Homemade Chinese Chilli Crisp Chilli Oil
One condiment that reigns supreme in my store cupboard, if not the absolute number one, is a jar of chilli oil. It’s more than just a flavour booster – it’s a flavour powerhouse that adds a vibrant kick to everything from noodles and dumplings to soups and salads.
I’ve shared a simpler chilli oil recipe before, but if you’re looking to step up your chilli oil game, this crispy version is the one to try.
Bursting with spices, crispy shallots, and Sichuan peppercorns, it’s the ultimate flavour bomb.
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About this recipe
What is Chilli Crisp Oil?
If you love adding layers of bold, savoury heat to your meals, then chilli crisp oil is your new best friend.
This homemade condiment is a glorious blend of crispy shallots, garlic, Sichuan peppercorns, and dried chillies.
The result is a fragrant, spicy, and crunchy oil that transforms simple dishes into flavour-packed creations.
Whether you’re drizzling it over noodles, stirring it into soups, or enhancing stir-fries, chilli crisp oil brings an irresistible zing to your cooking.
The History of Chilli Oil
Chilli oil has deep roots in Chinese cuisine, where it’s used to enhance a wide range of dishes, from noodle bowls to dumplings.
The technique of infusing oil with spices and heat has been around for centuries, and over time, chilli oil has evolved to include additional flavours like garlic, ginger, and Sichuan peppercorns.
This homemade chilli crisp oil takes inspiration from traditional recipes, adding crispy shallots and garlic for extra texture and depth, making it a favourite in many modern kitchens.
Why This Chilli Crisp Oil is Great
What makes this chilli crisp oil so special? It’s the perfect combination of heat, crunch, and aromatic depth.
The Sichuan peppercorns give it that unique numbing sensation, while the crispy shallots and garlic create satisfying texture. The balance of heat from the dried chillies and the richness of the oil makes it incredibly versatile and addictive.
It can be used in a variety of dishes, enhancing everything from stir-fries and soups to rice and dumplings.
If you’re looking to elevate your meals with minimal effort, this chilli crisp oil is the answer.
Ingredients
- 400ml neutral cooking oil, such a rapeseed oil (high smoke point is crucial)
Spices and aromatics
- 2 shallots, thinly sliced
- 10 cloves of garlic, thinly sliced
- 40g Chinese dried chillies flakes- These add fragrance and colour, not overwhelming heat.
- 15g medium chilli dlakes - adjust according to your spice preference.
- 15g Korean Gochugaru (or substitute with additional medium chilli flakes) - This adds a smoky note.
- 3cm piece of ginger, thinly sliced
- 2 whole pieces of star anise
- 1 tbsp Sichuan peppercorns
- 1 Cassia cinnamon Stick
Seasoning
- 3 tsp granulated sugar
- 2 tsp salt
- 1 tsp MSG (optional) - contributes to a deeper savoury taste.
- 1 tbsp Chinese black vinegar (optional) - adds a complex tang.
Optional for texture
- 50g roasted peanuts (roughly chopped)
- 2 tbsp white sesame seeds
Pair it with
Instructions
This recipe makes roughly two 300ml jars, so you’ll always have some on hand to elevate your dishes and bring the magic of chilli oil into your kitchen!
1. Prepare the Aromatics and Spices
Using a mandolin or a sharp knife, thinly slice the shallots and garlic to ensure even cooking.
Set aside the dried chillies in a bowl, and have your whole spices (ginger, star anise, Sichuan peppercorns, and cinnamon stick) ready on a separate plate.
2. Fry the Shallots and Garlic
Heat your choice of cooking oil in a pot over medium heat. Add the sliced shallots and garlic, stirring occasionally.
Fry patiently until they turn golden brown - this takes time, so avoid rushing it!
Once browned, use a slotted spoon to transfer the aromatics to kitchen towel, letting them crisp up and drain. Reserve the infused oil for later.
3. Infuse the Oil with Whole Spices
Pour the reserved oil back into the pot, then add the whole spices (ginger, star anise, Sichuan peppercorns, and cinnamon stick).
Let them sizzle for 3-4 minutes to release their fragrance.
4. Prepare the Chilli Mixture
In a separate bowl, combine the dried chillies, sugar, salt, MSG (optional), Chinese black vinegar (optional), and toasted peanuts and sesame seeds (if using). Mix everything well.
5. Combine the Infused Oil and Chilli Mixture
Turn off the heat under the infused oil and let it cool slightly for about 2 minutes. The ideal temperature is around 180ºC/360ºF (use a meat thermometer if you have one).
Carefully pour the hot oil over the chilli mixture - you’ll hear it sizzle! Stir thoroughly to combine.
6. Let the Flavours Develop
For the best flavour, let your chilli crisp rest for at least 24 hours before using. Store it in airtight jars and be sure to stir before each use to keep the flavours evenly distributed.
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.
What's the difference between crispy chilli oil and regular chilli oil?
Regular chilli oil is made by infusing oil with dried chillies. Crispy chilli oil takes it a step further by adding crispy shallots, garlic, and sometimes nuts and seeds for an extra layer of texture and flavour.
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.
What can I use this chilli oil for?
Crispy chilli oil is a versatile condiment that can be used on a variety of dishes. Here are a few ideas:
- Noodles and dumplings: Drizzle some over your favourite noodle dish or dumplings for a spicy kick.
- Soups and stews: Add a spoonful to soups or stews for an extra depth of flavour.
- Salads: Use a small amount to add a spicy touch to your salad dressing.
- Eggs: Drizzle some over fried eggs or scrambled eggs for a delicious flavour boost.
- Stir-fries: Add a spoonful to your stir-fry for a spicy and flavourful sauce.
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.
I don't have a mandolin, can I still make this?
Yes, you can! Just use a sharp knife to thinly slice the shallots and garlic as best you can. Aim for uniform thickness for even cooking.
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.
Video demonstration
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