Homemade Garlic Chili Oil

Ingredients

• 6 cloves garlic,
• 3 tbsp chili flakes, adjust to heat preference
• 2 spring onions, white parts only
• 1 tsp sesame seeds
• 1 tbsp soy sauce
• 1 tsp dark rice vinegar (or regular rice vinegar)
• 1/2 cup neutral oil (like canola, grapeseed, or sunflower)
• 1 tsp toasted sesame oil

Instructions

1. 1

   In a heatproof bowl or jar, combine chili...: In a heatproof bowl or jar, combine chili flakes, minced garlic, sliced spring onions, and sesame seeds. Set this aside.

2. 2

   Pour the neutral oil into a small saucepan...: Pour the neutral oil into a small saucepan and heat over medium-low. After 2–3 minutes, test the temperature by dropping in a slice of spring onion - it should sizzle gently, not burn. You’re aiming for around 180–190°C (350–375°F).

3. 3

   Carefully pour the hot oil over the chili-garlic...: Carefully pour the hot oil over the chili-garlic mixture. It should bubble and sizzle immediately, releasing a fragrant aroma. Stir gently to evenly toast everything in the heat.

4. 4

   Once it stops bubbling, stir in the soy...: Once it stops bubbling, stir in the soy sauce, rice vinegar, and a drizzle of toasted sesame oil. Mix well to incorporate.

5. 5

   Let the chili oil cool completely. Transfer to...: Let the chili oil cool completely. Transfer to a clean jar with a tight lid. Store in the refrigerator for up to 3 weeks (it may last longer, but always use a clean spoon and keep an eye on freshness).