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Crispy Garlic Chili oil

Crispy Garlic Chili Oil

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment
Cuisine Chinese
Servings 1.5 Cups

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Prep the Garlic and Shallot

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.