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.
No ratings yet
Ingredients
250ml/9fl oz/1 cupvegetable oilor another neutral oil
22g/¾oz/½ cupdried red chiliescrushed
2clovesgarlicminced
1small shallotfinely chopped
1tspsalt
1tspsugar
1tbspsoy sauce
1tbsprice vinegar
1tspSichuan peppercornsoptional
1tbspsesame seedsoptional
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.