The temperature of the oil when it hits the flakes decides everything. Too hot and it burns instantly and turns acrid; too cool and nothing infuses. Around 275°F is the window, which you can hit without a thermometer by frying the aromatics first and using them as the timer.
The ratio1½ cups oil heated to 275°F, poured over ½ cup chili flakes. Aromatics fried first, in the oil.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook15 min
Makes1½ cups
CuisineChinese
Cost$
Vegan
Contains gluten · soy
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
The Ingredients — and where to get them
Cook for1servings
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Neutral oil
Something with a high smoke point — grapeseed, peanut, or plain vegetable. Olive oil is wrong here.
A reasonable little indulgence. · plan ahead — needs marinating, soaking, or resting time
EffortA project
Cook it with
Instant PotSlow cookerOne-potNo-cook
The Method
Set up the target bowlChili flakes, crushed peppercorns and a good pinch of salt in a heatproof bowl — metal or ceramic, never plastic. Have it ready before the oil is.
Fry the aromaticsOil, sliced garlic, shallot, star anise and cinnamon into a cold pan together, then medium-low heat. Let them come up slowly, ten to fifteen minutes, until the garlic and shallot are pale gold.
Pull them at pale goldFish out the solids the moment they're light gold — they keep darkening off the heat, and gold becomes burnt in under a minute. Drain the chips on paper.
Pour and listenTake the oil off the heat, wait sixty seconds, then pour a third over the flakes. It should sizzle steadily, not violently. If it's silent the oil is too cool; if it smells sharp it was too hot. Pour the rest in two goes.
Finish and restStir in the soy, sugar, and the reserved crisp chips. Cool completely, then jar it. It's good immediately and better after two days.
Make it yoursFermented black beans or a spoon of miso make it deeply savoury. Toasted sesame oil at the end adds aroma. Peanuts fried alongside the garlic add another texture. Calabrian chili in place of a third of the flakes takes it Italian and works on everything.
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