HOMEMADE CRISPY CHILLI OIL
Deeply aromatic, slow-infused and packed with crunch this is a proper house chilli oil. Whole spices gently bloom, golden shallots and garlic bring texture, and a balanced heat from gochugaru and chilli flakes ties it all together. Clean, bold and completely seed oil-free.
This is the kind of jar you will reach for daily.
PHAT USED: Spanish Light Avocado Oil
Why: Neutral in flavour with a high smoke point (271°C), Spanish Light Avocado Oil is ideal for both slow infusion and high-temperature blooming. It lets the spices lead without interference, while remaining stable under heat from low oven infusion to a 180°C pour-over.
MAKES: Approx. 1 large jar
PREP TIME: 20 mins
COOK TIME: 60–75 mins
STORAGE: Use within 2 weeks
INGREDIENTS
For the Infused Oil
1 bottle GOOD PHATS Light Avocado Oil
80g fresh ginger, thinly sliced
5 star anise
2 cinnamon sticks
2 tbsp coriander seeds
4 black cardamom pods
20g Szechuan peppercorns
For the Crispy Aromatics
15 garlic cloves, thinly sliced
5–6 shallots, thinly sliced
For the Chilli Base
60g gochugaru
30g chilli flakes
30g sesame seeds
15g fine sea salt
1 tbsp rice wine vinegar
2 tbsp light soy sauce
8–10 drops monkfruit extract or honey (optional)
METHOD
1) Infuse the Oil
Place the sliced ginger, star anise, cinnamon sticks, coriander seeds, black cardamom and Szechuan pepper into a small ovenproof pan. Cover with part of the GOOD PHATS Light Avocado Oil, reserving the remaining oil for frying the shallots and garlic.
Place in the oven at 115°C and gently infuse for 60 minutes. The oil should become deeply aromatic without colouring the spices.
2) Fry the Shallots
While the oil infuses, slice the shallots and garlic evenly using a mandoline.
Add the reserved oil to a pan over low heat. Add the shallots and fry gently. You’ll see steady bubbling this is moisture evaporating. As the bubbling slows and the shallots turn golden, strain through a sieve, reserving the oil.
Spread the shallots onto a tray lined with kitchen paper to cool and crisp.
3) Fry the Garlic
Allow the oil to cool slightly before adding the garlic. Fry gently over low heat until golden watch closely as garlic colours quickly at the end.
Strain, reserving the oil again, and transfer the garlic to the tray with the shallots.
4) Build the Chilli Base
In a large heatproof bowl, combine gochugaru, chilli flakes, sesame seeds, sea salt, rice wine vinegar and light soy sauce.
Strain the oven-infused oil and combine it with the shallot and garlic frying oil. Discard the whole spices.
Heat the combined oil to 180°C. Carefully pour the hot oil over the chilli mixture it should sizzle immediately, blooming the spices and releasing their fragrance.
Stir gently to combine.
5) Finish
Once slightly cooled, lightly crush the fried shallots and garlic and fold into the chilli oil.
Add the monkfruit extract or honey if using and stir through.
Transfer to a clean glass jar and allow to cool fully before sealing. Store in the fridge.
CHEF’S TIP
Keep the heat low when frying the aromatics colour develops quickly at the end and can turn from golden to bitter in seconds.
Spanish Light Avocado Oil handles both the slow infusion and the high-heat bloom without breaking down, which keeps the flavour clean and the texture crisp.
Spoon over eggs, grilled meats, noodles, roasted vegetables or anything that needs depth and heat.
