Garlic Chili Oil Recipe

While holidaying in Scotland, I stumbled upon a version of this recipe in one of the cookbooks at an Airbnb. That particular recipe has specialty spices such as star anise, cinnamon, and Sichuan chili flakes.

You know me—I'm all about simplifying recipes without sacrificing flavor. After numerous trials, I zeroed in on this straightforward garlic chili oil recipe. It's so simple that even my daughter can whip it up in her university accommodation!

My younger girl is a huge fan of Southeast Asian cuisine. She has had all the versions of this recipe that I have made and crowned this version as the best garlic chili oil recipe! Phew 😅.

If, like me, you enjoy cooking a variety of foods, I highly recommend adding this garlic and chilli oil recipe to your collection along with tamarind sauce, this simple onion chutney, and this alfredo without parmesan.

Allergens free labels

This recipe is naturally vegan. It is also:

• Nut free
• Dairy free

Swap the regular soy sauce with a gluten-free variety or tamari to make it gluten-free. This recipe has no tomatoes and no added salt.  

Sesame oil is an optional ingredient in this recipe. Skip it if you prefer.

Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Recipe Overview

Ease: This recipe comes together so effortlessly! When you see the color and texture, you might think it requires a lot of time to make, but no! This chili oil recipe comes together in about 30 minutes - even less if you are fast at chopping.

Moreover, it does not require specialty ingredients such as Sichuan peppercorns - just plain old crushed red pepper flakes and some basic pantry staples we all have. It is also incredibly versatile and can be used in many ways (more on that later!).

Flavor: This chili oil is simply delicious! The pungent, fiery, and umami flavors blend beautifully. At first, you will feel the heat of the red chili flakes and the rich depth of the soy sauce. And then you will taste the ginger and garlic that become mellow and almost sweet from frying. The herbs add a freshness and the sugar helps balance all the flavors.

Texture: This recipe is like a fusion of chili oil and garlic chili crisp. The finely chopped aromatics are gently fried until they look like a paste. The oil takes on all the flavors and the color of the chili flakes.

If you're wondering what the secret of chili oil is, I'd tell you it's all about finely chopping the ginger, garlic, scallions, and cilantro to the point where you can taste them but not see them.

Ingredients

Here is a snapshot of the ingredients that you will need to make this easy garlic chili oil recipe. If you cook Southeast Asian food at home, you will most likely have all of these in your pantry.

See recipe card for quantities.

• Crushed red pepper, also known as chili flakes. I use medium spicy ones.
• Oil: Since there are already quite a few lovely flavors going on in this recipe, use neutral oil.
• Soy sauce: I use the light variety. If you like a deeper color and flavor, then use dark soy sauce. Or for a gentle, more elegant flavor, use tamari.
• Garlic and ginger: Garlic is the main ingredient here and ginger adds more depth of flavor to the sauce.
• Scallions (spring onions) and cilantro (coriander): These herbs add freshness and color to the dish. Use the leaves and stems of the cilantro. If you are not a fan of cilantro, it is ok to skip it.
• Sugar: Just a little bit to lift all the flavors! Use any sugar that you have in your pantry.
• Toasted sesame oil: This is totally optional although it does round off the chili garlic oil with some additional depth of flavor.

Note: There is no added salt in this recipe. The soy sauce is enough.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Instructions

Let's learn how to make chili garlic oil. I'm thrilled to tell you that you're just 20 minutes away from enjoying this deliciousness! I can't wait for you to give it a try :-).

Be sure to check out the video at the end of the recipe card below.

Start by preparing and measuring the ingredients.

Finely chop the garlic, ginger, scallions, and cilantro. Then, measure the remaining ingredients.

Make the garlic chili oil.

Begin by adding the garlic to warm oil over medium heat. Then, add the ginger and fry until they start to turn golden in color.

Next, add the scallions and cilantro, and fry for a few more minutes until most of their moisture is absorbed.

Caution: Ensure that the exhaust is on and/or the windows are open to prevent strong odors.

Reduce the heat to low and add the pepper flakes. Stir and fry them until they become crispy and start to emit a mellow aroma.

Then, add the soy sauce and sugar. Mix well and cook on low heat until the sauce thickens slightly. Continue cooking for a few minutes until the bright red oil begins to ooze out from the sides of the chili flakes mixture.

To finish, add the sesame oil, if using, mix well, and remove from heat.

And there you have it - homemade chili garlic oil with a hint of sesame! Whether you dip it, fry with it, drizzle it, or marinate with it, this versatile condiment can be used in many ways. Check out the section below for suggestions.

Top tips

I've shared these tips and notes along the way, summarizing them here for your quick reference:

1. Chop the aromatics and herbs as finely as you can—they should meld into the sauce. But please, do not mince them; the flavors will become too overpowering.
2. Cook the ginger and garlic low and slow until they start turning golden in color—this transforms them from being pungent to being mellow.
3. To avoid them from turning blackish in color, reduce the heat to low before adding the chili flakes.
4. Don't skip the fresh herbs—scallions and cilantro—they add flavor and substance!
5. I recommend that you add toasted sesame oil for that additional depth of flavor.
6. Do not add any salt as the soy sauce has enough of it. If required, you can add salt to the dish to which you will be adding this chili oil.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

How to use garlic chili oil?

The sky's the limit for how you can use garlic chili oil—it's that versatile! Here are some ways you can enjoy it:

Drizzle it over grilled or steamed vegetables, gyozas, dumplings, soups, and congee to instantly elevate their taste. My favorite way to enjoy it is on some steamed bok choy.

Note: If you've stored it in the fridge, let it come to room temperature or gently warm it in a bowl of warm water to liquefy before serving.

Marinate your veggies and proteins in it to infuse them with lovely, deep flavors even before they're cooked.

Give your fried rice and noodle dishes a flavor boost. On my wheat-eating days, I love having it with thin noodles and some basic veggies.

Frequently Asked Questions