Prep: 20 min. Cook: 15 min. Total: 35 min.
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Mathias Lydersen

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Homemade chili oil

Chili oil is one of the most addictive things you can have in your kitchen. It's crunchy, spicy and full of umami – and perfect as a topping on noodles, rice dishes, fried eggs or pizza. Here's an easy recipe that makes everything in one pot.

Ingredients

  • Til olieopvarmning
  • 2,5 dl neutral olie (f.eks. raps, vindruekerne eller solsikke)
  • 1 kanelstang (valgfri, giver dybde)
  • 2 laurbærblade
  • 2 stjerneanis (valgfri)
  • 1 lille stykke tørret ingefær (eller ½ tsk tørret pulver)
  • Tørre ingredienser
  • 2 spsk chiliflager (f.eks. koreanske gochugaru eller alm. knuste chiliflager – juster efter styrke)
  • 1 tsk røget paprika (valgfri – for røgsmag og farve)
  • 1 tsk sukker
  • ½ tsk salt
  • 1 tsk sojasauce (valgfri, men giver dybde/umami)
  • 1 spsk ristede sesamfrø
  • Crispy elementer
  • 4 fed hvidløg, finthakket
  • 2 spsk finthakket skalotteløg (eller rødløg)
  • 1 spsk finthakket tørret løg (kan erstattes med ekstra frisk løg)

Instructions

Klargør de tørre ingredienser

Bland chiliflager, paprika, sukker, salt, sojasauce og sesamfrø i en varmefast skål.

Hæld olie i en lille gryde og tilsæt kanel, laurbærblade, stjerneanis og evt. tørret ingefær.

Varm olien op over middel varme i 5–7 minutter, indtil den er ca. 120–130 °C – det må gerne boble lidt, men må ikke ryge.

Fjern krydderierne med en ske.

Tilsæt hvidløg og løg direkte i den varme olie. Lad det stege stille og roligt, indtil det bliver gyldent(ca. 5–7 minutter).

Rør undervejs så det ikke brænder på.

Hæld den varme olie direkte over chiliblandingen i skålen.

Det vil boble lidt – det er meningen.

Rør godt rundt og lad olien køle helt af.

Hæld derefter på et rent glas med låg.

Opbevar ved stuetemperatur i op til en uge – eller længere i køleskab.

Hjemmelavet chiliolie i glas

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How to make crispy chili oil – in the right pan

If you've never tried making your owncrunchy chili oil, then you have an explosion of flavor. And the best part? It only takes 20 minutes – and requires only one good pot and a few simple ingredients. With this recipe you get a chili oil that is crispy, aromatic and full of depth. Perfect as a topping for noodles, rice dishes, fried vegetables, dumplings, pizza or fried eggs.

But to get the perfect result – without burning the garlic – it is crucial that you use a pan with good heat distribution and temperature control. AtAt Qookware we have put together a selection of pots, which is fantastic for tasks like this. A good pot keeps the heat even, so onions and garlic become crispy and golden – not black and bitter.

The recipe uses aromatic spices such as star anise, cinnamon and dried ginger to give the oil depth. These are slowly heated in the oil and removed before adding the onion and garlic. This is where your pan is important: The oil must not smoke, but must be kept at around 120–130 °C. A pan with a thick bottom makes it easy to keep that temperature stable without everything burning.

When the oil is ready, pour the hot oil over the chili flakes, sesame, paprika and soy sauce. It sizzles and bubbles – and you can smell that something good is happening. The result is a chili oil with a crispy texture and a deep, warm flavor that only gets better after a few days in a jar.

The chili oil will easily keep for a week at room temperature, and longer in the fridge – so feel free to make a large batch. And if you get the hang of it (most people do), you can experiment with roasted peanuts, soybeans or dried shallots for even more crunch.

No matter how you use it – and whether it’s for noodle bowls, potatoes or pizza – one thing is for sure: a homemade crispy chili oil is something completely different from the one you can buy. And with the right pot fromQookware's cookware range, you not only get better taste, but also better control in the kitchen.