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Crispy Chili Garlic Oil

Crispy Chili Garlic Oil
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Crispy Chili Garlic Oil is a bold and flavorful homemade condiment combining fiery dried chili flakes, aromatic golden garlic, and a satisfyingly crispy texture. Perfect for adding heat and crunch to noodles, grilled meats, soups, and vegetables, this easy-to-make chili oil is versatile, customizable, and has a long shelf life when stored properly.

Ingredients

Scale

Base Ingredients

  • 1 cup neutral oil (vegetable or canola oil)
  • 6–8 cloves fresh garlic, finely minced
  • 3 tablespoons dried chili flakes (adjust to taste)
  • 1 teaspoon salt

Optional Ingredients

  • 1 teaspoon Sichuan peppercorns, toasted (optional)
  • 1 teaspoon sugar or 1 teaspoon honey (optional)

Instructions

  1. Prepare Your Ingredients: Finely mince the fresh garlic cloves. Measure out the dried chili flakes. If using, lightly toast the Sichuan peppercorns in a dry pan to release their aroma.
  2. Heat the Oil: Pour the neutral oil into a small pot or deep pan and heat over medium heat until it reaches 250-275°F (120-135°C). The oil should be hot enough to fry but not so hot that it burns the garlic immediately.
  3. Fry the Garlic: Carefully add the minced garlic to the warm oil. Stir continuously to cook evenly, allowing the garlic to turn golden brown and develop a crispy texture without burning.
  4. Add Chili Flakes and Spices: When the garlic is crispy and golden, reduce the heat to low. Add the dried chili flakes and toasted Sichuan peppercorns if using. Stir well to combine and let the flavors infuse in the warm oil for 1-2 minutes.
  5. Season and Cool: Add salt and a small pinch of sugar or honey if desired to balance the flavors. Turn off the heat and allow the chili garlic oil to cool completely in the pot before transferring it to a clean, airtight jar for storage.

Notes

  • Use fresh garlic for a crispier texture and more vibrant flavor than pre-minced or powdered garlic.
  • Maintain the oil temperature around 275°F to prevent burnt garlic and overly smoky chili flakes.
  • Fry garlic in batches if needed to avoid overcrowding and ensure even crispiness.
  • Store the chili garlic oil in clean, dry glass jars to preserve flavor and prolong shelf life.
  • Allow the oil to cool to room temperature before sealing the jar to prevent condensation.
  • To revive crispiness, gently warm the oil over low heat before serving; avoid microwaving.

Nutrition

Keywords: chili oil, garlic oil, crispy chili garlic oil, spicy condiment, homemade chili oil, Sichuan chili oil

Find it online: https://tastebudtrek.com/crispy-chili-garlic-oil/