DIY Crunchy Garlic & Shallot Chili Oil – The Ultimate Homemade Recipe 🌶️

I promise you’ll never buy chili oil again.

— This is also a great way to use leftover frying oil! I like to use my leftover oil from chicken because it gives the chili oil extra flavor

— I purposefully made this recipe to be mildly salty. This ensures it doesn’t change the taste of the foods you’re adding it too. Remember - you can always add more, but it’s hard to take out!

- 1.5 cups (350ml) neutral frying oil
- .5 cup (118ml) chili pepper flakes
- .5 cup (118ml) gochugaru Korean red pepper flakes
- 1 tsp salt
- 1 tbsp soy sauce
- 100g diced shallots (2-3 whole pieces)
- 20g roughly chopped garlic (3 large cloves)

1. Heat the frying oil and add diced shallots. Cook for about 6 minutes and stir every minute until golden brown.

2. Add the roughly chopped garlic to the oil and cook for about 2 minutes.
3. Sprinkle in the salt and drizzle in the soy sauce at the edge of the pan.

4. Add the dried chili pepper and Korean chili flakes and cook for 2 minutes while continuously stirring. Turn off the stove and remove the pan from heat.

5. Transfer the oil to a glass jar and let cool. The oil will keep fresh in the refrigerator for up to 6 months.

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