Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - December 12, 2021
  • - 6:52 am

How to Make Garlic Chili Oil

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video
How to Make Garlic Chili Oil

One of my favourite condiments to make is chili oil because I love being able to customise what goes in to suit my taste. This one is an Easy Garlic Chili Oil with delicious bits of garlic and chiles soaked in an aromatic oil. I simply pour the hot oil into the garlic and chiles so they don’t crisp up the same way as cooking them down in oil (see my homemade chili garlic sauce/crisp recipe here).

How to Make Garlic Chili Oil

HOW TO USE AND ENJOY THIS GARLIC CHILI OIL

You can use this garlic chili oil for anything and everything — think dipping sauces, over noodles, stir-fries, tofu dishes, salads, and more!

Steamed Dumplings with the Ultimate Dipping Sauce

You can check out my dumpling dipping sauce recipe here, that’d be perfect with this chili oil!

INGREDIENTS YOU’LL NEED FOR THIS CHILI OIL

  • garlic
  • fresh chiles (I used siling labuyo)
  • Chinese 5 spice powder 
  • gochugaru or Korean chili powder
  • sugar

For the Oil

  • dried bay leaf
  • dried star anise
  • 7-8 whole cloves (the spice)
  • salt
  • neutral oil
Garlic Chili Oil Ingredients

HOW TO MAKE THIS

  • For the chiles and garlic, you can mince or crush these. I roughly cut mine up using a pair of scissors and pounded these using a mortar and pestle. You can add yours to a food processor and process until minced.
  • Add the minced/processed garlic and chiles in a heat proof bowl or jar. Add in the 5 spice powder (if using), gochugaru or other chili powder.
  • Spices and oil: Over medium heat, add the spices and salt in a small sauce pan. Add in the neutral oil. Leave over medium heat for the oil to heat up.
  • Once small bubbles start to appear and you see the spices start to sizzle in the oil, you can lower the heat to low and keep it at a constant temperature to be sure the spices don’t burn.
  • Leave for around 15-20 minutes to allow the spices to slowly infuse the flavours in the oil. You can infuse the spices longer (up to 1 hour) for optimal flavour. Ensure that the salt dissolves in the oil.
  • After the spices infuse in the oil, increase the heat back to medium or medium high for 1-2 minutes. The oil should be very hot at this point. To test out the heat, you can add a small piece of garlic or chili and it should immediately sizzle in the oil when added.
  • You can remove the spices in the oil or prepare a sieve over your bowl/bottle. Turn off the heat and remove the pan.
  • Immediately pour the hot oil over the chiles, garlic, and seasoning. Enjoy the sizzle! Taste your chili oil and feel free to season with more salt, if desired.Mix well and allow to cool completely before covering the jar.
How to Make Garlic Chili Oil

STORAGE TIPS

  • To store, you can refrigerate it to prolong shelf life and just scoop some out at room temperature since the oils can solidiy. This is best enjoyed within a month.
  • I go through this so fast though so it never really lasts that long. Be sure that all the chiles and garlic pieces are submerged in the oil.Also ensure that the jar is sealed tight.
How to Make Garlic Chili Oil

YOU CAN ENJOY THIS CHILI OIL WITH:

  • Wontons in Chili Broth
  • Scallion and Sesame Buns
  • Wonton Noodle Soup
  • Crispy Wontons
  • Vegetable Dumplings
  • Chinese Chive Pies
How to Make Garlic Chili Oil

Easy Garlic Chili Oil

5 from 3 votes
One of my favourite condiments to make is chili oil because I love being able to customise what goes in to suit my taste.
You can use this for anything and everything — think dipping sauces, over noodles, stir-fries, tofu dishes, salads, and more!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Condiments, Dips, Sauces
Cuisine Asian, Chinese, East Asian, Filipino
Servings 1 cup
Calories 1561 kcal

Ingredients
 
 

  • 1 head garlic
  • 0.7 oz fresh chiles , I used siling labuyo (see notes for dried chiles)
  • 1/2 tsp Chinese 5 spice powder optional, see notes
  • 2 tsp gochugaru or Korean chili powder see notes
  • 1 tsp sugar

Oil

  • 1 dried bay leaf
  • 1 dried star anise
  • 7-8 whole cloves , the spice (optional)
  • 1/2 tsp salt or more, to taste
  • 3/4 cup neutral oil

