S&B Crunchy Garlic Chili Oil (Copycat Recipe)

This home-style garlic chili oil uses thinly sliced garlic fried gently in neutral oil, then pours that fragrant oil over chili flakes and seasonings. The key is to pull the garlic while it is pale gold, not brown, and refrigerate the finished condiment promptly. It is a practical approximation, not the brand’s proprietary formula.

A quick win: slice the garlic evenly, set out the chili mixture before you heat the oil, and use a thermometer if you have one. That makes the short frying window easier to manage and helps prevent bitter garlic. I build this version around familiar ingredients and a small saucepan, so you can make a flavorful batch without special equipment.

Ingredients and equipment for a crunchy garlic chili oil

This recipe uses a small set of pantry ingredients to echo the savory, garlicky crunch of a Japanese-style chili oil. A heavy stainless-steel saucepan helps the oil heat steadily, while a heatproof bowl and fine-mesh strainer make the hot-oil steps easier to control.

Makes: About 1¼ cups, depending on how much oil stays with the garlic
Active time: About 25 minutes
Equipment: 1- to 1½-quart heavy stainless-steel saucepan, thermometer, fine-mesh strainer, heatproof bowl, and a clean glass storage jar

Use refined soybean or canola oil. Their smoke points are commonly around 400–450°F (204–232°C), though the exact point varies by product. That number is not a frying target: this recipe keeps the oil far cooler to protect the garlic and chili.

A tri-ply stainless-steel pan is suitable. If you use induction, check that the pan’s base is magnetic. Avoid using unlined copper or aluminum to store the finished condiment; transfer it to glass. A thermometer gives you a clear temperature reading, but close attention to the garlic’s color still matters.

How to make the garlic chili oil

The process has three main stages: fry dry garlic in gradually heated oil, pour the hot oil over the chili seasoning, then add the garlic back once the mixture cools a little. Preparing each bowl first keeps the cooking focused and helps protect the garlic’s crisp texture.

1. Prepare the garlic and chili mixture. Slice the garlic evenly, about 1–2 mm thick, and blot it thoroughly dry. Moisture can cause hot oil to spatter. Set a fine-mesh strainer over a heatproof bowl. In a separate heatproof bowl, combine the chili flakes, sugar, and salt.

2. Start the garlic in cool oil. Put the oil and sliced garlic in a cool, dry saucepan. Set the pan over medium-low heat. Starting both together gives the garlic time to cook as the oil warms. Stir often, especially as the slices begin to turn color.

3. Monitor the temperature. Bring the oil to 250–275°F (121–135°C), checking with a thermometer. Keep it below 300°F (149°C) for this method. If the temperature rises too quickly, turn down the burner or briefly move the pan off the heat. Home burners vary, so use the thermometer and the garlic’s color together.

4. Lift out pale-gold garlic. When the slices look pale gold and are starting to crisp, transfer them promptly to the strainer. Do not wait for a deep brown color. Garlic continues to cook from residual heat after it leaves the pan, so removing it early helps avoid a bitter, burnt taste.

5. Bloom the seasonings. Let the oil cool briefly if it is still very hot, then carefully pour it over the chili mixture. It will sizzle. Stir, then add the sesame seeds and optional toasted sesame oil. Keep your face and hands clear of the bowl as you pour.

6. Return the garlic. When the oil is no longer very hot, fold in the drained garlic. This timing helps preserve its crunch. For the crunchiest serving, you can also hold back some garlic and add it on top just before eating.

7. Cool and refrigerate. Leave the mixture uncovered until it is no longer warm. Transfer it to a clean, dry, covered glass container and refrigerate promptly. Do not leave homemade garlic oil at room temperature.

In my recipe work, I treat the garlic’s color as an early-warning signal: if the slices are turning brown in the pan, they are already past the point this recipe aims for. The thermometer helps you manage the oil, while frequent stirring keeps slices from sitting against the hottest part of the pan.

Temperature and texture: what to watch for

Temperature control means using moderate heat to crisp the garlic without scorching it or the chili. The target is 250–275°F (121–135°C), not the oil’s smoke point. Watch the garlic closely, because thin slices can darken quickly once they begin to color.

If you do not have a thermometer, keep the burner low and use the garlic as your main cue. This is less precise, so stay beside the pan, stir frequently, and remove the slices as soon as they are pale gold. A thermometer is the more reliable way to check whether the oil is within the target range.

