Garlic Chilli Oil Dip (Printable)

Aromatic blend of garlic, chili, and herbs infused in oil for versatile flavorful dipping or drizzling.

# What You’ll 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 - 0.5 teaspoon sugar
11 - 0.5 teaspoon salt

# How To Make It:

01 - In a heatproof bowl, combine minced garlic, ginger, crushed red chili flakes, Sichuan peppercorns, and cilantro.
02 - In a small saucepan over medium heat, warm the neutral oil until it shimmers but does not smoke, approximately 350°F. Test temperature by dropping in a piece of garlic; it should sizzle immediately.
03 - Carefully pour the hot oil over the aromatics in the bowl. It will bubble up and release fragrant aroma. Allow to cool for 2 to 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 several hours.
06 - Use as a dipping sauce for dumplings, noodles, grilled meats, or bread.

# Expert Advice:

01 -
  • It transforms the simplest dumpling into something restaurant-worthy, and your guests will ask for the recipe within seconds of tasting it.
  • You're infusing your own oil with exactly the heat level you want, none of that guessing game with bottled versions.
  • Ten minutes of active time means you're not tied to the stove, just watching golden garlic sizzle until your kitchen smells like a dream.
02 -
  • Oil temperature is everything; if it's not hot enough, your aromatics won't bloom, and if it's too hot, garlic will burn and turn bitter before it even hits the bowl.
  • Cilantro added after cooling keeps its fresh green color and peppery edge, because cooking it will turn it into an unpleasant olive color and dull its personality.
03 -
  • Adjust your chili flakes up or down before heating the oil, because once the heat hits, you're committed to the level you've chosen.
  • A microplane for ginger and a sharp knife for garlic will elevate this from good to remarkable, because texture matters more than you'd think in a sauce this simple.
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