Homemade Chilli Oil (with bonus Garlic Chips)

If you know me, you’ll know I love a condiment and this is always in my pantry. I usually make this 2-3 times a year and often will gift it to friends as well. I love this chilli oil because it’s very versatile. I use it with Asian, Indian and Middle Eastern flavoured dishes but I most frequently use it for lunch, drizzled over a sunny side up egg. This is the chilli oil I use in the dressing for my Silken Tofu and Weeknight Soba recipe.

You can control the spice of your chilli oil by the heat of the chillies you use. Here I use a combination of Kashmiri chilli powder and Chinese chilli flakes. The Kashmiri chilli powder is mild-medium in spice level but more than the kick, it brings an aroma and fragrance to the oil. It is also the reason the chilli oil is a gorgeous deep red colour. The chilli flakes are what give it the heat.

Although a chilli oil, this is more than just spicy in flavour. The addition of the other whole spices and infused garlic makes it super complex and delicious. Plus, you get crispy, crunchy garlic chips to sprinkle over anything your heart desires.

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Homemade Chilli Oil (with bonus Garlic Chips)

Ingredients

• 8 star anise
• 2 large bulbs garlic, peeled and roughly chopped
• 6 bay leaves
• 15 cardamom pods, lightly crushed
• 9 tablespoons Sichuan pepper corn
• 3 tablespoons cumin seeds
• 1 ½ cup chilli flakes
• ¼ cup Kashmiri chilli powder
• 2 tablespoons salt
• 3 cups (750ml) neutral oil

Instructions

1. Place the oil in a large saucepan, add in chopped garlic into cold oil and turn the stove on to low/medium low heat.
2. Fry the garlic on a low heat until it just turns golden brown. Place a large sieve over a bowl or glass measuring jug, then pour the oil and garlic into the sieve to drain the oil and capture the garlic chips in the sieve.
3. Lightly salt the garlic ships and toss to coat evenly. Set the garlic chips aside to cool and crisp up*. Carefully pour the oil back into the saucepan on low heat.
4. In a separate pan on medium-high heat, toast the cinnamon stick, cumin, star anise, bay leaves, cardamom pods and Sichuan peppercorn until they begin to smoke slightly.
5. Add the spices to the pot with the garlic-infused oil and turn the heat up to medium and wait for the spices to begin to sizzle. Allow them to sizzle for 4 minutes and then remove from the heat and allow to cool for 5 minutes.
6. Turn the heat under the oil up to medium and wait for the spices to gently sizzle. Cook at a gentle sizzle for 4-5 minutes. Remove from the heat and allow to cool for 5 minutes.
7. In a heatproof bowl or jar, place the chilli flakes, Kashmiri chilli powder and salt, stir to combine evenly. Strain the oil mixture over the chilli mixture slowly. Do this in batches, stopping to stir the chilli mixture to ensure the oil is reaching the bottom. Add a couple bay leaves, a cinnamon stick and star anise back into the oil and stir everything gently to combine.
8. The oil tastes best after it has had 24-hours to rest and flavours to mingle. Store it in an airtight jar and it should last up to 1 year.

Notes

*Sprinkle these garlic chips over anything you like; fried rice, dumplings, avocado toast, fried egg. They are super delicious. They last 1-2 weeks in an airtight container.