Crispy Chili Oil (My Grandma’s Recipe)
This crispy chili oil is the recipe I grew up watching my Nai Nai (grandma) and my dad make over and over again. The entire kitchen would come alive with the fragrant smell of garlic, shallots, dried chilies, and warm spices slowly sizzling in oil. Before long, a fresh jar of chili oil would appear on the dinner table, where it somehow had the magical ability to bring everyone together.
Maybe it was the aroma filling the house. Maybe it was the way a spoonful of chili oil could instantly elevate every dish on the table. Whatever the reason, everyone always found their way back to the jar.
And once you taste it, you’ll understand why.
This homemade crispy chili oil is spicy, savory, slightly sweet, and packed with umami flavor. The crispy garlic and shallot bits add incredible texture and make every bite completely irresistible.
Why You’ll Love This Crispy Chili Oil
Crispy chili oil is one of the most versatile condiments you can make because it goes with just about everything.
My dad loves drizzling it over noodles. My mom adds it to Egg Foo Young. I use it in many of my favorite recipes, including my Spicy Cucumber Salad. My grandma used to spoon it over a simple bowl of steamed rice and call it a meal.
No matter how you use it, chili oil has a way of transforming even the simplest dish into something special.
How to Make Crispy Chili Oil from Scratch
Recipes with Crispy Chili Oil
Although my Chinese family puts chili oil on pretty much everything, these are some of my favorite ways to use it:
- Toss with noodles
- Add to the dumpling dipping sauce
- Drizzle over fried eggs or Egg Foo Young
- Mix into Spicy Cucumber Salad
- Stir into fried rice
- Use as a dip for Air Fryer Spring Rolls
- Spoon over steamed rice
- Add to soups and noodle bowls
I recently saw someone mixing chili oil with matcha. Oooof. I’m going to keep my opinions to myself on that one.
Let me know in the comments if you’ve tried it because I’m genuinely curious.
Final Notes Before you Make it
One of the challenges of making traditional Chinese recipes outside of China is that some ingredients can be difficult to find, depending on where you live.
Over the years, I’ve tested this crispy chili oil recipe countless times in my American kitchen to simplify the ingredient list as much as possible without sacrificing flavor.
I’ve included all of the ingredients that appeared in my grandma’s original recipe notes, but several of them are optional. That way, whether you’re cooking in North Carolina, New York, Australia, or anywhere else in the world, you can still make a delicious batch of homemade chili oil with ingredients you have access to.
Because everyone deserves a jar of crispy chili oil on their table.
Get the recipe:Crispy Chili Oil
Ingredients
Chili Oil
- 1 cup neutral cooking oil
- 6-7 medium garlic cloves, roughly chopped, not minced
- 1/2 small onion, chopped, or 1 shallot
- 5-6 dried chili peppers or serrano peppers
Optional Ingredients
- 1 cinnamon stick
- 3-4 star anise pods
- 2 bay leaves
- 1 tablespoon Sichuan peppercorns
- 2-3 cardamom pods (crushed)
Chili Flake Mixture
- 1/2 cup red chili pepper flakes, up to 2/3 cup if you prefer spicier
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons coconut aminos or soy sauce
- 1/4 teaspoon cayenne pepper, optional – this will really add some heat!
Equipment
Instructions
- In a medium saucepan, combine the oil, garlic, onion or shallot, dried chili peppers, cinnamon stick, star anise, bay leaves, Sichuan peppercorns, and cardamom pods, if using.
- Bring the mixture to a gentle boil over medium heat.
- Once boiling, reduce the heat to medium-low and cook for 10–20 minutes, stirring occasionally, until the garlic and shallots are golden brown and crispy.
- While the oil is cooking, add the chili pepper flakes, sugar, salt, coconut aminos or soy sauce, and cayenne pepper, if using, to a heatproof jar or bowl.
- Once the garlic and shallots are crispy and golden brown, turn off the heat.
- Carefully strain the hot oil directly into the jar with the chili flake mixture. The oil will sizzle as it blooms the chili flakes.
- Transfer the crispy garlic and shallot pieces to a paper towel-lined plate to cool and crisp up further.
- Discard the cinnamon stick, star anise, bay leaves, and any other whole spices.
- Once slightly cooled, stir some of the crispy garlic and shallot pieces back into the chili oil.
- Let the chili oil cool completely before sealing and storing in the refrigerator.
Notes
- Do not mince the garlic too finely, or it may burn before it becomes crispy.
- Cook the aromatics low and slow for the best flavor.
- Use 1/2 cup chili flakes for a milder chili oil and 2/3 cup for a spicier version.
- Sichuan peppercorns add a tingly, numbing flavor, but the recipe is still delicious without them.
- Store in an airtight container in the refrigerator for up to 1 month.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
