Low Sodium Crispy Chili Oil
Spice up your dishes without overwhelming your sodium intake with this irresistibly flavorful Low Sodium Crispy Chili Oil. This aromatic condiment combines the bold heat of dried red chili flakes with the rich fragrance of infused spices like Sichuan peppercorns, star anise, and cinnamon. Lightly fried slices of garlic, shallots, and ginger deliver a satisfying crunch in every spoonful. Perfectly balanced with a hint of sweetness from sugar, this versatile homemade chili oil is not only sodium-conscious but also easy to make. Ready in just 40 minutes, it’s ideal for elevating noodles, dumplings, stir-fries, or even fried rice. Store it in an airtight jar for up to a month, so you’ll always have a jar of vibrant, crispy goodness in your fridge!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 50 grams Dried red chili flakes
- 250 ml Vegetable oil
- 6 cloves Garlic
- 30 grams Ginger
- 1 tablespoon Sichuan peppercorns
- 2 pieces Star anise
- 1 Cinnamon stick
- 2 leaves Bay leaf
- 3 medium Shallots
- 1 tablespoon Sugar
Directions
Step 1
Peel and slice the garlic cloves thinly. Similarly, slice the shallots and set them aside.
Step 2
Cut the ginger into thin slices, and arrange all the spices including the Sichuan peppercorns, star anise, and cinnamon stick.
Step 3
In a medium saucepan, pour the vegetable oil and heat it over medium-low heat.
Step 4
Once the oil is hot, add the sliced garlic, sliced shallots, and ginger slices. Fry them gently until golden brown and fragrant, about 8-10 minutes. Remove them carefully with a slotted spoon to avoid burning.
Step 5
Add the Sichuan peppercorns, star anise, cinnamon stick, and bay leaves to the oil, gently toasting the spices for 2-3 minutes until they release their aroma.
Step 6
Remove the oil from the heat and allow it to cool slightly, about 5 minutes, so it is not overly hot when poured onto the chili flakes.
Step 7
In a heat-resistant jar or bowl, place the dried red chili flakes and sugar.
Step 8
Pour the warm infused oil over the chili flakes in a steady stream, allowing the spices to mingle and the chili flakes to fizz slightly.
Step 9
Stir in the fried garlic, shallots, and ginger into the mixture.
Step 10
Allow the chili oil to cool completely, then remove the whole spices like star anise and cinnamon stick if preferred.
Step 11
Store the chili oil in a sterilized jar with an airtight lid and refrigerate for up to a month.
Nutrition Facts
| Serving size | (487.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2443.1 |
| Total Fat 238.8g | 0% |
| Saturated Fat 36.8g | 0% |
| Polyunsaturated Fat 142.1g | |
| Cholesterol 0mg | 0% |
| Sodium 74.7mg | 0% |
| Total Carbohydrate 109.3g | 0% |
| Dietary Fiber 50.0g | 0% |
| Total Sugars 47.7g | |
| Protein 17.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 295.9mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 1943.8mg | 0% |
Source of Calories