Homemade Chili Crisp
Chili crisp is a combination of oil infused with spices and packed with crunchy, flavorful ingredients like fried garlic, shallots, and chili flakes. It’s more than just hot—it's savory, with a bit of sweetness, and has layers of flavors and textures. It pairs beautifully with anything from noodles and dumplings to eggs and ice cream (yes, ice cream!).
Print Recipe
Equipment
- Large skillet or wok
- Strainer
- Slotted spoon
- Heat-resistant bowl for mixing
- Heat-resistant container for storage
Ingredients
- 1 1/2 cups Avocado oil (or other neutral oil of choice)
- 2 large Shallots, thinly sliced
- 10 cloves Garlic, peeled and thinly sliced
- 3 Star anise
- 1 Cinnamon stick
- 2 tbsp Sichuan chili flakes or Red pepper flakes
- 1 tbsp Smoked paprika
- 1 tbsp Toasted sesame seeds
- 1/2 tbsp Sugar
- 1 tbsp Soy sauce, tamari, or liquid aminos
- 1/2 tsp Salt (or MSG)
- 1/2 tbsp Black pepper
Instructions
- In a skillet or wok, heat about 1½ cups of neutral oil over medium heat. You want the oil to reach around 250-300°F (120-150°C). The oil should shimmer but not smoke.
- Add the garlic, shallots, 3 star anise, and 1 cinnamon stick into the hot oil. Fry them slowly, stirring occasionally, until they turn golden brown and crispy. This should take about 10-15 minutes.
- Using a slotted spoon, carefully remove the star anise and cinnamon stick and discard. Using a fine mesh strainer, strain the shallots and garlic from the oil. Keep the oil in a heat-resistant container. Allow the garlic/shallots to drain on paper towels.
- While the oil is infusing, combine the chili flakes, paprika, sesame seeds, sugar, salt and pepper in a heatproof bowl.
- Slowly and carefully pour the hot oil over the chili flakes mixture. The hot oil will immediately bloom the chili flakes, releasing their aroma and spiciness. Be cautious, as the oil will sizzle and bubble as it hits the chili flakes. Stir to evenly distribute the heat and coat the flakes.
- With a sharp knife, chop the crispy shallots and garlic into small pieces. Mix in with the chili flake oil until well combined.
- Add the soy sauce and mix well.
- Let the chili crisp cool for a few minutes, then taste it. If you want more salt, sweetness, or umami, now’s the time to adjust. You can add a dash more of soy sauce, a pinch more salt, or even a touch of vinegar if you want more balance.
- Once cooled, transfer your chili crisp to a clean, airtight jar. It will keep at room temperature for up to two weeks, or in the fridge for up to a month.
Notes
* Calories are approximate per 1 ounce serving.
Customization Tips
- Adjusting Heat: Use fewer chili flakes or choose milder varieties if you want less heat. Alternatively, you can amp it up with hotter chilis like Thai bird's eye or habaneros.
- Texture Variations: Add more garlic, shallots, or peanuts for an extra-crispy version. You can also try fried onions or crispy tofu bits.
- Umami Boost: Add a touch of MSG or fish sauce for a deeper umami flavor, or experiment with various soy sauce flavors.
Servings: 1 pint jar
Calories: 35kcal
