Chilli Crisp Recipe | How to Make Chilli Oil at Home
Addictive Chilli Crisp Recipe with Step by Step Pictures. Flavourful, Perfect, Umami chilli oil made asian style at the comfort of your home. Make Restaurant style dishes using this aroma packed chilli oil which adds a kick to your Noodles, Soups, Eggs, Ramen & the Options are Endless!
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Servings: 8 servings
Calories: 308kcal
Ingredients
- ¾ cup Oil
- ¼ cup Toasted Sesame Oil
- ½ large Onion
- 3 Spring Onion
- 2 inch Ginger
- 20 large Garlic (cloves)
- 4 tbsp Red Chilli Flakes
- 3 tbsp Gochugaru Korean Red Pepper Powder
- 3 tbsp Sesame seeds
- 1 tbsp Sugar
- 1 tsp Salt
- 1 tbsp Soy Sauce
- ½ tsp MSG optional but recommended
Instructions
- Take garlic, onion, spring onions, ginger in a food processor and chop it finely. If you don’t have a food processor, use your knife to chop it pretty finely. Set aside in a bowl.
- Take a sauce pan. Add in oil, I used refined oil in this recipe. Add the chopped ingredients in cold oil. Now heat the sauce pan and cook this on very low heat for 10 to 15 mins stirring constantly. You have to cook this mixture on very low heat so the garlic, onion crisp up beautifully without getting burnt. First the mixture will start to foam up because of the water content in onion and garlic, later the ingredients start to get crisp.
- After 10 mins or so you can see the garlic get crispy. Now add in the sesame oil which will bring the heat down and will stop the garlic getting burnt.
- After adding the oil. Add in chilli flakes, gochugaru, sesame seeds, salt, sugar, soy sauce and mix well. Let this cook on low heat for 2 more minutes.
- Take it off the heat and let it cool down completely.
- Store it in a clean dry bottle. You can keep the bottle at room temperature for a week. If you want to store longer, keep refrigerated.
Video
Notes
How to Serve Chilli Oil
Chilli oil most amazing condiment in the whole world. You can add it to anything you want starting from your breakfast eggs, rice, fried rice and even soups. Here are some ideas to use chilli oil.- Can be mixed with fried rice, noodles to amp up the flavours.
- Drizzle over cooked noodles and top it with fried eggs, chopped scallions to make an instant chilli oil noodles.
- Drizzle over boring soups to add an instant kick.
- Serve it with cooked rice, fried eggs which makes a late night meal.
- Breakfast fried eggs, poached eggs, boiled eggs gets an umami touch with this chilli oil.
- Drizzle some chilli oil over dumplings, momos, wontons.
- Take your avocado toast the next level with a drizzle of this magic chilli oil.
Variations
- Spices like cinnamon, cloves, star anise, bayleaf can be added in your oil along with garlic and ginger.
- Sliced garlic and onion can be used in the chilli oil if you want your oil to have crispy garlic chips.
- Fennel seeds can be used in the oil to give a nice refreshing aniseed aroma.
- To get the smokiness, you could use Schezwan peppercorns.
- Finely chopped peanuts can be used in the oil to add a crunchy texture.
- Some people like to add dried garlic and onion instead of fresh ones, but I preferusing fresh ingredients.
Tips & Tricks
- The amount of garlic, onion can be adjusted as per your needs and your likings.
- Make sure you cook it on a very low heat to avoid burnt taste.
- Once you add the red chilli flakes don't overcook it else it may get burnt.
- Sesame seeds can be substituted with peanuts.
- MSG can be substituted with mushroom powder or Miso powder.
Nutrition
Serving: 1servings | Calories: 308kcal | Carbohydrates: 10g | Protein: 2g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Sodium: 534mg | Potassium: 219mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2121IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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