• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Carnival
  • All Recipes
  • About
  • Contact
  • Privacy Policy
menu icon
go to homepage
  • All Recipes
  • About
  • Terms Of Use
  • Contact
search icon
Homepage link
  • All Recipes
  • About
  • Terms Of Use
  • Contact
×

Home » Chinese » Chili Garlic Oil

Chili Garlic Oil

Published: September 23, 2021. Modified: September 23, 2021 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

51 shares
Jump to Recipe

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
Jump to:
  • 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
  • Video

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!
Pre-measured ingredients for Chili oil

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.

collage of making chili garlic oil

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.

2 bottles of Chili oil

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

Dumplings with Chili oil

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.

taking chili garlic oil from the bottle

More Asian inspired recipes

  • Korean Braised Tofu (Dubu Jorim)
  • Sweet And Spicy Crispy Tofu
  • Veg Manchow Soup
  • Vegan Poke Bowl
  • Thai Peanut Curry

Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.

You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.

Subscribe to our YouTube Channel for tasty and easy video recipes.

Chili garlic oil
Print
5 from 3 votes

Chili Garlic Oil

An essential condiment for Chinese cuisine, Chili Oil is great for drizzling over foods for extra spice and flavor.
Course Condiment
Cuisine Chinese
Keyword Chili garlic oil, Chili oil
Prep Time 2 minutes
Cook Time 45 minutes
Total Time 47 minutes
Servings 2 16 Oz. Mason Jar
Calories 404kcal
Author Dhwani
Prevent your screen from going dark

Ingredients

  • 4 cups neutral oil canola, peanut, etc.
  • 4 star anise
  • 4 cloves garlic
  • 2 tablespoons coriander seeds
  • 2 cinnamon stick
  • ⅓ cup Sichuan peppercorns
  • 5 green cardamom
  • ¾ cup Hot Sichuan chili flakes If you are using mild Sichuan chili flakes, use 1 cup
  • 2 teaspoon salt

Instructions

  • In a pot, take oil and add coriander seeds, star anise, cinnamon, cardamom, Sichuan peppercorn, and garlic.
  • 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.
    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.
  • 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.
  • 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.
  • Stir the oil chili mixture to evenly distribute the heat.
  • Allow the chili 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.

Video

Notes

  • 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 the chili oil 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 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 chili oil.
 

Nutrition

Serving: 116 OZ. bottle | Calories: 404kcal | Carbohydrates: 81g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 3793mg | Potassium: 2442mg | Fiber: 47g | Sugar: 7g | Vitamin A: 26538IU | Vitamin C: 5mg | Calcium: 582mg | Iron: 22mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm Regards,

Dhwani.

More Vegetarian/Vegan Asian And Indo-Chinese recipes

  • Indo-Chinese Vermicelli
    Indo Chinese Vermicelli
  • chinese samosa
    Chinese Samosa
  • Vegetable manchow soup
    Veg Manchow Soup
  • close up shot of Schezwan paneer frankie
    Schezwan Paneer Frankie

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

AS SEEN IN:As Seen In

Primary Sidebar

About Me

Hi!! Welcome to CookingCarnival. My Blog is all about easy to make delicious Vegetarian recipes. Read More…

Follow us:

Salad and dressing recipes

Black bean quinoa salad

Black Bean Quinoa Salad

Cowboy caviar

Cowboy Caviar

close up shot of Wheat berry salad with mint dressing

Wheat Berry Salad Mint Dressing

Butternut squash spinach salad on a white plate

Butternut Squash Spinach Salad With Pomegranate Vinaigrette

Subscribe Here…

Loading

Drinks and Mocktails

Orange mocktail

Orange Mocktail

Kala jamun mojito

Smoky Kala Jamun Mojito

Strawberry Lemonade

Strawberry Lemonade

Blood Orange Cranberry Jalapeno Mojito

Blood Orange Cranberry Jalapeno Mojito

Footer

^ back to top

Navigate

  • All Recipes
  • Privacy Policy
  • Contact
  • About Us

Copyright © 2023 CookingCarnival. ALL RIGHTS RESERVED.