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A spoon with a spoonful of homemade chili crisp.
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5 from 2 votes

Homemade Chili Crisp

Chili Crisp is for the people who love a spicy chili oil but want even more texture and crunch! I love how Chili Crisp has the spicy, tingly, aromatic flavors of chili oil but is addictively crunchy with fried garlics and shallots! (Makes about 3 cups; 1 tbsp per serving)
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: Chinese
Servings: 50
Author: Chris Joe

Ingredients

Instructions

  • Add neutral oil to a saucepan over high heat and add the sliced garlic and shallot. Cook until bubbling and pale golden brown. Strain the shallots and garlic and reserve the oil.
  • In a large heatproof bowl add the szechuan chili flakes, salt, sugar, and sesame seeds. Add the oil back to the saucepan and heat to 350-375F. Carefully pour the hot oil onto the chili flakes and stir.
  • Season with soy sauce, sesame oil, and toss in the crispy garlic and shallots. Stir to combine and enjoy it on anything!

Notes

Safety Tips - You will be handling boiling hot oil when making Chili Crisp, so safety is key!!
  • Use a small sauce pan that you can handle comfortably - do not use a pan or dutch oven that is too heavy for you to lift up.
  • Ensure there is at least 3-4 inches of clearance between the szechuan chili flakes and the rim of the bowl they are in, to allow for bubbling (refer to the video). Pour the oil VERY SLOWLY.
  • Use a ceramic or oven safe bowl - do NOT use a glass bowl. Glass can crack or shatter when exposed to high temperatures due to thermal shock.
Use a Thermometer (Heat Management) - When making homemade Chili Crisp, heat management is key! If the oil gets too hot, the aromatics can burn or turn too dark, taste bitter, and ruin the oil (which is the base of your chili crisp). Alternatively, if the oil does not get hot enough, it will not release all of the flavors from the chili flakes and other ingredients, making your Chili Crisp taste like nothing. Using a thermometer ensures that you are heating the oil to the recommended temperatures!
Storage Tips - Homemade Chili Crisp should be stored in a sterilized airtight container (such as a mason jar) in the refrigerator for up to 3 months. Do not leave it in room temperature, especially since this oil was infused with aromatics like garlic and shallot.
  • Make sure your container is well sealed to prevent from spoiling.
  • Avoid dipping directly into your container. Only use clean utensils when scooping some out - any bacteria from food or used utensils will make go bad faster.
  • Don't leave it out at room temperature - always refrigerate immediately after using.
  • If you notice any signs of spoilage, such as odors, flavors, or mold growth, discard immediately!

Nutrition

Calories: 4kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 110mg | Potassium: 5mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.1mg
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