Fried Chili Oil with Garlic

This is a very basic chili oil. I use this for Laotian chicken noodle soup. I usually make a drier version with less oil. I used whole dried chilies from my garden and dried chilies my mom had toasted but chili flakes will also work. The chilies from my garden were extra spicy this year so I added some mild Korean chili powder

2-4 cups oil
1 cup minced garlic
2 cup dried red chilies such as Chinese, Thai, or arbol* or about 1 cup crushed red chili flakes
1 cup Korean chili powder

*Pulse dried chilies in food processor if using whole chilies. 

Heat oil in large pan. Add garlic and fry until golden. Add chili flakes and powder. Continue frying until chilies are fragrant and has absorbed oil. Add more oil and heat through if desired.

Cool and transfer to glass jars. Store in dark cupboard. This type of chili oil oil does not require refrigeration.

The garlic and chilies are very fragrant. I don't recommend making this inside without opening all your windows and doors. I made this on my patio on cold November morning.

I usually make my fried chili about this consistency but I had family coming over and they prefer it with more oil so I added another cup of oil and heated it through.