Crispy Fried Garlic


Tidbits of deep-roasted garlic flavor noodles, soups, and even fried rice throughout Southeast Asia. To the uninitiated they may seem burnt, but their brown color belies a pleasantly bittersweet nuance.

It’s important to chop or slice the garlic evenly to ensure even cooking. The finished garlic stays fresh for a few days at room temperature. For longer storage, keep it in the freezer or refrigerator (bring back to room temperature before using). Save the frying oil for cooking other dishes. It lends great garlic flavor.


  • ½ cup Garlic cloves, peeled whole, either halved and sliced, or coarsely chopped
  • ¼ cup Vegetable oil


  1. Air-dry sliced or chopped garlic on towel-lined baking sheet 1 hour. Set up a metal sieve over a heatproof container or bowl.
  2. Heat oil in a small skillet or wok over medium-low flame for 30 seconds. Add garlic; cook, stirring often, until light golden brown (about 15 minutes). Watch closely.
  3. When garlic reaches golden brown, strain, and spread evenly on a plate lined with three paper towels. Cool for 1 hour.