This is the kind of chili oil you end up spooning over everything: dumplings and noodles, fried eggs and rice, pizza and roasted vegetables. Fragrant, layered, and nicely balanced in heat, it delivers deep umami flavor with crisp bits of garlic and shallot. It comes together from simple ingredients and keeps in the refrigerator for up to a month.
Ingredients
- Neutral vegetable oil — 1 1/2 cups (350 ml)
- Shallots — 2
- Garlic — 8 cloves
- Fresh ginger — 3/4 oz (20 g)
- Star anise — 1
- Bay leaf — 1
- Cinnamon stick — 1/2
- Crushed red chili flakes — 1 oz (30 g)
- Sesame seeds — 1 1/2 tbsp
- Smoked paprika — 1 tsp
- Ground Sichuan pepper — 1/2 tsp
- Sugar — 1 tsp
- Salt — 1 tsp
- Rice vinegar — 1 tsp (optional)
Method
- Set out a heatproof bowl. Combine the chili flakes, sesame seeds, smoked paprika, ground Sichuan pepper, sugar, and salt.
- In a saucepan, combine the oil, thinly sliced shallots and garlic, and finely chopped ginger. Add the star anise, bay leaf, and half the cinnamon stick. Cook over medium-low heat, stirring occasionally, until the shallots and garlic are evenly golden and crisp, 12–15 minutes. Do not let them burn (aim for an oil temperature of about 130–150°C / 266–302°F).
- Strain the oil through a fine sieve, removing the whole spices. Transfer the crisp shallots and garlic to a paper towel and let them drain for 2–3 minutes.
- Return the oil to the saucepan and heat until it is actively sizzling (about 170–180°C / 338–356°F). Carefully pour half the oil into the bowl with the chili mixture, stir, then add the remaining oil and stir again. Take care: it will bubble vigorously and release a strong aroma.
- Let the mixture cool for 5 minutes, then fold in the crisp shallots and garlic. If you like, add the rice vinegar for a brighter, more balanced finish.
- Cool completely and transfer to a sterilized jar. Let it rest for at least 1–2 hours, preferably overnight. Store in the refrigerator for up to 1 month and always use a clean, dry spoon.
Serving and Storage
Serve this chili oil with dumplings, bao, gyoza, noodles, rice, roasted vegetables, potatoes, poached eggs, scrambled eggs, crispy toast, or even pizza. In the refrigerator, it keeps its flavor and crunch for up to 4 weeks. For maximum texture, keep some of the fried bits separate and add them just before serving.
Nutrition
Serving size: 1 tbsp (15 g)
| Nutrition | Per Serving |
|---|---|
| Calories | 110 kcal |
| Fat | 11 g |
| Saturated Fat | 1.6 g |
| Carbohydrates | 2.5 g |
| Fiber | 0.6 g |
| Sugar | 0.5 g |
| Protein | 0.5 g |
| Sodium | 120 mg |
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Tips and Variations
- Control the heat: replace part of the chili flakes with sweet paprika if you want a gentler finish.
- Choose the right oil: use a neutral refined oil such as canola, sunflower, or peanut oil. Extra-virgin olive oil will bring a strong flavor that can overpower the spices.
- Adjust the spices to taste: ground coriander or Chinese five-spice can stand in for Sichuan pepper; the star anise and cinnamon can be omitted.
- Keep the crunch without bitterness: cook over medium-low heat and remove the garlic from the heat as soon as it turns evenly golden — carryover heat will finish the job.
- Texture: you can keep some of the fried bits out of the oil and serve them separately for maximum crunch at the table.
Frequently Asked Questions
- Which chili flakes are best to use?
- Korean gochugaru flakes work well for a moderate heat and beautiful color, as do Chinese chili flakes. Crushed dried chiles are also fine, but adjust the amount to taste.
- Can I make chili oil less spicy?
- Yes. Replace one-third to one-half of the chili flakes with sweet paprika and increase the sesame seeds a little. If you like, add a pinch of sugar for balance.
- What can I use instead of Sichuan pepper?
- Use a pinch of ground coriander or cumin for a warm, spiced depth without the signature tingling effect of Sichuan pepper.
- How should I store it, and for how long?
- Store it in a sterilized jar in the refrigerator for up to 4 weeks. Always use a clean, dry spoon to keep moisture out.
- Can I make it without shallots and garlic?
- Yes, but you will lose the crisp pieces. Increase the sesame seeds and add a little toasted peanuts to make up for the texture.