Chili garlic oil is a spicy, flavorful oil made with garlic, dried chilies, and hot oil. It's easy to make at home and keeps well in the refrigerator.
A spoonful can instantly add flavor to many dishes. It also works well as a sawsawan or dipping sauce.
The good thing about making it at home is you can adjust the amount of chili depending on how spicy you want it.
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What is Chili Garlic Oil?
Chili garlic oil is simply oil infused with garlic and dried chilies. The garlic is cooked until lightly golden, then the hot oil pulls flavor and heat from the chilies and spices.
It's a spicy, garlicky oil that you can drizzle over food or use as a dipping sauce - really anything that could use a little heat.
Ingredients You'll Need
Notes and Substitutions
- Neutral oil: This is the base of the chili oil. Use something mild like canola, vegetable, avocado, or regular olive oil.
- Garlic: Fresh garlic gives the oil most of its flavor. As it cooks in the oil, it turns lightly golden and fragrant.
- Chilies: These give the oil its heat. I used red pepper flakes (or crushed red pepper) and a little Korean chili powder (gochugaru) for color and mild heat. You can also use Sichuan chili flakes, chile de árbol, or fresh Thai chilies if you want it spicier. Adjust the amount depending on how spicy you want it.
- Spices (optional): Star anise and bay leaves add extra aroma to the oil. You can also use cinnamon sticks or five-spice powder (star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds).
- Salt and sugar: Salt seasons the oil, while a small amount of sugar helps round out the flavor.
How to Make Chili Garlic Oil (Step-by-Step)
Step 1: Combine oil and garlic
In a saucepan or small pot, combine ¾ cup of neutral oil and 1 head of garlic (minced).
Set it over medium heat and let the garlic cook slowly in the oil.
Step 2: Lightly brown the garlic
Cook the garlic for 5-8 minutes, until it turns lightly golden and slightly crisp. The oil may bubble, so keep an eye on it.
Don't let the garlic get too dark, as it will continue to cook from the heat.
Step 3: Add the chilies and spices
When the garlic turns golden, turn off the heat. Add:
- ¼ cup red pepper flakes
- 1 teaspoon Korean chili powder (gochugaru)
- 2 star anise
- 2 bay leaves
- ½ teaspoon kosher salt (use less for table salt)
- 1 teaspoon sugar
Stir to combine. The hot oil will bring out their flavors.
Step 4: Cool and Store
Let the chili garlic oil cool to room temperature. Remove the star anise and bay leaves before storing.
Transfer it to a clean jar and store in the refrigerator for up to 2 weeks.
Always use a clean spoon when scooping to keep it fresh longer.
Ways to Use Chili Garlic Oil
You can drizzle chili garlic oil over many dishes to add heat and flavor. Try it with:
- Siomai or dumplings
- Noodles like pancit canton or pancit bihon
- Soups such as arroz caldo or goto.
- Fried rice, garlic rice, or even java rice.
- Fried eggs or even adobong itlog.
- Fried foods like fried chicken, lumpia, or fish
- Stir-fried vegetables
FAQs
Yes. You can use fresh chilies like Thai chilies, but they are much spicier. You may want to use fewer depending on your heat preference.
The heat depends on the type and amount of chilies you use. Red pepper flakes give moderate heat, while chile de árbol or Thai chilies will make the oil much spicier.
The garlic probably cooked too long or over heat that was too high. Cook it slowly until it turns lightly golden, not dark brown.
Stored in a clean airtight jar in the refrigerator, chili garlic oil will keep for about 2 weeks.
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📖 Recipe
How to Make Chili Garlic Oil
Equipment
- Saucepan or small pot
- 12-ounce jar (for storage)
Ingredients
- ¾ cup neutral oil
- 1 head garlic minced
- ¼ cup red pepper flakes adjust to taste
- 1 teaspoon Korean chili powder (gochugaru) adjust to taste
- 2 star anise
- 2 bay leaves
- ½ teaspoon kosher salt (use less for table salt) adjust to taste
- 1 teaspoon sugar
Instructions
- Combine the oil and minced garlic in a saucepan. Cook over medium heat.
- Cook 5-8 minutes, stirring occasionally, until the garlic turns lightly golden.
- Turn off the heat. Add the red pepper flakes, gochugaru, bay leaves, star anise, salt, and sugar. Stir to combine.
- Let it cool, then remove the star anise and bay leaves.
- Transfer to a clean jar. Store in the refrigerator for up to 2 weeks.
Notes
- Neutral oil: Use a mild oil like canola, vegetable, avocado, or light olive oil.
- Garlic: Fresh garlic gives the oil most of its flavor.
- Chilies: Red pepper flakes and gochugaru add heat and color. You can also use Sichuan chili flakes, chile de árbol, or Thai chilies. Adjust to taste.
- Spices (optional): Star anise and bay leaves add extra aroma. Cinnamon sticks or five-spice also work.
- Salt and sugar: Salt seasons the oil, while a little sugar balances the heat.
Christine says
I have made chili garlic oil at home before, but this is the best! It's has the most flavor, will definitely be making this a lot!
Nora Reyes says
That's awesome! Thank you, Christine!
Lisa says
Wow, i should make this! Thanks. I usually buy the ones in jars but they contain penauts.
Nora Reyes says
Hello Lisa! Absolutely give it a try! It's quick and easy to make, i promise! =)