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Small glass jar of homemade chili garlic oil with red chili flakes and garlic

Chili Garlic Oil (Homemade)

A spoonable homemade chili garlic oil made by pouring hot oil over chili flakes, garlic, sesame seeds and salt, with a warm, layered heat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 cup
Cuisine: Asian-inspired
Ingredients Method Notes

Ingredients
  

  • 1 cup neutral oil such as vegetable, sunflower, or peanut oil
  • ⅓ cup chili flakes gochugaru or crushed red pepper flakes
  • 6 cloves garlic finely minced
  • 2 tablespoons sesame seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar optional
  • 1 teaspoon Sichuan peppercorns lightly crushed (optional)
  • 1 star anise optional

Method
 

  1. Combine the chili flakes, garlic, sesame seeds, salt, sugar, Sichuan peppercorns and star anise in a heatproof bowl or clean glass jar.
  2. Heat the oil in a small saucepan over medium heat to about 350°F, hot but not smoking.
  3. Carefully pour the hot oil over the chili and garlic mixture and stir gently.
  4. Let the residual heat toast the garlic to light golden, stirring if it darkens too fast.
  5. Cool completely at room temperature, about 30 minutes.
  6. Remove the star anise if desired.
  7. Transfer to a clean jar with a tight lid and refrigerate.

Notes

Do not let the oil smoke; overheated oil burns the garlic and makes the batch bitter. Mince the garlic evenly so it toasts at the same rate. For milder oil, halve the chili flakes; for hotter, add another tablespoon. Variation: add smoked paprika or crisp fried shallots for a chili crisp style. Keeps about 1 month refrigerated in a clean jar; use a dry spoon every time.