Chili Garlic Oil is a game-changer, giving dishes an extra spicy kick. It's easy to make at home and lasts a long time. This versatile condiment can elevate even the simplest of meals.
This delicious sawsawan (dipping sauce) makes everything better! Drizzle it on Arroz Caldo, Siomai, Pancit Canton, Pancit Bihon, or over fried eggs served with Adobo Fried Rice.
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Ingredients you'll need
Notes and substitutions
- Neutral Oil: As the base, you'll need something with a neutral or mild flavor profile, such as canola, vegetable, avocado, or regular olive oil.
- Chilies: I used red pepper flakes (or crushed red pepper) — dried chili flakes known for their moderate heat, smoky flavor, and crisp texture. I also added Korean chili powder (gochugaru) for its mild heat and to add a vibrant red color. Other options include Sichuan chili flakes or Chile de Árbol. If using fresh bird's eye or Thai chilies, note that they're much spicier with a softer texture. Adjust to your desired spiciness.
- Spices: I used star anise for its sweet, licorice-like aroma and bay leaves for subtle, herbal notes. You can also use cinnamon sticks for a warm, slightly sweet touch, or five-spice powder, which combines star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
Step-by-step instructions
Step 1: Combine Garlic and Oil
In a saucepan, combine the neutral oil and minced garlic. Set the mixture over medium heat, allowing the garlic to cook gradually.
Step 2: Lightly Brown the Garlic
Cook the garlic until it starts to crisp up and turn lightly golden, for 5-8 minutes. Be careful as the mixture can bubble and potentially overflow. Don't let the garlic over brown, as the residual heat will continue to cook it further.
Step 3: Adding the Spices
When the garlic turns golden, turn off the heat. Immediately add the red pepper flakes, bay leaves, star anise, salt, and sugar. Mix them together. The residual heat will continue to cook the garlic and infuse the oil with all the flavors.
Step 4: Cool it Down
Remove the pan from the heat and allow the mixture to cool to room temperature.
Transfer the oil to an airtight jar and keep it in the refrigerator. Always use a clean utensil when dipping into the oil to avoid contamination and maintain its quality.
Recipe FAQs
Absolutely. Dried chili flakes impart a smokier flavor, provide a moderate heat level, and add a grainy and crispy texture. In contrast, fresh chilies have a sharper heat and a softer texture, but their moisture might shorten the oil's shelf life. Adjust based on these factors and customize to your preference.
Chili garlic oil can last for a few months when stored in an airtight container in the refrigerator. Refrigerating reduces the risk of foodborne illness. To avoid contamination, always use a clean spoon when using the oil. If it smells rancid or mold appears, discard it. When in doubt, make a fresh batch!
Chili garlic oil is like a spicy sauce but with more texture. Add it to many dishes for extra flavor and heat. Drizzle it over dim sum like siomai, mix it into soups like arroz caldo, toss it with noodles, or complement grilled and fried foods — and yes, even pizza. It's a versatile condiment that you can use however you prefer.
Other cooking basics you may like
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📖 Recipe
Chili Garlic Oil
Equipment
- Saucepan
- Strainer
- 12-ounce jar (for storage)
Ingredients
- ¾ cup neutral oil (see note)
- 1 head garlic minced
- ¼ cup red pepper flakes adjust to taste (see note)
- 1 teaspoon Korean chili powder (gochugaru) adjust to taste (see note)
- 2 star anise see note
- 2 bay leaves see note
- ½ teaspoon kosher salt (use less for table salt) adjust to taste
- 1 teaspoon sugar
Instructions
- Combine Garlic and Oil: In a saucepan, combine the neutral oil and minced garlic. Set the mixture over medium heat, allowing the garlic to cook gradually.
- Lightly Brown the Garlic: Cook the garlic until it starts to crisp up and turn lightly golden, about 5-8 minutes. Be careful as the mixture can bubble and potentially overflow. Don't let the garlic over brown, as the residual heat will continue to cook it further.
- Adding the Spices: When the garlic turns golden, turn off the heat. Immediately add the red pepper flakes, bay leaves, star anise, salt, and sugar. Mix them together. The residual heat will continue to cook the garlic and infuse the oil with all the flavors.
- Cool it Down: Remove the pan from the heat and allow the mixture to cool to room temperature. Transfer the oil to an airtight jar and keep it in the refrigerator. Always use a clean utensil when dipping into the oil to avoid contamination and maintain its quality.
Notes
- Neutral Oil: As the base, you'll need something with a neutral or mild flavor profile, such as canola, vegetable, avocado, or regular olive oil.
- Chilies: I used red pepper flakes (or crushed red pepper) — dried chili flakes known for their moderate heat, smoky flavor, and crisp texture. I also added Korean chili powder (gochugaru) for its mild heat and to add a vibrant red color. Other options include Sichuan chili flakes or Chile de Árbol. If using fresh bird's eye or Thai chilies, note that they're much spicier with a softer texture. Adjust to your desired spiciness.
- Spices: I used star anise for its sweet, licorice-like aroma and bay leaves for subtle, herbal notes. You can also use cinnamon sticks for a warm, slightly sweet touch, or five-spice powder, which combines star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
Christine
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
That's awesome! Thank you, Christine!
Lisa
Wow, i should make this! Thanks. I usually buy the ones in jars but they contain penauts.
Nora Reyes
Hello Lisa! Absolutely give it a try! It's quick and easy to make, i promise! =)