Garlic Chili Oil – Easy Homemade Spicy Sauce
A drizzle of garlic chili oil can instantly transform any dish from ordinary to extraordinary. With its bold flavor, fiery kick, and irresistible aroma, this versatile condiment is a must-have in every kitchen. Whether you love drizzling it over dumplings, tossing it into noodles, or spooning it onto eggs, this easy homemade garlic chili oil delivers the perfect balance of heat, crunch, and fragrance — all in under 20 minutes.
In this recipe guide, you’ll learn not just how to make it, but also how to customize the flavor, control the heat, and use it in dozens of delicious ways.
Why This Garlic Chili Oil Is So Special
Unlike store-bought versions that often taste flat or greasy, this homemade chili oil bursts with vibrant aromatics and controlled spice. It’s crunchy, garlicky, spicy, and deeply aromatic — exactly how true chili oil should be.
Here’s why you’ll love this recipe:
- Quick & Simple: Made in less than 20 minutes with pantry staples.
- Perfectly Balanced Heat: Customizable from mild to extra spicy.
- Garlicky Goodness: Toasted garlic adds irresistible aroma and crunch.
- Incredibly Versatile: Use it on noodles, dumplings, eggs, rice, meats, or veggies.
- Long Shelf Life: Stays fresh for weeks when stored properly.
What Is Garlic Chili Oil?
Garlic chili oil (also known as Lao Gan Ma style chili oil) is a fragrant Asian condiment made by infusing hot oil with chili flakes, garlic, and aromatics like sesame seeds or shallots. Popular in Chinese, Thai, and Korean cuisine, it delivers complex layers of flavor — smoky, spicy, nutty, and savory.
It’s more than a hot oil — it’s an experience: the sizzle of garlic meeting hot oil, the red glow of chili infusion, and the irresistible aroma filling your kitchen.
Ingredients
– Neutral Oil
Use canola, grapeseed, sunflower, or peanut oil — avoid olive oil for its low smoke point.
– Dried Chili Flakes
The heart of the heat. Use Sichuan chili flakes for an authentic flavor or standard red pepper flakes for accessibility.
– Fresh Garlic
Gives the oil its deep, savory foundation.
– Sesame Seeds
Add nuttiness and a bit of crunch.
– Green Onions (optional)
Aromatic touch that boosts the overall flavor complexity.
– Soy Sauce & Salt
Bring out umami depth and balance.
– Sugar (optional)
Just a pinch smooths out the bitterness of chili.
Ingredients (List Version)
- 1 cup neutral oil (canola, grapeseed, or peanut)
- ½ cup dried chili flakes (Asian or Sichuan-style)
- 8 cloves garlic, finely minced
- 2 tablespoons sesame seeds
- 2 green onions, chopped (optional)
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ½ teaspoon sugar (optional)
Instructions
1️⃣ Prepare the Chili Flake Base:
In a heatproof glass or metal bowl, combine the chili flakes, sesame seeds, and salt. Set aside.
2️⃣ Heat the Oil:
Add oil to a small saucepan. Add minced garlic and green onions. Heat over medium-low, stirring often, until garlic turns golden brown (about 6–8 minutes).
3️⃣ Strain and Infuse:
Remove from heat. Carefully strain out the solids (garlic and onions) — you can leave a few for extra flavor if you prefer.
4️⃣ Pour Hot Oil Over Chili Flakes:
Immediately pour the hot oil over the chili mixture in your bowl. The oil should sizzle and release an incredible aroma — this is the magic moment!
5️⃣ Add Seasonings:
Stir in soy sauce and a touch of sugar (if using). Mix until fully incorporated.
6️⃣ Cool and Store:
Let cool completely before transferring to a clean glass jar. Seal and refrigerate or keep at room temperature.
How to Use Garlic Chili Oil
- Dumplings: Drizzle over steamed or pan-fried dumplings.
- Noodles: Toss into ramen, soba, or rice noodles for an instant flavor boost.
- Eggs: Spoon over fried or scrambled eggs.
- Rice Bowls: Adds depth to plain rice or grain bowls.
- Meats & Vegetables: Great finishing touch on grilled dishes.
Variations
- Crispy Garlic Oil: Leave the fried garlic bits for crunch.
- Extra Spicy: Add chili powder or crushed Thai chilis.
- Fragrant Sichuan Style: Include star anise and Sichuan peppercorns.
- Korean-Inspired: Add gochugaru (Korean chili flakes) for a sweet heat.
Storage Tips
- Store in an airtight jar.
- Lasts up to 1 month at room temperature or 2 months refrigerated.
- Always use a clean spoon to scoop.
Expert Tips
- Never overheat the oil — burnt garlic turns bitter.
- The oil is ready when the garlic just begins to turn golden.
- Always pour the oil while still hot enough to sizzle the chili flakes.
- To enhance flavor, let the chili oil rest overnight before using.
Garlic Chili Oil
Ingredients
Equipment
Method
- Combine chili flakes, sesame seeds, and salt in a heatproof bowl.
- In a saucepan, heat oil with minced garlic and green onions until garlic turns golden.
- Strain solids and pour hot oil over chili mixture. It should sizzle immediately.
- Stir in soy sauce and sugar, mixing well.
- Cool completely, then transfer to a jar. Store airtight for up to one month.
Notes
Nutrition (Per Tablespoon)
- Calories: 100
- Fat: 11g
- Carbs: 1g
- Protein: 0g
- Sodium: 95mg
Final Thoughts
This Garlic Chili Oil recipe isn’t just a condiment — it’s a flavor amplifier. With a perfect mix of spice, aroma, and texture, it adds depth to every dish. Once you try making it yourself, you’ll never go back to store-bought again. Keep a jar ready, and watch your meals come alive with every fiery spoonful!
