How to make the best Crispy Chilli Oil at home | RECIPE

dried red chilies

🥗Healthier: cayenne pepper

💰Cheaper: red pepper flakes

Red pepper flakes are more accessible and provide a similar heat.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly alternative with a similar crunch.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative that is often less expensive.

Toast chesan peppers in a pan over low heat until fragrant, about 3 minutes.

Remove toasted chesan peppers from heat and let cool.

Prepare ginger and garlic by peeling and slicing them.

Heat avocado oil in a saucepan over medium-low heat.

Add garlic, chesan peppers, and ginger to the oil and cook for about 15 minutes until crispy and golden.

Transfer crispy garlic, ginger, and chesan peppers onto a paper towel to drain excess oil.

Grind cooled chesan peppers in a mortar and pestle.

In a separate bowl, combine crushed chesan peppers, bay leaves, cinnamon stick, star anise, salt, sugar, and smoked paprika.

Strain the oil into a bowl, discarding the garlic, ginger, and chesan peppers.

Heat the strained oil to 190°C.

Pour the hot oil over the spices and aromatics in the bowl.

Season with soy sauce and sesame oil, then mix well.

Remove bay leaves, cinnamon stick, and star anise from the mixture.

Add the crispy bits back into the oil mixture and stir to combine.

Transfer the mixture into a clean jar for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens