Chili Garlic Oil

Name: Chili Garlic Oil
Prep time: 2 min
Cook time: 45 min
Total time: 47 min
Ingredients: 4 cups neutral oil (canola, peanut, etc.); 4 star anise; 4 cloves garlic; 2 tablespoons coriander seeds; 2 cinnamon stick; 1/3 cup Sichuan peppercorns; 5 green cardamom; 3/4 cup Hot Sichuan chili flakes (If you are using mild Sichuan chili flakes, use 1 cup); 2 teaspoon salt

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An essential condiment for Chinese cuisine, Chili Oil is great for drizzling over foods for extra spice and flavor.

This gluten-free, vegan condiment is the perfect addition to elevate tons of meals. It is smoky, spicy and its aroma is sure to delight! Once you're hooked, you'll want to pour it on everything.

Learn how to make simple chili garlic oil at home with this quick and easy step-by-step recipe with video.

Chinese classic condiment, Chili oil in a glass bottle

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Chili Oil
The key to making perfect chili oil is Oil temperature:
Ingredients required
Step by step process
Notes, pro-tips, and quick FAQs
More Asian inspired recipes
Chili Garlic Oil

Chili Oil

Chili oil is a classic Chinese condiment featuring oil infused with spicy dried chili peppers and some aromatics.

It is a staple and an important ingredient in Chinese cuisines like soy sauce and vinegar. For many Chinese people, chili oil is as important as chutney is to Indians and ketchup is to American people.

This can be drizzled over noodles and rice, potstickers, gyoza, pasta, and pizza or even used to cook with - the options are endless!

You'll also find this infused oil in many classic Sichuan dishes, including Mapo Tofu, Dan Dan Noodles, Sichuan Spicy Wontons, and more.

There are so many brands available in the store. But homemade chili oil is a million times better than any store-bought option. You don't have to worry about unnecessary additives or MSG.

Plus, little bottles of homemade chili oil make for an excellent gift for family and friends.

The key to making perfect chili oil is Oil temperature:

Getting the right temperature when you infuse the oil with the aromatics, and when you pour it over the chili flakes is a very important thing to know.

You want the oil to be hot enough to toast the spices and release flavor, but not so hot that the spices burn.

If you notice the oil begins to smoke, then it is too hot, remove it from the heat immediately and allow it to cool.

Ingredients required

Oil - Very important ingredient. You will need very light and neutral oil for this recipe. Vegetable oils, canola oil, soybean oil, peanut oil, and grapeseed oil are all great options. Avoid using any oils that have a low smoke point, or have very distinct, robust flavors. Don't use olive oil or avocado oil.
Chili peppers – There are hundreds and hundreds of different chili pepper. However, I prefer to use Sichuan chili flakes or Korean pepper flakes (gochugaru) for this infused oil. It provides lovely red oil color and it also gives your mouth a numbing sensation. Both are available in Asian grocery stores and On Amazon. Avoid regular crushed red pepper flakes.
Whole spices - For the flavors, I have added coriander seeds, star anise, cinnamon stick, cardamom, and Sichuan peppercorn.
Garlic - On top of whole spices, I have also used garlic. Garlic lends a lovely aroma and flavor to this chili garlic oil. It also has numerous medicinal properties, from fighting the common cold to boosting the immune system. You can skip it if you don't like it.
Salt: Necessary to bring out the flavor of all the spices and aromatics!

Step by step process

In a pot, take oil and add coriander seeds, star anise, cinnamon, cardamom, Sichuan peppercorn, and garlic. (image 1)

Set it over medium heat to start, for about 2 minutes, and then slowly lower it to low heat as the oil comes to temperature and you should be able to see small bubbles slowly rise from the whole spices. (image 2)

Note – If you notice the spices sizzling more vigorously and turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat.

Let it cook and infuse the aromatics on a very LOW FLAME for 45 minutes.

In between, when the garlic gets brown all over (In about 30 minutes), remove them from the oil so they don't burn. (image 3)

Meanwhile, take Sichuan chili flakes and salt in a heatproof bowl. Mix them well. Make sure your bowl is big enough and there is plenty of room for oil. (image 4)

Once 45 minutes are done, place a strainer over the pepper flakes bowl and carefully pour the hot oil through a strainer onto the chili flakes. Discard all the whole spices. (image 5 to 8).

Stir the oil chili mixture to evenly distribute the heat.

Allow the chili garlic oil to cool. Store in airtight containers on the countertop or in the refrigerator. It can last for up to a month at room temperature and up to 6 months in the fridge.

Enjoy it with some dumplings, pasta, noodles, tofu, sandwiches, salads, etc.

Notes, pro-tips, and quick FAQs

Always keep your stove on low heat. Cooking whole spices and garlic in hot oil tends to burn it quickly.
Avoid having the oil reach a boiling point so that your spices can release their flavors and infuse them into the oil.
Wait for at least 12 hours before using it to allow all the flavors to combine.
Heat Level varies, depending on the chili peppers used.
Use a clean spoon to stir before serving.
I have used hot Sichuan pepper flakes. Check the heat level. Start from medium if you like. Mild ones are pointless in my opinion.
Use a glass or porcelain bowl while mixing the oil and chili flakes. Make sure it is deep enough to avoid overflow when hot oil is added to the chili.
In an air-tight container, you can store this chili garlic oil for about 1 month at room temperature and up to 6 months in the fridge.
Make sure that the jar/container you use has been sterilized well and left to dry completely.
Depending on what oil you choose, along with what chilies will also affect the color of your infused oil.

What to serve with chili oil?

A plate full of simple noodles or a bowl of jasmine rice tastes great with some delicious chili oil on top.
Dumplings, bao, gyoza, etc are incomplete without this condiment.
A drizzle on avocado toast elevates the whole taste
Then there are many classic Chinese dishes like mapo tofu that require a great homemade chili garlic oil.

To filter or not to filter?

It depends on how you like your chili oil to be. I like Hot and flavorful chili oil so I don't strain it.
For Milder Chili Garlic Oil, Strain the chili, Pepper. The oil can get progressively hotter the longer it is stored with chili pepper flakes in the oil. Plus if your dish requires pure chili oil, use a sieve to filter out the chilli flakes.

How to Store?

How you store this Chili Garlic Oil is incredibly important. To get the safest, freshest, and longest-lasting infused oil make sure to use a clean, sterilized jar to store your chili garlic oil in. And always close the jar tightly. Always use a clean utensil when serving oil from the jar. Dipping directly into the jar or using dirty utensils will introduce potential contaminants and can shorten the shelf life of the oil.

What is the shelf life?

In an air-tight container, you can store this chili oil for about 1 month at room temperature and up to 6 months in the fridge.

If you're looking for a simple way to take some of your recipes to the next level, I recommend making this infused oil.