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Close-up of a jar of chilli garlic crisp oil filled with red chilli flakes, garlic and sesame seeds in rich red oil, styled on a white timber surface with scattered chilli flakes, garlic cloves, crispy shallots and a small bowl of chilli oil in bright natural light.

Chilli Garlic Crisp Oil

This Chilli Garlic Crisp Oil is a crunchy, garlicky, spicy condiment made with chilli flakes, fried shallots and warm spices. Quick to cook, packed with flavour and perfect for spooning over noodles, eggs, rice and more.
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Prep Time:5 minutes
Cook Time:10 minutes
Course: Condiment
Cuisine: South East Asian
Keyword: Best chilli oil, Chilli crisp, Chilli garlic crisp oil, Chilli oil, Chilli Sauce, Garlic chilli oili
Servings: 1 1/2 cups
Author: Kate Brodhurst

Ingredients

  • 1 cup vegetable oil  (or other neutral oil)
  • 12 cloves garlic, finely chopped
  • 2 whole star anise
  • ¼ cup dried red chilli flakes
  • ¼ cup store-bought fried shallots (See Notes)
  • 2 tablespoons dried garlic granules
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon brown sugar 
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt

Instructions

  • Pour  the oil into a small saucepan and add the garlic and star anise. Place over a medium-low heat and bring gently to a simmer, stirring often.
  • Once the oil is simmering, reduce heat to the lowest temp possible and continue cooking for a further 5-7 mins or until the garlic just turns light golden brown in colour. Do not let it burn or overcook it as it will taste bitter. Best not to leave it at all during this period as it can happen very quickly. 
  • Remove from heat and quickly stir in all the remaining ingredients. Allow to cool completely before storing in an airtight jar or container in the fridge. Stir well before using. Serve as desired. Make approximately 1 ½ cups

Notes

  • COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  • TO STORE
    Once cooled, transfer to an airtight container or clean sterilised jar and store in the fridge for up to 6 months. Stir well before use.
  • FRIED SHALLOTS
    Fried shallots are available from the Asian section of most large supermarkets. Alternately you can also purchase them from your local Asian grocer or online. I use them on loads of dishes as a garnish, they add crunch, flavour and look great sprinkled over dishes!