A jar of good chilli oil changes what you can do with almost everything else in your kitchen. It goes on ramen, on dumplings, on eggs, on mash, on a cheese sandwich if you are that way inclined. This version is the crunchy, sediment-heavy kind — the sort where you fish about with a spoon to get the bits at the bottom rather than just the oil off the top.
It tastes toasty and fragrant rather than purely hot, with garlic, star anise and sesame sitting behind the chilli warmth. It takes about 20 minutes and the only real skill involved is getting the oil to the right temperature. Make a jar and you will use it constantly, particularly in our dumpling ramen bowl and chilli oil beef ramen.
Why This Recipe Works
- Hot oil is poured onto the chilli, not the other way round. Frying dried chilli directly scorches it in seconds. Pouring measured hot oil over it toasts it just enough and stops immediately.
- The temperature is 180°C, and it matters. Hotter than that and the chilli burns bitter within a second. Cooler and the flakes never toast, so the oil tastes raw and dusty.
- Whole spices are infused first, then discarded. Star anise, cassia and bay steeped in the warming oil give a rounded fragrance. Left in the jar they would keep extracting and eventually dominate.
- Garlic and shallot are fried separately to golden, then added as crunch. Fried in the infusing oil they would carry on cooking in the jar and turn soft and slightly rancid. Cooked to just-golden and drained, they stay crisp for weeks.
- A mix of coarse and fine chilli flakes. Fine flakes give colour and body to the oil; coarse flakes give the texture you actually want on your spoon. One without the other is a lesser jar.
- Salt, sugar and a little soy go in at the end. They season the sediment, so the crunchy bits taste of something rather than just being hot texture.
Ingredient Notes
Dried chilli flakes. Chinese or Korean chilli flakes are the right choice: bright red, fruity and moderate in heat. Korean gochugaru is mild and gives brilliant colour. Ordinary supermarket crushed chillies work but are usually hotter and less fragrant, so use two thirds of the quantity. Avoid cayenne powder, which will make a gritty, harsh oil.
Neutral oil. Rapeseed, sunflower or groundnut. It needs a high smoke point and no flavour of its own. Do not use olive oil, which will taste wrong and smoke too early.
Garlic. Sliced thinly, not crushed. Crushed garlic burns almost instantly at frying temperature. Thin even slices go golden predictably.
Shallot. Adds a sweet allium note that garlic alone does not give. A banana shallot is easiest to slice thinly.
Star anise, cassia bark and bay. The aromatic trio. Cassia is sold as cinnamon in most UK supermarkets and works perfectly. One star anise is plenty — two will take over.
Sichuan peppercorns. Optional but excellent. They provide the tingling numbness known as málà rather than heat. Available in larger supermarkets and all Chinese supermarkets.
Toasted sesame seeds. Stirred in at the end for nuttiness and texture.
Substitutions and Variations
Milder oil. Use gochugaru only, and reduce the total chilli by a third. You get all the colour and fragrance with very gentle heat.
Much hotter oil. Add a teaspoon of finely ground bird’s eye chilli or Naga powder along with the flakes. Be careful — Naga is extremely hot and a little goes a very long way.
Numbing version. Double the Sichuan peppercorns and grind half of them coarsely into the chilli before pouring. Distinctly tingly.
Fermented depth. Stir a tablespoon of black bean sauce or fermented broad bean paste into the finished oil. Much more savoury and a little thicker.
Crunchier. Add 2 tablespoons of roasted salted peanuts, roughly chopped, at the end. They soften after a week or so, so make a smaller batch if you go this route.
Without soy. Leave it out and increase the salt by a quarter teaspoon. The oil will keep slightly longer and be a shade less savoury.
We have not tested this recipe against any specific dietary requirement, so we cannot describe it as suitable for any particular diet.
Step-by-Step Guidance
The card below has the full method. These are the parts that decide whether you get fragrant oil or a bitter jar you quietly throw away.
Preparing the chilli bowl
Put both types of chilli flake, the sesame seeds, salt and sugar into a heatproof bowl — metal or thick ceramic, never thin glass, which can crack. The bowl should be at least three times the volume of the oil, because it will foam up dramatically. Have it sitting on a heatproof surface right next to the hob before you start heating anything.
Frying the aromatics
Warm the oil with the star anise, cassia, bay and Sichuan peppercorns over a medium-low heat for about 8 minutes. You are gently infusing, not frying — there should be small bubbles around the spices, no more. Then add the sliced garlic and shallot and raise the heat slightly. Fry for 4 to 6 minutes, stirring, until they are a pale to medium gold. Pull them out with a slotted spoon the moment they hit that colour, because they will continue to darken on the spoon. Drain them on kitchen paper.
Getting to 180°C and pouring
Fish out and discard the whole spices. Now bring the oil up to 180°C. With a thermometer this is simple. Without one, drop in a single chilli flake: at the right temperature it should sizzle steadily and darken over about three seconds. If it blackens instantly, the oil is too hot — take it off the heat for a minute and test again. Pour about a third of the oil over the chilli bowl and stir; it will foam and smell wonderful. Wait 20 seconds, then pour in the rest and stir again.