Instructions
 

  • You can watch the video for a complete step-by-step.
  • For the chiles and garlic, you can mince or crush these. I roughly cut mine up using a pair of scissors and pounded these using a mortar and pestle. You can add yours to a food processor and process until minced.
  • Add the minced/processed garlic and chiles in a heat proof bowl or a clean dry jar. Add in the 5 spice powder (if using), gochugaru or other chili powder.
  • Spices and oil: Over medium heat, add the spices and salt in a small sauce pan. Add in the neutral oil. Leave over medium heat for the oil to heat up and come to temperature, around 120C. Once small bubbles start to appear and you see the spices start to sizzle in the oil, you can lower the heat to low and keep it at a constant temperature to be sure the spices don't burn.
    Leave for around 20-30 minutes to allow the spices to slowly infuse the flavours in the oil. You can infuse the spices longer (up 40 mins) for optimal flavour. Ensure that the salt dissolves in the oil.
  • After the spices infuse in the oil, increase the heat back to medium or medium high for 1-2 minutes. The oil should be very hot at this point. To test out the heat, you can add a small piece of garlic or chili and it should immediately sizzle in the oil when added. Turn off the heat.
  • You can remove the spices in the oil or prepare a sieve over your bowl/bottle.
    Be careful with the hot oil.
  • Pour the hot oil over the chiles, garlic, and seasoning. Enjoy the sizzle! Taste your chili oil and feel free to season with more salt, if desired.
    Mix well and allow to cool completely before covering the jar.

Storage Tips

  • To store, you can refrigerate it to prolong shelf life and just scoop some out at room temperature since the oils can solidiy. This is best enjoyed within a month.
    I go through this so fast though so it never really lasts that long. Be sure that all the chiles and garlic pieces are submerged in the oil.
    Also ensure that the jar is sealed tight.
  • Be sure to use a clean spoon or utensil every time you scoop some chili oil to prevent contamination and spoilage.

How to Enjoy

  • Use this with your favourite dipping sauces, noodles, stir-fries, salads, cold tofu, and more!

WATCH Video

Notes

Neutral oil

  • I recommend to use neutral oil that won’t overpower the overall flavour of this chili oil. Grapeseed, vegetable, peanut oils would be great.
 

5 Spice Powder

  • For the 5 spice powder, you can substitute this with a pinch each of cinnamon powder and ground white pepper. Szechuan pepper powder would be a great too, if you have some! Or if you have whole ones, you can crush some.
 

Chili powder

  • I use gocghugaru or Korean chili powder that’s mild in spice and has a sweet note. You can use other chill powder.
 

Can I use dried chiles?

  • Yes! I recommend to mix up your chiles if you have access to a variety. I really love to use gochugaru or Korean chili pepper because of its bright red hue and its hint of sweetness. 

NUTRITIONAL INFO

Serving: 1cup | Calories: 1561kcal | Carbohydrates: 17g | Protein: 3g | Fat: 169g | Saturated Fat: 12g | Polyunsaturated Fat: 48g | Monounsaturated Fat: 107g | Trans Fat: 1g | Sodium: 1174mg | Potassium: 220mg | Fiber: 2g | Sugar: 5g | Vitamin A: 206IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin this image:

How to Make Garlic Chili Oil Recipe Pin 2

This Post Has 6 Comments

  1. Susan 5 Feb 2022 Reply

    Delicious!! I tripled to recipe so I could add it to my marinades for tofu. I do love my hot, spicy food!!

    1. Jeeca 6 Feb 2022 Reply

      Glad you liked it Susan ◡̈ love spicy food too!!

  2. Mika 13 Aug 2022 Reply

    5 stars
    Here’s my review 🙂

    I don’t like eating spicy food but my partner loves it and I decided to try getting used to spicy food and adding a bit more spices into our dishes. This recipe was ideal since I could choose the level of spiciness.

    I used spanish chilis, which are apparently the less spicy chiles available in my country and only used one. I used 6 cloves garlic instead of the whole head. I used sweet chili powder instead of Korean chili powder, and then finally subbed the sugar with agave sirup because I didn’t have sugar.

    Well it is SO GOOD. I actually used more than half the same day I made it 😂 it’s clearly not spicy enough but holy tofu it is so tasty. So I will make some more soon, will triple the quantities and will add a bit more chili and chili powder! I’m very surprised and very happy. I will be using this all the time now and there is no way a cup of it could last me a month haha!

    Thanks Jeeca!

    1. Jeeca 14 Aug 2022 Reply

      Thank you Mika! So happy you gave this a try and love your choice of ingredients. Thanks so much for sharing it as well! ◡̈

  3. Tanshi 24 Sep 2022 Reply

    How long does it last?

    1. Jeeca 28 Sep 2022 Reply

      This can last months! I usually keep mine for 3-6 months but usually use it up way faster ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevCrystal Dumplings made with Rice Paper!
Lumpiang Shanghai (Filipino Spring Rolls)Next

Latest Recipes

Soy Garlic Tofu Balls Vegan Recipe

Soy Garlic Tofu Balls

GET THE RECIPE »
Vegan Bang Bang Broccoli Recipe

Bang Bang Broccoli (Vegan)

GET THE RECIPE »
Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY