I have been putting this crunchy fried chili oil on EVERYTHING. The chili oil laced with pieces of crispy onions, garlic, red pepper flakes pairs perfectly with everything from dumplings, noodles, rice, roasted vegetables, to ramen and other soups and more.
Course sauce, Side Dish
Cuisine Asian
Keyword chili crisp, chili oil, garlic, pepper, sauce
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 1cup
Calories 1660kcal
Ingredients
3tablespoonsdried onions
3tablespoonsdried garlic
¾cupvegetable oil
2medium shallots,diced
2tablespoonscrushed red pepper flakes
1teaspoonkosher salt
1teaspoonpaprika
Instructions
Add the dried onions and garlic to the bowl of a food processor fitted with the blade attachment (or a mortar and pestle) and pulse until roughly chopped.
Add the vegetable oil and shallots to a small saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are crispy and golden brown, about 15 minutes. Remove from heat and stir in the red pepper, dried onion and garlic mixture, salt and paprika.
Let cool completely and add to a resealable glass jar or container and store, refrigerated for up to 1 month.