Finishing and jarring
Let it cool for 10 minutes, then stir in the soy sauce and the drained garlic and shallot. Adding the soy to oil that is still very hot will make it spit violently, so let it come down first. Transfer to a clean dry jar and let it cool completely before you put the lid on — trapped steam creates condensation, and water in an oil jar shortens its life considerably.
Professional Tips
- Use a big bowl. The foam-up genuinely triples the volume for a few seconds. A small bowl means chilli oil across your worktop.
- Never a thin glass bowl. Thermal shock from 180°C oil can crack it. Stainless steel or heavy stoneware only.
- Pour in two stages. The first third takes the edge of the heat off the pan, so the second pour is gentler and the chilli does not scorch.
- Smell is your best guide. Correctly toasted chilli smells sweet, fruity and nutty. If you catch even a hint of an acrid, ashy smell, the oil was too hot.
- Everything must be bone dry. The bowl, the spoon and especially the jar. Water is what makes chilli oil spoil.
- Let it sit for 24 hours before judging it. The flavour rounds out noticeably overnight, and it will taste better on day two than on the day you make it.
- Stir before every use. All the good sediment sinks. A jar you only pour from is half a jar.
Troubleshooting
| Problem | Likely cause | Solution | Prevention |
|---|---|---|---|
| Bitter, acrid taste | Oil was too hot and the chilli burnt | Nothing will fix it; start again | 180°C exactly, tested with a thermometer or a single flake |
| Oil tastes raw and dusty | Oil not hot enough, chilli never toasted | Warm the whole lot gently to 150°C for 2 minutes and cool | Test the temperature before pouring |
| Pale colour | Not enough fine chilli flake, or mild gochugaru only | Stir in a teaspoon more fine flakes and warm gently | Use a mix of fine and coarse flakes |
| Garlic soft and slimy after a week | Added while still raw, or fried in the oil and left in | Strain it out and eat the oil sooner | Fry to golden, drain on paper, add once the oil has cooled |
| Garlic bitter and black | Fried too long or crushed rather than sliced | Discard it and fry a fresh batch | Thin even slices, removed at pale to medium gold |
| Cloudy or fizzing in the jar | Water or moisture got in | Discard it; this is spoilage | Bone-dry jar and utensils, cool fully before sealing |
| Bowl cracked when pouring | Thin glass and thermal shock | Clean up carefully and discard everything | Always use metal or heavy stoneware |
| Overwhelming star anise flavour | Too much, or left in the jar | Dilute with 100 ml fresh oil warmed to 150°C | One star anise, removed before pouring |
Serving Suggestions
Chilli oil is a condiment, so the list is long. It is essential in our dumpling ramen bowl with chilli oil and chilli oil beef ramen, and a teaspoon lifts a plain chicken ramen enormously. Use it as the dipping sauce base for homemade dumplings.
Beyond that: spooned over cheesy mash, drizzled on Naga chilli potatoes for double heat, or over a fried egg on toast. It is also very good stirred into mayonnaise as a dip for onion rings. More technique articles are in kitchen tips and sides and sauces.
Storage and Reheating
- Storing. A clean, completely dry glass jar with a tight lid. Keep it in a cool dark cupboard rather than next to the hob, since heat and light degrade both the colour and the flavour.
- Refrigeration. Not necessary, and it makes the oil cloudy and semi-solid. If you do refrigerate it, let it come back to room temperature before use. Given that this batch contains fried aromatics, some people prefer the fridge for peace of mind.
- Always use a dry spoon. A wet spoon introduces water, which is the main cause of spoilage.
- Stir before use. The sediment settles hard at the bottom.
- Signs it has gone. Cloudiness, fizzing, a sour or musty smell, or any visible mould. Discard rather than risk it.
- Freezing. Not needed and not recommended; it will separate oddly.
We have not carried out formal shelf-life testing on this recipe, so we are not going to state a specific number of weeks. Keep it dry, keep it cool, use a clean spoon, and trust your nose. If in any doubt, throw it away and make a fresh jar — it only takes 20 minutes.
Frequently Asked Questions
What chilli flakes should I buy?
Korean gochugaru for colour and mild heat, or Chinese chilli flakes for a more fragrant, moderately hot oil. A mix of the two is ideal. Ordinary supermarket crushed chillies work but are hotter, so reduce the quantity.
How hot is this?
As written, moderately warm rather than fierce — the point is fragrance with heat behind it. Increase or decrease the chilli quantity freely; nothing else in the recipe needs to change.
Can I make it without a thermometer?
Yes. Drop a single chilli flake into the oil. At around 180°C it will sizzle steadily and darken over about three seconds. If it blackens instantly, the oil is too hot. If nothing happens, keep heating.
Why did my chilli oil go bitter?
Almost always because the oil was too hot when it hit the chilli. Burnt chilli is irreversibly bitter, and there is no way to rescue it.
