If there’s one condiment that deserves a permanent spot in your kitchen, it’s crispy garlic chili oil. With its deep red hue, crunchy garlic bits, and sizzling aroma, this versatile flavor bomb turns even the most basic dish into a crave-worthy meal. Whether you’re spooning it over eggs, drizzling it on tacos, or tossing it with noodles, this oil packs the perfect blend of heat, umami, and crunch. Best of all? It comes together in just minutes with ingredients you probably already have.
Crispy Garlic Chili Oil
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Condiment
Cuisine Chinese
Small saucepan or skillet A heavy-bottomed pan distributes heat evenly and prevents burning. A cast iron skillet or stainless steel pan works well.
Fine mesh strainer For removing aromatics if you prefer a smooth oil.
Heat-proof bowl or mason jar For mixing your chili flakes and seasoning while pouring in the hot oil.
Spoon or spatula A wooden spoon works best when stirring garlic gently to avoid over-browning.
- 1 cup neutral oil like canola, vegetable, or grapeseed
- 1 head garlic finely minced or sliced thinly
- 1 shallot finely chopped (optional but adds a mellow sweetness)
- 3 tablespoons crushed red pepper flakes
- 1 tablespoon Sichuan peppercorns optional, for a tingly spice
- 2 teaspoons smoked paprika
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon sesame seeds optional, for nuttiness
- 1 small piece of star anise or cinnamon stick optional, for depth
- 1 teaspoon rice vinegar adds balance to the richness
Prep the Garlic and Shallot
Peel and finely mince or slice your garlic. Do the same with the shallot if using. The thinner the slices, the crispier they’ll get.
Heat the Oil
In a small saucepan, add the oil and warm it over medium-low heat. Drop in the garlic and shallot (if using), stirring constantly. Let them gently sizzle — you don’t want them to brown too quickly. This step is key for that golden, crispy texture and deep flavor.
Watch Closely
Once the garlic turns a light golden color (around 5–6 minutes in), add the star anise or cinnamon stick if using. Let it infuse for another minute. Then remove from heat immediately — the garlic will continue to cook from residual heat, and you don’t want it to burn.
Combine Spices and Aromatics
In a heatproof bowl, combine red pepper flakes, Sichuan peppercorns, smoked paprika, soy sauce, sugar, salt, sesame seeds, and rice vinegar. This is where your flavor foundation gets built.
Pour and Sizzle
Carefully pour the hot oil with garlic bits over the bowl of dry ingredients. It will sizzle — that’s the sound of flavor happening! Stir gently to mix everything together. The oil will infuse with smoky, spicy, and umami-rich notes as it cools.
Let It Cool and Store
Let the mixture cool completely before transferring it to a clean glass jar. It’ll keep in the fridge for up to 4 weeks, and the flavors get even better over time.
Pairings in Detail
The beauty of crispy garlic chili oil is that it’s not married to one cuisine. It plays well across a world of dishes:
- Chili crisp noodles: Toss it with cooked ramen or udon, a splash of soy sauce, and a soft-boiled egg.
- Mexican food: Spoon it onto tacos, esquites, or over grilled corn. It’s a surprising yet delicious fusion twist that works especially well with earthy dishes.
- Chili’s Chicken Crispers-inspired meals: Elevate your homemade chicken tenders with a drizzle of garlic chili oil instead of the usual dipping sauce.
- Crispy chili beef or stir-fried tofu: Toss it in during the final minute of stir-frying for that extra hit of crunch and heat.
- Fajita recipe enhancer: Mix a spoonful into your fajita marinade or use it as a finishing oil over grilled peppers and steak strips.
- Puerto Rican recipes: Surprisingly, it can be a tasty topping for mofongo or arroz con gandules — giving traditional dishes a spicy, garlicky edge.
FAQs
1. Can I use fresh chilis instead of dried red pepper flakes?
Yes! Fresh chilis like Thai bird’s eye or even chopped Hatch chilis work great. Sauté them briefly in oil before combining with other ingredients. Just remember: fresh chilis have moisture, which shortens the shelf life.
2. How long does crispy garlic chili oil last?
When stored in a clean jar and refrigerated, it lasts up to 4 weeks. Make sure your garlic is thoroughly cooked to prevent spoilage.
3. What type of oil is best to use?
Use a neutral oil with a high smoke point like canola, grapeseed, or vegetable oil. Olive oil is not ideal as it can overpower the flavors and burn more easily.
4. How can I keep the garlic crispy?
Low and slow is the key. Slice the garlic thinly, cook it over low heat, and remove it as soon as it turns golden. Overcooking leads to bitter, burnt bits.
5. Can I make this without garlic?
You technically can, but garlic is the heart of this recipe. If you're sensitive to garlic, reduce the amount or use garlic-infused oil instead. Without it, you're really just making chili oil — which lacks the satisfying crunch that defines crunchy garlic chili oil.
