Garlic Chilli Oil Sauce (Printable Version)

Aromatic garlic and chili flakes blended with fresh herbs in a smooth oil base for versatile use.

# What You Need:

→ Aromatics

01 - 6 large cloves garlic, finely minced
02 - 2 tablespoons fresh ginger, finely grated

→ Chili & Spices

03 - 2 tablespoons crushed red chili flakes
04 - 1 teaspoon Sichuan peppercorns, optional

→ Herbs

05 - 2 tablespoons fresh cilantro, finely chopped

→ Oil Base

06 - 1 cup neutral oil such as grapeseed, canola, or peanut oil

→ Seasonings

07 - 1 tablespoon soy sauce, use gluten-free if needed
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon sesame oil
10 - ½ teaspoon sugar
11 - ½ teaspoon salt

# How-To Steps:

01 - In a heatproof bowl, combine minced garlic, ginger, chili flakes, Sichuan peppercorns, and cilantro.
02 - In a small saucepan over medium heat, heat the neutral oil until it shimmers but does not smoke, approximately 350°F. Test by dropping a piece of garlic into the oil; it should sizzle immediately.
03 - Carefully pour the hot oil over the aromatics in the bowl. The mixture will bubble up and release a fragrant aroma. Allow to cool for 2-3 minutes.
04 - Stir in soy sauce, rice vinegar, sesame oil, sugar, and salt until well combined.
05 - Allow the sauce to cool to room temperature. Transfer to a clean jar; flavors deepen after a few hours.
06 - Use as a dipping sauce for dumplings, noodles, grilled meats, or bread.

# Expert Advice:

01 -
  • Quick and Easy: Ready in just 20 minutes from start to finish.
  • Diet-Friendly: Naturally vegan and gluten-free to accommodate all guests.
  • Bursting with Flavor: Infuses aromatics directly into the oil for maximum impact.
02 -
  • Ensure the oil is hot enough to sizzle the garlic immediately, but not so hot that it burns the chili flakes.
  • Letting the sauce rest for at least two hours allows the ginger and garlic to fully meld with the oil.
  • Always check ingredient labels for hidden allergens if serving to those with soy or sesame sensitivities.
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