1. (Optional) Make Crispy Fried Onions/Shallots

Heat oil in a pan over medium heat and fry the sliced onions/shallots until golden brown.

Once crispy, strain them out and place on a paper towel to drain excess oil.

Keep the infused oil for the next step - this will add an extra depth of flavour!

2. Infuse the Oil

In a small pot, add the oil, garlic, ginger, cinnamon stick, Sichuan peppercorns, and star anise.

Heat over low to medium heat, allowing the aromatics to slowly infuse the oil. Let it simmer gently for 10-15 minutes, stirring occasionally.

Once the garlic starts to turn golden brown, remove it immediately to prevent burning.

Turn off the heat and let the oil sit for a few minutes to cool slightly.

3. Prepare the Chilli Mixture

While the oil is infusing, place the chilli flakes, sesame seeds, sugar, salt, MSG (or bouillon), and black vinegar (if using) into a heatproof bowl or jar.

Stir everything together to evenly distribute the seasonings.

4. Pour the Hot Oil Over the Chillies

If you have a thermometer, aim for around 180ºC (360ºF). If not, test by dipping a wooden chopstick into the oil - it should bubble gently but not smoke.

Carefully strain the hot oil over the chilli mixture, discarding the whole spices.

It will sizzle immediately, releasing deep, smoky aromas - stir well to combine everything.

4. Add Crispy Onions/Shallots & Store

Roughly crush the fried onions/shallots from Step 1 and stir them into the chilli oil.

Allow the chilli oil to cool completely before transferring it into a clean, airtight jar

For the best flavour, let it sit for 24 hours before using.

Store in a cool, dark place or in the fridge - it will keep for up to 3 months.

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FAQs

How much chilli oil should I use each time?

A little goes a long way. Start with a small amount and adjust to your spice tolerance.

This condiment adds a fiery kick to countless dishes –  noodles, dumplings, soups, and more! So get creative and explore the endless possibilities.

How spicy is this chilli oil?

The spice level depends on the type of chillies you use. This recipe uses a combination of dried chillies, some with more heat than others.

You can adjust the spice level by using fewer or milder chilli flakes, or by removing the seeds from the dried chillies before using them.

How long does this chilli oil last?

Stored in an airtight container in the fridge, your crispy chilli oil should last for several months. The flavours will actually continue to develop and deepen over time.

Can I substitute any ingredients?

• Sunflower oil: You can substitute another high smoke point oil, such as peanut oil or vegetable oil.
• Dried chillies: You can experiment with different types of dried chillies to find your preferred heat level and flavour profile.
• Optional additions: Feel free to leave out the peanuts and sesame seeds, or substitute with other nuts or seeds, such as cashews or pumpkin seeds.

My chilli oil turned out burnt, what went wrong?

Be patient when frying the shallots and garlic. They will eventually brown, but they can burn quickly once they start to colour. Keep a close eye on them and adjust the heat if necessary.