Chili Crispe Recipe (a.k.a. The Seasoning Oil You Didn't Know You Needed)

First things first…. The Recipe!


What You’ll Need

3-4 Shallots, Thinly Sliced

8-12 Cloves of Garlic (1 medium head), Thinly Sliced

1 1/2 Cups Sunflower Oil

2 Cinnamon Sticks

2 Star Anise Pods

1 2” Piece of Ginger, grated or minced

1/4 Cup Crushed Red Pepper

2 TBSP Soy Sauce

1 TBSP Brown Sugar

Not pictured: Me spending 20 minutes picking cinnamon chips out of the aromatics after they cooked (LOL). If you don’t have cinnamon sticks on hand you can sub for 1 1/2 tsp powder!

Not pictured: Me spending 20 minutes picking cinnamon chips out of the aromatics after they cooked (LOL). If you don’t have cinnamon sticks on hand you can sub for 1 1/2 tsp powder!

What You’ll Do

  1. Combine shallots, cinnamon, garlic, and oil in a saucepan over medium-high heat.

  2. Maintain a gentle simmer for about 20-25 minutes, stirring occasionally and allowing the aromatics to crisp.

  3. Mix ginger, red pepper, soy sauce, and brown sugar in a heat-safe bowl.

  4. Once the aromatics are browned, remove the anise and cinnamon then strain the oil over the red pepper mixture using a fine mesh strainer. The hot oil will cause the mixture to sizzle but it won’t burn or spit.

  5. Allow the aromatics to sit in the mesh strainer until the oil cools, letting them crisp even more.

  6. Combine everything in a jar and add drizzle over everything until the end of your days!

Because the mixture is packed in oil it’ll keep for about 6-12 months (and I’m betting you’ll use it all before it goes bad)

Because the mixture is packed in oil it’ll keep for about 6-12 months (and I’m betting you’ll use it all before it goes bad)

This traditionally Chinese recipe is an adaption from this one on Bon Appétit. I prefer sunflower oil because it’s a bit healthier, and I’m not a huge fan of anise so I cut those dow pretty significantly.

Y U M.


One thing I’m always craving when warmer weather comes around is a light, fresh, and delicious recipe. Now I know that can come in many forms, but this oil is the perfect addition to any light summer meal. The touch of cinnamon and (smaller) touch of anise makes the flavor well-rounded and the spice from the red pepper cuts the oil and gives this a delicious kick. You only need a little bit to go a long way and this can be added to an existing sauce or dressing OR is perfect drizzled on it’s own! Warm or cold, say hello to your new true love.

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BRB while I daydream about all the fresh veg, pasta, salad, and canapé combos I’m dreaming of now that I have a cupboard stocked with this liquid gold.

Let me know if you whip up a batch and tag me on Instagram @botanicallybailey so we can cook together!

Bailey Howes