Spicy, savoury, and satisfyingly crunchy. This chilli oil is brilliant drizzled over rice, dumplings, eggs or greens and it’s easy to make with basic ingredients.
Ingredients
- 250ml neutral oil (rapeseed, sunflower)
- 5 cloves garlic, finely sliced or minced
- 1 small shallot (or half an onion), finely sliced
- 2½ tbsp dried chilli flakes (adjust to taste)
- 2 tbsp roasted peanuts, roughly chopped
- 1 tsp sugar
- ½ tsp salt
- 1 tsp soy sauce
- 1 tsp vinegar (rice, cider, or black)
- 1 tsp smoked paprika (optional – for colour and depth)
Optional
- 1 tbsp fermented black beans (douchi), chopped
- ½ tsp ground Sichuan pepper
- 1 tsp sesame seeds
Method
- Heat the oil – Warm the oil in a small saucepan over medium-low heat.
- Fry garlic and shallot – Add garlic and shallot and fry gently, stirring often, until deeply golden and crisp. Don’t let them burn.
- Scoop them out – Remove the garlic and shallots with a slotted spoon and set aside on a plate lined with kitchen paper.
- Add flavour base – Turn off the heat. While the oil is still hot, stir in the chilli flakes, sugar, salt, paprika, and any optional extras like fermented beans or Sichuan pepper. Let them sizzle in the residual heat.
- Cool a little, then add liquids – After a few minutes, stir in soy sauce and vinegar.
- Combine everything – Stir in the crispy garlic, shallot and chopped peanuts.
- Bottle up – Pour into a clean jar and seal.
Storage
Always store in the fridge.