Drizzle this spicy garlic chili oil over almost any dish you can imagine and instantly level it up. This quick and easy chili garlic oil recipe can be made within 30 minutes and will keep you coming back for more.
Course Sauce, Sauces
Cuisine Asian Fusion, Chinese, Vietnamese
Keyword chili garlic oil, chili garlic oil recipe, crunchy chili oil, crunchy garlic chili oil, garlic chili oil
Prepare the spices. In a medium heat proof bowl, add minced garlic, and chili flakes. In a separate bowl mix together light soy sauce, dark soy sauce, Chinese black vinegar, five spice powder, porcini mushroom powder and salt. Place on a heat resistant coaster.
Heat the oil and aromatics. In a heavy bottomed saucepan, add neutral oil with the star anise, cinnamon stick, whole cloves, and Sichuan peppercorns. Heat the oil on medium/medium low heat until it reaches about 200-225° F or 93-110° C. The spices will start to sizzle. Turn down the heat if the spices turn too dark. Infuse the spices into the oil for 25-45 minutes. The longer you infuse, the stronger the flavors will be.
Combine. Once the oil has been infused for a minimum of 25 minutes, carefully pour the hot oil through a strainer onto the chili flakes and garlic and stir to combine. Then add the soy sauce and spice mixture and stir to combine.
Notes
Use a thermometer with a clip attachment to measure the temperature of the oil. You will need to have a thermometer measuring the temperature of the oil the entire time since the temperature fluctuates constantly on the stove. Ideally, you want to maintain 225° F (107° C).
The longer you infuse the oil the more fragrant it will be. The minimum amount I listed was 25 minutes but if you have the time you can infuse the oil for up to 1 hour! Just be sure to monitor the temperature of the oil to prevent the oil from burning the aromatics.
Splurge on the Porcini mushroom powder. Trust me. The umami flavor from the mushroom powder is unmatched and will instantly elevate your chili oil to the next level.