• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Condiments

    Chili Garlic Oil

    Published: Aug 13, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Bowl of oil with text: Chili Garlic Oil.

    This quick and easy Chili Garlic Oil is made with simple ingredients and comes together in 10 minutes or less! Serve on your noodle dish, sushi, or use as a dipping sauce for potstickers or gyoza.

    Bowl of garlic oil with chili.

    I love a good spicy dish, and often I use chili garlic oil to flavor a lot of my favorite dishes. I used to buy the jar in the stores until I realized that I could easily make my own!

    This not only saves money, but it allows me to customize the level of spice and garlic flavor.

    All you’ll need is oil, garlic, shallots, and some red chili flakes. Mix it up over a heated pan, and let the flavors combine for a spicy and garlicky sauce that pairs perfectly with your favorite Asian-inspired dishes like noodles, vegan ramen, potstickers, or even used as a dip or sauce for your favorite veggies.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Variations
    • Storage
    • Top tips
    • FAQs
    • More Sauce Recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    It’s made with simple ingredients you can find anywhere.

    You can use it on so many different dishes like noodles, sushi, or even tossed into salads or drizzled over roasted vegetables.

    It’s made from start to finish in 10 minutes or less.

    You can customize the level of spice and garlic flavor.

    It's full of bold flavors.

    It's an easy, tasty way to add a bit of chili heat to a dish.

    Ingredients

    You only need 5 simple ingredients to make your own homemade chili garlic sauce recipe.

    Table with oil, shallot, chili flakes, garlic and salt.

    Vegetable Oil - Use a neutral-tasting oil for this recipe such as rapeseed or canola to make sure the flavors of the garlic and chili shine.
    Fresh Garlic - There’s nothing like the flavor of fresh garlic paired with spicy chili.
    Shallot - Adds a mild onion flavor that pairs well with the chili oil and helps give this oil as crunchy texture.
    Crushed Red Chili Flakes - Gives this chili oil its classic spicy taste.
    Sea Salt - Adds a salty kick to the oil and bring out the other flavors.

    Please see the recipe card below for quantities and the full recipe method.

    Instructions

    Wondering how to make your own Chili Garlic Oil? It's so easy!

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Oil in a small pot.

    Heat the oil. In a skillet or small pot, gently heat up the neutral-tasting oil.

    Shallots, garlic, salt and chili flakes added to the pot.

    Sautée: Then add the garlic, shallot, chili flakes, and salt to the oil. Sautée the ingredients into the oil over low heat until the garlic starts to turn a golden color. This will take about 5 minutes.

    Pot of chili garlic oil.

    Add to a jar and serve: Remove from heat, then let cool before pouring into a glass jar or serving dish. Serve on your favorite dishes.

    Serving Suggestions

    Toss them into a Vegan Thai Noodle Bowl for a spicy Thai dish.

    Add to a bowl of steamy Mushroom Ramen.

    Toss the chili garlic oil with Miso Roasted Cauliflower for a spicy roasted vegetable side dish. 

    Use as a dipping sauce for Grilled Tofu Vegetable Skewers.

    Dip your homemade Vegetable Gyoza into the garlic chili oil.

    Variations

    If you don’t want to use chili flakes, you can use ground-up red chili pepper.

    Maple syrup, agave, or a pinch of brown sugar help to balance the flavors and give this chili oil a slightly sweet flavor that can be good for serving as a sweet chili dipping sauce.

    For a more intense onion flavor, use red onion instead of shallots.

    To make this recipe similar to Trader Joe’s crunchy chili oil, purchase fried garlic and stir it into the warmed oil.

    For more Asian-inspired chili oil, add a dash of sesame oil and stir in some sesame seeds to the mix.

    Close up of a teaspoon of chili garlic oil.

    Storage

    Storing: Since this Asian fried chili oil contains fresh garlic, it’s best used within 3-4 days. If using dried garlic, it can be stored for up to 10 days.

    Freezing: Freezing this oil is not recommended as it will not hold up well in the freezer and thaw properly.

    Top tips

    It’s important that you use the correct oil to make this dish as any oil that has a slight flavor such as olive or coconut oil may infuse that flavor into the oil.

