This is by far the easiest recipe ever! It takes just 10-minutes to make this flavor-packed and totally customizable chili oil at home. Chili garlic oil is great for drizzling anything that needs a little extra spice and flavor. Use it as a dipping sauce or pour it over noodles, white rice, fried rice, tofu, steak, dumplings, cucumbers—anything and everything.

The Oil

When infusing oil, choose a neutral oil that will not compete with the flavors you are creating. Also, for this recipe we need an oil that has a high smoke point. Oils that have a high smoke point (400°F or more) are better suited for cooking at higher temperatures and we are going to get this oil smoking hot. Vegetable oil, canola oil, soybean oil, peanut oil, and grapeseed oil are all great options.

The Flavorings

You could make this with just 3 ingredients: oil, garlic and chilis, but adding a few more will increase the depth of flavor and texture. I recommend sesame seeds to add nuttiness & crunch. Aromatic star anise and cinnamon add a very mild sweet and woody flavor. Ginger adds a slightly peppery and sweet flavor, with a pungent and spicy aroma. All of these combined balance out and add complexity to the heat of the chili peppers.

Can I use dried chiles?

Yes. If you don’t have fresh chilis and want to try dried chilis, use less! I’ll put directions in the recipe below.

Garlic Chili Oil Recipe:
1/2 cup grapeseed oil (or a neutral cooking oil)
1/4 cup fresh red chilis chopped (can substitute with 1 tablespoon dried red chilis)
1/4 cup minced garlic
1 inch piece of ginger peeled and thinly sliced
1 pinch of salt

Optional Flavorings:
1 star anise
1 cinnamon stick
2 tablespoons sesame seeds

Step 1

Chop chilis, mince garlic and peel and slice ginger. Add to a heat safe bowl along with optional flavorings.

Step 2

Heat oil in a pot on high heat and add in 1 thin slice of ginger. Watch oil carefully as it heats up and the ginger sizzles. When your ginger slice has shriveled up and is golden brown, the oil is hot enough.

Step 3

Carefully and slowly pour oil over your ingredients in the heat safe bowl. Enjoy the sizzle!

Step 4

Let sit for 10 minutes as it slowly cooks and the color of the oil deepens. Taste your chili oil and feel free to season with salt as desired. Let it cool completely before storing in a sealed jar in the fridge. This is best enjoyed within 1 month.

Pro Tip:
You can easily turn this into a crisp with fried, crunchy bits by following my other recipe here.

Pssst…Check out these similar recipes here:
Chili Garlic Oil Crisp & Spicy Chili Garlic Crisp Noodles.
Looking for more Asian-inspired recipes?
Try my 15 Minute Kimchi Fried Rice, Stir-Fried Udon Noodles, Easy Air Fryer Teriyaki Salmon, Kimchi Scallion Pancakes or Air Fryer Miso Eggplant.