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Garlic Chili Oil

Cook Time 15 mins


  • 1 ½ cups neutral oil (we used canola)
  • 2 tbsp chili flakes high quality (Asian supermarkets)
  • 1 tbsp sesame seeds
  • 2 bay leaf
  • 5 dried chilies broken apart
  • 3 fresh Thai chilies ground
  • 1 tsp coriander
  • 1 ½ tbsp ground Sichuan Peppercorns
  • 1 head garlic minced
  • ½ tsp sugar
  • ¾ bouillon cube (chicken or vegetable)
  • 1 ½ tbsp soy sauce


  • Heat your oil on low heat.
  • While your oil is heating, prepare all your ingredients and place them in a clean sterilized airtight container with a lid. (make sure your jar can hold around 2 cups of liquid to leave room for when the oil bubble ups)
  • Add your 3/4 bouillon cube to the oil, and mix until dissolved.
  • Check the temperature of the oil with a thermometer, once it reaches 110°C-120°C slowly and carefully pour hot oil over the ingredients in the jar. Be very careful here the mixture will bubble up.
  • Let cool, close, and store in your fridge for 2-3 weeks.


If you don't have a thermometer a way you know when the oil is ready is to test it with some of the minced garlic. If it bubbles it's ready.