Go Back
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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Appetizer, Side Dish
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • Neutral oil (grapeseed, canola, or vegetable)
  • ΒΌ 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

Method
 

  1. 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. Throw in the garlic and any optional spices (Sichuan peppercorn, star anise,
    sesame seeds) and cook for another 30 seconds, until fragrant.
  3. (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. 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.
  5. 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.