    When cooking the garlic and shallot, make sure that you are keeping an eye on the garlic. If the garlic burns, it will add a bitter taste to the oil that is undesirable.

    You can control the level of spice by adding as little or as much chili flake as you enjoy.

    FAQs

    Is chili garlic oil healthy?

    Yes! Garlic has great health benefits and chili is known to raise metabolism. Making this from scratch also helps you control the ingredients.

    Do you refrigerate chili garlic oil?

    You can, but that means you would have to let it come to room temperature before you use it each time which is not ideal if you are short on time.

    Spring roll in a bowl of dipping sauce.

    More Sauce Recipes

    We hope you love this Chili Garlic Oil recipe as much as we do! Be sure to check out these other great homemade sauce recipes too. They're such an easy way to jazz up a meal!

    • Alabama White Sauce
    • Sriracha Aioli
    • Copycat Zax Sauce
    • Cane's Sauce Recipe (copycat)
    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

    Plus, you'll get a free eBook: 15 Minute Vegan Dinners!

    📖 Recipe

    Bowl of garlic chili oil.

    Chili Garlic Oil

    Kate Hackworthy | Veggie Desserts
    Chili Garlic Oil is quick and full of flavor. Serve on noodle dishes or as a dipping sauce for potstickers or gyoza. 10 mins, 5 ingredients.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 3 mins
    Cook Time 7 mins
    Course Condiments, Dips and Spreads
    Cuisine Asian
    Servings 10
    Calories 67 kcal

    Equipment

    • Pot

    Ingredients
     

    • ⅓ cup neutral vegetable oil ie: vegetable or canola oil
    • 5 cloves garlic finely diced
    • 1 shallot finely diced
    • 1 ½ tablespoons crushed red chili flakes
    • ⅛ teaspoon sea salt

    Instructions
     

    • Add the oil to a small pot and gently heat for a few minutes until warm.
    • Add the garlic, shallots, chili flakes and salt and heat over a low heat for 5 minutes or until the garlic begins to turn golden (don’t let it get too dark or it will affect the taste of your chili garlic oil).
    • Remove from the heat and allow to cool and infuse, then pour into a jar or serving dish.
    • Store in a jar in the fridge for up to 4 days.

    Notes

    It’s important that you use the correct oil to make this dish as any oil that has a slight flavor such as olive or coconut oil may infuse that flavor into the oil.
    When cooking the garlic and shallot, make sure that you are keeping an eye on the garlic. If the garlic burns, it will add a bitter taste to the oil that is undesirable.
    You can control the level of spice by adding as little or as much chili flake as you enjoy.
    Serving Suggestions:
    Toss the oil into a Vegan Thai Noodle Bowl for a spicy Thai dish. 
    Add to a bowl of steamy Vegan Ramen.
    Toss the chili garlic oil with Miso Roasted Cauliflower for a spicy roasted vegetable side dish.  
    Use as a dipping sauce for spring rolls, potstickers or gyoza.

    Nutrition

    Calories: 67kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 30mgPotassium: 14mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Condiment Recipes

    • Apple Frosting
    • Cheese Sauce
    • Easy Refried Beans
    • Frozen Berry Compote
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Anaiah

      February 13, 2022 at 11:27 am

      5 stars
      Yum, yum, yummm! This chili garlic oil is so delicious and so easy to make. I love dipping eggrolls into this or even drizzling it over some stir fry.

      Reply
    2. Shashi

      August 15, 2021 at 1:58 pm

      5 stars
      Wow- so many uses for this oil! And it was so quick and easy! Thank you so much for sharing this!

      Reply
    3. Katia

      August 13, 2021 at 1:32 pm

      5 stars
      This will be perfect drizzled over some pizza! Looks delicious

      Reply
    4. Gina

      August 13, 2021 at 12:02 pm

      5 stars
      Thanks for showing how easy it is to make this at home! I love drizzling it over soups for some kick.

      Reply
    5. Helen

      August 13, 2021 at 11:09 am

      5 stars
      I love how simple this is, and such a lot of flavour!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts