Do you know that moment when you're standing at a street food stall, biting into your dish and thinking: "Why does it never taste this intense at home?"
Here's the secret: It's mostly down to the topping.
At Taste the Street, we're all about bringing that authentic street food feeling into your own kitchen. And today I have the ultimate tool for it: Kevin's fiery crispy chili oil.
Forget that bland red oil from the supermarket shelf. We're talking about an umami bomb with addictive potential. Slowly fried garlic and shallots give this oil a crunch that transforms even a simple slice of bread into a gourmet experience.
The best part? With the right trick (see below!), it keeps for months. The perfect DIY project for all street food junkies.
Forget that bland red oil from the supermarket shelf. We're talking about an umami bomb with addictive potential.
Why this chili oil will become your new staple
Before we get to the recipe, let's talk about the flavor. This oil isn't just spicy. It's complex:
The crunch: Golden-brown shallots and garlic add texture.
The depth: Star anise, cinnamon, and Szechuan pepper bring that warm, Asian spice note that's often missing. The color: A deep, vibrant red that instantly makes any bowl Instagram-worthy. Perfect with: Pizza, pasta, ramen, scrambled eggs, or simply drizzled over rice. The perfect topping: Pizza, pasta, ramen, scrambled eggs, or simply drizzled over rice. …
The recipe: Kevin’s crispy chili oil (chilli crisp)
Put the chili flakes, salt and sugar into a pot (1L is enough) and mix them.
Chili flakes or dried chilies (15 Grams)Salt (1 Tablespoons)Sugar (1 Teaspons)
Flavoring
2
Place the cold oil in a second pot (1-3 liter pot) along with the shallots, garlic, ginger, star anise, cinnamon, Szechuan peppercorns, and bay leaves. Why cold oil? This allows the aromas to slowly infuse the oil as it heats up.
Heat the oil over low to medium heat. It should simmer gently, not splatter. We want to dehydrate and crisp the ingredients, not burn them. Stir occasionally. This will take about 15–20 minutes. The goal: the shallots and garlic should be golden brown. Once the water has evaporated, they will keep and remain crisp!
Finish cooking
4
As soon as everything smells golden brown: remove the pot from the heat! Place a fine metal sieve over your bowl of chili mix. Carefully pour the hot oil through the sieve onto the chili flakes. Be careful: it will sizzle and bubble wildly – that's the moment the chili is roasting and releasing its aroma!
Cooling
5
Let the strained oil cool briefly. Now fish the crispy shallot and garlic pieces out of the sieve and return them to the oil. You can discard the rest (ginger, cinnamon sticks, etc.) – they've done their job.
Bottling
6
Allow the oil to cool completely to room temperature before pouring it into a sterile glass.
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