Homemade Chili Garlic Oil

This homemade chili garlic oil is spicy, savory and packed with crisp garlic and shallots. Cinnamon, star anise and Sichuan peppercorns give the oil a fragrant base, while chili flakes and soy sauce bring heat and depth. Spoon a little over eggs, noodles or dumplings whenever you want an extra kick.

It has plenty of crunchy bits, so it works like a chili crisp as well as a flavored oil. Cook the garlic and shallots gently, then add the chili mixture off the heat to keep the spices from scorching. Make only what you can refrigerate and use within four days, or freeze the extra in small portions.

Quick Look: Homemade Chili Garlic Oil

🔪 Prep time: About 10 minutes for slicing
🍳 Cook time: 10–15 minutes, plus cooling
🍽️ Servings: 1 batch
🥣 Main ingredients: Garlic, shallots, vegetable oil, chilies, whole spices and soy sauce
➡️ Method: Slice → gently fry → add spices → cool
⭐ Difficulty: Easy; watch the garlic closely
🥢 Best served with: Eggs, noodles, dumplings and soup

Jump to:

Quick Look: Homemade Chili Garlic Oil
What's So Great About the Recipe?
Recipe Ingredients
Substitutions & Variations
How to Make Homemade Chili Garlic Oil
💭Top Tip
How to Store Homemade Chili Garlic Oil
Tips & Tricks to Nail the Recipe
Serving Ideas & Suggestions
Frequently Asked Questions
Recipe Measurements

What's So Great About the Recipe?

Flavor and texture: Garlic and shallots add crisp bits as well as a savory base.
Easy to customize: Choose milder or hotter chili flakes to suit your taste.
A little goes a long way: Stir before spooning so you get both the seasoned oil and crunchy pieces.

Recipe Ingredients

Garlic: Thin, even slices cook more consistently than a mix of thick and thin pieces.

Shallots: Add sweetness and crisp texture. Slice them thinly and separate the layers.

Vegetable oil: A neutral oil lets the garlic and spices stand out.

Cinnamon and star anise: Infuse the oil with warm spice; remove them after cooking.

Sichuan peppercorns: Bring a fragrant, tingling note. They are different from ordinary black peppercorns.

Chili flakes and chili powder: Provide heat and color. Use pure ground chili rather than a seasoned chili blend.

Sugar: Rounds out the heat and savory flavors.

Soy sauce: Adds saltiness and depth. Stir it in once the oil has cooled to avoid splattering.

The original measured ingredient list is included in the Recipe Measurements section below.

Substitutions & Variations

Use peanut oil or another neutral cooking oil instead of vegetable oil.
Add a little toasted sesame oil after cooking for a nutty finish, rather than using it as the entire frying oil.
For extra crunch, stir in roasted peanuts or sesame seeds after the mixture has cooled.
Use milder chili flakes for less heat, or add a little crushed dried árbol chili for a hotter version.
A little mushroom powder can add extra savory flavor. Choose gluten-free tamari instead of soy sauce if needed.

How to Make Homemade Chili Garlic Oil

Step 1: Add the vegetable oil, thinly sliced garlic and shallots, cinnamon sticks, star anise and Sichuan peppercorns to a medium saucepan. Heat over medium-low heat.

Step 2: Cook for 10–15 minutes, stirring occasionally, until the garlic and shallots are lightly golden. Watch closely near the end; they can go from golden to bitter quickly.

Step 3: In a heatproof bowl, combine the sugar, chili powder and chili flakes. Keep the soy sauce aside for now.

Step 4: Remove the pan from the heat and take out the cinnamon and star anise. Let the oil settle briefly, then stir in the dry chili mixture carefully.

Step 5: Once the mixture has cooled and is no longer sizzling, stir in the soy sauce gradually. Adding it to very hot oil can cause splattering. Cool enough to transfer to a clean container, then refrigerate promptly.

💭Top Tip

Take the pan off the heat when the garlic and shallots are lightly golden, rather than dark brown. They continue cooking in the hot oil, and burned garlic will make the whole batch bitter.

How to Store Homemade Chili Garlic Oil

Keep this homemade garlic-in-oil mixture refrigerated at 40°F (4°C) or below and use within four days. It is not suitable for room-temperature storage. For longer storage, freeze in small airtight portions and thaw in the refrigerator.

Label the container with the date and use a clean, dry spoon each time. These storage limits follow National Center for Home Food Preservation guidance for garlic in oil.

Tips & Tricks to Nail the Recipe

Pat the garlic and shallots dry before adding them to oil, and use dry utensils.
Keep the heat moderate and stir occasionally so the thin slices do not stick together or brown unevenly.
Use color and aroma as well as the clock. Your pan, stove and slice thickness can change how quickly the aromatics cook.
Add the chili mixture off the heat. If the oil is smoking, it is too hot.
Taste after the mixture cools. Soy sauce already adds salt, so extra salt may not be necessary.

Serving Ideas & Suggestions

Spoon over fried eggs, avocado toast, rice noodles or dumplings. It also brings heat and crunch to roasted vegetables, chicken and bowls of soup or ramen.

Stir the jar first so each spoonful includes the garlic and shallot pieces. Start with a little, taste, then add more if you like extra heat.

Frequently Asked Questions

Is this chili oil or chili crisp?

It has both seasoned oil and fried garlic and shallot pieces, so it has the texture of a chili crisp. Stir before serving to distribute the crunchy bits.

Why does my chili garlic oil taste bitter?

The garlic, shallots or chili may have burned. Cook the aromatics gently, stop at light golden and add the dry chili mixture after taking the pan off the heat.

Can I store it in the pantry?

No. Refrigerate this homemade garlic-in-oil mixture at 40°F (4°C) or below and use within four days, or freeze it for longer storage.

What else can I add?

Roasted peanuts, sesame seeds or a little mushroom powder can add texture and savory flavor. Use dried chilies to adjust the heat, and keep the same refrigerator or freezer storage guidance.