Homemade Garlic Oil & Crispy Fried Garlic
One skillet, two delicious kitchen staples: homemade garlic oil for cooking and crispy fried garlic for finishing. Gently fry thinly sliced garlic in neutral oil, and you’ll have beautifully fragrant oil for chicken, shrimp, and vegetables, plus golden garlic chips to scatter over noodles, soups, and rice bowls.
Why You’ll Love This Recipe
In Indonesia, fried garlic, or bawang putih goreng, is a wonderful way to bring extra savory flavor and crunch to everyday meals. The best part of making it yourself is that nothing goes to waste: the garlic becomes a crisp garnish, and the oil takes on a mellow garlic flavor. It’s a simple little addition that can make dinner taste even better.
Ingredients & Substitutions
All you need is fresh garlic and a neutral oil such as canola, sunflower, or rice bran oil. Slice the cloves as evenly as possible so they brown at the same speed. Thin slices produce delicate chips; slightly thicker ones are more robust but take longer to crisp.
How to Use Garlic Oil & Crispy Fried Garlic
Use a spoonful of the freshly made garlic oil to cook chicken, sauté shrimp, start a stir-fry, or toss through warm noodles. Sprinkle the crispy garlic on fried rice, soups, vegetables, pasta, or grilled meat just before serving. I sprinkle it on my hard boiled eggs for a pop of flavor. Homemade is lovely when you have time, but there’s no shame in buying fried garlic or garlic oil from your local grocery store or Asian market.
Tips for Perfect Crispy Garlic
Start with cool oil and cook over low to medium-low heat. Stir often, and take the garlic out as soon as it’s pale golden; it continues to darken after draining. Keep the oil below smoking temperature, and use a fine-mesh strainer to separate the garlic before it becomes bitter. This is one you need to watch closely as it will overcook very quickly.
Storage & Food Safety
Fresh garlic-infused oil is not shelf-stable. Refrigerate it promptly at 40°F or colder and use within 4 days, or freeze portions for longer storage. You can freeze in an ice cube tray and then store in a zip lock, I do this for my diced garlic too! Never leave homemade garlic oil on the counter or store it in a pantry. Drain the fried garlic thoroughly and keep it separate from the oil; for best crispness, use it the day you make it.
Homemade Garlic Oil & Crispy Fried Garlic
Course: Condiment, SauceCuisine: Indonesian-inspiredDifficulty: Easy12
servings5
minutes10
minutes15
minutesIngredients
1 cup neutral cooking oil (canola, sunflower, or rice bran oil)
1 large head garlic (about 12–15 cloves), peeled and sliced very thinly
Directions
- Slice the Garlic
- Peel the garlic cloves and slice them evenly into thin chips, about 1/16 inch thick. Pat dry with clean paper towels.
- Start in Cool Oil
- Add the garlic and neutral oil to a small, dry saucepan or skillet. Set over low to medium-low heat, stirring frequently as the oil gradually warms and small bubbles form around the garlic.
- Fry Until Pale Golden
- Continue cooking gently for approximately 8–10 minutes, depending on slice thickness and heat. When most slices turn pale golden, immediately lift them out with a fine-mesh strainer or slotted spoon. Don’t wait for deep brown: they continue darkening after removal.
- Drain and Separate
- Spread the garlic chips in a single layer on a paper towel-lined plate to drain and cool. Carefully strain the warm oil through a clean fine-mesh sieve into a heat-safe container so no garlic pieces remain in the oil.
- Serve and Store Safely
- Use the crispy garlic as a garnish once cool. Let the strained oil cool briefly, then refrigerate it promptly in a clean, covered container. Use refrigerated garlic oil within 4 days or freeze small portions. Do not store homemade garlic oil at room temperature.
