Name: Crispy Chilli Oil
Prep time: 10 min
Cook time: 40 min
Yield: 3 Cups
Cuisine: Asian
Ingredients: 2 cups The Good Oil extra virgin rapeseed oil; 6 cloves of garlic, peeled and finely sliced; ½ cup sichuan chilli flakes; ½ cup fried shallots; 1 tbsp chicken stock powder; 1 tsp salt; 1 tsp sugar; 1 cinnamon stick; 1 star anise; ½ tsp five spice powder; 1 tsp cumin powder; 1 tbsp ground sichuan peppercorns; 2 small bay leaves

Difficulty

Easy

Serves

3 cups

Cooking time

50 minutes

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How To Make Crispy Chilli Oil

This homemade crispy chilli oil, made with The Good Oil, adds bold flavour and heat to a range of dishes. The cold-pressed process preserves the oil’s smooth, nutty taste, while its high smoke point makes it perfect for infusing garlic, chilli flakes, and spices without burning.

Drizzle it over noodles, scrambled eggs, or stir-fries, or use it to spice up soups, grilled meats, and even avocado toast. With crispy garlic and a customisable spice blend, it’s an easy way to bring a fiery kick to everyday meals. You can try out your new favourite chilli oil with our Chilli Fried Egg Noodle recipe.

Ingredients

2 cups The Good Oil extra virgin rapeseed oil
6 cloves of garlic, peeled and finely sliced
½ cup sichuan chilli flakes
½ cup fried shallots
1 tbsp chicken stock powder
1 tsp salt
1 tsp sugar

Ingredients (optional extras)

1 cinnamon stick
1 star anise
½ tsp five spice powder
1 tsp cumin powder
1 tbsp ground sichuan peppercorns
2 small bay leaves

Method

Heat the oil in a heavy bottomed pot over a low heat, and add the cinnamon stick, star anise and bay leaves. Allow to infuse in the hot oil for 30 minutes – the spices will gently sizzle and slowly brown.
In a medium bowl combine the chilli flakes, stock powder, salt, sugar, five spice powder, cumin and sichuan pepper.
Add the garlic to the oil for the last 5 minutes of cooking. Add the shallots and cook for a few more minutes. When the garlic slices are starting to brown, carefully pour the hot oil through a fine sieve onto the chilli flake mixture – the oil will bubble and fizz, so be careful! Stir to combine all the ingredients, then leave to cool.
Remove the cinnamon stick, star anise and bay leaves from the sieve, and when the oil has cooled add the crispy garlic and shallots back into the chilli oil (this ensures they don’t continue cooking and burn while the oil is still hot).
Divide the oil between clean jars, and cover tightly. It keeps for two weeks at room temperature, or longer in the fridge. The flavours will develop over time, and you can top the jar up with more oil if it’s getting too fiery.