Jay keeps his crispy chilli oil recipe pretty secret , even from us other ‘dishy dads’ but everyone loves it so much I decided to try and recreate it.

And I think I got pretty close .. well I think I have , the true test will be when Jay gives it a taste test

Here is the recipe , either way it’s pretty bloody tasty , especially spooned other eggs

2 cups neutral oil (soybean, peanut, canola)
1½ cups red chili flakes
½ cup onion powder
⅓ cup fermented black beans (豆豉, soak & rinse)
½ Tbsp Sichuan peppercorn powder
2 Tbsp MSG (optional for umami)
2 Tbsp salt
1 Tbsp sugar

Many versions also include aromatics and crunchy bits I’ve tried these and they all work very nicely

Ginger, garlic, shallot/onion, sliced or minced
Star anise, cinnamon stick, bay leaves, Sichuan peppercorns for infusion
Fried garlic/onions, sesame seeds, peanuts for texture

🍳 Method

Soak & prep beans: Rinse fermented black beans in warm water 3× to reduce bitterness; drain well.
Heat oil with aromatics (optional): Gently simmer oil with aromatics (star anise, cinnamon, bay leaf, Sichuan peppercorns, ginger, garlic, shallot) at ~110–120 °C for 20–30 minutes, infusing it .
Prepare chili-base mix: In a heatproof bowl, combine chili flakes, onion powder, beans, salt, sugar, MSG, Sichuan pepper powder.
Strain hot oil (about 220–230 °C) into the chili mixture, preserving aromatics or discarding them. Allow sizzling.
Add crunchy bits: Mix in fried garlic/onions, sesame seeds, peanuts if using .
Cool & jar: Let it cool, then transfer to a jar. Let it rest at least overnight for full flavor.

if you give it a try please tag us in on Instagram or comment here

Happy cooking

Gary