12 Best Chili Oil Substitutes for Great-Tasting Recipes

With the right chili oil substitute, no one will notice you served them meals without chili oil. Whether you need an ingredient to give your recipe the spicy flavor and heat it needs or one that will enhance your recipe's overall flavor and quality, my list below has got you covered.

From ingredients with the same consistency to those with a milder or stronger spicy flavor, you will surely find the Asian or Mexican style chili oil substitute you're looking for!

Jump to:

• What Is Chili Oil?
• 12 Best Chili Oil Substitutes
• Adding Heat To Your Dish Without the Chili Oil!
• Recipe

What Is Chili Oil?

This famous ingredient in Mexican and Asian cuisine is available in mild, moderate, hot, and extra-hot varieties. If you love checking product labels, you'll notice that some chili oil products have added spices and herbs, such as ginger and garlic.

Whatever variety you choose, what I love most about chili oil is it's very versatile. It's why most home cooks, including me, make sure they always have chili oil in their pantry, countertop, or shelf, especially those with family members who love spicy dishes.

With that in mind, the most common uses of chili oil are as follows:

Condiment

Most of us, if not all, are aware that chili oil is mostly used as a condiment by simply drizzling it on our non-spicy dishes like pizza and noodles. We also usually add it to other condiments, such as vinegar and soy sauce.

Marinade

Did you know that chili oil is an excellent ingredient you can add to your marinades?

It will not only add spicy, savory, salty, and umami flavor to your main ingredient. I also noticed that chili oil adds smokiness to meats, fish, and vegetables you plan to grill and smoke.

Spice

Some of you already know that you can use chili oil in your sauces, stir fries, stews, and soups. But it isn't known to everyone that you can actually add it as another spice to your salad dressings!

12 Best Chili Oil Substitutes

Now that you can maximize the use of chili oil in your recipes, allow me to introduce to you 12 of my favorite substitutes for chili oil that will surely won't disappoint you.

1. Cayenne Pepper

Yes, cayenne pepper has a different texture, but when it comes to heat, it's an excellent ingredient to replace chili oil in your recipe. It's even available in several varieties: fresh, dried, and ground.

Fresh cayenne pepper is an ideal substitute for mild to moderate chili oil, while the other two varieties are excellent extra-hot and hot chili oil substitutes. Simply add the same amount of cayenne pepper as what your recipe calls for chili oil.

But, of course, not just because you don't have fresh cayenne pepper doesn't mean you need to look for powdered or dried versions to replace your mild chili oil. As I always emphasize, the kitchen is like an art room. You need to have a bit of creativity.

Simply adjust the amount of cayenne pepper you need in your recipe. For instance, add half or a quarter of the amount of dried or powdered cayenne pepper for recipes requiring mild or moderately hot chili oil.

What if you need a hot chili oil substitute, and all you have is fresh cayenne pepper? Then, double the amount of cayenne added to your recipe.

Best for soups, stews, and marinades.

Related: Best Serrano Pepper Substitutes

2. Cayenne Pepper + Peanut Oil

Now, when I need a substitute for hot chili oil that meets the texture and heat level of chili oil, I mix one part of cayenne red pepper flakes with one part of peanut oil.

Then, I add half the amount of the required chili oil for recipes requiring mild chili oil, the same amount for moderately hot chili oil, and twice or 2.5x more for those needing hot and extra-hot chili oil.

Why peanut oil, you may ask? I find that it has the closest flavor to store bought chili oil because most of them use the oil as the base. Almond oil is my second choice.

But if you don't have any of these oil products or you're serving someone with a nut allergy, go ahead and use olive oil, sesame oil, canola oil, or any vegetable oil.

Best for just about anything.

3. Chili Flakes

You likely have chili flakes in your spice rack instead of cayenne, so fret not. You can also use them as a chili oil substitute if texture isn't an issue.

I just want you to note that chili flakes are milder than cayenne, making them ideal for replacing mild chili oil. In your recipe, add the same amount of chili flakes as what your recipe calls for the oil.

But yet again, you can always add more if you're substituting moderately spicy, hot, and extra-hot chili oil. Add 1.5x, 2x, or 2.5x more of the amount of chili oil listed in your recipe.

Best for soups, stews, and marinades.

4. Chili Flakes + Peanut Oil

Like cayenne, you can combine two parts of chili flakes with one part of peanut oil (or other oil products mentioned above) to have a substitute with the same texture and flavor as chili oil.

In terms of how much you need to add, follow a 1:1 substitution ratio when replacing mild chili oil. Otherwise, multiply the amount of chili oil by 1.5x, 2x, or 2.5x required in your recipe when using chili flakes in oil as a substitute for moderately hot, hot, and extra-hot varieties of the oil.

Best for just about anything.

5. Heat Chilies in Oil

If you can make your own chili oil substitute by combining dried peppers with any vegetable oil, fresh chilies in oil can also save your day! However, there is an extra step that you need to take: heating the oil and the chilies.

The good news is you can use any chili pepper, such as jalapeno, cayenne, and serrano chili pepper, available in your pantry. But for the oil, I suggest using olive oil, avocado oil, almond or peanut oil, grapeseed oil, canola oil, or sesame oil.

Now, all you have to do is place a few chili peppers in your saucepan. Add a good amount of oil, enough to soak the chili peppers. Set your stove to low or medium heat and allow the chilies to simmer until the oil turns red, which usually takes around 30 minutes.

If you want an extra-hot oil substitute, let the chili peppers simmer for five to 10 minutes more. You can also add other spices to infuse it with a more savory or umami flavor.

Once ready, make sure you only use the oil in your hot dishes, as the chili peppers can add more heat to the dish, leaving you with a too spicy, unappetizing dish.

Substitution-wise, gradually add the chili oil substitute you made to make sure you don't add a little too much.

Best for just about anything.

6. Chili Garlic Oil

Are you planning to bake chili garlic bread to pair with your pasta dish? Maybe your dinner plan includes your husband's or wife's favorite chili-herbed chicken rotisserie.

But wait; you're unsure if you have enough chili oil in your pantry. If you happen to be in an Asian store and can't seem to find standard chili oil, look for chili garlic oil instead.

As the name implies, the only difference is the enhanced garlic flavor. However, there are also chili garlic oil products with sugar, giving them not just chili and garlic flavors but also a slightly sweet taste.

Any chili garlic oil variety is a perfect substitute for chili oil with added herbs and spices. Nonetheless, you can also use them to replace plain chili oil. All you have to do is adjust the amount of garlic and any strong-flavored herbs or spices in the blend.

So, I just don't read the label. I also taste the oil before using it. This way, I will have an idea of how to tweak my recipe. It also helps me determine if it's spicier or less spicy than the usual chili oil I use in my recipe.

Needless to say, the amount you need to use in your recipe will depend on the heat level and spiciness of the chili garlic oil. For instance, use the same amount if it's as spicy as your standard chili oil. If it's spicier, you either decrease or increase the amount, depending on how spicy and hot you want your dish to be.

Best for dipping sauce, condiments, and herb- and garlic-flavored dishes and baked goods.

7. Chiu Chow Chili Oil

Like chili garlic oil, you'll usually find chiu chow chili oil in Asian stores or the Asian product aisle of your local grocery store.

This famous Chinese chili oil is made from dried chili peppers and other ingredients like ginger, garlic, and fermented soybeans, giving it a more complex flavor than chili oil.

With its distinct spicy taste and aroma, I usually only add three-fourths of the amount required in my recipe. I also adjust the amount of ingredients added to the chiu chow chili oil unless they wouldn't affect the balance of flavor.

But, of course, you can add the same amount as what's listed in your recipe for standard chili oil if you want to serve hot and spicy food.

Best for dipping sauce, condiments, and herb- and garlic-flavored dishes and baked goods.

8. Spicy Soy Sauce

If you or someone in your household love spicy dipping sauce for their sushi, fried chicken, and other savory dishes, you most likely have spicy soy sauce. Sure, it has a thinner consistency than chili oil, but it will give your recipe its much-needed umami-ness, heat, and spiciness.

As a moderately spicy chili oil substitute, all you have to do is add the same amount your recipe calls for the oil. Meanwhile, add twice the amount if using it as a substitute for hot chili oil and half the amount if replacing mild chili oil.

Of course, you can always add more if you're unsatisfied with the spiciness and heat level.

Best for marinades, condiments, and sauce.

