Homemade Chili Crisp
This homemade chili crisp is crunchy, spicy, and deeply savory, with fried shallots, garlic, sesame, peanuts, and warm Sichuan peppercorns. Spoon it over noodles, eggs, rice, roasted vegetables, tofu, or anything that le
- Total time
- 35 min
- Yield
- Makes about 1 1/2 cups, or 24 one-tables
- Difficulty
- Easy
Prep 15mCook 20mChinese-inspiredVegan Recipes
Chili crisp is a spoonable chile oil packed with crunchy bits. It is not just hot. It is toasty, savory, lightly sweet, and full of texture from fried shallots, garlic, sesame seeds, and peanuts.
This homemade version lets you control the heat. Use more mild chile flakes for a warmer, rounder flavor, or add extra crushed red pepper if you like a sharper kick.
The key is patience. Fry the shallots and garlic until they are light golden, then pour the hot oil over the chile mixture so the spices bloom. Blooming means the hot oil wakes up the flavor and color of the spices.
01What you'll need
Ingredients
13 items · Makes about 1 1/2 cups, or 24 one-tables
- 1 cup neutral oil, such as canola, grapeseed, or peanut oil
- 3 large shallots, thinly sliced, about 180 g
- 8 garlic cloves, thinly sliced, about 32 g
- 1/4 cup crushed red pepper flakes, about 25 g
- 2 tablespoons gochugaru or mild red chile flakes, about 12 g
- 1 tablespoon Sichuan peppercorns, toasted and coarsely ground
- 2 tablespoons roasted unsalted peanuts, finely chopped
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sugar
- 1/2 teaspoon fine sea salt
- 1 cinnamon stick, optional
- 1 whole star anise, optional
- 1 tablespoon regular soy sauce
02How to make it
Step-by-step
1. Set up the chile bowl
Place the crushed red pepper flakes, gochugaru, ground Sichuan peppercorns, chopped peanuts, sesame seeds, sugar, and salt in a medium heatproof bowl. Set a fine-mesh strainer over the bowl. Make sure the bowl is truly heatproof, because very hot oil will be poured into it.
2. Start the shallots in cool oil
Add the oil and sliced shallots to a small saucepan. If using the cinnamon stick and star anise, add them now. Set the pan over medium heat and cook, stirring often, until the shallots soften and the oil begins to bubble steadily.
3. Fry until pale golden
Continue cooking the shallots for 8 to 12 minutes, lowering the heat if they brown too quickly. They should turn pale golden around the edges. Do not wait for a deep brown color, because they will keep darkening from carryover heat.
4. Add the garlic
Stir in the sliced garlic and cook for 2 to 4 minutes, until the garlic is light golden and crisp-looking. Watch closely here. Garlic can go from golden to bitter in less than a minute.
5. Strain the hot oil
Carefully pour the hot oil, shallots, garlic, and whole spices through the strainer into the chile bowl. The mixture will bubble and sizzle. Let it settle for 1 minute, then stir the chile mixture so all the spices are evenly coated.
6. Cool the crunchy bits
Remove and discard the cinnamon stick and star anise. Spread the fried shallots and garlic in the strainer on a plate or a piece of parchment. Let them cool for 5 to 10 minutes so they crisp up instead of steaming.
7. Stir in the soy sauce
When the oil is warm but no longer sputtering-hot, stir in the soy sauce. Add it slowly, because even warm oil can bubble when liquid is added.
8. Combine and jar
Stir the cooled shallots and garlic back into the chile oil. Transfer the chili crisp to a clean jar. Let it cool completely, then cover and refrigerate.
03From our kitchen
Cook's tips
- Make-ahead: Chili crisp tastes even fuller after 1 day in the fridge, once the chiles and oil have had time to mingle.
- Storage: Homemade chili crisp made with fresh shallots and garlic is not shelf-stable. Keep it refrigerated in a clean, covered jar and use within 2 weeks. Always use a clean spoon.
- Freezing: For longer storage, freeze in small portions in an ice cube tray, then transfer the cubes to a freezer bag. Thaw in the fridge.
- Heat swaps: For a milder crisp, replace some or all of the crushed red pepper flakes with mild gochugaru. For more heat, add 1 to 2 teaspoons cayenne or hot chile powder.
- Nut-free option: Leave out the peanuts and add 1 extra tablespoon sesame seeds, roasted sunflower seeds, or nothing at all.
- Soy-free option: Use tamari if you only need a gluten-free swap, or use coconut aminos for a soy-free version. Coconut aminos are sweeter, so you may want to skip the sugar.
Cook's note
The oil should be hot enough to sizzle when it hits the chile flakes, but the garlic should not be dark brown. If the fried bits smell burnt, it is better to start over; burnt garlic will make the whole jar bitter.
04Frequently asked
Questions & answers
Can I make chili crisp less spicy?
Yes. Use mostly mild chile flakes or gochugaru, and reduce the crushed red pepper flakes to 1 or 2 tablespoons. You can also leave out any cayenne or extra hot chile powder.
Why did my garlic taste bitter?
It probably cooked too long or at too high a heat. Garlic should be light golden when you strain it. It will continue to darken after it leaves the oil, so pull it a little earlier than you think.
Do I have to use Sichuan peppercorns?
No, but they add a citrusy, tingly flavor that makes chili crisp more complex. If you do not have them, skip them or use a small pinch of black pepper for a different but pleasant warmth.
Can homemade chili crisp sit at room temperature?
No. This version includes fresh garlic and shallots, so it should be refrigerated and used within 2 weeks. It is not the same as a commercially processed shelf-stable jar.
What should I eat with chili crisp?
Try it on rice bowls, noodles, dumplings, fried eggs, avocado toast, roasted vegetables, tofu, soups, and grilled corn. Start with a teaspoon, then add more to taste.
05Per serving
Nutrition facts
Nutrition Facts
Makes about 1 1/2 cups, or 24 one-tables
Amount per serving
% Daily Value*
- Total Fat10 g
- 13%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium87 mg
- 4%
- Total Carbohydrate3 g
- 1%
- Dietary Fiber1 g
- 4%
- Total Sugars1 g
- Protein1 g
- 2%
- Vitamin D0 mcg
- 0%
- Calcium13 mg
- 1%
- Iron0.3 mg
- 2%
- Potassium73 mg
- 2%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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