The Best Spicy Garlic Chili Oil Recipe

Chili Oil is the perfect addition to all your favorite dishes! If you’re a fan of spicy food, then you’ve likely tasted this condiment that’s taking the world by storm! With this Garlic Chili Oil recipe, you can add a kick to everything from rice bowls to ice cream. Our recipe is both wildly delicious and extremely easy to make!

What is Garlic Chili Oil?

Garlic Chili Oil is a simple condiment that relies on the spicy kick of dried chili and garlic. This combo creates an addictive concoction perfect for adding flavor to any dish. I use a two-step infusion process in this recipe for the best results. It starts with a slow infusion of aromatic spices, followed by a quick pour-over infusion of garlic and chilies.

Over the years, variations of chili oil became a staple condiment in several cuisines. But most people believe chili oil originated in China, where it is known as la jiao you. Consequently, I based this recipe on the Chinese version of chili oil. That being said, this recipe substitutes some ingredients for their more commonly found counterparts (in America). While the traditional recipe uses Sichuan pepper flakes and a few complimentary spices, several variations (like garlic chili oil) exist.

I am an avid eater of spicy food, and this oil is the way to add more spice to my life and yours! Since Garlic Chili Oil stores well, I always keep a jar of it in the fridge for all my family and I’s spice cravings (I hope that came out right). Chili oil is one of those things once you try it, you can’t stop dumping it on your food! Even my sisters, who have very low spice tolerance (what can I say, we are white after all!), love this recipe!

Peppers for Garlic Chili Oil

While Sichuan Pepper flakes are commonly used in China, I opt for making homemade chili flakes out of dried Chile de Arboles. Chile de Arbol is an easy-to-find chili that provides a decent kick and is perfect for this recipe. Luckily, you can often find chili de arbol in most supermarkets, Hispanic grocery stores, or on Amazon. Other options include dry Thai bird’s eye or Japones chilies.

How to Make Galric Chili Oil

Making Garlic Chili Oil is a very simple process that just about anyone can do at home. The main ingredients are fresh garlic, dried chilies, vegetable oil, and a few spices (cinnamon, Sichuan peppercorns, bay leaves, star anise seeds, and fennel seeds). Here are the steps below:

Step 1 – Grind the Chilies

Although you could theoretically just use store-bought dried chili flakes, I do not recommend this. I have tried this in the past and discovered that the resulting chili oil is lacking in both flavor and spice. On the positive side, making your own is SO easy, with the help of this blender. Simply pulse the de-stemmed chilies (keep the seeds and have some fun in your life!) until they reach a small, coarse consistency. Alternatively, you could do this in a spice grinder if you own one.

Step 2 – Slow Infusion

The second step in making garlic chili oil is infusing the oil with various spices. In my opinion, this step is what sets apart a good chili oil from a great one. Infusing the oil with complex flavor and different layers of spice; it’s a vital part of the process. Start by adding Sichuan peppercorns, a cinnamon stick, bay leaves, star anise seeds, and fennel seeds to about 1 and 1/2 cups of vegetable oil. Bring this mixture to a simmer over medium heat. Once bubbly reduce the heat to low and cook this mixture for 20 minutes. This is perfect for adding numbingness, warming spice, and an almost licorice-y flavor to the oil.

Step 3 – Strain the Oil Over the Chili Flakes

The spices added in the previous step will not be in the final oil, so you will need to strain the oil before mixing it with the garlic and chili flakes. Also, be sure to have your garlic and chilies together in a heat-proof bowl before taking the hot oil off the stove. Place a fine mesh strainer above the bowl containing the garlic and chili flakes. Once you have everything set up, turn the oil up to high for 30 seconds, then turn off the heat and immediately pour the oil over the strainer onto the garlic and chili below.

Note: Please, be very careful when doing this step; don’t burn yourself or any kitchen appliances! If you know a thing or two about food, you probably know that oil carries heat very well. Because of this, if you spill some it will not be fun (at all). This recipe is very easy, so please be careful and don’t spill hot oil on yourself!

Step 4 – Store Until Ready to Use

After the quick infusion, the Garlic Chili Oil is finished! Let cool to room temperature before storing in the refrigerator for 1-2 months. Whip it out whenever you need to add a flavor boost to whatever dish you like! Some of my favorite uses for this recipe include spooning over handmade char siu bao and gyoza!

Ideas for Garlic Chilli Oil

1. Drizzle it Over Your Favorite Foods

Garlic Chili Oil is a great addition to rice bowls, ramen, pizza, pasta, eggs, you name it! Just grab a spoon and add it to whatever dish needs a kick to put it over the top.

2. Make a Dipping Sauce

While this oil is delicious as a topping or dip by itself, you can also make a more complex sauce by mixing chili oil with soy sauce and Chinese black vinegar. This scrumptious sauce can be used for dunking anything from gyoza to steak!

3. Cook Eggs in Garlic Chili Oil

If you’re looking to mix up your fried egg game, look no further! Replace the oil or butter you would normally use for frying eggs with this aromatic and spicy oil for a divine result. Just be careful with the heat, nobody wants burnt garlic and chili-flavored eggs!

4. Use in a Marinade

Use this spicy elixir to your advantage in a long and slow marinade, allowing the flavors to meld. Combining garlic chili oil with something salty and something acidic will give you the perfect flavor posting, tenderizing marinade.

Ingredients

Oil + Spices

• 1 1/2 c. vegetable oil
• 2 tbsp. Sichuan peppercorns, lightly crushed
• 1 tbsp. fennel seeds
• 2 tsp. star anise seeds
• 2 dried bay leaves
• 1 cinnamon stick

Garlic + Chilies

• 1 c. of Chile de Arbol, stemmed
• 6 cloves of garlic, minced

Directions

Chili Flakes

1. The first step is making homemade chili flakes, but this is very simple. Add all the Chile de Arbol to a small blender and pulse until you have a flaky consistency. Transfer to a heatproof bowl along with the minced garlic.

Slow Infusion

1. In a medium-sized saucepan, combine the oil, Sichuan peppercorns, fennel, star anise, bay, and cinnamon.
2. Immediately turn the heat up to medium. Once gently simmering, turn the heat to low and let the spices infuse in the oil for 20 minutes. During this time the oil should become very aromatic.

Quick Infusion

1. To maximize speed and safety, have the garlic and chili flakes ready in a heatproof bowl with a fine mesh strainer above them.
2. After 20 minutes of simmering the spices in the oil, turn the heat up to high for 30 seconds. After 30 seconds, turn off the heat and immediately pour the oil through the strainer over the garlic and chilies.
3. Allow your oil to cool, then transfer to a jar and store in the fridge until ready to use.