If you love Lao Gan Ma chilli oil, then you will love this crunchy garlic chilli oil recipe. Learning how to make crispy chilli garlic oil at home (Chinese style) means you can make it to suit your liking. Need more spice? Then up the chilli flakes. Want more of that mala spice? Then add more Szechuan peppercorns. Feel free to play around and make your own unique blend of crispy garlic chilli oil and maybe you too can become your own Lao Gan Ma.
You will need
1.5 cup of neutral vegetable oil
3/4 cup of chilli flakes
10 cloves of garlic thinly sliced
5 Star Anise
1 Cinnamon Stick
5 tsp cloves
1.5 tbsp Szechuan peppercorns
Add all the ingredients except for the chilli flakes into a pot and heat over medium heat. Do not walk away as your garlic can burn very easily. Stir the pot once in a while and take the pot off the heat once the garlic slices have browned nicely.
Add your chilli flakes into a heat resistant jar (or bowl). This is very important because we do not want the jar (or bowl) to break when we add the hot oil later on.
Once you have a heat resistant jar (or bowl) slowly add the hot garlic oil one ladle at a time. Watch out for the foam that forms when the hot oil touches the chilli flakes! Make sure that there is enough excess room in the jar (or bowl) so that the oil doesn’t overflow.
Allow the flavours to infuse. The crispy garlic chilli oil is ready to use once cooled. Store in the fridge and use it for up to 3-4 weeks.