Garlic Chili Oil Recipe – Homemade Chinese Chili Oil
This post may contain affiliate links.This homemade garlic chili oil is rich, fragrant, and loaded with crispy garlic. With just a few simple ingredients, you can make a versatile condiment that adds flavor and a touch of heat to noodles, dumplings, rice, eggs, and more.
A Quick Look at the Recipe
🏷️ Recipe Name: Garlic Chili Oil
⏱️ Ready In: ~ 10 minutes
🍽️ Serves: 480 grams
🔥 Calories: 90 kcal per 1 tablespoon (estimate)
🧾 Main Ingredients: Oil, dried chili, garlic, shallots, ginger, dried shrimps, salt, sugar, soy sauce, sesame oil, toasted sesame seeds.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Very easy.
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If you enjoy bold flavors, this garlic chili oil recipe deserves a spot in your kitchen. Made with crispy garlic, chili flakes, and hot oil, this homemade chili oil is easy to make and instantly adds a savory, spicy kick to all kinds of dishes. Similar to my scallion oil recipe, it’s one of those simple condiments that can transform an ordinary meal into something much more flavorful.
I love serving this garlic chili oil with dim sum and dumplings. A spoonful makes the perfect dipping sauce for pork shao mai, chicken gyoza, fried wontons, and other appetizers. You can also drizzle it over noodles, fried rice, rice bowls, or even fried eggs for extra heat and fragrance.
Beyond dipping and drizzling, this Chinese-style chili oil can be used as a finishing touch for savory stir-fries. Try adding a little to Chinese eggplant stir fry with ground pork, Szechuan tofu stir fry, or your favorite noodle dishes for an extra layer of garlicky flavor. Once you learn how to make chili oil at home, you’ll find countless ways to use it throughout the week.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Chili flakes – The chili flakes provide the heat and vibrant color in this garlic chili oil recipe. Adjust the amount to suit your spice preference. For a milder chili oil, choose chili flakes with fewer seeds.
Garlic – Fresh garlic adds a rich, savory flavor and becomes wonderfully aromatic when fried in oil. Finely chop or mince the garlic so it cooks evenly and infuses the oil more effectively.
Dried shrimp – Dried shrimp adds a subtle umami flavor that makes this chili oil extra delicious. If unavailable, you can omit it, but the finished chili oil will have a less complex flavor.
Shallots – Shallots add sweetness and extra fragrance to the oil. They also become lightly crispy during cooking, adding texture to the finished condiment.
Sesame oil – A small amount of sesame oil adds a distinctive nutty aroma. Be sure to use toasted sesame oil for the best flavor.
Whole spices – Star anise, cinnamon, and cloves gently infuse the oil with warm aromatic notes. Remove them before storing the chili oil if you prefer a cleaner flavor.
Mushroom powder – Mushroom powder boosts the savory umami flavor of the chili oil. If you don’t have any on hand, you can leave it out or substitute it with a pinch of chicken bouillon powder.
How to Make Garlic Chili Oil
STEP 1. Gather all the ingredients before you begin, as the cooking process moves quickly. Place the dried shrimp in a food processor and blend into a coarse powder (Image 1). Heat the oil in a large wok over medium heat (Image 2). Add the star anise, cinnamon stick, and cloves (Image 3). Fry until fragrant, about 1 minute, then remove and discard the spices (Image 4).
STEP 2. Add the garlic, shallots, and ginger to the infused oil (Image 5). Stir-fry until lightly golden and fragrant. Add the chili flakes, sesame seeds, and ground dried shrimp (Images 6, 7, and 8). Stir continuously to combine all the ingredients evenly.
STEP 3. Add the salt, sugar, mushroom powder, and soy sauce (Images 9 and 10). Continue stirring until everything is well mixed. Pour in the sesame oil (Image 11) and cook for another 30 seconds. Turn off the heat and stir once more (Image 12). Transfer the garlic chili oil to a clean, dry jar and let it cool completely before storing.
Pro Tips
- Keep the heat moderate. Garlic can go from golden brown to burnt very quickly. If the oil starts smoking or the garlic browns too fast, reduce the heat immediately.
- Transfer to a clean jar while still hot. This makes it easier to pour and helps distribute the chili flakes and seasonings evenly throughout the oil.
- Let it cool completely before sealing. Trapping steam inside the jar can shorten the shelf life of the chili oil.
- Adjust the spice level to your preference. Use fewer chili flakes for a milder chili oil or increase the amount if you enjoy extra heat.
