Chili Oil Double Crunch
This chili oil is everything — crispy, garlicky, and loaded with toasted walnuts for that extra crunch you didn’t know you needed. It’s packed with so much flavor from the fried shallots and garlic, plus the perfect kick of spices that hits just right. Drizzle it on noodles, dumplings, eggs, or basically whatever, and watch it take your dish to the next level.
Servings 1/ cups
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.
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.
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.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!