Homemade Chilli Oil With Crunchy Garlic and Onion

Packed with bold flavours, satisfying crunch, and a smoky kick, this homemade chilli oil is incredibly versatile. Drizzle it over dumplings, noodles, and fried rice, or use it to elevate eggs, toast, and so much more. This recipe makes a small batch, but you can easily double or triple the ingredients for a larger quantity.

Watch how to make Homemade Chilli Oil:

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Prep Time: 5 min | Cook Time: 20 min | Total Time: 25 min

Ingredients:

Oil Base & Aromatics:

¼ cup + 2 tbsp neutral oil (like canola or vegetable oil)

½ inch cinnamon stick

1 small black cardamom pod

½ star anise

½ tsp coriander seeds

½ bay leaf

½ tsp crushed black pepper

2 tbsp finely chopped garlic

2 tbsp finely chopped onion

Chilli & Flavourings:

¼ cup red chilli flakes

½ tsp red chilli powder

½ tsp sesame seeds

¼ tsp sugar

⅛ tsp salt

½ tbsp soy sauce

Instructions:

In a small saucepan or tadka pan, combine the neutral oil, cinnamon stick, black cardamom, star anise, coriander seeds, bay leaf, crushed black pepper, chopped garlic, and onion. Mix everything together so the ingredients are fully submerged.

Place the pan over very low heat. Let the oil come to a gentle simmer, where you see small, consistent bubbles. Cook for about 20 minutes, or until the oil is fragrant and the garlic and onion have slowly turned a beautiful golden brown. This low-and-slow process is key to drawing out all the flavours without burning the ingredients.

Turn off the heat. Stir in the red chilli flakes, red chilli powder, sesame seeds, sugar, salt, and soy sauce. The residual heat from the oil will toast the spices and chilli flakes, releasing their full flavour.

Allow the chilli oil to cool completely before transferring it to an airtight glass jar. It will stay fresh and flavourful for up to two months.

Note: You can strain out the whole spices (cinnamon stick, cardamom, star anise, etc.) before storing if you prefer a smoother texture.

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Sneha Paul

Homemade Chilli Oil

Unlock bold flavour with this smoky, crunchy homemade chilli oil. Drizzle it on anything—dumplings, noodles, eggs, and more!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course: Condiment

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Oil Base & Aromatics:

• ¼ cup + 2 tbsp neutral oil like canola or vegetable oil
• ½ inch cinnamon stick
• 1 small black cardamom pod
• ½ star anise
• ½ tsp coriander seeds
• ½ bay leaf
• ½ tsp crushed black pepper
• 2 tbsp finely chopped garlic
• 2 tbsp finely chopped onion

Chilli & Flavourings:

• ¼ cup red chilli flakes
• ½ tsp red chilli powder
• ½ tsp sesame seeds
• ¼ tsp sugar
• ⅛ tsp salt
• ½ tbsp soy sauce

Method

 

1. In a small saucepan or tadka pan, combine the neutral oil, cinnamon stick, black cardamom, star anise, coriander seeds, bay leaf, crushed black pepper, chopped garlic, and onion. Mix everything together so the ingredients are fully submerged.
2. Place the pan over very low heat. Let the oil come to a gentle simmer, where you see small, consistent bubbles. Cook for about 20 minutes, or until the oil is fragrant and the garlic and onion have slowly turned a beautiful golden brown. This low-and-slow process is key to drawing out all the flavours without burning the ingredients.
3. Turn off the heat. Stir in the red chilli flakes, red chilli powder, sesame seeds, sugar, salt, and soy sauce. The residual heat from the oil will toast the spices and chilli flakes, releasing their full flavour.
4. Allow the chilli oil to cool completely before transferring it to an airtight glass jar. It will stay fresh and flavourful for up to two months.

Notes

You can strain out the whole spices (cinnamon stick, cardamom, star anise, etc.) before storing if you prefer a smoother texture.

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram, or you can also give your feedback in the comments section below.

Happy Cooking!

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