Crispy Chilli Oil: How to Use It and Buy It in Bulk

What is crispy chilli oil and what do you use it on?

Crispy chilli oil is hot oil poured over dried chilli, garlic and other aromatics, so you get a spicy oil with crunchy bits in the jar. Spoon it over dumplings, noodles, eggs, rice and tofu, or stir a little into a sauce or dressing.

Kitchens that use it daily can buy it by the case. Tiger Tiger supplies three crispy chilli oils through our trade register, so you are not buying single jars.

What Is in Crispy Chilli Oil?

A classic jar holds a few simple parts:

• Dried chilli flakes, for heat and colour
• Garlic and shallot, fried until crisp, for the crunch
• Sichuan pepper, for the numbing tingle (not in every recipe)
• Neutral oil, heated and poured over the top to bring out the flavour
• Salt, and often sesame seeds or a little soy sauce

What To Put Crispy Chilli Oil On

• Dumplings and wontons, as a dipping oil
• Noodles, either hot or cold, with a little soy sauce
• Fried or soft boiled eggs
• Steamed rice or fried rice
• Silken tofu with spring onion
• Soups, stirred in at the end
• Marinades and dressings, mixed with rice vinegar and sesame oil

It pairs well with plain noodles. See our guides to rice noodles and the full Tiger Tiger noodles range for ideas.

How To Make Crispy Chilli Oil

1. Put dried chilli flakes, a pinch of salt and any sesame seeds in a heatproof bowl.
2. Heat a neutral oil with sliced garlic and shallot over a low flame until they turn pale gold and crisp. Take them out before they go dark, as they turn bitter fast.
3. Let the oil heat until it shimmers, but not until it smokes.
4. Pour the hot oil over the chilli flakes. It will sizzle. Stir well.
5. Add the crisp garlic and shallot back in, and a little Sichuan pepper if you like.
6. Cool fully, then spoon into a clean jar. Keep it sealed in the fridge and use it within a few weeks.

Make It or Buy It?

A homemade batch is fine for a home cook. For a kitchen it has costs: staff time, a hot oil step on a busy line, and a jar that tastes a little different each time. A ready made jar gives you the same flavour on every plate.

Tiger Tiger's range sits in our oils category and comes in three styles:

See the product pages for Sichuan crispy chilli oil, crispy chilli oil with peanuts and crispy chilli oil with black beans. The Sichuan and black bean jars come in cases of 12 x 170g.

Using Chilli Oil Across a Menu

One jar can lift a lot of dishes: a table condiment, a finishing spoon on dumplings, a base for a dressing. For other dry goods and flavour makers to stock with it, read our guide to essential Asian spices.

Frequently Asked Questions

What do you put crispy chilli oil on?

Dumplings, noodles, eggs, rice, tofu and soups. A spoonful also works in dressings and marinades.

What is the difference between chilli oil and chilli crunch?

Chilli oil is mainly the infused oil. Chilli crunch has more crispy bits, such as fried garlic and shallot, so you get more texture. Crispy chilli oil sits between the two.

How long does crispy chilli oil last?

A homemade jar keeps for a few weeks, sealed, in the fridge. For a shop bought jar, follow the date and storage advice on the label.

Is crispy chilli oil very hot?

It is spicy, but the heat depends on the chilli and how much you add. Start with a small spoon and add more to taste.

Can I buy crispy chilli oil in bulk for my restaurant?

Yes. Tiger Tiger sells crispy chilli oil by the case to restaurants, takeaways, cafes and shops. Order through our trade account.