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    Home » Cooking Basics

    How to Make Chili Garlic Oil

    Published: Oct 13, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 4 Comments

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    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, Fried Chicken, or over fried eggs served with Adobo Fried Rice.

    Chili garlic oil on a spoon.
    Jump to:
    • Ingredients You'll Need
    • Notes and Substitutions
    • Step-by-Step Instructions
    • Recipe FAQs
    • More Cooking Basics You May Like
    • 📖 Recipe
    • 💬 Comments

    Ingredients You'll Need

    Individual ingredients for chili garlic oil
    Only red pepper flakes and gochugaru were used in the recipe.

    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.

    Minced garlic and oil in the saucepan.

    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.

    Golden crisp garlic on a spatula over the saucepan.

    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.

    Adding the spices in the hot oil.

    Step 4: Cool it down

    Remove the pan from the heat and allow the mixture to cool to room temperature.

    Chili Garlic Oil cooling down in the saucepan.

    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.

    Chili Garlic Oil in a jar.

    Recipe FAQs

    Can I use fresh chilies instead of dried chili flakes?

    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.

    How long can I store chili garlic oil?

    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!

    How do you use chili garlic oil?

    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.

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    Did you make this? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Chilli Garlic Oil in a bowl scooped by a spoon.

    Chili Garlic Oil

    A versatile condiment that adds a spicy kick and a crisp texture, elevating even the simplest of meals.
    5 from 2 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: Asian, Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 36 teaspoons
    Calories: 48kcal
    Author: Nora Rey
    Cost: $2-$3

    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

    • In a saucepan, combine the neutral oil and minced garlic. Set the mixture over medium heat, allowing the garlic to cook gradually.
    • 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.
    • 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.
    • 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.

    Nutrition

    Calories: 48kcalCarbohydrates: 1gProtein: 0.3gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 60mgPotassium: 37mgFiber: 1gSugar: 0.2gVitamin A: 504IUVitamin C: 0.3mgCalcium: 7mgIron: 0.3mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Christine

      October 17, 2023 at 7:30 am

      5 stars
      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!

      Reply
      • Nora Reyes

        October 18, 2023 at 12:17 am

        That's awesome! Thank you, Christine!

        Reply
    2. Lisa

      October 16, 2023 at 10:52 am

      5 stars
      Wow, i should make this! Thanks. I usually buy the ones in jars but they contain penauts.

      Reply
      • Nora Reyes

        October 18, 2023 at 12:24 am

        Hello Lisa! Absolutely give it a try! It's quick and easy to make, i promise! =)

        Reply
    5 from 2 votes

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