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Crispy Chili Oil

Learn how to make chili oil at home with crispy garlic, shallots, dried chilies, and warming spices. This homemade crispy chili oil is spicy, savory, slightly sweet, packed with umami, and perfect for noodles, dumplings, eggs, cucumber salad, and more.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: sauce
Cuisine: Chinese
Servings: 16
Author: Shuang Shuang Liang

Equipment

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!

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.