Chili Garlic Oil

Chili Garlic Oil is basically a neutral oil such as vegetable oil or olive oil infused with garlic and chili peppers. Sometimes a simple hot sauce or sriracha is quite overwhelming, a bit “focus-on-me” spice, and this is when Chili Garlic Oil becomes handy.

Chili Garlic Oil is a famous Asian condiment that is a combination of oil, garlic and chili peppers. This recipe is incredibly easy to make, I promise you won’t buy a jar commercially anymore. A simple way to enhance the flavors of any dish. You can pour it on noodles, add it to pasta dish, use as a dip for your Artisan bread, pair it with baked potatoes, tomatoes or cucumbers. Add it to your salad, serve it with crudeties and for marinating too.

How to Make Chili Garlic Oil?

Chili Garlic Oil is so easy to make, all you need is 25 minutes of your time and you can get to enjoy it with fish, soup, ramen and other food. Heat the vegetable oil in a deep pan over medium heat for 3 minutes, then turn the heat to medium-low. Cook finely minced garlic onto the oil for 12-15 minutes. Add the fresh red chili and red dried chili. Mix together for 5 minutes. At this point, you can add all the ingredients such as the smoked paprika, white sugar and calamansi juice. Continue cooking for 3-5 minutes. Let it cool then transfer to a glass container.

You may also like my other condiment recipes:

Sweet and Sour Sauce

Chili Garlic Oil Recipe


1 3/4 cup vegetable oil

1 cup garlic, finely minced

1/2 cup fresh red chili, finely chopped

1/4 cup dried chili, crushed

1 teaspoon smoked paprika

2 tablespoons white sugar

2 tablespoons calamansi juice

1 1/2 tablespoon salt


  1. Heat the vegetable oil in a deep pan over medium heat. After 3 minutes, turn the heat to medium-low.
  2. Add finely minced garlic into the oil. Stir constantly for 12-15 minutes.
  3. Next, add fresh chili pepper and dried red chili pepper, stir together continuously for 5 minutes.
  4. Then add the rest of the ingredients; smoked paprika, white sugar and calamansi juice. Continue cooking for 3-5 minutes.
  5. Let it cool before transferring to a glass container.

Serve and enjoy this Chili Garlic Oil with family and friends!


  • You can substitute vegetable oil to olive oil. Only use neutral oil for this recipe.
  • You can manually chop the fresh chili or use a food processor for convenience.
  • Refrigerating it may cause the Chili Garlic Oil to cloud and solidify, but it’s not going to affect the flavor.
  • If fresh chili isn’t available, you can replace it to dried red chili.
  • If stored in a sterilized glass container, Chili Garlic Oil can last up to 6 months.

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If you tried and loved this Chili Garlic Oil recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

Thai Sweet Chili Prawns


500g / 18 oz shell-on prawns
About 4 small garlic cloves
2 bird eyes chilies (*optional)
2 stalks spring onions
1/4 cup Thai sweet chili sauce
3/4 tbsp soy sauce
2 drops of sesame oil


1. Mix sweet chilli sauce, soy sauce and sesame oil in a bowl. Set aside.
2. Roughly chopped garlic, slice spring onions diagonally and red chillies. Set aside.
3. Trim the prawns to your liking.
4. Heat 2 tbsps of cooking oil in a wok. When the oil is hot, on medium flame, add garlic, chillies and half of the spring onions. Saute until aromatic.
5. Add in the prawns. Let them cook on one side and when the cook side down is slightly charred and turning orange, flip the prawns to the other side.
6. When the prawns are almost cooked, add the sauce mixture and stir to combine. Do this over low heat to minimise the risk of burning the sauce.
7. Once prawns and sauce mixture is well combined, turn up the heat to medium and quickly toss the ingredient around (should last a couple of seconds). When you notice the sauce thickens and start to caramelize, switch off the flame and add in the remaining spring onions. Toss to combine everything.
8. Serve immediately with rice.

