Ingredients:

  • 2 cups (475 ml) Neutral Oil (e.g., Canola, Sunflower, Grapeseed)
  • 1 cup packed (200 g) Fresh Garlic, finely minced
  • 1/2 cup packed (100 g) Shallots, finely minced (optional)
  • 1-inch piece (25 g) Fresh Ginger, 3-4 slices
  • 1/3 cup (45 g) Crushed Red Pepper Flakes
  • 1/3 cup (45 g) Korean Gochugaru Chili Powder
  • 1 Tbsp (15 g) Granulated Sugar
  • 1 tsp (5 g) Fine Sea Salt
  • 1 tsp (5 ml) Sichuan Peppercorns, whole (optional)
  • 2 pieces Star Anise, whole
  • 1 Tbsp (15 ml) Light Soy Sauce or Tamari
  • 1/2 tsp (2.5 g) Mushroom Powder or MSG (optional)

Instructions:

  1. Combine all dry spices (Crushed Red Pepper Flakes, Gochugaru, sugar, salt, Sichuan peppercorns, and mushroom powder/MSG) in a medium, heatproof ceramic or glass bowl. Set aside.
  2. Pour the neutral oil into a medium saucepan. Add the minced garlic and shallots while the oil is still cold. This ensures even crisping.
  3. Heat the oil over medium-low heat, aiming for 120–130°C (250–265°F). Stir frequently. Cook for 15–20 minutes until the garlic and shallots turn golden brown and are crispy. Monitor closely, as they can burn rapidly.
  4. Immediately remove the saucepan from the heat. Use a fine-mesh sieve or slotted spoon to scoop out all the crispy garlic and shallots. Transfer them to a separate small bowl and set aside. Keep the strained oil.
  5. Return the strained oil to low heat. Add the ginger slices and star anise. Gently heat for 5 minutes to allow the flavour to infuse. Remove and discard the ginger and star anise.
  6. Bring the temperature of the infused oil up to 150°C (300°F). Turn off the heat. Immediately pour approximately 1/3 of the hot oil over the dry spice mixture in the heatproof bowl. Stir vigorously; the oil should bubble.
  7. Wait 5 minutes for the oil temperature to drop naturally to about 110°C (230°F). Pour the next 1/3 of the oil over the mixture, stirring as you pour. This secondary pour helps extract deep colour without scorching.
  8. Allow the mixture to cool for 10 minutes, then pour in the remaining oil. Stir thoroughly.
  9. Once the oil mixture has cooled slightly (about 30 minutes), stir in the reserved crispy garlic and shallots, along with the soy sauce/tamari.
  10. Leave the chili oil to cool completely at room temperature (around 60 minutes) to allow the flavours to properly marry.
  11. Transfer the finished oil into a sterilised, airtight glass jar. Store in the refrigerator for up to 3 months, ensuring all solids remain submerged in the oil.