This is not your average chilli oil. It’s crunchy, savoury, spicy, a little sweet, and absolutely loaded with flavour. We’re talking garlic, ginger, peanuts, fried shallots, and a warming hit of cardamon and star anise. Basically, it’s the kind of thing you’ll want to drizzle on everything—or jar up and gift to someone you really like.
Whether you’re elevating eggs, zhuzhing up dumplings, or adding a little sass to your noodles, this spiked chilli oil is the gift that keeps on giving. Bonus: It keeps for up to 2 months in the fridge, which gives you 8 weeks of spicy joy.
Ingredients
- ¼ cup fried shallots
- 2 tbsp dried chilli flakes
- 3 whole star anise
- 1 tsp ground cardamon
- 2 tbsp finely chopped ginger
- 1 tbsp sugar
- 2 tbsp fine pink salt or sea salt
- 2 tsp chicken stock powder
- 8 garlic cloves, finely sliced
- 2 tbsp crushed peanuts
- 1 tbsp sesame seeds
- 270ml vegetable oil
Method
- In a large heat-proof bowl, combine everything except the oil and fried shallots.
- Heat the oil in a small saucepan over medium heat until it starts to gently sizzle.
- Turn off the heat and let the oil cool slightly for 2–3 minutes to avoid burning the aromatics.
- Carefully pour the warm oil over the chilli mixture.
- Add the fried shallots and stir to coat everything evenly.
- Spoon the oil into clean jars and if you have time, let it sit for at least 24 hours before using—it gets better the longer it rests.
- Store in the fridge for up to 2 months.
Substitutions
- No cardamom or star anise? Leave them out or sub in a small pinch of Chinese five spice for a similar vibe.
- Nut-free? Skip the peanuts and sesame and go heavier on the fried shallots for texture.
- Vegetarian? Use veggie stock powder instead of chicken stock.
- Milder heat? Use Korean chilli flakes (gochugaru) for colour and flavour with less of the burn.
Ways to Use It
- Drizzled over eggs, rice, noodles, or dumplings
- Swirled through stir fries or brothy soups
- Spread on sandwiches or wraps for a spicy kick
- Served with cheese boards or grazing platters
- Gifted in a cute jar with a tag that says "You’re hot stuff" ❤️🔥
Want More Recipes to Use It In?
- Try it drizzled over this Chinese Breakfast Noodle Bowl
- Or use it as a finishing touch on Zucchini, Sweetcorn & Haloumi Fritters with Smoked Salmon & Poached Eggs for a smoky chilli twist.