I made a Homemade Chili Garlic Oil that will ruin plain rice, roasted veggies, and your favorite noodles in the best possible way.

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I’m obsessed with this garlic chili oil. I love how the minced garlic and crushed dried chili flakes hit you in the first spoonful.

It’s messy, loud, and makes plain food exciting. I call it my Best Chili Oil Recipe and also my go-to Homemade Chili Garlic Oil when friends come over.

But really it’s about the crunch, the smell, the tiny bitter bits that wake up your mouth. I grab it for noodles, rice, even toast.

No fluff. Just heat, garlic, chili, and pure, delicious trouble.

Serious, addictive condiment that makes every bite sing. I want a jar now.

Ingredients

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Neutral oil gives a clean frying base and carries flavor.
Minced garlic gives punch and crunch, a garlicky backbone.
Chili flakes bring heat and crunchy texture, bright red flecks.
Toasted sesame oil adds nutty aroma and cozy warmth.
Sesame seeds add tiny nutty crunch and pretty specks.
Salt wakes flavors; tweak so it’s not overwhelming.
Sugar softens harsh heat a bit and smooths edges.
Sichuan pepper gives a tingly, buzzing mouthfeel.
Ginger adds bright, warm snap and freshness.
Scallions add fresh oniony pops and green brightness.
Bay leaf adds subtle woody depth and gentle background.
Cinnamon gives cozy background warmth and slight sweetness.
Star anise brings sweet-licorice hints in small amounts.
Plus soy or fish sauce adds savory umami if you want.

Ingredient Quantities

1 cup neutral oil, such as vegetable or peanut oil

1/2 cup minced garlic, about 10 cloves, packed (you can leave it a bit chunky)

3/4 cup crushed dried chili flakes, preferably Chinese chile flakes or Korean gochugaru

2 tablespoons toasted sesame oil, for flavor

1 tablespoon toasted sesame seeds

1 teaspoon coarse salt, adjust to taste

1 teaspoon granulated sugar

1 teaspoon Sichuan peppercorns, lightly crushed

1 small knob fresh ginger, sliced (about 1 inch)

2-3 scallions, cut into 2 inch pieces

1 bay leaf

1 small cinnamon stick

2 whole star anise

Optional: 1 tablespoon light soy sauce or 1 teaspoon fish sauce, if you want umami

How to Make this

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1. Put the cup of neutral oil in a small saucepan with the sliced ginger, scallion pieces, bay leaf, cinnamon stick, star anise, and the lightly crushed Sichuan peppercorns. Warm over medium-low heat until tiny bubbles appear and the oil is fragrant, about 10 minutes, don’t let it smoke.

2. Turn off the heat and let the oil sit with the aromatics for 5 minutes to steep, then strain the oil into a heatproof bowl or measuring cup, discarding the solids. You should now have an infused oil and a clean pan.

3. In that clean pan heat about half the infused oil until it is shimmering and hot but not smoking, about medium heat. You want it hot enough to crisp garlic but not burn it.

4. Add the 1/2 cup minced garlic to the hot oil and cook, stirring constantly, until the garlic turns light golden and smells nutty. This happens fast so watch it, if it browns too much the oil will taste bitter.

5. Meanwhile put the 3/4 cup crushed chili flakes, the toasted sesame seeds, coarse salt, sugar, and the 2 tablespoons toasted sesame oil in a heatproof bowl. If using, add the soy sauce or fish sauce now.

6. Immediately pour the hot garlic and oil, garlic included, over the bowl with the chili flakes so it sizzles and the garlic crisps up further. Stir gently to combine, scraping any browned garlic bits into the mix.

7. Taste and adjust salt or sugar if needed. If you want more smokiness, add a few drops of the remaining infused oil. Stir in any reserved oil to reach your desired consistency.

8. Let the oil cool to room temperature, then stir in the toasted sesame seeds if you didn’t add them earlier, and transfer everything to a clean jar. Press down so the garlic sits in the oil.

9. Store in the refrigerator for up to 3 months. It gets better after sitting 24 hours. Spoon over dumplings, noodles, rice, eggs, or use as a quick marinade. If the garlic softens over time, it’s still fine, just give it a stir before using.

