Crispy chilli oil is a versatile condiment that adds crunch, heat, and deep umami to dumplings and beyond. The key technique is starting shallots and garlic in cold oil, then cooking slowly over low heat. This gradual approach draws out moisture without burning, resulting in deeply golden, shatteringly crisp aromatics. Adding whole spices like cinnamon and star anise to the oil infuses it with warm, complex undertones. The chilli flakes — ideally gochugaru — should be added at a lower temperature to prevent burning, which turns them bitter. Once made, crispy chilli oil keeps for weeks in a sealed jar and elevates noodles, rice, eggs, and dumplings beautifully.