Asian

Chili Oil with Garlic (Just 10 Minutes)

Chili Oil

Why Chili Oil is a Game Changer
Ever crave a little somethin’ somethin’ extra to kick up your favorite dishes?

Enter chili oil, the flavor.

My homemade chili oil


bomb that’s become my kitchen BFF. It all started with a trip to this amazing little Sichuan restaurant.
Every dish had this fiery red drizzle on top, and let me tell you, it was a revelation!

The chili oil added this incredible layer of heat and complexity – smoky, spicy, a touch of garlic – it was pure flavor magic.

Now, I keep a bottle on hand at all times. Drizzle it over noodles, dumplings, even popcorn (yes, popcorn!), and it instantly takes things to the next level. Trust me, a little chili oil goes a long way in the flavor department!

Store-bought chili oil is okay, but homemade is a flavor fiesta! Here’s why
Freshness Bomb: Homemade = vibrant flavor thanks to fresh spices. Store-bought often uses pre-ground spices that lose their punch over time.
Spice Control: Homemade lets you adjust the heat to your liking. Store-bought options offer limited spice levels.
Clean Ingredients: You know exactly what’s in your chili oil – no sneaky additives! Some store-bought brands hide fillers and artificial flavors.

Budget-Friendly & Versatile: Making your own is affordable, and a little goes a long way. Plus, experiment with herbs and spices to create unique flavor.


Skip the shelf and embrace the fresh, flavorful world of homemade chili oil. Your taste buds will thank you!

My favorite dumpling with chili oil on top

What You Need for the Perfect Chili Oil


Basic Ingredients for Homemade Chili Oil:

  1. Dried Chili Flakes: The fiery foundation! Choose your spice level – gochugaru for
    Korean heat, Aleppo pepper for a fruity kick, or classic crushed red pepper flakes.
  2. Oil: Pick a neutral oil with a high smoke point, like grapeseed, canola, or vegetable oil.
  3. Garlic: Adds a savory depth of flavor. Freshly minced is best!
  4. Optional Spices: Get creative! Sichuan peppercorns for tingly numbness, star anise for
    licorice warmth, or sesame seeds for nutty richness.
Mixed all the spices for chili oil

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Heat it Up: The Simple Steps to Homemade Chili Oil
Ingredients:
● Neutral oil (grapeseed, canola, or vegetable)
● ¼ cup dried chili flakes (adjust for spice level)

● 8 cloves garlic, minced
● ½ teaspoon salt (optional)

  • 1 Shallot, minced


Optional Ingredients:
● Sichuan peppercorn
● 1/2-star anise
● 1 tbsp dark soy sauce


Instructions:

  1. Heat the Oil: In a small saucepan or heat-resistant bowl, heat the oil over medium heat. You want the oil to be hot but not smoking.
  2. Add Aromatics: Throw in the garlic and any optional spices (Sichuan peppercorn, star anise, garlic and shallot) and cook for another 30 seconds, until fragrant.
  3. Toast the Chili Flakes (optional): For an extra depth of flavor, dry toast the chili flakes in the hot oil for a minute or two, stirring constantly. Be careful not to burn them.
  4. Infuse the Oil: Remove the pan from heat and let the mixture steep for at least 15 minutes, or up to an hour for a stranger flavor. the longer it steeps, the spicier it will be.
  5. Strain and Store: Strain the chili oil into a clean jar or container using a fine-mesh sieve.
    Discard the solids. Let the oil cool completely before storing it in a cool, dark place.

Homemade chili oil lets you be the master of your spice destiny! Here’s how to
adjust the heat level to your preference:

Chili Flake Choice: Pick your pepper power! Gochugaru for Korean-style heat, Aleppo pepper
for a fruity kick, or classic crushed red pepper flakes. Generally, the redder the flake, the spicier it
is. Start with less and add more for increasing heat.
Quantity Matters: The amount of chili flakes directly affects the spice level. Begin with ¼ cup
and taste the oil after steeping. Gradually add more flakes for a fiery finish. Remember, you can
always add more, but taking it away is a no-go!
Seeding Decision: Chili seeds pack a punch! If you prefer a milder oil, remove some or all the
seeds from the flakes before using them.
Infusion Time: The longer the chili flakes steep in the hot oil, the spicier it becomes. Start with a
15-minute steep and taste. Increase the steeping time for a bolder heat.
With a little experimentation, you’ll find the perfect spice level for your homemade chili oil masterpiece!