Equipment Needed

1. Small saucepan for warming and frying the oil
2. Fine mesh strainer or sieve to strain the aromatics
3. Heatproof bowl or glass measuring cup to catch the infused oil
4. Clean mixing bowl to combine chili flakes, seasonings, and hot oil
5. Slotted spoon or spatula to transfer and scoop garlic bits
6. Chef knife and cutting board for ginger, scallions and mincing garlic
7. Heatproof jar or container with a tight lid for storage
8. Measuring spoons and measuring cup for oils, salt and sugar

FAQ

Q: How long does this garlic chili oil keep and how should I store it?

A: Let it cool then pour into a clean jar, cover and store in the fridge. It will keep for about 1 month, sometimes longer if everything was dry and jars were clean. Bring back to room temp before using so the oil flows easy.

Q: Can I use other oils instead of vegetable or peanut?

A: Yes, you can swap in canola, grapeseed or light olive oil. Don’t use extra virgin olive oil cause its flavor is too strong and it can taste bitter when heated.

Q: My garlic browned too fast and tastes bitter, what did I do wrong?

A: That means the oil was too hot. Next time heat oil gently and keep it under medium low, you want the garlic to sizzle slowly and turn just light golden. If it gets dark, throw that batch out and start over cause it will taste burnt.

Q: How spicy will this be and can I make it less hot?

A: It’s pretty spicy with 3/4 cup chili flakes, especially if using Sichuan or gochugaru. To reduce heat use less flakes, or add more oil and garlic. Also removing some of the seeds from the flakes will make it milder.

Q: Is it safe to store garlic in oil? Any botulism risk?

A: Because this recipe is kept in the fridge and not low acid, storage in the fridge is safe for about a month. Don’t leave garlic oil at room temp for days. If you want extra safety you can sterilize jars and keep it cold, and always check for off smells or mold.

Q: Can I customize the aromatics or add proteins like dried shrimp?

A: Totally. You can add toasted cumin seeds, more ginger, or dried shrimp for umami but keep them dry. If you add wet ingredients only use them while making and remove before storing, or be extra careful with refrigeration and short term use.

Garlic Chili Oil Recipe Substitutions and Variations

Neutral oil (1 cup)
- Avocado oil – high smoke point, neutral flavor, great if you’re frying the garlic.
- Grapeseed oil – light and clean, works exactly the same.
- Light (not extra virgin) olive oil – a touch more flavor but still ok; avoid strong EVOO tastes.
- Peanut oil – classic Asian swap, adds a faint nutty note.
Minced garlic (1/2 cup)
- Roasted garlic – milder and sweeter, gives a caramelized depth if you like softer garlic.
- Garlic powder (2 teaspoons) – not the same texture but the flavor works if fresh is unavailable.
- Shallots (finely chopped) – sweeter and less sharp, good if you want a gentler allium flavor.
- Garlic paste – similar taste and easy to measure, just watch moisture.
Crushed dried chili flakes (3/4 cup)
- Korean gochugaru – slightly sweeter and coarser, use 1:1.
- Aleppo pepper – milder, fruity and a bit oily, use same amount or a little more for heat.
- Smoked paprika + pinch of cayenne – for smokiness and controlled heat; try 2 tbsp paprika + 1/2 tsp cayenne.
- Crushed red pepper flakes (standard) – the easy, common swap if specialty flakes not around.
Sichuan peppercorns (1 tsp)
- Sansho powder – Japanese cousin, similar citrusy tingle, use 1:1 if you can find it.
- Black or white pepper + a pinch of lime zest – won’t numb but adds bright citrus and heat.
- Ground coriander + a little lemon peel – gives citrusy floral notes that mimic part of the profile.
- Omit them – you’ll lose the numbing sensation but the oil will still be delicious.

Pro Tips

1) Don’t overcook the garlic. Once it hits light golden it’s done, it goes from perfect to bitter in like 30 seconds, so have everything else ready and move fast. If you see dark brown specks pull it off immediately and rescue what you can by pouring in a splash of the strained oil to mellow it.

