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Smoky, crunchy, and full of heat, this crispy chili oil adds instant depth to noodles, dumplings, and stir-fries. Packed with fried garlic, shallots, and chilies, it turns any dish into a spicy, savory standout.
crispy chili oil with soy sauce, rice vinegar, salt, and sugar
5 from 1 vote

Ingredients

  • 250 ml/9fl oz/1 cup vegetable oil or another neutral oil
  • 22 g/¾oz/½ cup dried red chilies crushed
  • 2 cloves garlic minced
  • 1 small shallot finely chopped
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp Sichuan peppercorns optional
  • 1 tbsp sesame seeds optional

Instructions

Prepare the Ingredients

  • Crush the dried red chilies into small flakes. Mince the garlic and finely chop the shallot.

Fry the Aromatics

  • Heat the vegetable oil in a saucepan to 180°C/350°F. Add the minced garlic, shallot and Sichuan peppercorns, if using. Fry until golden and crispy, then remove from heat.

Combine the Flavors

  • In a heatproof bowl, mix the crushed chilies, salt, sugar, soy sauce and rice vinegar. Carefully pour the hot oil over the chili mixture and then add the fried aromatics.

Cool and Store

  • Let the mixture cool to room temperature before stirring in sesame seeds (optional). Transfer to a sterilized jar and store in the refrigerator for up to 1 month.