Used in countless dishes—whether as a simple condiment or a building block—fried garlic deserves a spot in the fridge of every fan of Asian cuisine
This recipe comes from Feng David, a member of the official site group.
The key to great fried garlic is timing: watch it closely as it cooks so it doesn’t go too dark, which would make it harsh and acrid.
Remove the garlic from the heat and drain it just as it turns pale golden; the residual heat will finish the job, yielding crisp, golden bits.
Once you’ve strained the fried garlic from the oil, spread it over two layers of paper towels, season with salt, and give it a very light dusting of powdered sugar. That sprinkle—a tip I learned from a Chinese friend—gently tempers garlic’s natural bitterness without making it sweet or compromising its crunch.
You can also, like David, store the garlic in its oil; both the garlic and the oil will become much more flavorful as they continue to infuse.
Equipment
Ingredients
- 100 g garlic
- 100 g oil
Instructions
- Crush the garlic with a garlic press, or finely mince it. Transfer to a bowl with any juices.100 g garlic
- Heat the oil over high heat, then add the garlic (with its juice).100 g oil
- Stir constantly until lightly golden.
- As soon as it turns golden, remove from the heat to prevent burning.
- Spoon off some of the oil and transfer it to a bowl.
- Let cool slightly before jarring.
Notes
- Keeps for up to 1 week in the refrigerator.
- Use a neutral oil, such as sunflower or corn.
- Remove the fried garlic from the heat and strain it when it is lightly golden to prevent carryover cooking from turning it too dark and bitter.
- Fried garlic can be made on the stovetop or in the microwave, offering flexibility for different kitchens and cooks.
- An optional light dusting of powdered sugar (confectioners’ sugar) after cooking helps offset the garlic’s natural bitterness without making it sweet or sacrificing crunch.
- In addition to crispy fried garlic, this recipe yields aromatic fried garlic oil for garlic fried rice, dressings, mayonnaise, and more.
