Name: Crispy Chili Oil
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Cuisine: Asian
Ingredients: ½ cup red-chili flakes; 4 tablespoons toasted sesame seeds; 1 tablespoon crushed Sichuan peppercorns; 3 garlic cloves, minced; Small handful fresh cilantro, finely chopped (completely dry); Small handful spring-onion greens, thinly sliced (completely dry); ⅓ cup roasted peanuts, lightly crushed; 1 tablespoon granulated sugar; 1 tablespoon fine salt; 2 cups avocado oil (or light olive, high-oleic sunflower, or rice-bran oil); 3 tablespoons light soy sauce; 2 tablespoons unseasoned rice vinegar

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Short Description

A crunchy, intensely flavored chili oil infused with chili flakes, toasted sesame seeds, Sichuan peppercorns, garlic, peanuts, herbs, and a splash of soy sauce and rice vinegar. Perfect as a fiery condiment or dressing.

Why You’ll Love This Recipe

Bursting with texture: crunchy peanuts, sesame seeds, and aromatics
Robust spicy heat balanced by garlic, vinegar, and umami
Versatile across cuisines—perfect with noodles, rice, dumplings, or grilled meats
Made in one batch and lasts for weeks when stored properly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup red-chili flakes
4 tablespoons toasted sesame seeds
1 tablespoon crushed Sichuan peppercorns
3 garlic cloves, minced
Small handful fresh cilantro, finely chopped (completely dry)
Small handful spring-onion greens, thinly sliced (completely dry)
⅓ cup roasted peanuts, lightly crushed
1 tablespoon granulated sugar
1 tablespoon fine salt
2 cups avocado oil (or light olive, high-oleic sunflower, or rice-bran oil)
3 tablespoons light soy sauce
2 tablespoons unseasoned rice vinegar

Directions

Combine Dry Mix
In a heat‑proof bowl (about 1 L / 1 qt size), stir together chili flakes, sesame seeds, crushed Sichuan peppercorns, minced garlic, chopped cilantro, spring-onion greens, crushed peanuts, sugar, and salt.
Heat the Oil
In a small saucepan over medium heat, warm the oil until it reaches about 190 °C (375 °F)—it should shimmer and emit wisps of smoke. If you don’t have a thermometer, drop in a sesame seed; it should sizzle briskly and take about 4–5 seconds to brown.
Pour Over the Spices
Place the bowl with the dry mix on a heat‑safe surface. Slowly and carefully ladle or drizzle the hot oil over the spices. The mixture will sizzle and bubble for 20–30 seconds—stir gently until the bubbling subsides and everything is coated.
Add Liquid Seasonings
After about one minute, once the temperature has dropped below boiling, stir constantly while drizzling in the soy sauce and rice vinegar. Expect a mild sizzle. Continue stirring until the mixture is just warm.
Cool and Jar
Transfer the mixture to a clean 500 ml jar, ensuring all solids are submerged in oil. Let it cool to room temperature before sealing.

Servings And Timing

Makes: Approximately 2 cups (~500 ml)
Prep Time: ~10 minutes
Cook Time: ~5 minutes
Cooling Time: ~30 minutes to room temperature
Total Time: ~45 minutes

Variations

Add 1–2 dried chilies or crushed red pepper flakes for intensified heat.
Swap peanuts for cashews or omit nuts for nut-free version.
Stir in toasted garlic chips or thin-fried shallots for extra crunch.
Use cilantro alternatives like finely chopped Thai basil or parsley.
Add a teaspoon of toasted sesame oil or chili oil for deeper aroma.

Storage/Reheating

To Store: Keep in an airtight jar at room temperature or in the fridge; best used within 4–6 weeks for maximum freshness.
To Use: Spoon over noodles, rice bowls, dumplings, scrambled eggs, or roasted vegetables. No reheating needed.
To Refresh: If oil solidifies or flavors mellow, stir to redistribute solids and bring to room temperature.

FAQs

What oil should I use and why?

Use high-smoke-point oils like avocado, rice-bran, or high-oleic sunflower oil to safely reach sizzling temperature without burning.

Why must ingredients be completely dry?

Moisture in fresh herbs or onions can lead to oil sputtering or premature spoilage.

Can I make this less spicy?

Yes—you can halve the chili flakes or omit Sichuan peppercorns to reduce heat and focus on nutty crunch.

Is it necessary to add the vinegar and soy sauce?

They’re optional but recommended—they add umami, tang, and help cool the oil slightly to preserve flavor layers.

How long does it last once opened?

Stored properly, it lasts 4–6 weeks unopened or refrigerated. On the counter, best within 3–4 weeks.

Can I reuse the oil after using some?

Yes—as long as all ingredients remain submerged and clean utensils are used to avoid contamination.

Are there nut-free options?

Yes—omit peanuts and increase sesame seeds or add extra herbs and garlic for texture without nuts.

Can I double the recipe?

Yes—just keep the ratio of dry mix to oil roughly the same and use a larger bowl or pot for safety.

Why does the oil need to be hot?

The hot oil releases flavors and aromas from the spices and aromatics rapidly, creating that signature “sizzle” and fragrance.

Can I refrigerate it?

Yes—it solidifies in the fridge but re-liquefies at room temperature. Stir before use to redistribute solids.

Conclusion

This Crispy Chili Oil is a bold and flavorful condiment that brings smoky spice, crisp texture, and umami depth to any dish. Ready in under an hour and made with simple pantry ingredients, it elevates every meal—from noodles to grilled meats to stir-fry. Keep it on hand for a spicy punch in every spoonful.

Maggie