The Easiest Garlic Chili Oil Recipe (Ready in 10 minutes!) | Cake 'n Knife (2025)

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Spice up your cooking with this homemade garlic chili oil recipe – a balanced blend of heat and flavor. Use it to add a kick to your favorite dishes like dumplings, ramen, and more!

about this chili garlic oil recipe

This chili garlic oil recipe packs serious heat with layers of flavor that you’ll want to use on almost every dish you make. One spoonful adds an instant flavor boost to everything from rice bowls to roasted veggies. The garlic turns golden and crispy while the chili flakes release their oils, creating a deep red infusion that’s both gorgeous and bold.

And that toasty garlic smell that fills your kitchen? You can thank me for that one later 😉

You’ll find yourself reaching for it at every meal. Drizzle it over eggs, noodles, or pizza. Mix it into marinades or dips. Once you start making your own, store-bought versions just won’t cut it anymore.

Making a batch is super simple – just heat up some oil, pour it over the other ingredients and listen to that sizzle. The finely minced garlic and shallot will cook in the hot oil without burning, and you’ll love the added flavor boost from the toasted sesame seeds and paprika.

Pro tip: make this condiment on a weekend when you’re puttering around the kitchen anyway. You only need simple ingredients for it. The actual hands-on time is minimal.

ingredients

garlic. We always have a jar of minced garlic in the fridge! It’s an easy shortcut so you don’t have to worry about peeling and mincing the garlic yourself.

shallot. The shallot gives an extra boost of flavor to this homemade chili oil.

sesame seeds. Use toasted sesame seeds for this recipe so you get that toasty flavor! I toast mine myself in a small skillet over medium-low heat. If you toast them yourself, make sure to keep a close eye on them because they burn quickly.

red chili flakes. Red pepper flakes (or crushed red pepper flakes) of any type. Use whatever you want your flavor profile to be.

paprika. You can use either paprika or smoked paprika for this recipe. If you like a smoky flavor, be sure to use smoked paprika .

salt. Fine kosher salt is best for this oil recipe as it dissolves easier.

oil. Use a neutral oil like avocado oil or vegetable oil. You could also use grapeseed oil! Do not use canola oil or extra virgin olive oil.

this recipe’s must-haves

To make this recipe, all you need is a small saucepan and a medium heat-safe bowl (I use one of my mixing bowls).

here’s how to make chili garlic oil

heat oil

Add oil to a small sauce pan over medium-high heat. Let the oil heat up to about 250˚F to 260˚F. Do not let the oil get too hot. It should not smoke or rapidly bubble at any point.

While the oil is heating, add garlic, shallot, sesame seeds, red chili flakes, paprika, and salt to a heat-safe medium bowl.

make sauce

Once small bubbles start to form, check the temp of the oil. Slowly pour the hot oil over the chili and aromatics mixture and let it sizzle. Stir to combine, mixing well. Allow to cool completely before storing in an airtight glass jar.

tips and tricks

be careful with the hot oil! The oil will splatter a bit when you pour it into the garlic and red pepper flake mixture. Pour the oil in slowly and watch out for a little splatter.

strain if you want. You can strain the solids out of the oil with a sieve to simply have a clear oil to use as desired. If you do this, we recommend using the oil in place of extra virgin olive oil or other neutral oils when you are cooking your favorite recipes! Drizzle over veggies before roasting or use it to sauté chicken.

never leave unattended. Never leave hot oil on the stove, unattended. Keep the oil temperature at a maximum of 260˚F.

More tasty spicy recipes to try: Spicy Lasagna Dip | Spicy Taco Chili | Spicy Italian Stuffed Peppers | Spicy Avocado Chimichurri Salsa

how long does this chili garlic oil last?

This chili garlic oil can last for up to 2 weeks in the refrigerator when stored in an airtight glass container. The oil will solidify in the fridge over time, but you can scoop it out in a bowl and let it come to room temp to get it back to its original state.

Make sure the garlic and shallot are completely submerged in the oil. Use a clean spoon or utensil every time you scoop out the oil to prevent spoilage and contamination.

what kind of oil should I use?

You will want to select a neutral oil for this recipe so that you don’t have too many competing flavors going on. We recommend using vegetable oil or avocado oil. Do not use extra virgin olive oil as the olive flavor will dominate the other flavors in the recipe.

Need some inspiration for dinner recipes? Check out my dinner recipes page!

how to use this chili garlic oil recipe

This chili garlic oil can be used in SO many different ways! You can use it as a dipping sauce for dumplings or egg rolls. Spoon it over noodles and stir fries. You can mix it into salads, pasta, and even drizzle it on your favorite sandwich!

It also makes a killer gift for friends and family!

how to store

Store. Once cooled completely, store in an airtight sterile glass jar in the refrigerator for up to 2 weeks.

more easy sauces to enjoy this week

Bang Bang Sauce is a sauce we use for chicken, shrimp, and veggies. It’s an easy recipe to whip up and keep in the fridge whenever you need to amp up a meal.

This easy sauce for crab cakes is ready in just 5 minutes. It’s better than any store-bought version!

Thai peanut dressing will quickly become your new favorite go-to sauce for salads, chicken, shrimp, pork, and more.

Finally, if you make this homemade chili garlic oil recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me onInstagram, Facebook, or Pinterestif you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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