Homemade Chili Crisp

Homemade Chili Crisp

Crackly fried shallots and garlic suspended in deeply savory, numbing chili oil.

Total 1 hr 30 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

This chili crisp layers toasted spices, crisped garlic and shallots, and a hit of Sichuan peppercorn into a jar of fragrant oil studded with crunchy bits. Spoon it over noodles, dumplings, eggs, or rice for instant texture and heat. It keeps for weeks in the fridge, improving as the flavors settle.

Ingredients

  • 1 cup neutral oil, such as grapeseed or peanut
  • 8 cloves garlic, thinly sliced
  • 4 shallots, thinly sliced
  • 1/2 cup crushed red pepper flakes
  • 2 tablespoons Sichuan peppercorns
  • 1 star anise pod star anise pod
  • 1 stick cinnamon stick
  • 2 tablespoons sesame seeds
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon Chinese black vinegar

Method

  1. Thinly slice the garlic and shallots, keeping them separate, and set near the stove along with the red pepper flakes, Sichuan peppercorns, star anise, and cinnamon stick.

  2. Pour the oil into a small saucepan and add the garlic and shallots. Set over medium heat and fry, stirring frequently, until golden and crisp, 12 to 15 minutes.

  3. Using a slotted spoon, transfer the fried garlic and shallots to a heatproof bowl, leaving the oil in the saucepan.

  4. Add the Sichuan peppercorns, star anise, and cinnamon stick to the hot oil and simmer over medium-low heat until fragrant, about 3 minutes.

  5. Remove the saucepan from the heat and strain the oil through a fine-mesh sieve into a heatproof bowl, discarding the whole spices.

  6. Place the red pepper flakes and sesame seeds in a heatproof jar or bowl. Pour the strained hot oil over them in a slow, steady stream, stirring constantly; the mixture will sizzle and bubble.

  7. Stir in the soy sauce, sugar, salt, and black vinegar, then fold in the reserved fried garlic and shallots.

  8. Let the chili crisp cool completely to room temperature before transferring to a clean jar with a tight-fitting lid.

  9. Store in the refrigerator for up to 2 months; flavor deepens after resting overnight.

Related recipes

Rate this recipe

★ 3.9 (1)

Homemade Chili Crisp

This chili crisp layers toasted spices, crisped garlic and shallots, and a hit of Sichuan peppercorn into a jar of fragrant oil studded with crunchy bits. Spoon it over noodles, dumplings, eggs, or rice for instant texture and heat. It keeps for weeks in the fridge, improving as the flavors settle.

1 hr 30 min 16 oz 90 cal

Ingredients

  • 1 cup neutral oil, such as grapeseed or peanut
  • 8 cloves garlic, thinly sliced
  • 4 shallots, thinly sliced
  • 1/2 cup crushed red pepper flakes
  • 2 tablespoons Sichuan peppercorns
  • 1 star anise pod star anise pod
  • 1 stick cinnamon stick
  • 2 tablespoons sesame seeds
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon Chinese black vinegar

Method

  1. 1

    Thinly slice the garlic and shallots, keeping them separate, and set near the stove along with the red pepper flakes, Sichuan peppercorns, star anise, and cinnamon stick.

  2. 2

    Pour the oil into a small saucepan and add the garlic and shallots. Set over medium heat and fry, stirring frequently, until golden and crisp, 12 to 15 minutes.

  3. 3

    Using a slotted spoon, transfer the fried garlic and shallots to a heatproof bowl, leaving the oil in the saucepan.

  4. 4

    Add the Sichuan peppercorns, star anise, and cinnamon stick to the hot oil and simmer over medium-low heat until fragrant, about 3 minutes.

  5. 5

    Remove the saucepan from the heat and strain the oil through a fine-mesh sieve into a heatproof bowl, discarding the whole spices.

  6. 6

    Place the red pepper flakes and sesame seeds in a heatproof jar or bowl. Pour the strained hot oil over them in a slow, steady stream, stirring constantly; the mixture will sizzle and bubble.

  7. 7

    Stir in the soy sauce, sugar, salt, and black vinegar, then fold in the reserved fried garlic and shallots.

  8. 8

    Let the chili crisp cool completely to room temperature before transferring to a clean jar with a tight-fitting lid.

  9. 9

    Store in the refrigerator for up to 2 months; flavor deepens after resting overnight.