This homemade chili garlic oil recipe is easy to make and adds a very flavorful kick to any dish. A great recipe for chili oil that can be used for cooking or as a condiment!
You will always try to use this garlic chili oil on your favorite savory dish once you try it! It happens every time I make a batch of this homemade chili oil. We thoroughly enjoy dumping a spoonful of this on gyoza or wontons. That only shows how much we love it!
The sauce is a popular seasoning in Asian cuisine. Adding this spicy condiment is a game-changer and elevates the flavors of dishes like dumplings, pizza, or noodles. This easy-to-follow chili garlic oil recipe will not only indulge your taste buds but also add a touch of homemade magic to your kitchen.
Why Make Your Own Chili Garlic Oil?
Sure, you could buy a bottle from the store, but there’s something special about crafting your own. Not only does homemade chili garlic oil recipe allow you to tailor the spice level to your liking, but it also lets you experiment with different varieties of chili peppers, creating a unique blend that suits your taste.
Chili Oil On Filipino Food
Filipinos enjoy this condiment as much as their Asian neighbors. It’s a must-have when eating siomai or fried noodles. But you don’t have to stop there because you can also use chili oil on arroz caldo, tokwa’t baboy, and Filipino spring rolls or lumpiang shanghai.
Notes On Ingredients
How To Make Chili Oil
Personally, I find making chili oil straight-forward. It does need some attention to safety because hot oil is involved. I have broken down the process in a couple of steps that are easy to follow.
Frequently Asked Questions
How to Serve And Store
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Chili Garlic Oil
- 2/3 cup vegetable oil (or canola oil)
- 3 pieces star anise
- 2 pieces bay leaves
- 1 piece cinnamon stick
- 1 thumb-sized ginger (sliced thinly)
- 4 cloves garlic (finely chopped )
- 2 tablespoon crushed dried chili (or red chili flakes)
- 1/2 tsp salt
- 1 tbsp Korean pepper flakes
- 1 1/2 tsp brown sugar
- 1 1/2 tbsp soy sauce
- 1/2 tsp Sichuan ground pepper (optional)
- Run dried 1/4 cup chili in a food processor or blender to make 2 tbsp crushed dried chili.2 tablespoon crushed dried chili
- Place crushed dried chili, Korean pepper flakes, Sichuan pepper, brown sugar, chopped garlic in a heat-proof bowl and set aside.4 cloves garlic, 1/2 tsp salt, 1 tbsp Korean pepper flakes, 1 1/2 tsp brown sugar, 1/2 tsp Sichuan ground pepper
- In a cooking pot, pour in vegetable oil, cinnamon stick, star anise, bay leaves and ginger slices.2/3 cup vegetable oil, 3 pieces star anise, 2 pieces bay leaves, 1 piece cinnamon stick, 1 thumb-sized ginger
- Heat oil over medium-high heat for 3-4 minutes or until oil reach a temperature of 225-250° F (110-120° C) and aromatic.
- In the last stages of heating the oil and spices mixture, pour soy sauce in the bowl with dried chili flakes and mix to incorporate..1 1/2 tbsp soy sauce
- Carefully and slowly pour the hot oil through a strainer onto the bowl with chili flakes.
- Stir to evenly distribute the heat of the oil and avoid the ingredients from burning.
- Continue stirring until the oil settles down and let it sit in room temperature until totally cooled. Serve and Enjoy. Bon appetit!