Chili garlic oil is a classic condiment in Chinese cuisine. It's those type of recipes that everybody makes it according to their own taste but basically it's oil infused with loads of chili and garlic.

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Today I'm sharing with you my version which is super quick chili garlic oil without spices. Why do I say quick? Because the most time that this recipes calls for is for chopping garlics and ginger. So go figure!

I just love the clean simple flavours that it has, without the spices. I will warn you, you will want to put this in anything and everything that you eat, like in my peanut sauce stir-fry noodles. Yep!

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Recipe Highlights
Lets Talk Ingredients
How To Store
Use It In These
Recipe Video
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Recipe Highlights

Texture and flavour - Bits of chili, garlic and ginger infused into a flavourful oil condiment. It gets spicier in time.

Level - Super easy and fast, just like my amazing honey sriracha chicken. The faster you chop the garlic and ginger, the faster you'll finish *wink!*.

Occasion - All the time! Add it to all your meals as you eat (eggs, pasta, pizza, rice, dumplings), or use it to cook your stir-fry (veggies, noodles), for example. It brings your meals to another level, trust me.

Lets Talk Ingredients

Chili flakes - Try finding chili flakes without the seeds. It'll be easier to eat later. Also, since the spiciness of chili flakes varies, so choose the one that suits you the best. I love using this Korean chili flakes as it's spicy enough for me but not too crazy for Marco. Also, I noticed that in time the chili garlic oil gets spicier.

Oil - I love to use roasted peanut oil. It has that smokey touch to it. Use a mild flavoured oil so that it doesn't over power the whole thing. Olive oil, for example, is not really recommended. You could though, your choice.

Garlic and ginger - Play around with the amount and ratio. I started off with same ratio of both but personally for me the ginger flavour was too sharp. So in time I've been reducing the ginger and adding more garlic instead. I'm loving how it is now. Or you can totally just use only garlic.

How To Store

I always keep my chili garlic oil at room temperature, in an airtight container. I use a clean spoon for scooping every time. It lasts for 3-4 weeks (usually we finish it even earlier).

You can keep it in the fridge for up to 6 months. My favorite sauce for when I make my dumplings using my homemade dumpling dough recipe.

Regardless, do check and use common sense. If the oil smells, looks, or tastes bad, then don't use it anymore.

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