This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. You know me—I’m all about simplifying recipes without sacrificing flavor. After numerous trials, I zeroed in on this straightforward garlic chili oil recipe. It’s so simple that even my daughter can whip it up in her university accommodation! My younger girl is a huge fan of Southeast Asian cuisine. She has had all the versions of this recipe that I have made and crowned this version as the best garlic chili oil recipe! Phew 😅. If, like me, you enjoy cooking a variety of foods, I highly recommend adding this garlic and chilli oil recipe to your collection along with tamarind sauce, this simple onion chutney, and this alfredo without parmesan. If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma
Nut free Dairy free
Swap the regular soy sauce with a gluten-free variety or tamari to make it gluten-free. This recipe has no tomatoes and no added salt.
Sesame oil is an optional ingredient in this recipe. Skip it if you prefer.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it’s essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Moreover, it does not require specialty ingredients such as Sichuan peppercorns - just plain old crushed red pepper flakes and some basic pantry staples we all have. It is also incredibly versatile and can be used in many ways (more on that later!).
Flavor: This chili oil is simply delicious! The pungent, fiery, and umami flavors blend beautifully. At first, you will feel the heat of the red chili flakes and the rich depth of the soy sauce. And then you will taste the ginger and garlic that become mellow and almost sweet from frying. The herbs add a freshness and the sugar helps balance all the flavors.
Texture: This recipe is like a fusion of chili oil and garlic chili crisp. The finely chopped aromatics are gently fried until they look like a paste. The oil takes on all the flavors and the color of the chili flakes.
If you’re wondering what the secret of chili oil is, I’d tell you it’s all about finely chopping the ginger, garlic, scallions, and cilantro to the point where you can taste them but not see them.
Additionally, the oil acts as a waterproof coating, preventing any spoilage. So, don’t hesitate to make a large batch! If you want to extend its shelf life even further, simply add ¼ cup more oil.
Feel free to adjust the heat level by using mild pepper flakes. On the other hand, if you can handle more heat, use a spicier variety.
See recipe card for quantities.
Crushed red pepper, also known as chili flakes. I use medium spicy ones. Oil: Since there are already quite a few lovely flavors going on in this recipe, use neutral oil. Soy sauce: I use the light variety. If you like a deeper color and flavor, then use dark soy sauce. Or for a gentle, more elegant flavor, use tamari. Garlic and ginger: Garlic is the main ingredient here and ginger adds more depth of flavor to the sauce. Scallions (spring onions) and cilantro (coriander): These herbs add freshness and color to the dish. Use the leaves and stems of the cilantro. If you are not a fan of cilantro, it is ok to skip it. Sugar: Just a little bit to lift all the flavors! Use any sugar that you have in your pantry. Toasted sesame oil: This is totally optional although it does round off the chili garlic oil with some additional depth of flavor.
Note: There is no added salt in this recipe. The soy sauce is enough. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Be sure to check out the video at the end of the recipe card below. Start by preparing and measuring the ingredients. Finely chop the garlic, ginger, scallions, and cilantro. Then, measure the remaining ingredients. Make the garlic chili oil. Begin by adding the garlic to warm oil over medium heat. Then, add the ginger and fry until they start to turn golden in color. Next, add the scallions and cilantro, and fry for a few more minutes until most of their moisture is absorbed. Caution: Ensure that the exhaust is on and/or the windows are open to prevent strong odors. Reduce the heat to low and add the pepper flakes. Stir and fry them until they become crispy and start to emit a mellow aroma. Then, add the soy sauce and sugar. Mix well and cook on low heat until the sauce thickens slightly. Continue cooking for a few minutes until the bright red oil begins to ooze out from the sides of the chili flakes mixture. To finish, add the sesame oil, if using, mix well, and remove from heat. And there you have it - homemade chili garlic oil with a hint of sesame! Whether you dip it, fry with it, drizzle it, or marinate with it, this versatile condiment can be used in many ways. Check out the section below for suggestions. Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma Drizzle it over grilled or steamed vegetables, gyozas, dumplings, soups, and congee to instantly elevate their taste. My favorite way to enjoy it is on some steamed bok choy. Note: If you’ve stored it in the fridge, let it come to room temperature or gently warm it in a bowl of warm water to liquefy before serving. Marinate your veggies and proteins in it to infuse them with lovely, deep flavors even before they’re cooked. Give your fried rice and noodle dishes a flavor boost. On my wheat-eating days, I love having it with thin noodles and some basic veggies. Toss this chili garlic oil in a mix of vegetables such as chopped peppers, eggplant, and zucchini. Marinate them for 30 minutes and then either grill, roast, or sauté them. Remember, the longer you marinate, the stronger the flavors will be. So if you prefer milder flavors, marinate for a shorter time.
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
