If you love bold, spicy flavors, this homemade Garlic Chili Oil deserves a permanent spot in your kitchen. Made with crispy garlic, red chili flakes, sesame seeds, Sichuan peppercorns, and aromatic spices, this simple condiment can instantly transform noodles, dumplings, fried rice, chicken, and much more.
The best part? You can prepare a generous jar at home with simple ingredients in less than 30 minutes.
Why You’ll Love This Garlic Chili Oil
This chili oil brings together heat, garlic, nuttiness, and aromatic spices in every spoonful. Heating the oil with whole spices before pouring it over the chili mixture releases their flavors without making the finished sauce overly complicated.
It’s also incredibly versatile. Keep a jar ready in the refrigerator and add a spoonful whenever a dish needs a spicy, savory boost.
Yield: Approximately 350 ml
Prep time: 10 minutes
Cooking time: 10β15 minutes
Total time: About 25 minutes
Ingredients
You’ll need:
- 300 ml neutral oil, such as canola, sunflower, or peanut oil
- 50 g dried red chili flakes
- 30 g fresh garlic, finely minced
- 5 g Sichuan peppercorns
- 15 g sesame seeds
- 5 g salt
- 5 g sugar
- 1 whole star anise
- 1 small cinnamon stick
- 1 bay leaf
- 10 ml soy sauce, optional
How to Make Garlic Chili Oil
1. Prepare the chili mixture
Add the red chili flakes, sesame seeds, salt, and sugar to a heatproof bowl.
Add the finely minced garlic and stir everything together so the ingredients are evenly distributed.
2. Infuse the oil
Pour the neutral oil into a saucepan and place it over low to medium heat.
Add the Sichuan peppercorns, star anise, cinnamon stick, and bay leaf.
Let the spices gently infuse the oil for around 3β5 minutes. The goal is to release their aromas without burning them, so avoid allowing the oil to smoke.
3. Remove the whole spices
Once the oil has become fragrant, carefully remove the Sichuan peppercorns, star anise, cinnamon stick, and bay leaf.
4. Heat the oil
Bring the oil to approximately 150β160Β°C (300β320Β°F).
Be careful not to overheat it, as excessively hot oil can burn the garlic and chili flakes and give your chili oil a bitter taste.
5. Pour the hot oil over the chilies
Slowly pour the hot oil over your prepared chili-garlic mixture.
For better control, add the oil in 2 or 3 batches, stirring carefully between each addition.
You’ll hear the mixture sizzle as the hot oil releases the aromas of the garlic, chili, and sesame.
6. Let it cool
Allow the garlic chili oil to cool for approximately 10β15 minutes.
If you’re using soy sauce, stir it in after the initial cooling period.
Transfer the mixture to a clean, dry, airtight container.
What to Serve With Garlic Chili Oil
One of the reasons homemade chili oil is so useful is that it works with countless dishes. Try it with:
- Dumplings or momos
- Noodles
- Fried rice
- Wontons
- Chicken wings
- Crispy chicken
- Stir-fried vegetables
- Asian-style BBQ dishes
- Eggs
- Soups and broths
You can even drizzle a little over pizza or sandwiches when you want some extra heat.
Tips for the Best Chili Oil
Don’t burn the garlic. The oil should be hot enough to sizzle when it touches the chili mixture but not so hot that the garlic immediately turns dark brown.
Use a neutral oil. Sunflower, canola, or peanut oil allows the chili and aromatic spices to remain the dominant flavors.
Adjust the heat. If you prefer a milder chili oil, reduce the quantity of chili flakes or choose a milder variety.
Use a completely dry container. Water introduced into an oil-based condiment can create food-safety and storage problems.
How to Store Homemade Garlic Chili Oil
Because this recipe contains fresh garlic in oil, storage requires extra care. Don’t leave homemade garlic chili oil containing fresh garlic at room temperature for extended periods.
Once cooled, transfer it to a clean airtight container and keep it refrigerated. For longer storage, consider freezing portions. If the oil develops an unusual smell, appearance, or other signs of spoilage, discard it.
Frequently Asked Questions
Is garlic chili oil very spicy?
It depends primarily on the chili flakes you use. You can make it moderately spicy or extremely hot simply by changing the type and amount of chili.
Can I make chili oil without Sichuan peppercorns?
Yes. Sichuan peppercorns add their characteristic citrusy aroma and tingling sensation, but the recipe will still work without them.
What is the best oil for homemade chili oil?
Canola, sunflower, and peanut oils are excellent choices because of their relatively neutral flavors.
Can I add more garlic?
Absolutely. If you’re a garlic lover, you can increase the amount, but remember that fresh garlic also affects safe storage, so keep the finished chili oil refrigerated.
Final Thoughts
Homemade Garlic Chili Oil is one of those simple condiments that can completely change an everyday meal. The combination of red chili, fresh garlic, sesame, Sichuan peppercorns, and warm spices creates a deeply aromatic oil that’s perfect for everything from dumplings to noodles and crispy chicken.
Make a batch, keep it chilled, and you’ll always have an easy way to add a delicious spicy kick to your favorite dishes.
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