2) Chunk size matters. If you like little crunchy bits leave the garlic a bit chunky, if you want it more even mince it finer. Also pat the garlic dry on paper towel if it’s wet from peeling, oil spits less and crisps are better.

3) Heat the oil slowly when infusing spices so those aromatics give up flavor without burning, but when frying the garlic you want the oil hot enough to sizzle. If you want more smokey notes briefly heat a small bit of the infused oil until it’s almost smoking then remove from heat and pour over the chilies, do it in a well ventilated place.

4) Store smart. Keep the jar in the fridge and always use a clean dry spoon to scoop, moisture invites spoilage. It’ll improve after a day or two, and if the garlic softens over weeks that’s normal, just smell it before using. If anything smells off or rancid toss it.

Garlic Chili Oil Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made a Homemade Chili Garlic Oil that will ruin plain rice, roasted veggies, and your favorite noodles in the best possible way.

Servings

servings

Calories

88.6

kcal

Equipment: 1. Small saucepan for warming and frying the oil
2. Fine mesh strainer or sieve to strain the aromatics
3. Heatproof bowl or glass measuring cup to catch the infused oil
4. Clean mixing bowl to combine chili flakes, seasonings, and hot oil
5. Slotted spoon or spatula to transfer and scoop garlic bits
6. Chef knife and cutting board for ginger, scallions and mincing garlic
7. Heatproof jar or container with a tight lid for storage
8. Measuring spoons and measuring cup for oils, salt and sugar

Ingredients

1 cup neutral oil, such as vegetable or peanut oil
1/2 cup minced garlic, about 10 cloves, packed (you can leave it a bit chunky)
3/4 cup crushed dried chili flakes, preferably Chinese chile flakes or Korean gochugaru
2 tablespoons toasted sesame oil, for flavor
1 tablespoon toasted sesame seeds
1 teaspoon coarse salt, adjust to taste
1 teaspoon granulated sugar
1 teaspoon Sichuan peppercorns, lightly crushed
1 small knob fresh ginger, sliced (about 1 inch)
2-3 scallions, cut into 2 inch pieces
1 bay leaf
1 small cinnamon stick
2 whole star anise
Optional: 1 tablespoon light soy sauce or 1 teaspoon fish sauce, if you want umami

Directions

Put the cup of neutral oil in a small saucepan with the sliced ginger, scallion pieces, bay leaf, cinnamon stick, star anise, and the lightly crushed Sichuan peppercorns. Warm over medium-low heat until tiny bubbles appear and the oil is fragrant, about 10 minutes, don’t let it smoke.
Turn off the heat and let the oil sit with the aromatics for 5 minutes to steep, then strain the oil into a heatproof bowl or measuring cup, discarding the solids. You should now have an infused oil and a clean pan.
In that clean pan heat about half the infused oil until it is shimmering and hot but not smoking, about medium heat. You want it hot enough to crisp garlic but not burn it.
Add the 1/2 cup minced garlic to the hot oil and cook, stirring constantly, until the garlic turns light golden and smells nutty. This happens fast so watch it, if it browns too much the oil will taste bitter.
Meanwhile put the 3/4 cup crushed chili flakes, the toasted sesame seeds, coarse salt, sugar, and the 2 tablespoons toasted sesame oil in a heatproof bowl. If using, add the soy sauce or fish sauce now.
Immediately pour the hot garlic and oil, garlic included, over the bowl with the chili flakes so it sizzles and the garlic crisps up further. Stir gently to combine, scraping any browned garlic bits into the mix.
Taste and adjust salt or sugar if needed. If you want more smokiness, add a few drops of the remaining infused oil. Stir in any reserved oil to reach your desired consistency.
Let the oil cool to room temperature, then stir in the toasted sesame seeds if you didn’t add them earlier, and transfer everything to a clean jar. Press down so the garlic sits in the oil.
Store in the refrigerator for up to 3 months. It gets better after sitting 24 hours. Spoon over dumplings, noodles, rice, eggs, or use as a quick marinade. If the garlic softens over time, it’s still fine, just give it a stir before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.