Should I leave the garlic in the oil?
Yes, once it has been fried to golden and drained. Raw garlic left in oil is both a texture problem and a food safety one, so always cook it first.
Can I use this instead of shop-bought crispy chilli oil?
That is exactly what it is for. It is fresher, cheaper per jar and you control the heat.
Does it need to rest before I use it?
It is good immediately and noticeably better after 24 hours, once the flavours have settled together.
PrintHomemade Crispy Chilli Oil
- Total Time25 minutes
- YieldAbout 350 ml (1 medium jar) 1x
A fragrant, crunchy chilli oil made by pouring 180C aromatic oil over a mix of coarse and fine chilli flakes, finished with fried garlic, shallot and sesame seeds. Toasty rather than fiercely hot.
Ingredients
For the chilli bowl
- 4 tbsp coarse dried chilli flakes (Chinese or Korean gochugaru)
- 2 tbsp fine dried chilli flakes
- 1 tbsp toasted sesame seeds
- 1 tsp fine sea salt
- 1 tsp caster sugar
For the aromatic oil
- 300 ml neutral oil, such as rapeseed, sunflower or groundnut
- 1 star anise
- 1 small piece cassia bark or cinnamon stick, about 4 cm
- 2 dried bay leaves
- 1 tsp Sichuan peppercorns (optional)
- 6 garlic cloves, thinly and evenly sliced
- 1 banana shallot, thinly sliced
To finish
- 2 tsp light soy sauce
Instructions
- Put both types of chilli flake, the sesame seeds, salt and sugar into a large heatproof bowl made of stainless steel or heavy stoneware. Never use thin glass. The bowl must be at least three times the volume of the oil, because the mixture will foam up dramatically. Set it on a heatproof surface next to the hob.
- Put the oil, star anise, cassia bark, bay leaves and Sichuan peppercorns in a small saucepan. Warm over a medium-low heat for about 8 minutes, so there are only small bubbles around the spices. You are infusing, not frying.
- Add the sliced garlic and shallot and raise the heat slightly. Fry for 4 to 6 minutes, stirring often, until they are a pale to medium gold. Remove them immediately with a slotted spoon and drain on kitchen paper. They will darken further as they cool, so do not wait for deep brown.
- Fish out and discard the star anise, cassia, bay leaves and peppercorns.
- Bring the oil up to 180°C. Without a thermometer, drop in one chilli flake: it should sizzle steadily and darken over about three seconds. If it blackens instantly, take the pan off the heat for a minute and test again.
- Carefully pour about one third of the hot oil over the chilli mixture and stir. It will foam up and smell fragrant and sweet. Wait 20 seconds.
- Pour in the remaining oil and stir again. If you smell anything acrid or ashy, the oil was too hot.
- Leave to cool for 10 minutes, then stir in the soy sauce and the drained garlic and shallot. Do not add the soy while the oil is still very hot, as it will spit.
- Transfer to a clean, completely dry glass jar. Leave to cool fully before putting the lid on, so no condensation forms inside.
- Stir well before every use, since all the best sediment settles at the bottom. The flavour improves after 24 hours.
Notes
Temperature is everything: 180°C is the target. Hotter and the chilli burns irreversibly bitter within a second. Cooler and it never toasts, leaving a raw, dusty taste. Use a thermometer if you have one, or the single-flake test.
The mistake to avoid: Using a bowl that is too small or made of thin glass. The mixture triples in volume for a few seconds, and thermal shock can crack thin glass. Stainless steel or heavy stoneware, three times the oil volume.
Storage: A clean, bone-dry jar with a tight lid, kept in a cool dark cupboard. Always use a dry spoon, as water is what causes chilli oil to spoil. Discard if it becomes cloudy, fizzes, or smells sour or musty. We have not carried out formal shelf-life testing, so use your judgement.
Variations: For a milder oil, use gochugaru only and reduce the chilli by a third. For much hotter, add 1 tsp finely ground bird’s eye or Naga powder. Double the Sichuan peppercorns and grind half into the chilli for a numbing version. Stir in 1 tbsp black bean sauce for fermented depth, or 2 tbsp chopped roasted peanuts for extra crunch.
Equipment: A small saucepan, a large metal or stoneware heatproof bowl, a slotted spoon, a cooking thermometer if you have one, and a clean dry glass jar.
Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.
Take particular care with the sesame seeds (sesame), soy sauce (soya, wheat), chilli flakes (may be packed alongside nuts or mustard), and the optional peanut variation (peanuts). Groundnut oil is a peanut product. Allergen information must be confirmed by The Cozy Bowl before it is relied upon.
This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Chinese-inspired
One Jar, Everything Improved
Make it once and you will find yourself reaching for it daily. If you want to taste what a properly balanced chilli oil does in a bowl of noodles first, the Dumpling Dynasty and Samurai Sizzler ramen at The Cozy Bowl are both built on ours — order online, or come and see us at 172 Biscot Road, Luton.