Why This Ingredient Is Special
Crispy Chili Oil: Put the dry ingredients in a heatproof bowl. Heat the oil to about 160 °C — a wooden chopstick should bubble energetically but not smoke. Pour the oil over the mixture in three…
Ingredients
- rapeseed oil200 ml
- chili flakes20 g
- sesame seeds2 tbsp
- fried onions1 tbsp
- paprika1 tsp
- sugar1/2 tsp
- salt1/2 tsp
- optional 1 small garlic clove
- very finely chopped
Method
- Put the dry ingredients in a heatproof bowl.
- Heat the oil to about 160 °C — a wooden chopstick should bubble energetically but not smoke.
- Pour the oil over the mixture in three additions, stirring each time. Let it cool completely.
Substitutions
Sesame seeds and fried onions can be left out. Without chili flakes, use coarsely crushed dried chilies. For a milder oil, replace half the chili flakes with paprika.
Safety Note
With fresh garlic, store refrigerated only and use within 3 days. Without fresh garlic, it keeps refrigerated for about 3 weeks.