Source: Fuss Free Cooking


Beef and Chili Beans

2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and minced
1 pound beef sirloin 
2 tbsp chili powder

1 tsp dried oregano   

2 tsp cumin powder
2 bay leaves
salt to taste
1 medium tomato, minced
1 cup beef broth
8 oz tomato sauce
1 can red kidney beans

1. Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes.
2. Add beef and sauté until browned and cooked through, breaking up meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.
3. Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices.
4. Add tomatoes, broth, tomato sauce and beans, and bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
Share and enjoy with family and friends!!!

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Chili Mussels


2 kg. fresh mussels in shell
1/2 cup dry white wine
1/4 cup water
1 tbsp. finely chopped fresh ginger
1 tbsp. black peppercorn
210 g. sweet chili stir fry sauce
1/2 cup strained cooking liquid
egg noodles or spaghetti for 4
2 tbsp. chopped coriander
1/4 cup roughly chopped roasted peanuts

1. Discard mussels that are open.
2. Scrub mussels well and remove the beard.
3. Put the wine, water, ginger and peppercorns into a large saucepan and bring to the boil
4. Add the mussels all at once, cover and cook over high heat for 4-5 minutes or until the shells open. Discard any mussels that have not opened. Strain off and reserve the 1/2 cup of the cooking liquid.
5. Put the sweet chili stir fry sauce and the strained cooking liquid into a saucepan and bring to the boil.
6. Cook the egg noodles or spaghetti according to the directions on the packet. Drain and divide among 4 bowls. Place the mussels on top of each bowl, pour over the sweet chili sauce and garnish with fresh coriander and peanuts.

* This is the original recipe. But in my case, I used cooked rice instead of egg noodles or spaghetti. It all depends on you. Unfortunately, my fresh coriander plant died so I don’t have anything to put to garnish my dish.

Share and enjoy with family and friends!!!

Chili Crab

2 fresh crabs approximately 500 g each
1/2 cup plain flour
1/4 cup cooking oil
1 medium finely chopped onion
5 cm fresh ginger finely grated
4 cloves finely chopped garlic
5 red chilies, finely chopped
2 cups tomato pasta sauce
1 cup water
2 tbsp soy sauce
2 tbsp sweet chili sauce
1 tbsp rice vinegar
2 tbsp soft brown sugar

1. Wash the crabs well and scrub the shell.
2. Lightly and carefully coat the shells with a little flour.
3. Heat about 2 tablespoons cooking oil in a large wok and cook 1 crab at a time, carefully turning and holding the crab in the hot oil until the shell just turns red.
4. Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.
5. Add the tomato sauce, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.
6. Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white.
7. Do not overcook.
8. Serve with steamed rice.

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Photo: The French Cellar
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Spicy Andalusian Pork

4 medium shallots, diced
2 tsp sweet smoked paprika
1 red chili
100 ml olive oil, plus extra for cooking and drizzling
sea salt
4 pork loin steaks (180 g each)
2 large red peppers, finely sliced
1 green pepper, finely sliced
12 sun-dried tomatoes
200 g spicy chorizo sausage, sliced
200 ml chicken stock
1/2 handful flat-leaf parsley leaves,
plus 1/4 handful chopped leaves, to serve

1. Put half the shallots in a food processor with paprika, chili and olive oil.
2. Season with sea salt and cracked pepper. Blitz until well combined. Smother mixture over pork loins and refrigerate overnight to marinate.
3. Preheat oven to 180C. Heat a large heavy-based frying pan on a high. Drizzle with a little olive oil, then cook pork steaks 3 minutes on each side. Transfer to an oven dish and roast for 7 minutes. Remove and allow to rest in warm place before serving.
4. Heat a large frying pan to medium, drizzle with olive oil and the remaining shallots. Gently cook, without browning, for 2 minutes, then add the peppers, sun-dried tomatoes and chorizo. Saute for 3 minutes until peppers just start to soften. Add stock, bring to the boil, and season with sea salt and cracked pepper. Stir in parsley.
5. To serve, divide pepper and chorizo mix between 4 warmed plates, then place the pork loin on top of each. Drizzle with olive oil and sprinkle with chopped parsley.

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Photo Source: Good to Know

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