Restaurant-quality chili garlic oil, the fragrant and fiery condiment that elevates everything from noodles to dumplings, is surprisingly easy to make at home. Forget expensive store-bought versions – this homemade recipe requires just a handful of readily available ingredients and minimal effort, delivering a vibrant, customizable flavor experience far surpassing anything you'll find in a jar. The intense aroma of garlic infused with the satisfying heat of chili peppers creates a culinary magic that's both addictive and versatile.
This simple recipe unlocks the secrets to crafting a truly exceptional chili garlic oil, tailored perfectly to your taste. You'll learn how to achieve the perfect balance of spice and flavor, ensuring your homemade chili garlic oil becomes a pantry staple. Ready to transform your cooking with this flavorful powerhouse? Let's dive into the step-by-step instructions.
Tools Needed
- Frying pan
- Jar
Ingredients
- Neutral oil (Canola, grape seed, or peanut)
- Garlic
- Shallots
- Crushed red pepper flakes
- Salt
- Sugar
- Optional: Star anise, bay leaf, Sichuan peppercorns
Step-by-Step Instructions
Step 1. Infuse the Oil
- Start by slicing garlic thinly or mincing it for even frying. If desired, add shallots for extra depth of flavor.
- Heat your chosen neutral oil in a pan over moderate heat. Avoid burning the garlic, aiming for a temperature that brings out its sweetness and flavor.
- Add garlic (and shallots, if using) to the hot oil. The garlic should sizzle. This is where the aroma magic happens!
- Fry the garlic until it turns golden brown. Immediately remove the pan from the heat to stop the cooking process.
- Add whole spices like star anise, bay leaf, or Sichuan peppercorns to the oil while heating for an extra gourmet touch.
Step 2. Prepare the Chili Blend
- In a separate bowl, mix your chili flakes with a bit of salt and sugar. This helps blend the flavors.
Step 3. Combine and Steep
- Carefully pour the hot oil over the chili mixture. You'll hear a satisfying crackle.
- Gently stir the mixture and let it sit to fully develop its flavor.
Step 4. Store and Enjoy
- Once cooled, transfer the chili garlic oil to clean, sterilized jars for storage. This ensures it lasts longer and stays fresh.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Use a neutral oil like canola, grape seed, or peanut oil to allow the aromatics to shine.
- Adjust the type of chili flakes to your preferred spice level and flavor profile (Korean gochugaru for mild smokiness, Chinese chili flakes for numbing heat).
- The key is timing and layering – infusing the oil with garlic until golden brown, then stopping the cooking process immediately before adding the chili mixture.
Nutrition
- Protein: Negligible.g
FAQs
1. How long does homemade chili garlic oil last?
Properly stored in a sterilized, airtight container in a cool, dark place, your chili garlic oil should last for 2-3 months. Refrigeration extends its shelf life.
2. Can I adjust the spice level?
Absolutely! Control the heat by adjusting the amount of chili flakes or using milder chili varieties. Start with less and add more to your taste.
Making your own chili garlic oil is incredibly rewarding, allowing you to customize the spice level and flavor profile to perfectly suit your preferences. This simple recipe will quickly become a pantry staple, elevating your dishes from everyday meals to restaurant-worthy creations. So go ahead, give it a try and experience the transformative power of homemade chili garlic oil!