Crispy Chili Oil for Any Dish
A spicy, nutty, and crunchy oil blend with chili flakes, peanut, and toasted spices—perfect for drizzling over noodles, rice, eggs, or vegetables. Use it as a finishing touch, not a standalone snack.
- Time
- 25 min
- Serving
- 229 kcal
- Ingredients
- ≈ $0.07
- Protein
- 4 g
Ingredients
- 1 Sunflower oil 15 ml
- 2 Chili flakes 3 g
- 3 Garlic powder 2 g
- 4 Sesame seeds 4 g
- 5 Peanutspack 200 g ≈ $1.80 8 g
- 6 Soy sauce 3 ml
- 7 Sugar 2 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix chili flakes, garlic powder, sesame seeds, chopped peanuts5, sugar, and salt in a heatproof bowl.
Heat the oil in a small saucepan for 2–3 minutes until shimmering but not smoking.
Pour the hot oil over the dry mixture and stir well.
Add soy sauce when the bubbling nearly stops.
Cool for 15 minutes, then transfer to a clean jar.
Store in the fridge for up to 14 days and drizzle 1 tablespoon over finished dishes.
Tips
- Why it works
- Heat the oil until it just shimmers so the spices don't burn and turn bitter. If it smokes, it's overheated and the flavor will be spoiled.
- Substitutions
- Use 8 g of cashews or 10 g of almonds instead of peanuts. Replace the soy sauce with 3 g of fish sauce if you're not vegetarian.
- Common mistakes
- If the oil hasn't cooled before you stir, the spices will burn and taste bitter. Check by smell.
- Storing and reheating
- Keeps for 14 days in the fridge. Warm it slightly in a pan for 1 minute before adding to a dish.
- Serve with
- Serve by the spoonful with noodles or rice and egg for heat and crunch.
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