How to Store and Use Your Chili

Chili oil

Storage Sanctuary:

  1. Dimly Lit and Cool: Light and heat are the enemies of chili oil. Find a cool, dimly lit sanctuary
    for your oil, like a dark pantry shelf or a cabinet away from the oven’s fiery breath.
  2. Airtight Oasis: A tightly sealed container is your best friend. This keeps out air, the villain that
    steals flavor and hastens spoilage. Opt for a glass jar or a non-reactive, opaque container.
  3. Fridge for Long-Term Bliss: For extended shelf life (think months!), consider the fridge. The
    cooler temperature creates a blissful state, further slowing down any potential spoilage.
    Signs Your Chili Oil has Gone Rogue:
  4. Off-the-Charts Odors: Trust your nose! If your chili oil develops a funky, unpleasant scent
    (rancid or sour), it’s time to say sayonara.
  5. Cloudy Chaos or Moldy Mutiny: A cloudy appearance or any sign of mold growth is a clear
    signal your oil has gone rogue and needs to be tossed.
  6. Loss of Vibrancy: Fresh chili oil boasts a beautiful, fiery red hue. If the oil appears dull or
    brownish, it might be past its prime.
    Noodles:
    Spicy Ramen: Ditch the packet, make your own broth, and add a fiery kick with chili oil. Top
    with an egg for a customizable masterpiece.
    Sizzling Udon Stir-Fry: Sauté veggies, protein, and cooked udon noodles. Toss in chili oil,
    sesame seeds, and a squeeze of lime for a flavor explosion.
    Spicy Dan Noodles: Experience Sichuan with a sauce made from sesame paste, chili oil,
    and fermented black beans. Top with pork, scallions, and peanuts.
    Dumplings:
    Spicy Chili Crisp Dipping Sauce: Combine soy sauce, rice vinegar, sesame oil, and chili oil for
    a fiery dumpling dip. Add scallions and ginger for extra flavor.
    Wontons in Chili Broth: Simmer wontons in a broth infused with chili oil, ginger, and garlic.
    Finish with scallions and a chili oil drizzle.
    Beyond Noodles & Dumplings:
    Spicy Sesame Broccoli: Sauté broccoli, then toss in a sauce with soy sauce, sesame oil, honey,
    and chili oil. Top with sesame seeds for a flavorful side.
    Spicy Kimchi Noodle Soup: These Korean classic features kimchi, tofu, and noodles in a spicy broth. Drizzle with chili oil and top with a fried egg broth.
    Final Thoughts on Your Chili Oil
    This isn’t just a recipe, it’s an invitation to get creative. Play with different chilies, add unique spices, and invent your own signature chili oil. Share your fiery masterpieces online-inspire others and get inspired in return!

Ready to explore more ways to turn up the heat in your kitchen?

We’ve got you covered. From fiery curries to sizzling stir-fries, discover a world of spicy recipes and cooking tips to tantalize your taste buds.

Curries to sizzling stir-fries, discover a world of spicy recipes and cooking tips to tantalize your taste buds. Dive deeper and become a spice master!

Chili Oil

Chili Oil with Garlic (Just 10 Minutes)

Chili oil added this incredible layer of heat and complexity – smoky, spicy, a touch of garlic – it was pure flavor magic.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine Chinese
Servings 2

Ingredients
  

  • Neutral oil (grapeseed, canola, or vegetable)
  • ¼ cup dried chili flakes (adjust for spice level)
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • Salt to taste
  • 1 tbsp dark soy sauce
  • Sugar to taste

Optional Ingredients

  • 1 Sichuan peppercorn
  • 1 star anise

Instructions
 

  • In a small saucepan or heat-resistant bowl, heat the oil over medium heat. You
    want the oil to be hot but not smoking.
  • Throw in the garlic and any optional spices (Sichuan peppercorn, star anise,
    sesame seeds) and cook for another 30 seconds, until fragrant.
  • (optional): For an extra depth of flavor, dry toast the chili flakes in the
    hot oil for a minute or two, stirring constantly. Be careful not to burn them.
  • Remove the pan from heat and let the mixture steep for at least 15 minutes, or up
    to an hour for a stronger flavor. The longer it steeps, the spicier it will be.
  • Strain the chili oil into a clean jar or container using a fine-mesh sieve.
    Discard the solids. Let the oil cool completely before storing it in a cool, dark place.
Keyword Chili Oil

Maya Sari

I'm Maya Sari, a passionate East Culinary food blogger here to share with you the secrets of the mouthwatering flavors of East Asian cuisine

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