If you want to instantly elevate your meals, this Garlic Chili Oil is a must-have condiment. Infused with crispy garlic, shallots, and bold spices, it delivers the perfect balance of heat, crunch, and rich flavor.
Drizzle it over noodles, pizza, eggs, or even roasted veggies—just one spoonful can completely transform a dish!
💛 Why You’ll Love This Recipe
- Packed with bold, spicy flavor
- Delicious crispy garlic & shallots
- Easy to make at home
- Versatile for countless dishes
- Stores well for weeks
🌶️ What Is Garlic Chili Oil?
Garlic chili oil is a flavorful infused oil made by cooking garlic and shallots, then combining the aromatic oil with spices. The result is a rich, slightly spicy condiment with crunchy bits that add both texture and taste.
🛒 Ingredients
Oil Mixture
- 1 cup canola or vegetable oil
- 1 medium shallot, finely diced
- 4 teaspoons garlic, minced
Seasoning Mixture
- 3 tablespoons dried minced onion
- 1 tablespoon red pepper flakes (adjust to taste)
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 2 teaspoons paprika
👩🍳 Instructions
Step 1: Cook Garlic & Shallots
Heat oil in a skillet over medium-high heat.
Add shallots and garlic, stirring until the mixture begins to bubble (1–2 minutes).
Reduce heat to medium-low.
Cook gently for 20–25 minutes, stirring occasionally, until golden brown and crispy.
(Be careful not to burn!)
Step 2: Prepare the Spice Mix
In a heat-safe bowl, combine:
- Dried minced onion
- Red pepper flakes
- Salt
- Chili powder
- Paprika
Step 3: Strain the Oil
Place a fine-mesh strainer over the spice bowl.
Pour the hot oil mixture through the strainer:
- Oil goes into the spices
- Garlic & shallots stay in the strainer
Let the crispy bits cool for 20–30 minutes.
Step 4: Combine Everything
Once cooled, add the crispy garlic and shallots back into the oil.
Stir well to combine.
🍽️ How to Use Garlic Chili Oil
This condiment works with almost everything:
- 🍜 Drizzle over noodles or pasta
- 🍕 Add to pizza
- 🍳 Spoon over eggs or breakfast dishes
- 🥖 Use as a dip for crusty bread
- 🥦 Toss with roasted vegetables
- 🍗 Drizzle over chicken or meat
- 🍚 Mix into fried rice
💡 Tips for Perfect Chili Oil
- Cook garlic and shallots slowly to avoid burning
- Aim for golden and crispy texture
- Let ingredients cool before mixing back
- Adjust spice level to your preference
❓ Why Strain Then Recombine?
This step is key for the perfect chili oil:
- Better flavor infusion: Hot oil absorbs aromatics
- Crispy texture: Keeps garlic and shallots crunchy
- Balanced taste: Prevents overcooking or bitterness
🧊 Storage Tips
- Store in a sealed jar at room temperature
- Keep in a cool, dark place
- Lasts up to a few weeks
- Stir before each use
❓ FAQs
Is it very spicy?
It has a moderate kick—adjust chili flakes to taste.
Can I use another oil?
Yes! Neutral oils like sunflower or vegetable oil work well.
Can I refrigerate it?
Yes, but it may solidify—bring to room temp before using.