Garlic Chili Oil

5 from 1 vote

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 to your dishes.

Prep Time5

Cook Time5

Total Time10

Course: condiments

Cuisine: Asian, Chinese

Diet: Gluten Free, Halal

Servings: grams

Calories: 90kcal

Author: Claudia

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.

Nutrition