Fiery, smoky and a little sweet, this spicy oil is traditionally brushed over crispy fried chicken, but it’s far too good to stop there. Try it on roast potatoes, crispy tofu, burgers or even a cheese toastie. It’s quick to make, and you can easily adjust the heat depending on how brave you’re feeling.
Preparation: 5 minutes
Cooking: 5 minutes
Cooling: 10 minutes
Total time: 20 minutes
Makes: Approximately 150ml
Ingredients
- 120ml neutral oil, such as sunflower or rapeseed
- 1 tbsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp light brown sugar
- ½ tsp fine salt
- ¼ tsp freshly ground black pepper
Method
- Mix the spices
Combine the cayenne pepper, smoked paprika, garlic powder, onion powder, sugar, salt and black pepper in a heatproof bowl. - Heat the oil
Gently heat the oil in a small saucepan until hot but not smoking, around 150°C if you’re using a thermometer. - Combine
Carefully pour the hot oil over the spices, a little at first, stirring as you go. The mixture should gently sizzle and release a lovely smoky, spicy aroma. - Cool and serve
Leave to cool for around 10 minutes, giving it another stir before using. The spices will naturally settle at the bottom, so stir well whenever you use it.
Notes
- Adjust the heat: For a milder sauce, reduce the cayenne to 1–2 tsp. For something fiercer, increase it to 1½ tbsp.
- Extra flavour: Try adding a pinch of ground cumin or a little extra smoked paprika.
- Traditional finish: Brush or spoon the sauce generously over freshly fried chicken while it’s still hot and crispy.
- Other uses: Lovely on fish finger sandwiches, roast vegetables, fried mushrooms, pizza, eggs or homemade chips.
- Storage: Keep in a clean, airtight container in the fridge and use within 3–4 days. Rewarm gently before serving if the oil solidifies.
Tip: This isn’t a smooth, blended hot sauce. It’s a seasoned oil, so a little separation is completely normal. Make sure you scoop up some of the spices from the bottom when serving. That’s where much of the flavour is.