Crispy chilli oil is the ultimate condiment! Packed full of sweet & spicy goodness, this is great served on almost everything.

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crispy chilli oil spoonful

This condiment is so good! Packed full of crispy shallots & garlic, dried chilli, Szechuan pepper, sesame & some optional MSG. Really easy to make & will last for ages in the fridge.

How To Make Crispy Chilli Oil

The first job is to thinly slice the shallots & garlic. These need to be quite thin so make sure to use a super sharp knife!

Next, we need to fill a large saucepan up with veg oil then throw in the thinly sliced shallot & garlic as well as some star anise & a cinnamon stick. We then place this over a low heat on the stove & cook gently until the garlic & shallots & nice & crisp. They should be a deep, golden brown colour. The reason we do this slowly is so that we don’t overcook the veg. It also gives the oil plenty of time to take on all those flavours.

Once crispy, we remove the shallots & garlic and leave them to drain.

The hot oil is then mixed into the remaining dry ingredients which is then left to cool.

Finally we stir the crispy bits back in & add in some sesame oil & soy sauce for extra flavour.

That’s it! The crispy chilli oil can now be transferred to a jar & kept in the fridge for up to a month. Make sure to let the oil infuse overnight before using.

A Note On MSG

For extra flavour & to make this as authentic as possible, I’ve added a small amount of msg into this recipe. If you would prefer to not use this, use a small amount of salt instead.

Equipment Used

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How To Make Crispy Chilli Oil

The ultimate condiment.
Packed full of sweet & spicy goodness, this is great served on almost everything!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Lunch, Main Course, Salad, Sides
Cuisine: Chinese
Yield: 1 Medium Jar
Author: Ben Racey

Equipment

  • Large Saucepan
  • Large Metal Bowl

Materials

  • 250 ml Vegetable Oil
  • 3 Shallots
  • 6 Garlic Cloves
  • 1 Star Anise
  • 1/2 A Cinnamon Stick
  • 2 tbsp Chilli Flakes
  • 1 tsp Szechuan Peppercorns
  • 15 g Caster Sugar
  • 1/2 tsp MSG
  • 50 ml Sesame Oil
  • 1 tbsp Soy Sauce

Instructions

  • Peel & finely slice the shallots & garlic cloves. Add into a large saucepan along with the cinnamon stick, star anise & vegetable oil.
  • Place over a low heat & cook gently until the shallots & garlic start turning golden brown, roughly 10-15 minutes. As soon as they are cooked, strain the oil into a jug using a sieve to catch the crispy shallots, garlic, cinnamon & star anise.
    Transfer the contents of the sieve onto a plate with a piece of kitchen roll on & leave to drain for 5-10 minutes.
  • Next, place the chilli flakes, peppercorns, sugar & msg into a large metal bowl. Pour in the hot oil & mix well. Leave to cool for 5 minutes.
  • Stir the sesame oil & soy sauce into the chilli oil then mix in the shallots, garlic, cinnamon stick & star anise.
  • Transfer into a jar, refrigerate & leave to infuse overnight before using.

Notes

Kept in the fridge, the chilli oil will keep for up to a month.
The msg in this recipe is entirely optional. If you’d prefer to leave it out, season the finished oil with salt instead.
You can use this recipe as a base for different variations. Adding some finely sliced ginger would be nice.
To make the oil last longer, make sure to sterilise the jar you plan to store it in.

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