If you’ve been scrolling through food TikToks, Instagram Reels, or recipe boards lately, you’ve probably noticed the explosion of chilli garlic oil. It’s spicy, aromatic, garlicky, crunchy (when done right), and somehow addictive. People are using it everywhere: noodles, dumplings, rice, as a dip, even just on bread. It’s the kind of condiment that makes the simplest meal feel gourmet.
Here’s how to make your own super‑viral version, plus tips to nail it every time.
(The recipe video link will be available once uploaded below the recipe – please keep a look out for it)
Here’s a flavour‑packed version pulled from trending recipes, adapted so it’s easy to follow and tweak. Let’s get cooking!
📝 Ingredients
For the Chilli Mix:
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- ¼ cup Chilli flakes (or crushed red chilli) adjust depending on how spicy you like it.
- 8 Garlic cloves ~ thinly sliced / finely chopped
- 2 Tbsp Sesame seeds (toasted optional – Adds crunch + nutty flavour)
- 1 tsp Salt – Essential for balancing.
- 1 – 2 tsp Sugar (white or brown) – Helps mellow the heat and adds depth
- Whole spices – Optional (as mentioned below under “Chilli Base”)
For the Oil:
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- 1 cup neutral oil (like canola, vegetable, grapeseed, or peanut oil) i used olive oil
For the Chilli Base:
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- 2 bay leaf
- 1 piece cinnamon stick (approx 6cm)
- 1 small piece of star anise (optional)
- 1 tsp peppercorns
- 1 tsp cloves
👩🍳Instructions:
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Prep the dry mix
In a heatproof bowl or jar: garlic (raw), chilli flakes, sesame seeds, salt, sugar, and any whole spices you’re using. -
Heat the oil
Use a saucepan over low‑to‑medium heat. Heat oil gently until it’s hot but not smoking. (~160‑180°C / 320‑350°F, or until you see small shimmering and aroma of garlic starts to come out). -
Fry garlic briefly
Add garlic into the oil; fry gently until just turning golden. Be careful – garlic burns fast and that ruins the taste. Remove from heat at the right moment. -
Pour & infuse
Slowly pour the hot oil (with garlic) over the dry mix prepared earlier. It should sizzle and bubble. Stir a little to distribute flavours. Let it sit so the oil cools and flavours meld. -
Store
Once completely cool, transfer into a clean jar with a tight lid. Store in a cool, dark place. If you used fresh garlic and/or more moist ingredients, keeping it refrigerated is safer. Use clean, dry spoons.
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📝 Notes & Variations
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Add-ins: Try bay leaves, cinnamon sticks, or black cardamom pods while heating the oil for a more complex flavor.
- Toast the sesame seeds lightly : brings out the nutty taste
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Adjust the Heat: Use Korean chilli flakes (gochugaru) for a milder version, or add crushed bird’s eye chillies for extra heat.
- Try my my “Chilli Oil” recipe.
🌟 How to Use / Serving Suggestions
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Drizzle over dumplings / noodles / ramen / fried rice or stir fries
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Use as a dip for dumplings, naan, or crusty bread
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Use it to fry eggs or tofu
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Spoon it over avocado toast (seriously, try it!)
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Drizzle onto grilled veggies, meats, tofu
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Mix with soy sauce or vinegar for a quick dipping sauce
❄️ Tips for the Perfect Chilli Garlic Oil
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Don’t rush the garlic → golden, not burnt.
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If using whole spices, remove them after heating so they don’t overpower.
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Oil temperature matters: too low and garlic & chilli won’t infuse flavour well; too high and everything burns.
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Clean, dry equipment & utensils help avoid spoilage. Moisture is enemy of shelf‑life.
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Let it rest a day or two: flavour improves with time.
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Fridge: Keeps for 1–2 months in a cool, dark place. For longer shelf life, refrigerate and use a clean spoon each time.
❓ FAQs
Can I make this ahead of time?
Absolutely. In fact, the sauce tastes even better the next day!
Watch the video below and leave a comment. If you try this recipe, drop a comment below or tag me on social media @Pinch0fSugar with your pictures.— I’d love to see your creations!
Like, Share & Subscribe to my YouTube Channel to ensure you get all my latest video released. It will also help me grow my channel.
Looking for Sweet Dishes? Check these recipes out…….
- Khajoor Pak – Dairy-free / Sugar-free / Gluten-free / Dates & Dry Fruit Barfi
- Sheer Khurma
- Gajrela (video post coming soon)
Do check out my other festive treats:
- 2 types of Fruit Chaat
- Two Variations of Pakora’s Using Instant Pakora Mix
- Instant Pakora Mix
- How to make Coriander & Mint Chutney
- 2 types of Fruit Chaat
- Chinese Chicken Spring Rolls
- Rolling Technique for Chinese Chicken Spring Rolls
- Khajoor Pak – Dairy-free / Sugar-free / Gluten-free / Dates & Dry Fruit Barfi
Check out my other Video Recipes added below!
Pinch 0f Sugar’s Online Shop – Here’s the link to my Amazon Affiliate store where I have hand selected a few products that I use in my own kitchen hence would reference for purchase.
Watch the video below and leave a comment. Tag @Pinch0fSugar with your pictures.
Like, Share & Subscribe to my YouTube Channel to ensure you get all my latest video released. It will also help me grow my channel.
