Description
Garlic Chili Oil brings fire and flavor to my kitchen faster than any store-bought version. Drizzling this homemade condiment over dumplings, noodles, or rice instantly elevates simple dishes with a spicy punch that makes meals memorable.
Ingredients
Scale
Main Ingredients:
- 1 cup neutral oil (vegetable, canola, or avocado oil)
- ¼ cup red chili flakes
- 6 cloves fresh garlic
Supporting Ingredients:
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon sugar
Optional Ingredients:
- ½ teaspoon Chinese five spice or Sichuan peppercorns
Instructions
- Gather a heat-resistant ceramic bowl and measure ¼ cup red chili flakes precisely. Sprinkle 1 teaspoon salt, ½ teaspoon sugar, and ½ teaspoon paprika directly into the container.
- Take 6 fresh garlic cloves and chop them into uniform, tiny pieces. Your knife skills matter for consistent flavor distribution.
- Select a small saucepan and pour 1 cup neutral oil (vegetable or canola work perfectly). Heat the oil to 300°F (150°C) over medium-low temperature.
- Add chopped garlic to the warming oil. Stir continuously for 90-120 seconds until pieces turn golden brown and release a nutty fragrance.
- Remove saucepan from heat immediately when garlic reaches a warm amber color. Burning will create bitter notes in your final condiment.
- Slowly drizzle hot oil over chili flake mixture, maintaining a steady hand. Expect vigorous bubbling as ingredients interact.
- Allow mixture to rest and cool completely at room temperature for 45-60 minutes. Your patience ensures deep, complex flavor infusion.
- Transfer cooled chili oil to a clean glass jar with an airtight lid. Refrigerate up to 2 weeks for maximum freshness.
Notes
- Roast whole chili flakes briefly in a dry pan before mixing to enhance their deep, smoky flavor and release more complex aromatics.
- Choose a neutral oil like vegetable or grapeseed to let the garlic and chili flavors shine without competing with the oil’s taste.
- Watch the garlic carefully during infusion, as it can quickly turn from golden to burnt, which will make the entire batch bitter and unpleasant.
- Store the chili oil in the refrigerator for up to two weeks, and shake well before each use to redistribute the spices and garlic bits.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 240
- Sugar: 0.06 g
- Sodium: 250 mg
- Fat: 27 g
- Saturated Fat: 3 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 1.2 g
- Protein: 0.4 g
- Cholesterol: 0 mg