Troubleshooting common problems

Small changes in slice thickness, burner strength, and timing can change the final texture. The most useful fixes are simple: dry the garlic well, keep the heat moderate, and separate the garlic from the hot oil as soon as it reaches pale gold.

• The garlic is soft rather than crisp. It may need more time in the oil, or the slices may be uneven. Cut the next batch to a consistent 1–2 mm thickness. Let the fried garlic drain, then add it back only when the oil has cooled somewhat.
• The garlic tastes bitter. It was likely fried too dark or at too high a temperature. Remove it when pale gold, remembering that residual heat keeps cooking it.
• The chili tastes scorched. The oil may have been too hot when it met the chili flakes. Let it cool briefly before pouring, and keep it below 300°F (149°C).
• The oil spatters. Water may have been on the garlic, pan, strainer, or utensils. Turn off the burner and let the pan settle. Keep water away from hot oil, and dry ingredients and equipment thoroughly before cooking.
• The garlic loses crunch in storage. Garlic submerged in oil can soften over time. For a crunch-forward finish, reserve some crisp pieces and add them at the table instead of storing them submerged for long.

Do not add wet garlic or water to hot oil. If the pan begins to smoke, take it off the heat and let it cool; do not pour smoking oil over the chili mixture.

Storage, food safety, and cleanup

Homemade garlic-in-oil must be handled as a refrigerated food, not a shelf-stable condiment. Keep it at 40°F (4°C) or colder and use it within four days, or freeze it. Crisp-looking garlic does not show that the mixture is safe at room temperature.

Garlic submerged in homemade oil can present a botulism risk if stored at room temperature. Cool the mixture until it is no longer warm, transfer it to a clean, dry, covered glass container, and refrigerate promptly. Use a clean, dry spoon each time, and discard any portion that has been refrigerated longer than four days. Freeze extra portions rather than extending the refrigerator window.

For cleanup, let the saucepan cool first. Wipe or scrape leftover oil into a waste container; do not pour it down the drain. Wash the stainless-steel pan, strainer, bowl, and utensils with warm water and dish detergent, then dry them well before storing.

Serving and adjusting the batch

This garlic chili oil works as a finishing condiment: spoon it over a dish after cooking, then stir so the oil, chili, and garlic are spread through each bite. The best way to adjust heat is to start with less chili and add more in a later batch.

Stir the condiment before serving because the garlic and chili can settle. For a crisp topping, spoon the oil first, then add the reserved garlic at the table. If you want a milder batch, use 1 tablespoon of chili flakes; for more heat, use 2 tablespoons.

Frequently asked questions

These quick answers cover the main questions about making, storing, and using a homemade garlic chili oil inspired by the S&B-style crunchy condiment. The core rules are to fry dry garlic gently, remove it before it browns, and keep the finished batch refrigerated.

Is this the exact S&B recipe?
No. This is a home-style approximation using garlic, oil, chili flakes, sesame seeds, sugar, and salt. It is not the brand’s proprietary formula.

Can I use olive oil instead of canola or soybean oil?
This recipe is written for refined canola or soybean oil, which have a mild flavor. Other oils may change the flavor and how the oil behaves when heated.

Why start the garlic in cool oil?
Starting the garlic in cool oil lets it warm gradually. That gives you time to stir and watch for pale-gold slices before they become too dark.

Do I need a thermometer?
A thermometer is the most reliable way to keep the oil between 250 and 275°F (121–135°C). Without one, use low heat, stir often, and watch the garlic closely.

Can I use pre-minced garlic?
This method is designed for evenly sliced garlic, which can crisp as it fries. Wet or uneven pieces may cook differently and can cause splattering.

How long does homemade garlic chili oil last?
Refrigerate it at 40°F (4°C) or colder and use it within four days. Freeze it if you need to keep it longer.

Can I store it at room temperature?
No. Homemade garlic submerged in oil should not be treated as shelf-stable. Refrigerate it promptly after cooling.

How do I keep the garlic crunchy?
Add the drained garlic after the oil has cooled somewhat. For the crunchiest result, reserve some garlic and sprinkle it on at serving time.

Can I make it less spicy?
Yes. Use 1 tablespoon of chili flakes for a milder batch. The heat level depends on the type and strength of the flakes.

What should I do with leftover oil?
Refrigerate it with the garlic and use it within four days, or freeze it. When serving, stir first and use a clean, dry spoon.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)