chili Oil: Oily with suspended chili flakes or aromatics
• Hot Sauce: Thin to thick liquid, often smooth

Flavor Profile

• Chili Oil: Milder, aromatic, complex heat
• Hot Sauce: Can be sharp, tangy, and very spicy

Use Cases

• Chili Oil: Drizzle on food, stir into sauces, use as a dip
• Hot Sauce: Splash on food, mix into marinades, or cook into dishes

Common Ingredients in Chili Oil

Chili oil recipes are endlessly customizable. Just selecting the final ingredients and combinations for Hotgirlsauce took countless hours scouring markets and trial-and-erroring in the kitchen. Here are some of the most common components we’ve encountered throughout our chili oil journey:

Peppers

• Chili flakes
• Whole dried chilies (Korean gochugaru, Chinese Tianjin, Arbol, etc.)

Aromatics

• Garlic
• Shallots
• Scallion
• Ginger
• Star anise
• Citrus peel
• Bay leaves

Spices & Add-ins

• Sichuan peppercorns
• Cumin
• Cardamom
• Cinnamon
• Fennel seeds
• Salt
• MSG
• Sesame seeds
• Umami boosters (dried mushrooms, soy sauce, black vinegar)

Oils

• Grapeseed (our tried and true baddie)
• Canola
• Peanut
• Soybean
• Vegetable

How Chili Oil Is Made

While we’re not going to give you all of our secrets, we’re happy to share our process of how we make chili oil. We prioritize using the absolute freshest ingredients and minimizing waste throughout the process.

1. Prep Your Aromatics

Gather your desired aromatics: garlic, ginger, shallots, Sichuan peppercorns, etc. Slice or crush them to release more flavor. You can even toss them in a pan to bring out some earthy, smoky flavors.

2. Heat the Oil

Carefully - and we mean carefully! - place oil and aromatics in a heavy-bottomed pot. Beware of popping oil as the ingredients get situated. Leave a couple inches between the oil and the rim of the pot to prevent splashing.

Set over medium heat and slowly lower the temperature as the aromatics start to sizzle. Keep heat low and infuse for a minimum of 30 minutes; the longer the cook, the more the flavor. Keep an eye out for color, and reduce the heat if anything darkens too quickly.

3. Strain (Optional)

Some people like to strain out the solids after infusion, while others keep them for added texture and taste. Up to you!

4. Pour Over Chili Flakes

Pour the hot oil over your chili flakes, stirring to bloom them and release their flavor into the oil. Again, be careful of any pops of oil.

5. Add Seasonings

Once slightly cooled, add in additional flavorings like soy sauce, black vinegar, sesame oil, and salt. Stir to combine.

6. Cool & Enjoy

Allow the chili oil to cool completely before using. Enjoy on a dish of your choice and pat yourself on the back for chili oil well done.

How to Store Chili Oil

If you don’t accidentally eat the whole batch on day one (it’s addicting, we know!)chili oil is easy to store. To ensure your chili oil stays fresh and safe to eat:

• Store it in a clean, airtight container
• Keep it refrigerated to prevent mold or spoilage
• Use a clean spoon each time to avoid contamination

Properly stored, homemade chili oil can last up to 2 months in the fridge - but honestly, there’s no way that you’ll be able to keep it in there that long without using every last drop. 

What Can You Use Chili Oil On?

Like we said, it's the hot girl of all condiments. The real beauty of chili oil lies in its versatility. It enhances just about anything with a touch of heat and umami depth. Here are some of our favorite ways to use it:

Asian-Inspired Dishes

• Dumplings
• Ramen
• Stir-fries
• Fried rice
• Cold sesame noodles

Italian-Inspired Dishes

• Pizza
• Pasta
• Calamari

American Comfort Food

• Mac and cheese
• Popcorn
• Eggs (boiled, scrambled, fried)

Desserts

• Drizzle over vanilla ice cream
• Add a spicy note to pound cake
• Swirl into chocolate sauce for a kick

Explore Our Recipes

We've spent hours in the kitchen perfecting these recipes that would pair perfectly with any flavor of Hotgirlsauce:

• Chicken Ginger Dumplings with Hot Chili Oil Dipping Sauce
• Creamy, Spicy Peanut Noodles with Homemade Peanut Sauce
• Crispy Kimchi Pancake (Homemade Jeon) with Dipping Sauce
• Homemade Scallion Pancake (Vegetable Paejon) with Chili Oil Dipping Sauce

Final Thoughts

Whether you prefer it smooth and silky or crispy and textured, chili oil can get it. From its rich history in Chinese kitchens to its iconic fame in today’s global cuisine to the pantries of hot girls everywhere, this fiery condiment is more than just a sauce—she’s that girl.

Hotgirlsauce takes this tradition to the next level, combining high-quality grapeseed oil, four types of chilies, and crispy garlic for a flavor bomb that’s good on everything.

Drizzle it, dip in it, cook with it, lick it off the plate —once you start using chili oil (especially Hotgirlsauce 😜 ), there's no going back.