Chili Oil Double Crunch
If you love spicy food but want something with a little extra texture and flavor, this double crunch chili oil is where it’s at. It’s loaded with fried garlic and shallots that get nice and crispy, plus toasted walnuts that add an amazing nutty crunch you don’t get in your typical chili oil. Making it yourself means it’s fresh, flavorful, and you can tweak the spice level exactly how you like it. Plus, it’s so easy to make and will seriously upgrade everything you drizzle it on.
Toasting the Walnuts
First up, the walnuts. Toasting them brings out their natural oils and gives them this deep, toasty flavor that pairs so well with the spicy chili oil. Pop them in a 350°F oven for about 8 minutes — just keep an eye so they don’t burn. Once they’re golden and smelling nutty, pull them out and set aside. Allow them to cool down and then finely chop! Set aside for now while we work on everything else.
Frying the Garlic and Shallots
Next, you want to fry the garlic and shallots separately in vegetable oil. Thinly slice the garlic and fry it until it’s golden and crispy. I like to use a mandolin to get the garlic slices as thin as possible. Take it out and let it drain a bit to soak any excess oil over paper towels. Then add your finely chopped shallot to the same oil and fry until caramelized and crispy as well. These fried bits soak the oil with all those rich, aromatic flavors that make chili oil so addictive. Instead of using a slotted spoon for the garlic, I like to use a fine sieve over a heat proof bowl to collect the fried shallot bits and separate it from the oil.
Putting It All Together
After frying the garlic and shallots, reheat the same oil so it’s nice and hot. Then set up a heatproof jar with your spices — the red chili flakes, salt, sugar, white pepper, and paprika. Pour the hot oil over the spices to bloom those flavors and give it a stir. Then add the toasted walnuts, fried garlic, and shallots and mix one last time.
How to Use This Chili Oil
This chili oil isn’t just for drizzling — it’s so versatile. Here’s how I love to use it:
- Drizzle over steamed dumplings or potstickers for that perfect spicy crunch
- Toss it with noodles or rice bowls for instant flavor
- Add a spoonful to soups or ramen for a deeper, smoky heat
- Use it as a dip for spring rolls or fresh veggies
- Stir into stir-fries or fried rice at the end for a pop of flavor
- Dollop on avocado toast or eggs for a spicy twist
Variations to Try
Want to mix things up? Try adding a few star anise pods while you fry the aromatics for a subtle licorice note. Or finish with a splash of toasted sesame oil for a nutty, rich layer. Adjust the chili flakes if you want less heat or try smoked paprika for a smokier vibe.
Storing and Shelf Life
Store your chili oil in a clean jar with a tight lid. Keep it in a cool, dark spot or even the fridge. It will last up to 3 weeks at room temp, and about 2 months refrigerated. Just give it a little shake before each use because the spices and nuts tend to settle at the bottom.
Recipes to Enjoy Chili Oil With!
- Crispy Cheese Dumplings – Pan-fried dumplings with a crispy, golden cheese lattice that adds the perfect savory crunch!
- Red Curry Dumpling Soup – Juicy dumplings simmered in a rich and creamy red curry broth that’s bold, cozy, and full of flavor.
- Paratha Pockets – Flaky paratha stuffed with fluffy eggs, beef bacon, and melty cheese—basically the ultimate breakfast upgrade.
- Egg Drop Soup – Light, comforting, and ready in minutes with soft ribbons of egg in a warm, savory broth that always hits the spot.
- Crispy Air Fryer Tofu – Tofu cubes cooked in the air fryer until perfectly crisp on the outside and tender on the inside—ideal for tossing in a rice bowl with chili oil!
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Sauce
Chili Oil Double Crunch
Ingredients
- 2 1/2 cups vegetable oil
- 4 garlic cloves, thinly sliced
- 1 shallot, finely chopped
- 1/2 cup walnuts
- 1/2 cup red chili flakes
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 1 teaspoon white pepper
- 2 tablespoons paprika
Instructions
- Preheat your oven to 350°F. Spread the walnuts out on a baking sheet and toast for about 8 minutes, or until golden and fragrant. Let them cool completely, then finely chop. Set aside for later.
- While the walnuts cool, get your heatproof glass jar ready. In the jar, add the red chili flakes, salt, sugar, white pepper, and paprika and stir together.
- In a small pot, heat the vegetable oil over medium heat to 350°F. Add the sliced garlic and fry until golden brown and crispy, stirring often so it doesn’t burn. Use a slotted spoon to transfer the garlic to a paper towel to drain.
- In the same oil, add the finely chopped shallots and fry until deeply golden and crispy. Remove with a slotted spoon or strain with a sieve over a heat proof bowl and set on a paper towel to drain.
- Once the garlic and shallots are done, strain the oil through a fine mesh sieve to catch any leftover bits. Return the strained oil to the pot and reheat it until shimmering and hot.
- Carefully pour the hot oil into the prepared jar over the spice mix. It’ll sizzle immediately — that’s exactly what you want!
- Once the chili oil has slightly cooled, about 5 minutes, stir in the reserved fried garlic, fried shallots, and chopped toasted walnuts.
- Let your chili oil cool completely at room temperature. Seal the jar with a lid and store in the fridge — it’ll last for weeks and just gets better over time.
Tips & Notes
Q: What kind of oil can I use for this chili oil?
A: Neutral oils like vegetable, canola, avocado, or sunflower oil all work great. I don’t recommend using olive oil because it burns at higher heat and has a stronger flavor that might overpower the aromatics.
Q: Is it super spicy?
A: Honestly, I don’t love crazy spicy food either — and I find the heat level here super manageable. It may seem like a lot of chili but this recipe makes a lot of chili oil.
Q: What other nuts can I use instead of walnuts?
A: You can totally swap the walnuts for peanuts, cashews, almonds, or even pistachios. Just make sure to toast them for that deep nutty flavor and crunch. Peanuts would be your second best option to be the most authentic.
Q: Can I skip the nuts entirely?
A: Yes, if you have an allergy or just want a smoother chili oil without double the texture, just leave the nuts out. You’ll still get all the flavor from the garlic, shallots, and spices.
Q: Can I make this ahead of time?
A: Definitely — chili oil stores really well. Just keep it in a sealed air-tight in the fridge and it’ll last for weeks.
Q: What else can I add to this chili oil to level it up?
A: You can toss in a star anise while heating the oil for a little warmth and depth, or add a dash of sesame oil at the end for extra fragrance. Some people also add cinnamon sticks or bay leaves while infusing the oil.
Q: What can I use this chili oil with?
A: So many things! Drizzle it on noodles, dumplings, rice, eggs, soup, avocado toast, pizza, roasted veggies, grilled meats or tofu, and even sandwiches. It brings a spicy, savory crunch to literally anything.
Q: What type of chili flakes should I use?
A: I used regular red pepper flakes and it turned out amazing — super flavorful with just the right kick. But if you want a more authentic flavor, Sichuan chili flakes are a great option. They add a slightly smoky depth and beautiful color to the oil without overwhelming heat.
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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