Substitutes for Chili Oil
Chili oil (la yu) is infused oil with dried chilies, used as a condiment and cooking ingredient in Chinese and Asian cuisine.
The Short Answer
The best substitute for chili oil is Sriracha + Sesame Oil. Different heat profile (sriracha is vinegary, chili oil is not) but provides heat plus aromatic oil. Quick approximation
Best Substitutes
Sriracha + Sesame Oil 👨🔬 Professor's Pick
Ratio: 1 teaspoon sriracha + 1 teaspoon sesame oil = approximate 2 teaspoons chili oil
Works for: noodles, dumplings, stir-fries, dipping sauces
Avoid for: recipes where the specific chili oil texture matters
Flavor impact: Different heat profile (sriracha is vinegary, chili oil is not) but provides heat plus aromatic oil. Quick approximation from common pantry items.
Red Pepper Flakes + Neutral Oil
Ratio: Heat 1/4 cup oil, add 2 tablespoons red pepper flakes, let sit 10 minutes
Works for: all chili oil applications
Flavor impact: This is essentially how chili oil is made. The homemade version works perfectly and can be customized to your preferred heat level.
Gochugaru + Sesame Oil
Ratio: 1 tablespoon gochugaru + 2 tablespoons warm sesame oil
Works for: Korean dishes, dipping sauces, noodles
Flavor impact: Korean-style chili oil with a milder, fruitier heat than Chinese chili oil. Different but delicious.
Making chili oil takes 5 minutes: heat neutral oil to 300 degrees F, pour over a bowl of red pepper flakes with a pinch of salt, let it cool. That is it. Homemade chili oil tastes better than bottled and costs a fraction. Keep it in a jar at room temperature for months.
Frequently Asked Questions
Drizzled on dumplings, noodles, rice, eggs, pizza, and soups as a finishing condiment. Also used as a cooking oil in stir-fries. It adds heat, color, and a toasted chili aroma to anything it touches.
Homemade chili oil lasts 3-6 months at room temperature or up to a year in the refrigerator. Store-bought versions have similar shelf life once opened. The oil preserves the chilies.
No. Chili oil is oil-based with no vinegar, giving it a rounder, richer heat. Hot sauce is vinegar-based with a sharper, more acidic heat. They serve different purposes and complement different foods.
The Bottom Line
When you need a substitute for chili oil, your best bet is Sriracha + Sesame Oil. The right choice depends on your recipe and dietary needs. Start with the Professor's Pick and adjust from there.