Save It The first time I made chili oil, I stood back like it might explode, watching the red flakes dance in the hot oil as the most incredible smell filled my entire kitchen. My roommate poked her head in, asking what I was making, and we ended up dipping torn bread into the bowl while it was still too hot to eat properly, burning our tongues but going back for more. That was the moment I understood why something so simple could transform plain noodles into a meal worth remembering.
Last winter, when my friend came over crying after a terrible day at work, I made a massive pot of dumplings and this sauce without saying a word. We sat at my tiny kitchen table, dipping and eating until the dumplings were gone and her tears had turned into laughter about how her lips were tingling. Food cannot fix everything, but this sauce made a hard night feel a little more manageable.
Ingredients
- 6 large cloves garlic, finely minced: Fresh garlic is non-negotiable here, jarred minced garlic lacks the punch that makes this sauce sing
- 2 tablespoons fresh ginger, finely grated: Use a microplane if you have one, it creates a paste that distributes evenly through the oil
- 2 tablespoons crushed red chili flakes: Korean chili flakes work beautifully, but Italian ones will do in a pinch
- 1 teaspoon Sichuan peppercorns: These add that signature tingly sensation, but skip them if you prefer straightforward heat
- 2 tablespoons fresh cilantro, finely chopped: The fresh herbal note cuts through the rich oil and brightens everything
- 1 cup neutral oil: Grapeseed is my go-to, but canola or peanut oil both work perfectly
- 1 tablespoon soy sauce: Use tamari if you need this to be gluten-free
- 1 teaspoon rice vinegar: Adds just enough acidity to balance the richness
- 1 teaspoon sesame oil: That toasted sesame flavor is what makes it taste authentic
- ½ teaspoon sugar: Helps round out the sharp edges and brings everything together
- ½ teaspoon salt: Adjust this after tasting once the sauce has cooled
Instructions
- Combine your aromatics:
- In a heatproof bowl, mix together the garlic, ginger, chili flakes, Sichuan peppercorns, and cilantro
- Heat the oil properly:
- Warm the neutral oil in a small saucepan over medium heat until it shimmers but does not smoke, around 180°C, testing the temperature by dropping in a piece of garlic which should sizzle immediately
- Pour and watch the magic:
- Carefully pour the hot oil over the aromatics, standing back as it bubbles up ferociously and releases an incredible cloud of fragrance
- Season to perfection:
- Stir in the soy sauce, rice vinegar, sesame oil, sugar, and salt until completely combined
- Let it develop:
- Allow the sauce to cool to room temperature before transferring to a clean jar
- Wait for the best flavor:
- The sauce tastes good immediately but becomes phenomenal after a few hours in the refrigerator
Save It My mother now keeps a jar of this in her refrigerator at all times, claiming it has saved dinner on countless nights when she was too tired to cook anything elaborate. She puts it on everything from scrambled eggs to roasted potatoes, proving that the best recipes often have a way of transcending their original purpose.
Choosing Your Heat Level
I have learned through many slightly-too-spicy batches that everyone tolerates heat differently. Start with less chili flakes than you think you need, taste the sauce after it has cooled, and add more if desired. Remember that the heat mellow slightly as the sauce sits, so what seems fiery on day one might be perfect on day three.
Storage and Shelf Life
Keep your chili oil in a sealed glass jar in the refrigerator, where it will happily live for up to two weeks. The oil may solidify slightly when cold but quickly returns to liquid at room temperature. I recommend bringing it to room temperature before serving to experience the full depth of flavors.
Serving Ideas Beyond Dipping
While this sauce was born for dumplings, it has become my secret weapon for adding instant flavor to almost anything. Drizzle it over roasted vegetables, spoon it into soups that need depth, or toss it with noodles and some scallions for a five-minute dinner that tastes like you spent hours cooking.
- Mix a spoonful into mayonnaise for an incredible sandwich spread
- Stir into scrambled eggs just before they finish cooking
- Toss with roasted potatoes while they are still hot
Save It There is something deeply satisfying about making something so delicious from such humble ingredients, and watching people is face light up when they taste it never gets old.
Recipe FAQs
- → How long does garlic chilli oil keep?
Store in a sealed jar in the refrigerator for up to 2 weeks. The flavors continue to develop over time, becoming more complex and aromatic.
- → Can I adjust the heat level?
Absolutely. Reduce chili flakes for milder flavor or add cayenne pepper and increase flakes for extra spice. Omit Sichuan peppercorns for a simpler heat profile.
- → What oil works best for this sauce?
Neutral oils like grapeseed, canola, or peanut oil allow the garlic and chili flavors to shine without overpowering the delicate aromatics.
- → Is this sauce gluten-free?
Use gluten-free soy sauce or tamari to make this completely gluten-free. All other ingredients are naturally gluten-free.
- → What dishes pair well with this oil?
Excellent with dumplings, noodle bowls, stir-fries, grilled meats, roasted vegetables, or simply drizzled over crusty bread for a quick appetizer.