1. Using a mandolin or sharp knife, thinly slice the shallots and garlic for even cooking.
2. Prepare the dried chillies in a bowl. On another plate, have your whole spices (ginger, star anise, Sichuan peppercorns, and cinnamon stick) ready.
3. Heat your choice of cooking oil in a pot over medium heat. Add the sliced shallots and garlic. Fry patiently, stirring occasionally, until golden brown. Don't rush this step – they'll brown gradually, but burn quickly once coloured. Drain the golden aromatics with a slotted spoon onto some kitchen towel to cool and crisp up. Reserve the infused oil.
4. Pour the reserved infused oil back into the pot. Now add the whole spices (ginger, star anise, Sichuan peppercorns, and cinnamon stick) and sizzle them for 3-4 minutes, releasing their fragrance.
5. While the oil infuses, place the dried chillies in a separate pot. Add your chosen amount of sugar, salt, MSG (optional), and Chinese black vinegar (optional) along with the toasted peanuts and sesame seeds (if using). Mix everything well.
6. Turn off the heat on the infused oil and let it cool slightly for about 2 minutes. If you have a meat thermometer, the temperature should be around 180ºC/360ºF. Carefully pour the hot infused oil over the chilli mixture. This will make it all sizzle and cooks the chilli in the bowl. Give it a thorough stir.
7. The flavours will develop and intensify over time. Allow the chilli crisp to rest for at least 24 hours before using for the most flavourful experience. Store in airtight jars and stir before each use.

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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.

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.