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chili oil crisp in a jar.
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📋Easy Garlic Chili Crisp Oil

This homemade spicy garlic chili crisp oil is the ultimate condiment that you’ll need to make ASAP. It’s spicy, crunchy, and packed with savory umami flavors! It’s made with shallots, garlic, and chili flakes infused in hot oil. Drizzle over dumplings, eggs, salads, roasted vegetables, soups and more.
Prep Time10 minutes
Cook Time20 minutes
Cooling Time1 hour
Total Time30 minutes
Course: condiments, Sauces
Cuisine: Asian
Servings: 1 cup
Calories: 2143kcal
Author: Jyothi Rajesh

Ingredients

  • 1 cup neutral oil canola oil, sunflower oil or peanut oil
  • 1 small shallot diced fine
  • 1 head garlic minced fine
  • 1 star anise
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 tablespoons red chili flakes
  • 1 tablespoon gochugaru Korean pepper flakes
  • ½ teaspoon sea salt
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds
  • 1 tablespoon light soy sauce

Instructions

  • In an heat resistant wide bowl add red chili flakes, gochugaru, salt, sugar and sesame seeds. Keep aside.
  • In a medium-size sauce pan pour oil. Keep on stove at the lowest heat. If you feel oil is turning very hot, remove the pan from stove for a while to reduce the temperature. It’s crucial to maintain low temperature so nothing burns.
  • Add minced shallots, minced garlic along with whole spices – star anise, cinnamon stick and bay leaf to the pan. Shallot-garlic and spices should slowly simmer like a fizz in the oil. Keep stirring at regular intervals. Ensure oil temperature does not increase.
  • Once garlic and shallots are browned, remove pan from heat.
  • Remove whole spices – star anise, cinnamon stick and bay leaf.
  • Pour hot oil to the heat resistant bowl with chili flakes.
  • Add the light soy sauce too.
  • Mix well. Allow it to cool for 30 minutes.
  • Pour into a jar with airtight container once fully cooled.
  • Seal it airtight with lid and allow it to infused minimum overnight best 24 hours.
  • The flavor and taste gets better with time, it tastes best on day 3.
  • Keeps well for 6 to 8 weeks in the refrigerator.
  • Always mix well first before using.

Notes

  1. Use fresh shallot and garlic and make use to dice/mince it fine to get the best crispy texture.
  2. The key to infuse more flavor to the oil is to heat oil in very low heat, ensuring the temperature is maintained between 140 to 160 C. You want to brown the shallots and garlic slowly by simmering it and giving it enough time for the whole spices to infuse it’s aroma into the oil. Ensure shallot and garlic does not turn dark brown.
  3. Use good quality neutral oil for best results.

Nutrition

Calories: 2143kcal | Carbohydrates: 30g | Protein: 8g | Fat: 230g | Saturated Fat: 17g | Polyunsaturated Fat: 66g | Monounsaturated Fat: 143g | Trans Fat: 1g | Sodium: 2697mg | Potassium: 797mg | Fiber: 14g | Sugar: 9g | Vitamin A: 9509IU | Vitamin C: 4mg | Calcium: 187mg | Iron: 7mg