9. Korean Chili Paste

This popular red chili paste in Korea, also known as gochujang, is made from chilies, soybeans, sticky rice, and sugar, giving it a savory, smoky, moderately hot flavor. It has a thicker consistency than chili oil, which might put some of you off.

But I have a solution if its texture will affect your recipe's overall quality. Dissolve one part of the thick chili paste in two parts of neutral oil. Mix them until well blended.

So how do you use Korean chili paste as a chili oil substitute? For moderately hot chili oil, use the same amount, whether you're using plain gochujang or gochujang in oil. For mild, hot, and extra-hot varieties, replace them with half, twice, and 2.5x the amount of chili oil required in your recipe, respectively.

Best for soups, stews, and sauces.

10. Sriracha Sauce

As a type of sauce, sriracha has a slightly thicker consistency than chili oil, so like with gochujang, you can dilute it in neutral oil if you want or need to. However, the ratio is different. This time, mix equal parts of the sauce and the oil.

In terms of spiciness and heat level, sriracha sauce perfectly matches that of hot chili oil. My only issue is it has a distinct vinegar or sour flavor that can affect the balance of flavor, as it can become overpowering.

As such, I only add three-fourths of the amount required in the recipe for hot chili oil and the same amount for extra hot chili oil. For moderately hot chili oil, I only use one-fourth the amount, while for mild, I add one-eight of what's listed in the recipe for chili oil.

I also make sure I reduce the amount of vinegar in the recipe. The trick here is to taste the marinade or sauce before gradually adding vinegar.

Best for marinades and sauces.

11. Sichuan Sauce

Yet another Chinese cuisine staple, Szechuan or Sichuan sauce is one of my highly recommended hot chili oil substitutes when it comes to spiciness, heat, and depth of flavor.

It's made from a combination of Szechuan (Sichuan) chili peppers or flakes and peppercorns, so it isn't just as spicy as chili oil. It also has a distinct savory and smoky flavor that can elevate the taste of what you're preparing.

Sichuan sauce also has a fragrant but numbing spicy aroma, which can make the dish more appetizing for those who love spicy food. Some Sichuan sauce products also contain a good amount of garlic, enhancing the savory flavor of the hot sauce.

Like the other sauces in this list, you can thin out the Sichuan's consistency by diluting it in an equal amount of vegetable oil.

To use as a substitute, diluted or undiluted, add the same amount of Sichuan sauce to your recipes that require hot varieties of chili oil. Double or halve the amount to replace extra-hot or moderately spicy chili oil, respectively. For mild spiciness and heat, add one-fourth of the amount listed in your recipe for chili oil.

Best for just about anything.

12. Black Bean Sauce

What if you have guests arriving who can't or don't like chili-flavored meals? Should you keep all the ingredients you took the time to prepare and change the meal you're serving? Don't!

Check your condiment shelf if you have black bean sauce, or have a quick run to your Asian or local grocery store.

The black bean sauce won't disappoint you when it comes to saltiness and umami-ness. Like the rest of the sauces in this list, you can dilute the black bean sauce in an equal amount of neutral oil to achieve the consistency you need.

Now, if you want to add some spiciness without it becoming hot (chili), you can add other spices. I usually use garlic and/or ginger powder because these ingredients won't throw off the balance of flavor.

Best for just about anything.

13. Sweet Chili Sauce

With a sweet, savory, and slightly spicy flavor and mild heat, sweet chili sauce is my top pick if I want to serve meals with, well, milder spiciness and heat. Since it's thicker than chili oil, you can dilute it in an equal amount of olive oil or any cooking oil.

Sweet chili sauce is also an excellent substitute for chili oil if you want to ensure you have control over your dish's heat level. You can gradually add chili flakes or dried peppers until you reach the heat level you're aiming for.

Diluted or not, and with or without added chilies, use the same amount of sweet chili sauce as what's required in your recipe for chili oil.

Best for just about anything.

Related: Must-Try Sweet Chili Sauce Substitutes

Adding Heat To Your Dish Without the Chili Oil!

Like with other ingredient substitutes, looking for the best chili oil substitute can be stressful if you have no idea where to start. That's why I made sure my list is filled with a variety of options, from your typical hot sauce and condiments to your fresh red peppers and dried peppers.

So what are you waiting for? Use the right substitute for your stir fry, soup, stew, marinade, dipping sauce, and other recipes!

Recipe