Crispy Garlic Chili Oil
Crispy Garlic Chili Oil is a bold, spicy, and savory condiment that elevates any dish with a punch of umami and aromatic heat.
Equipment
- Small saucepan or skillet – to heat and infuse the oil
- Heatproof bowl – glass or stainless steel, to mix chili base
- Fine mesh strainer – for smoother texture (optional)
- Wooden spoon or heat-resistant spatula – to stir garlic while frying
- Measuring cups and spoons – for accuracy
Ingredients
- 1 cup neutral oil (canola, vegetable, or peanut oil)
- ¼ cup garlic cloves, finely minced
- 2 tbsp dried chili flakes (adjust to taste)
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tsp salt
- ½ tsp smoked paprika (optional)
- ½ tsp ground Sichuan peppercorns (optional)
- 1 small cinnamon stick (optional)
- 1 star anise (optional)
Instructions
1. Prepare the Ingredients
Finely mince the garlic and portion out the remaining ingredients. Place the chili flakes, sugar, salt, smoked paprika, and Sichuan peppercorns in a heatproof bowl.
2. Heat the Oil
Pour the neutral oil into a small saucepan or skillet. Heat it over medium-low until it reaches around 325°F—hot but not smoking.
3. Fry the Garlic
Add the minced garlic to the hot oil. Stir continuously for 3–5 minutes until it becomes golden and crispy. Be careful not to burn it.
4. Prepare the Chili Base
In your heatproof bowl with the chili mixture, get ready to pour the hot oil directly over the ingredients to bloom the spices.
5. Season
Add the soy sauce and mix well to balance the heat with umami and saltiness.
6. Cool and Store
Let the oil cool completely. Then transfer it to a clean, airtight jar and refrigerate. It will stay fresh for up to 1 month.
Video
Notes
Cooking Tips
- Garlic Control: Don’t walk away while frying the garlic—once it turns golden, remove from heat quickly to avoid bitterness.
- Spice Adjustment: Feel free to use milder chili flakes or reduce quantity for a less spicy version.
- Extra Crunch: Add fried shallots or toasted sesame seeds after the oil cools for added texture.
- Oil Choice: Use neutral oil with a high smoke point to avoid overpowering the aromatics.