World Kitchen
Crispy Chili Oil
A legendary Asian condiment that has taken the global culinary scene by storm, serving as the ultimate kitchen cheat code. This is not just a hot oil, but a magnificent, texturally explosive umami experience. Slow-fried to a golden crunch, thin slices of garlic and sweet shallots are combined with coarse red pepper flakes, toasted sesame seeds, and a subtle hint of spices. The scorching oil scalds the dry mix, causing the ingredients to caramelize and unlock their deepest aromatic depth. Just a single spoonful instantly transforms instant ramen, fried eggs, rice, pasta, or simple dumplings into a luxurious restaurant-level dish.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 12
- Difficulty
- Easy
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 140 kcal
- Protein
- 1 g
- Fat
- 14 g
- Carbs
- 3 g
- Fiber
- 1 g
Step by step
Method
- 01
Prepare the aromatics
Prepare the aromatics: peel the garlic and shallots and slice them into paper-thin, translucent rounds using a sharp knife or mandoline to ensure a uniform crisp.
- 02
In a deep, heatproof glass or metal bowl, combine the dry base
In a deep, heatproof glass or metal bowl, combine the dry base: red chili flakes, white sesame seeds, sugar, salt, and soy sauce. Mix well and set aside.
- 03
Pour all the vegetable oil into a small saucepan, toss in the…
Pour all the vegetable oil into a small saucepan, toss in the sliced garlic, shallots, and the single star anise for a delicate sweet undercurrent. Place over medium-low heat.
- 04
Slowly bring the oil to a gentle sizzle
Slowly bring the oil to a gentle sizzle. Fry the alliums for 10-12 minutes, stirring occasionally, until all their moisture evaporates and the slices turn uniformly crisp and light golden.
- 05
The moment the garlic and onions are golden, fish out the sta…
The moment the garlic and onions are golden, fish out the star anise with a spoon and carefully ladle the boiling oil along with the crispy chips directly into the bowl with the chili mix.
- 06
The mixture will vigorously bubble, foam, and crackle as the…
The mixture will vigorously bubble, foam, and crackle as the chilies and sesame seeds toast in the heat. Stir gently with a long spoon and let cool completely at room temperature.
- 07
Once fully cooled, the garlic and shallots will turn intensel…
Once fully cooled, the garlic and shallots will turn intensely crunchy, and the oil will settle into a deep, gorgeous ruby-red lacquer. Transfer to a clean jar.
Dishday
Useful advice
Cooking tip
Keep a very close eye on the garlic and shallots during the frying process—they should turn a light blond-gold. If overcooked to a dark brown, the oil will develop an unfixable, bitter aftertaste.
How to serve
Before each use, make sure to thoroughly stir the jar from the very bottom to lift all the sediment, crispy bits, and sesame seeds into the oil.
How to store
Store the finished chili oil in a clean, completely dry glass jar with a tight-fitting lid. It keeps beautifully in the refrigerator or a cool, dark pantry for up to one month.
Note
Opt for a neutral vegetable oil with a high smoke point for this recipe (such as corn, canola, grapeseed, or refined sunflower oil) so it doesn't cloud the spices.
