Crispy chili oil - Frederikke Wærens
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Crispy chili oil

Crispy chili oil, also known as chili crisp, is incredibly popular, especially in Asia. Lately, it has gained immense popularity on social media. While you can purchase it in most Asian supermarkets, making it yourself is a delightful experience.

Crispy chili oil is made with neutral oil, which is heated with garlic, chili, and shallots until it becomes crispy and golden. The oil is then strained into another pot and mixed with soy sauce, chili flakes, sugar, salt, and paprika. The crispy bits are added back in and poured into a tightly sealing glass jar. I store it in the fridge, where it can last for about a month.

Crispy chili oil can be used in various ways, such as drizzling it over fried vegetables, tossing it with rice, adding it to fried eggs, drizzling it over grilled meat, or even incorporating it into soups. You can also try my other chili oil recipe. Enjoy!


Crispy chili oil

Recipe for 4 persons


Crispy chili oil


Crispy chili oil

Pour oil into a medium-sized saucepan and add garlic, chili, shallots, and a cinnamon stick. Let it come to a gentle boil, and allow it to simmer for about 20 minutes or until it becomes golden and crispy.

Remove the cinnamon stick.

Strain the garlic, chili, and shallots from the oil. Let them cool a bit; this will make them extra crispy.

In another pot, combine the strained oil with dried chili flakes, paprika, soy sauce, sugar, and salt. Stir it well.

Add the crispy garlic, chili, and shallots back into the oil mixture.

Pour the entire mixture into a sterilized, airtight glass jar that seals tightly.

Refrigerate the chili oil until the next day to allow the flavors to infuse.

Your homemade crispy chili oil can be kept in the refrigerator for approximately 1 month.

Enjoy your homemade crispy chili oil!


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