Crunchy Garlic Chili Oil Recipe

There’s something thrilling about crafting a fiery concoction in your own kitchen, and today I’m diving into the tantalizing world of homemade chili oil. Trust me, once you see how transformative this spicy, aromatic elixir is, your pantry will never be the same again.

My Crunchy Garlic Chili Oil is a flavor-focused condiment that is perfect for giving any dish a spicy, full-bodied kick. I love the heady combination of garlic and crushed red pepper flakes, which forms a sort of aromatic dialectic with the oil.

Those two flavors alone would make for a pretty stellar chili oil. But wait—there’s more!

A touch of soy sauce and a hint of cinnamon push this foray into flavor even farther and balance the heat beautifully.

Crunchy Garlic Chili Oil Recipe Ingredients

• Garlic: Rich in allicin, boosts immunity and adds robust flavor.
• Crushed Red Pepper Flakes: Provides heat and spiciness, enhances metabolism.
• Soy Sauce: Adds umami and depth to dishes, high in sodium.
• Sugar: Balances heat with sweetness, provides energy.
• Ginger: Aids digestion, offers warmth and slight pepperiness.
• Scallions: Adds fresh, mild onion flavor, high in antioxidants.

Crunchy Garlic Chili Oil Recipe Ingredient Quantities

• 1 cup vegetable oil
• 2 heads of garlic, finely chopped
• 1/4 cup crushed red pepper flakes
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cinnamon stick
• 2 star anise
• 1 tablespoon sesame seeds
• 1 tablespoon minced ginger
• 1 tablespoon chopped scallions (optional)

How to Make this Crunchy Garlic Chili Oil Recipe

1. In a medium saucepan, warm the vegetable oil over medium-low heat until it is around 250°F (120°C), or until it is glistening but not giving off any smoke.

2. Add the oil to a pan, then mix in the garlic. Cook over moderate heat until the garlic turns a light golden brown and has a nutty aroma. This will take 8-10 minutes. Be careful not to let the garlic get too brown or it will taste bitter.

3. Take the pan off heat and mix in the mandoline-cut ginger, allowing it to waft a bouquet for the next half minute.

4. Place the cinnamon stick and star anise in the oil and infuse their warm, aromatic flavors for another minute.

5. Mix in the smashed red pepper flakes and let them blossom in the hot oil, unleashing a potent, spicy smell.

6. Combine the soy sauce and sugar, and let them mingle together fully. The sugar is the missing element in balancing the heat. It’s also a flavor enhancer.

7. Incorporate the salt, stirring thoroughly for a good mix and proper seasoning.

8. Mix the sesame seeds into the mixture, and stir to distribute them throughout the chili oil.

9. After the completed mixture has sufficiently combined and cooled down a bit, take out the star anise and cinnamon stick.

10. If you are using it, stir in the chopped scallions to give the oil a fresh bite. Cool the oil completely before transferring to a clean, airtight jar for storage. Use as desired to enhance your dishes with a spicy, crunchy kick.

Crunchy Garlic Chili Oil Recipe Equipment Needed

1. Medium saucepan
2. Pan (for transferring oil if needed)
3. Mandoline slicer (for ginger)
4. Cooking thermometer (to check oil temperature)
5. Stirring spoon
6. Measuring cups
7. Measuring spoons
8. Airtight jar (for storage)

FAQ

• Q: Can I use a different oil instead of vegetable oil?Yes, you can replace vegetable oil with any neutral oil, such as canola or sunflower oil.
• Q: Is it necessary to include the cinnamon stick and star anise?A: No, they’re optional but add a depth of flavor. If you prefer a simpler taste, you can leave them out.
• Q: How should I store the Crunchy Garlic Chili Oil?A: Refrigerate it in a clean, airtight jar. It should be good for up to a month.
• Q: Can I adjust the spice level?A: Yes, you can alter the heat level in the recipe by increasing or decreasing the amount of crushed red pepper flakes you use, depending on your personal taste.
• Q: Can this be made without soy sauce?A: Yes, soy sauce can be omitted, or it can be replaced with tamari for a gluten-free alternative.
• Q: Is it necessary to add the scallions?The scallions are not necessary; they impart a fresh aroma and flavor but can be left out if you wish.
• Q: How can I use the Crunchy Garlic Chili Oil?A: It’s adaptable and can be poured atop pasta, filled buns, stir-fried dishes, or even employed as a sauce for dipping.

Crunchy Garlic Chili Oil Recipe Substitutions and Variations

Canola oil or grapeseed oil can be used in place of vegetable oil.
Red pepper flakes, crushed: For a different heat profile, substitute cayenne pepper or gochugaru.
Substitute tamari for a gluten-free option, or coconut aminos for a slightly sweeter taste.
Sugar: Replace with honey or maple syrup, either of which can provide a natural sweetness.
Substitute black sesame seeds for sesame seeds. They provide a visual twist and have a subtly different flavor.

Pro Tips

1. Control the Garlic Cooking Keep a close eye on the garlic as it cooks in the oil; maintaining a consistent medium-low heat is crucial. Stir occasionally to ensure even cooking and prevent the garlic from clumping or burning, which would impart a bitter flavor.

2. Adjust Spice Level If you prefer a milder chili oil, reduce the amount of crushed red pepper flakes. Alternatively, for extra heat, consider adding a few whole dried chilies.

3. Ginger Precision Use a ginger grater or microplane to finely mince the ginger for a more even infusion of its flavor into the oil. This also helps the ginger combine more seamlessly with the other ingredients.

4. Enhance Aromatics Lightly toast the star anise and cinnamon stick in a dry pan for 1-2 minutes before adding them to the oil. This can deepen their flavors and aromas, enriching the overall profile of the chili oil.

5. Storage Tips Ensure the oil is completely cooled before transferring it to a jar to prevent condensation, which can affect its shelf life. Store in a dark, cool place to preserve its fresh flavors for a longer duration. Shake the jar well before each use to redistribute the ingredients evenly.