- Don’t worry if the oil solidifies in the fridge. Coconut oil naturally turns white and solid when chilled. Simply let the jar sit at room temperature for a few minutes, and the oil will return to its liquid state.
Serving Suggestions
This garlic chili oil is incredibly versatile and can be used as both a condiment and a dipping sauce. For dumplings and dim sum, try mixing a spoonful of chili oil with a little extra sesame oil and your favorite chili sauce. It makes a flavorful dipping sauce for boiled wontons, chicken gyoza, shao mai, and other dumplings.
You can also drizzle garlic chili oil over simple dishes to add an instant boost of flavor. For even more variety, serve this garlic chili oil alongside my ginger scallion sauce. It’s especially delicious with Hainanese chicken and fragrant Hainanese chicken rice. I love serving it with chives scrambled eggs, Chinese shrimp omelette, shrimp and chicken fried rice, or beef chow mein. It also pairs wonderfully with noodle dishes, stir-fries, and rice bowls when you want a little extra heat and fragrance.
Garlic Chili Oil Recipe FAQs
Yes. Reduce the amount of chili flakes or choose a milder variety. The garlic, shallots, and spices will still provide plenty of flavor even with less heat.
Absolutely. The dried shrimp adds extra umami flavor, but you can omit it if you prefer a vegetarian version. The chili oil will still be delicious and aromatic.
If you use coconut oil, it will naturally solidify and turn white when chilled. This is completely normal. Simply let the jar sit at room temperature for a few minutes before using.
When stored in a clean, airtight jar in the refrigerator, garlic chili oil can last for several weeks. Always use a clean spoon when serving to help maintain its freshness.
Yes. While coconut oil adds a subtle flavor, you can also use other neutral oils such as canola oil, vegetable oil, peanut oil, or avocado oil.
Storage
Transfer the garlic chili oil to a clean, dry jar and let it cool completely before sealing. You can keep it at room temperature for up to 3 days if your kitchen is cool, but I recommend storing it in the refrigerator for longer freshness.
When refrigerated, the chili oil keeps well for at least 1 month. I’ve kept it for up to 3 months in the fridge with good results. Always use a clean, dry spoon when serving to help prevent contamination and extend its shelf life.
If you use coconut oil, the chili oil may turn white and solid in the refrigerator. This is completely normal. Simply let it sit at room temperature for a few minutes before using.
Garlic Chili Oil
Ingredients
- 250 gr oil coconut
- 60 gr dried chili
- 25 gr garlic
- 25 gr shallots
- 25 gr shrimps dried
- 15 gr ginger
- 1 tbsp sesame seeds toasted
- 1 tsp salt
- 1 tsp sugar
- 1 tsp mushroom powder
- 2 tbsp light soy sauce
- 2 tbsp sesame oil
Herbs
- 2 pcs star anise
- 1 pcs cinnamon stick
- 6 pcs cloves
Instructions
- Gather all the ingredients before you begin, as the cooking process moves quickly. Place the dried shrimp in a food processor and blend into a coarse powder.
- Heat the oil in a large wok over medium heat. Add the star anise, cinnamon stick, and cloves. Fry until fragrant, about 1 minute, then remove and discard the spices.
- Add the garlic, shallots, and ginger to the infused oil. Stir-fry until lightly golden and fragrant. Add the chili flakes, sesame seeds, and ground dried shrimp. Stir continuously to combine all the ingredients evenly.
- Add the salt, sugar, mushroom powder, and soy sauce. Continue stirring until everything is well mixed. Pour in the sesame oil and cook for another 30 seconds.
- Turn off the heat and stir once more. Transfer the garlic chili oil to a clean, dry jar and let it cool completely before storing.
Notes
- Keep the heat moderate. Garlic can go from golden brown to burnt very quickly. If the oil starts smoking or the garlic browns too fast, reduce the heat immediately.
- Transfer to a clean jar while still hot. This makes it easier to pour and helps distribute the chili flakes and seasonings evenly throughout the oil.
- Let it cool completely before sealing. Trapping steam inside the jar can shorten the shelf life of the chili oil.
- Adjust the spice level to your preference. Use fewer chili flakes for a milder chili oil or increase the amount if you enjoy extra heat.
- Don’t worry if the oil solidifies in the fridge. Coconut oil naturally turns white and solid when chilled. Simply let the jar sit at room temperature for a few minutes, and the oil will return to its liquid state.
This garlic chili oil has been a family favorite in our home for years. We always keep a few jars in the fridge because it goes with so many dishes. If you enjoy garlicky, savory flavors with a little heat, I hope you’ll give it a try!