Crispy Garlic & Chilli Oil



Preparation info

  • Difficulty


  • Makes:

    240 ml

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

Using this popular oil will elevate the flavour of a simple stir-fry, salad or fried rice to the next level. It is also great for Ramen, Gyoza Dumplings or on plain silken tofu.



  • 8 garlic cloves, sliced
  • 4 spring onions (scallions), thinly sliced


  • 100 ml ( fl oz) sunflower oil
  • 2 tablespoons chilli flakes
  • 100 ml ( fl oz) toasted sesame oil
  • ¼ cup (35 g) peanuts, roughly chopped
  • 4 teaspoons light brown sugar
  • 1 teaspoon sea salt


Combine the sunflower oil, chilli flakes, garlic and spring onion in a frying pan. Heat over medium–low heat to infuse the flavour of the ingredients into the oil for about 15 minutes or until the garlic becomes crisp and a light golden colour.

Remove the pan from the heat. Add the sesame oil, peanuts, sugar and salt and mix until the sugar and salt have dissolved.

Store the oil in a sterilised screw-top jar for up to 2 weeks.