Inspired by Bon Appetit’s Chris Morocco, this recipe is the penultimate Asian chilli oil recipe. Modifiable to any spice tolerance, use this recipe as a template to the essential ingredients and techniques to make the best chilli oil.

Ingredients

2 medium red onions, thinly sliced (approximately 2 cups or 300 grams)

1 head of garlic, cloves separated and sliced (about 1/2 cup or 70 grams)

1½ cups (360 ml) vegetable oil

2 cinnamon sticks, each 3 inches long

6 star anise pods (approximately 12 grams)

1 2-inch piece of ginger, peeled and very finely chopped (about 1/4 cup or 30 grams)

¼ cup (about 4 tablespoons or 60 ml) crushed red pepper flakes

2 tablespoons (30 ml) soy sauce

2 teaspoons (10 grams) sugar

Method

1. Place a saucepan over low heat and add the vegetable oil. Carefully add the sliced onions, garlic, ginger, cinnamon sticks, and star anise pods. It's okay to start with these ingredients in cool oil and let them heat up gradually; this slow infusion process draws out more flavor.

2. In a separate bowl, combine the crushed red pepper flakes, soy sauce, and sugar. Set aside.

3. Monitor the saucepan closely. Once the onions and garlic turn a golden brown color, remove the pan from the heat. Strain the oil through a sieve and allow the onions and garlic to cool down separately from the oil. Allowing them to cool will help them retain crispiness for a longer time.

4. Once the oil stops sizzling, pour it over the mixture of pepper flakes, soy sauce, and sugar. Stir well to combine. After the onions and garlic have cooled down, add them back into the mixture.

5. Transfer the completed sauce into an airtight jar for storage. Kept refrigerated, it should last for several months.

Enjoy your aromatic and crispy onion garlic oil infusion!