How to Make Homemade Chili Garlic Oil

My passion for cooking leads me to travel to different places, eat authentic local dishes, and inspire everybody to enjoy their lives!

Chili garlic oil is a twist of a famous Asian condiment—chili oil. The combination of the spicy chilies and the crispy garlic bits perfectly match with dumplings, noodles, and any steamed or fried dishes. Turn any of your favorite dishes to delicious spicy treats with my version of homemade chili garlic oil.

Cook Time

Utensils for Preparing the Ingredients

1 / 3

Utensils

For Preparing the Ingredients:

• 1 large bowl
• 2 medium bowls
• 2 small bowls
• Measuring cups
• Measuring spoons

For Cooking the Dish:

• Pot
• Cooking spoon

For Storing the Finished Product:

• Empty container or bottle

Ingredients

• 1 cup garlic oil
• 1/4 cup garlic, fried
• 1/4 cup bird's eye chilies, roasted and chopped
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions

1. Pour the garlic oil in a preheated pan.
2. Add the bird's eye chiles, salt and sugar. Bring to a boil.
3. Remove the mixture from the heat. Let it cool.
4. Mix in toasted garlic.
5. Store the chili garlic oil in a clean bottle or a container.

Finished Product

Tips and Techniques

• Roasted chilies give that charred aroma and color.
• Fried garlic bits provides the crunchy texture.
• Reserved garlic oil contribute to the taste of the condiment.
• Save some cooking time by directly frying the chilies and the garlic.
• Add chili garlic oil when making sauces like the spicy soy-vinegar dip.

How to Roast Bird's Eye Chilies

Ingredients:

• Bird's eye chilies
• Garlic oil

Utensils:

• Baking pan or baking sheet

Instructions:

1. Preheat the oven to 200 ºC or 390 ºF.
2. Lay the chilies in a baking pan or baking sheet.
3. Drizzle the chilies with a little amount of garlic oil.
4. Bake it for 10 minutes.

Step-by-Step Procedure: Chili Garlic Oil

© 2018 Travel Chef

Comments

Travel Chef (author) from Manila on July 22, 2018:

Thank you Miebakagh! Happy hubbing!

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on July 22, 2018:

Hi Dred Cuan, Yes, I will read and I am following you on HubPages!

Travel Chef (author) from Manila on July 21, 2018:

Hello Miebakagh,

You are welcome. Hope you keep following my hubs. My big thanks to you. Cheers!

Miebakagh on July 21, 2018:

Hi, Dred cuan, yes you're doing the right thing. Most of the time, I eat at home, except when I am traveling. To me, homemade meal seems the best and more satisfied. Many thanks.

Travel Chef (author) from Manila on July 21, 2018:

Hello Miebakagh,

Thank you for your kind words. Based on my experience, I can say that home cooking is quite different in Restaurant or Hotel cooking. So as much as I could, I'm trying to help home cooks to recreate their favorite restaurant dish within their budget. I hope I'm doing the right thing to help others.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on July 20, 2018:

Hi Dred CAun, thank you. I will always watch out for your cookings. Most of the time you are coming up with exotic dishes and herbs. I had it in mind I will later make up a hub about garlic. Happy cooking!

Travel Chef (author) from Manila on July 20, 2018:

Hi Miebakagh,

You are right. I love it with fried rice too. Actually, I used to eat this with any dishes. The aroma, taste and texture are really great. Glad you enjoyed it!

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on July 20, 2018:

Hi Dred Cuan, thanks. Just after, I post, there was a power surge, and my laptop shut down, and I went into the kitchen to practice. My family had to throw open all the living room windows! Now, I will take on your recommendation. The product is very delicious, and I enjoyed it with fried rice! I like garlic, the queen of all herbs much.

Travel Chef (author) from Manila on July 20, 2018:

Hi Eric,

I haven't tried that version, but I can't see any problem of adding the two. In other countries, they have their favoured vinegars served with this chili garlic oil. For example when eating dumplings, they have a sauce mixture and they drizzle this condiment on top.

Eric Dierker from Spring Valley, CA. U.S.A. on July 20, 2018:

Can I add a bit of ginger and a splash of vinegar?

Travel Chef (author) from Manila on July 20, 2018:

Hi Mary,

I assure you that if you follow this recipe, you won't regret it. There is a kick of spiciness, but very tolerable. I don't like eating too spicy foods just like you. My stomach is getting upset when I eat too much food like that. LOL

Travel Chef (author) from Manila on July 20, 2018:

Hi Miebakagh,

Yes, you are absolutely right! So I suggest to cook it in the oven first as it will lessen the impact of the aroma when you infuse chilies into the oil. I love garlic as well!

Mary Norton from Ontario, Canada on July 20, 2018:

I will have to try the finished product first to make sure it is not so hot I can't tolerate it. I like the taste of these chillies in Szechuan cooking.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on July 20, 2018:

Hi dred cuan, I have a question here. Frying the bird eye chillies in hot oil,will give a burning smell that can affect even your neighbors sense of smell, right? What do you say?You are very good at cooking. Garlic, garlic, garlic my favorite herb!