Laogan ma Crispy Chilli in Oil 700g

Product Information

Use whatever chilli flakes you have available. If you can find Sichuan chilli flakes that would be best – these chilli flakes will get you the best combination of that fiery red colour, flavour and spice.

Mob — Crispy Chilli Oil

This chili oil recipe has become one of the most popular on the blog, and for good reason. It is as much a foundational ingredient for many of our recipes as it is a delicious condiment. Also, learning how to make chili oil yourself means: Cut the aubergine into bite-sized batons, dunk in a simple tempura batter and deep fry squishy on the inside and crunchy on the outside. Use ice-cold water or better yet, ice-cold sparkling water for the lightest results. Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250°-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. Recently, we used fresher chili flakes with a higher moisture content from the Mala Market, which required an oil temperature of 350° F/177° C to achieve the correct sizzling effect.You will not get a deep red chili oil, and the flavor just won’t be there. We also get questions about using coarse Korean gochugaru. You could use that in a pinch, but it will not be Chinese chili oil! Gochugaru is also often milder than Sichuan chili flakes.

Noodles with crispy chilli oil eggs recipe | BBC Good Food Noodles with crispy chilli oil eggs recipe | BBC Good Food

You can halve the recipe and just make a batch more frequently so your chili oil is always relatively fresh. Just use the slider in the recipe card to get the right amounts! All you really need are chilli flakes, salt, sugar and neutral tasting oil! Combine the chilli flakes, salt and sugar in your heatproof bowl. Heat the oil to a medium and gently pour in the chilli flakes mixture.

Heat the oil in a large pan suitable for deep frying. Once the oil temperature reaches 170°C/340°F, dip the aubergine pieces in the batter and deep fry until cooked though and golden all over. Work in small batches and try not to overcrowd the oil. Each batch will take 4-5 minutes. Drain on a plate lined with absorbent kitchen towel. At the end, pour any excess batter into the oil and deep fry it until crispy. These extra tempura crispies make for the most perfect garnish! I prefer using a glass jar for my Chilli Oils as they are more resistant to bacteria and it does not retain smell or stains from the chilli oil after you’re done. What to Serve with Crispy Chilli Oil