Homemade Chili Oil Recipe w/ Crunchy Garlic & Shallots!

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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