Crunchy Chili Garlic Oil

Jar of chili garlic oil, a spicy condiment for Asian cooking.

5 from 1 vote

A spicy, crunchy condiment made from fried garlic, gochugaru, and warm spices infused into oil. Ready in about 20 minutes and endlessly useful, drizzle it over noodles, eggs, or dumplings for instant heat and crunch. Keep it in the fridge and it'll outlast most jars you'd buy.

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: Asian

Servings:

Calories: 161kcal

Author: Rose Sioson

Equipment

1 sauce pan

Ingredients

1 cup oil
1 head garlic
3 pieces star anise
2 pieces bay leaves
1 piece cinnamon stick
8 piece cardamom pods
¼ cup gochugaru
¼ cup red pepper chili flakes
2 teaspoon salt
1 teaspoon white vinegar
1 teaspoon sugar

Instructions

Sterilize the Jar: Wash a glass jar with a lid in hot, soapy water. Rinse it well and dry it completely. You can also sterilize the jar by boiling it in water for 10 minutes. This step is important to prevent bacterial growth in your chili oil.
Prepare the Chilis: In the clean, dry jar, combine the red pepper chili flakes and gochugaru.
¼ cup red pepper chili flakes, ¼ cup gochugaru
Infuse the Oil: Heat the oil in a saucepan over medium heat. Once hot (around 300°F/150°C), carefully add the star anise, bay leaves, cinnamon stick, and cardamom pods. Let them sizzle and infuse the oil for about 2-3 minutes, but don't let them burn.
3 pieces star anise, 2 pieces bay leaves, 1 piece cinnamon stick, 8 piece cardamom pods, 1 cup oil
Strain the Spices: Using a slotted spoon, remove the spices from the oil and set them aside. Discard or use them for another recipe.
Brown the Garlic: Reduce the heat to low and add the sliced garlic to the oil. Gently cook the garlic for about 2-3 minutes, stirring occasionally, until it becomes lightly golden brown. Be careful not to burn the garlic as it will turn bitter.
1 head garlic
Season and Combine: Turn off the heat and stir in the salt and sugar.
2 teaspoon salt, 1 teaspoon sugar
Pour and Infuse: Carefully pour the hot oil with garlic over the chili flakes in the jar. The hot oil will activate the chilies and infuse them with flavor.
Add Vinegar (Optional): Once the oil has cooled slightly (but is still warm), stir in the white vinegar, if using. Vinegar can add a touch of tanginess and help preserve the oil.
1 teaspoon white vinegar
Cool and Store: Let the chili oil cool completely at room temperature before sealing the jar tightly. Store the chili oil in a cool, dark place like a pantry. It should keep for up to several months.

Notes

Safety Tip:

Hot oil can splatter and cause burns. Be careful not to overcrowd the pan and avoid leaning your face over it while adding ingredients.
Never add vinegar to hot oil directly. The vinegar can cause the oil to splatter violently

Nutrition