This quick and easy garlic chili oil recipe is made in minutes with a few simple ingredients!
This spicy oil is perfect for drizzling over ramen noodle bowls, sautéing veggies, dunking dumplings and potstickers, and so much more!
Chili oil is a classic condiment featuring vegetable oil infused with spicy dried chili peppers.
While sesame or soybean oil are traditionally used, I like to use my go-to avocado oil and jazz up the simple oil and pepper combo with some toasted sesame seeds and crispy fried garlic.
This recipe comes together crazy fast! You’ll simply heat the oil and gently fry the garlic and sesame seeds for a minute or two until the edges are very lightly golden.
The hot oil is then poured over crushed red pepper flakes (or your favorite ground, dried chili peppers) and allowed to cool. That’s it!
Uses for Garlic Chili Oil
I LOVE using garlic chili oil as a sautéing oil and drizzling oil for ramen bowls.
You’ll find this recipe featured in my Spicy Shrimp Ramen Bowls as well as my Vegetarian Ramen. It would also be awesome with my Mushroom Ramen Soup!
Another awesome use for this spicy chili oil as a sautéing oil for noodles, vegetables, or even proteins like chicken, beef, shrimp, or tofu.
It’s also delicious as a dipping oil for dumplings and potstickers.
Since we are using fresh garlic here, it’s best to make what you plan on using within a few days (or just what you need for a particular dish or recipe).
To save it for a 3-4 days, simply keep leftover spicy garlic chili oil in a small sealed jar in the fridge. I use a mini mason jar.
The oil will thicken while chilled but thin when heated or brought to room temperature. Easy peasy!
Garlic Chili Oil Recipe
Let’s get spicy! Here’s the recipe:
Spicy Garlic Chili Oil Recipe
Ingredients
- ¼ cup avocado oil or vegetable oil
- 3 cloves garlic , peeled and thinly sliced
- 1 TBSP toasted sesame seeds
- 1 TBSP crushed red chili flakes
Instructions
- Add crushed red chili flakes to a small heat-safe bowl and set aside. I like using crushed red pepper flakes, but multiple varieties will work here!
- Heat 1/4 cup oil in a medium pot over medium heat.
- Once hot, add thinly sliced garlic and pan fry, stirring often, until garlic is just beginning to turn golden, approx. 2 minutes.
- Stir in sesame seeds and cook an additional minute until garlic is crisp and toasty. Take care not to overcook the garlic as it will continue crisping once removed from heat.
- Carefully transfer mixture to the red pepper flake bowl. Mix well and allow to cool.
- Use as a dipping oil for dumplings or potstickers, as a base or drizzling oil for ramen noodle bowls and soups, and as a stir fry oil for sauteeing veggies and protein. Enjoy!
Notes
Nutrition
If you get a chance to try this spicy garlic chili oil recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Hungry for More?
- Teriyaki Roasted Vegetables
- NEW! Honey Garlic Shrimp Bowls
- Spicy Sesame Ramen Noodles
- READER FAVORITE – Szechuan Shrimp and Broccoli
- Vegan Ramen Bowls with Edamame and Mushrooms
ALSO! Totally unrelated but if you’re looking for a good dipping oil for bread, you have GOT to check out my restaurant-style Olive Oil and Herb Bread Dip — it’s soooooo good!
Would this stay good in the fridge for a while or no
Hi Jane! I usually try to use mine within the week because I’m not sure of the food safety requirements for chili crisp. I know the jarred varieties can last a while in the fridge so I’m not sure if homemade is the same or not?
This is a great addition to homemade ramen. Thanks for the recipe! Can’t wait to try it with other dishes.
OOOOooo, this oil looks like it adds so much flavor to a dish. I’m excited to make it for my husband, he is going to want to put it on everything.
I’m making it again tonight for potstickers and green beans – so excited! Enjoy!
How to store the left overs
Hi Crystal! To save some for later simply keep leftover spicy garlic chili oil in a small sealed jar in the fridge. I use a mini lidded mason jar. The oil will thicken while chilled but thin when heated or brought to room temperature. I usually plan to keep and use mine within 3-4 days.
This is sooooo good on ramen noodles with half of the chicken flavor packet that comes with the noodles. It’s addictive!!!
Hi I made this and have some leftovers. How would I store this and how long would it be good for?
Hi Lauren! Pop it in the fridge (because of the garlic) and it should be good around the same time-frame as regular leftovers. I haven’t checked 2021 regulations if you want to give them a glance, but previously the rule of thumb was about 4 days or so for leftovers. The oil will solidify when chilled and you’ll just bring it back to room temperature before serving to have it go right back to liquid state. It’s great for using for more ramen dishes and also makes the most amazing stir fry sauce for veggies and veggie fried rice. Love it so!
Can you use fresh chillis?
Hi Tim! So far I’ve always made it with dried, but I bet it would be glorious with fresh chilis! Simply adjust amount added based on preference and you should be good to go.
How can you store the chili oil? For how long can it last in the refrigerator?
Hi Sruthi! I’m unsure about 2021’s new food safety standards so for sure check those out! For us personally, I’ll keep the chili oil in the fridge for a week or two (I make it pretty often instead of doing a big batch) and bring it to room temp before drizzling as it thickens a bit when chilled.
This chili oil looks amazing! I love how it can be used to create so many different recipes – perfect when you need to make a quick dinner.
Girl, you are making me crave a ramen bowl hardcore now! Love how simple it is to make your own chili oil like this. It’s one of those things that takes homemade versions of takeout foods to the next level!
Doooooo it! I actually just made more this morning b/c that ramen craving is unstoppable, lol!