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Spicy Garlic Chili Paste

The Chen family’s addicting Spicy Garlic Chili Paste is super quick to make at home with easy-to-find ingredients. All you need to make Spicy Garlic Chili Paste is salt, red chili, garlic, shallots, oil, ginger, and green onion; that’s it! Add this garlic chili Paste to EVERYTHING, and it will taste amazing. I will also share recipes that incorporate this chili paste, such as spicy wontons and smashed cucumber salad, in the next few days.
Prep Time10 mins
Active Time15 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian, Chinese, Taiwanese
Keyword: Asian Food, Asian Noodles, Asian Recipes, Chili Oil, Chinese Food, Dip, Easy, Easy Recipes, QUICK RECIPES, Spicy, Taiwanese Food, Taiwanese Recipes


  • 30 cloves of Garlic minced
  • 20 Red Chili minced
  • 2 slices of Baby Ginger or regular Ginger peeled & minced
  • 5 small Shallots peeled & minced
  • 8 stalks of Green Onion cut in half
  • 1 tbsp of Salt
  • 1 cup of Oil I use grapeseed


  • Put minced garlic, minced red chili, minced baby ginger, and minced shallots in a large pan.
  • Sprinkle a tablespoon of salt evenly over the ingredients. Make tiny holes throughout the tray.
  • In a pot, add 1 cup of oil and add in the green onion. Turn the heat to medium, and let it cook for 5 - 7 minutes or until crispy light brown. Make sure to keep an eye out to prevent it from burning.
  • Remove the green onion from the oil, and pour the oil over all the minced ingredients.
  • Mix and let it sit for 30 minutes before jar.
  • Noodles recipe: 2 tbsp of black vinegar, 1 tbsp of soy sauce, 1 tsp of sugar, 1 tsp of sesame seeds, and 1.5 tbsp of garlic chili paste for one serving of noodles.


QUICK TIP, if you can’t handle spice, REMOVE THE SEEDS before mincing it; this will still give your chili paste a nice kick without adding too much heat. I did half with seeds and a half without seeds. To store, let it cool down after frying it with oil and rest in an air-tight container in the fridge for up to 1 month.