Chili Oil
This Chili Oil is a versatile condiment featuring dried red chili peppers, garlic, and optional ingredients like sesame seeds and five spice powder. It's spicy, flavorful and makes an irresistible addition to your culinary creations to add to rice, noodles, dumplings, eggs and more!
Ingredients
For the Chili Oil (feel free to skip this if you're using your own premade or storebought Chili Crisp Oil / Chili Crunch Oil (Fly By Jings, Momofuku, LaoGanMa's,Trader Joe's etc. - if you're making you're own, you can also double the amounts if planning to make for storing)
- ½ cup avocado oil or neutral oil of choice]
- 1 tbsp crushed chili flakes or crushed red pepper
- 1 tbsp finely ground chili powder Sichuan chili powder, Korean red chili powder/gochugaru or chili powder of choice
- 1/8 tsp five spice powder
- 1/2 tbsp finely minced or grated garlic
- 1/2 tsp sesame seeds
- 1/4 tsp salt
For the optional fried egg toast
- Drizzle of avocado oil or olive oil
- 1 slice of rustic Sourdough (or crusty rustic loaf of choice)
- Softened butter dairy-free or regular
- ½ small avocado sliced (or as much as needed to cover the bread)
- 1 large egg
- Kosher or fine grain sea salt to taste
- Freshly ground black pepper to taste
- ½ small avocado sliced (or more as needed to cover the bread)
- Fresh Basil leaf finely chopped with 1-2 thinly sliced
Instructions
For the chili oil - skip if your own premade or storebought Chili Crisp Oil / Chili Crunch Oil (Fly By Jings, Momofuku, LaoGanMa's,Trader Joe's etc.)
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Heat the oil in a saucepan over low heat.
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Add the chili flakes, chili powder, garlic, sesame seeds and salt to a large heat-safe/microwave-safe bowl, arranging the ingredients side by side.
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Once the oil is hot, carefully pour it over the bowl and allow it to sizzle. Use any small metal utensil to mix well to combine. Adjust seasonings to taste. (To store: Allow to cool completely before transferring to a glass jar with lid and store in the fridge.)
For the toast
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Lightly drizzle some avocado oil on the bread. Toast in a nonstick skillet on low / low medium until golden and crunchy (or to your desired doneness) on both sides.
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Remove from the pan and spread with a little bit of butter. Slice the avocado into slices and add evenly on top, fanning it out to cover the toast.
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Use a ladle to add 2-3 tsp of the chili oil (or more as needed) into a nonstick pan over medium-high heat. Gently crack an egg into the pan and season with salt and black pepper. Fry until the edges are golden and the whites are puffy and bubbly. Tilt the pan on an angle and use a teaspoon to scoop up the oil to pour over the whites to ensure that they are fully cooked.
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Remove from heat and use a spatula to carefully remove the egg from the pan and add it on top of the avocado toast.
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Drizzle with a little bit more of the chili oil then top with the fresh basil.
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Cut into half and enjoy.
Recipe Video
Recipe Notes
How to store the chili oil:
Allow the chili oil to cool completely. Transfer to a clean, sterilized jar or bottle. It can be stored in the fridge anywhere between 2 to 6 months (depending on how the chili oil looks and smells - use your judgement and if in doubt, throw it out) making sure to use a clean spoon to scoop out each time.
If you'd like to extend its shelf life, refrigerate it for up to 6 months or freeze it for up to a year. Just remember to thaw frozen chili oil in the refrigerator before using.