As far as condiments are concerned, crispy chilli oil is an elite option, perfectly accompanying a great number of dishes.
Although most synonymous with Chinese and Southeast Asian cuisine, various chilli oils are enjoyed around the world, having also seen a relatively recent boom in popularity in both the UK and United States.
What’s more, chilli oil is incredibly versatile, and having a jar at home will make it easy to level-up many different dishes, whether you’re using it for frying eggs, as a dipping sauce, tossed into stir fries or even as an ice cream topping. The possibilities are endless, and making your own crispy chilli oil at home will also give even greater freedom.
At its most basic, chilli oil is generally made with neutral oil and dried chillies. A number of other embellishments can also be added, dependent on personal taste. This homemade chilli oil recipe uses simple chilli flakes, thinly sliced garlic, lightly crushed Sichuan peppercorns, sesame seeds, coarsely chopped peanuts, salt and MSG, which adds a glorious umami note to the oil.
The recipe is highly customisable, however. Spring onions or shallots can be added alongside the garlic, the nuts can be altered or discarded entirely, black sesame seeds can be used alongside white, sugar and soy sauce can both be added. You could also add mushroom powder in place of MSG (or even alongside it), but the use of MSG is highly recommended for enhancing the overall flavour. It’s also worth experimenting with different chillies to find your perfect depth of flavour and level of spiciness.
Once prepared, simply store in an airtight jar or bottle and store for up to six months in a cool, dark place.
Homemade crispy chilli oil cooking tips
If you’re after a less spicy chilli oil, use de-seeded chillies or chilli flakes without seeds, such as pul biber (Aleppo pepper).
Experiment with additional ingredients. This recipe is a good starting point, but spring onions, ginger, cumin, shallots, fennel, cinnamon, star anise and soy sauce all work well in chilli oil.
You may want the chilli oil to be crunchier or smoother. Play around with the ratio by adding less oil or fewer spices.
Chilli oil will last for up to six months, stored in an airtight jar or bottle, in a cool, dark place. The chilli oil can be stored in the refrigerator, but it will solidify and require heating before use. What’s more, although the shelf life is fairly long, the quality of the oil will decrease over time, so it’s best to aim to use all of the chilli oil within a few months.
Homemade Crispy Chilli Oil
Ingredients
- 200 ml neutral oil such as vegetable or rapeseed oil
- 1 1/2 tbsp chilli flakes
- 2 ½ tbsp sesame seeds
- 3 tbsp chopped peanuts
- 3 tbsp Sichuan peppercorns crushed
- 6 cloves garlic
- 1 tsp salt
- 1 tsp MSG
Instructions
- Add all ingredients to a pan and cook over low heat. Stir to combine. Simmer for 10-15 minutes until the garlic has coloured and the chilli becomes crispy.
- Remove from the heat and allow to cool before transferring to a clean jar or bottle.
- Store for up to six months in a cool, dark place.
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