Name: Homemade Chili Garlic Oil
Prep time: 10 min
Cook time: 5 min
Total time: PT-488668H5M18S
Cuisine: Asian-Inspired
Ingredients: 1 cup neutral oil (canola, peanut, or vegetable); ¼ cup dried chili flakes; 6 cloves garlic, minced; 1 small shallot, chopped; 1 tbsp soy sauce; ½ tsp salt; ½ tsp five spice powder; ½ tsp smoked paprika; 1 tbsp sesame seeds; 1 small cinnamon stick

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Homemade Chili Garlic Oil is one of those pantry staples I always keep around because it instantly elevates any dish. It’s smoky, garlicky, a little spicy, and packed with umami flavor. I love drizzling it over noodles, dumplings, stir-fries, or even pizza when I want that bold punch of flavor.

Homemade Chili Garlic Oil

Why You’ll Love This Recipe

I love how this recipe combines deep, aromatic spices with the kick of chili and the richness of garlic. It’s easy to make, completely customizable, and far better than any store-bought version. I also enjoy how it keeps well in the fridge, making it perfect for meal prep or last-minute flavor boosts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup neutral oil (canola, peanut, or vegetable)
¼ cup dried chili flakes
6 cloves garlic, minced
1 small shallot, chopped
1 tbsp soy sauce
½ tsp salt
½ tsp five spice powder
½ tsp smoked paprika
1 tbsp sesame seeds
1 small cinnamon stick

Directions

I start by prepping the chili mix in a heatproof bowl. I add the chili flakes, minced garlic, chopped shallot, salt, five spice powder, smoked paprika, and sesame seeds.
In a small saucepan, I heat the neutral oil with the cinnamon stick over medium heat. I watch it closely until it reaches about 350°F (175°C)—hot but not smoking.
Once the oil is ready, I remove the cinnamon stick and carefully pour the hot oil over the chili mixture. It sizzles immediately and the aroma is incredible.
While the oil is still warm, I stir in the soy sauce to deepen the flavor.
I let the oil cool completely before transferring it to a clean jar. Then I store it in the fridge where it keeps well for up to 2–3 weeks.

Servings and timing

Servings: Makes about 1 to 1¼ cups of chili oil
Prep time: 10 minutes
Cook time: 5 minutes
Cooling time: 15–20 minutes
Total time: 30–35 minutes

Variations

Add peanuts: I sometimes throw in some chopped roasted peanuts for crunch.
Use different chilies: I switch up the flavor profile by using Korean gochugaru or crushed Sichuan chilies.
Make it sweeter: A touch of honey or brown sugar adds a nice contrast to the heat.
Add dried herbs: I like adding dried thyme or oregano for an herbal twist.
Try citrus: A small strip of orange or lemon peel in the hot oil adds a zesty depth.

Storage/reheating

I store the chili garlic oil in a clean, airtight jar in the refrigerator. It keeps well for up to 2–3 weeks. I always use a clean spoon to scoop some out to avoid contamination. There’s no need to reheat the oil, but if it solidifies slightly in the fridge, I just let it sit at room temperature for a few minutes before using.

FAQs

What type of oil is best for making chili garlic oil?

I prefer using neutral oils like canola, peanut, or vegetable oil because they don’t overpower the flavor of the spices and garlic.

Can I make this oil less spicy?

Yes, I reduce the amount of chili flakes or mix in mild chili varieties to control the heat level.

Is this chili oil vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients only.

Can I leave out the soy sauce?

Absolutely. I’ve made it without soy sauce before, or substituted it with tamari or coconut aminos for a gluten-free option.

How can I use chili garlic oil?

I drizzle it over noodles, dumplings, rice, grilled veggies, soups, or even pizza. It adds instant flavor to just about anything.

Conclusion

This homemade chili garlic oil is one of my kitchen essentials. It’s incredibly easy to make, super versatile, and packed with flavor. Whether I’m topping off a bowl of noodles or stirring it into fried rice, it never disappoints. Give it a try and see how quickly it becomes your go-to condiment.