Toasted Sesame Chili Oil Recipe

Once you try this Toasted Sesame Chili Oil you’ll always want to keep a batch on hand- use it to add a hint of spice to all kinds of dishes!

This post is sponsored by Annie Chuns. All opinions are my own.

a white ceramic bowl with toasted sesame chili oil

If you’ve never made chili oil from scratch before, don’t be intimidated! The process is quite simple and requires just a few ingredients. Once you’ve seen just how easy it is you’ll always want to keep a jar on hand- it’s perfect to add a spicy kick to just about any dish you can think of!

a bowl of chili oil with a skillet of mini wontons in the background

I partnered with Annie Chun’s to show you how to make this Toasted Sesame Chili Oil. It tastes amazing drizzled over their entire line of Mini Wontons and Organic Potstickers. With flavor options to satisfy both vegetarians and omnivores, they are fully cooked and can be boiled, steamed or pan-fried. My favorite way to enjoy them is pan-fried, so that the delicate wrappers become crispy, and serve them drizzled with this toasted sesame chili oil and fresh chives, with a bowl of soy sauce on the side for dipping!

mini wontons and chives on a ceramic plate drizzled with chili oil

Ways to use this Toasted Sesame Chili Oil

In addition to the pot stickers and mini wontons, try this chili oil paired with these homemade shiitake mushroom dumplings!

a white ceramic bowl filled with sesame chili oil

It would also taste great over rice or eggs, stirred into noodles or added to a stir-fry.

Basically, it can be used as a hot sauce for anything you wish to add some spice to!

ingredients for toasted sesame chili oil

What you’ll need to make this chili oil recipe

  • Chinese chili flakes
  • Chinese five spice powder
  • toasted sesame seeds
  • neutral vegetable oil such as peanut, sunflower seed or safflower
  • fresh ginger
hot chili oil being poured into a ceramic bowl

The best kind of chili flakes to use for chili oil

Sichuan crushed chili flakes are the best kind of chili flakes to use for this chili oil recipe. The reason is because these chili flakes are brighter in color than the typical Italian crushed red pepper flakes, which are roasted for a longer period of time, resulting in a darker color. Using the lighter Chinese flakes will give a brighter, fresher quality to the oil. If you use Italian flakes, the oil will have a dulled quality.

a plate of mini wontons with chives and chili oil

Variations on this recipe

The fun part about making your own chili oil at home is that you can put your own spin on it by using different aromatics. In this recipe the toasted sesame seeds, five spice powder and fresh ginger provide some complexity.

Other aromatics you could use include garlic, shallots, bay leaves, black peppercorns star anise, cinnamon and cardamom.

a plate of mini wontons

More Asian inspired recipes to try

mini wontons with chili oil on a white plate

Don’t forget to tag #LePetitEats on Instagram if you make this chili oil recipe!

a white ceramic bowl filled with sesame chili oil
4.5 from 2 votes

Toasted Sesame Chili Oil

Once you try this Toasted Sesame Chili Oil you'll always want to keep a batch on hand- use it to add a hint of spice to all kinds of dishes!

Course Side Dish
Cuisine Asian
Keyword chili oil, condiment, sesame chili oil
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 /2 cup
Calories 890 kcal
Author Denisse


  • 2 tablespoons Chinese chili flakes
  • 1 teaspoon Chinese Five Spice powder
  • 1 tablespoon white sesame seeds
  • 1/2 cup vegetable oil
  • 1 1 inch piece thinly sliced ginger


  1. To toast the sesame seeds, spread on a parchment lined baking sheet and bake in a 350 degree oven for about 5-7 minutes. Add to a heatproof bowl.
  2. Heat a pot over medium heat. Add the oil, five spice powder chili flakes and ginger. Cook, stirring occasionally until the ginger is fragrant, about 10-15 minutes.
  3. Remove from the heat and discard ginger. Very carefully transfer the oil to the bowl or glass jar with the sesame seeds. Stir to combine. Allow to cool.
  4. Store oil in an airtight container in the refrigerator for up to six months.

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  1. Lucia

    Sydney Australia.
    Can you please adjust recipe with fresh chillies as I have several plants which are very productive. A larger version would be helpful as other gardners are swamped with lots of chillies at the moment.


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