What are the ingredients in spicy chili crisp?

Most Homemade Spicy Chili Crisp recipes include neutral oil, chili flakes, garlic, shallots, salt, and often peanuts, sesame seeds, and a savory seasoning like mushroom powder or soy-based flavoring.

What makes the crisp in chili crisp?

The crunch comes from properly fried aromatics like garlic and shallots, plus optional peanuts or seeds. In Homemade Spicy Chili Crisp, the “crisp” should stay crunchy even after mixing with the oil.

How do I prevent botulism in homemade chili oil?

Do not store raw garlic in oil. For Homemade Spicy Chili Crisp, fry the garlic and shallots fully to remove moisture, use clean jars, and store the finished jar in the refrigerator.

Can I make a non-spicy chili crisp?

Yes. You can lower the heat by using milder chili flakes or reducing the spicy peppers while keeping the garlic, shallots, and sesame for texture. The result will still feel like Homemade Spicy Chili Crisp, just gentler.

What is the best oil to use for chili crisp?

Use a neutral high-heat oil like peanut, canola, or avocado oil. These oils let the aromatics and chilies lead without adding bitterness.

How long does homemade chili crisp last?

Homemade Spicy Chili Crisp lasts best when refrigerated in a clean sealed jar and served with a dry clean spoon. For the safest use, keep it cold and enjoy it within a practical refrigerator window.

How to Make Homemade Spicy Chili Crisp (7 Easy Tips)

Description

A bold Homemade Spicy Chili Crisp with crunchy garlic, crisp shallots, deep red chili oil, and savory umami for noodles, eggs, soups, and dips.

Ingredients

Scale

1 1/2 cups neutral oil, such as peanut or canola
6 garlic cloves, thinly sliced
3 medium shallots, thinly sliced
1/3 cup gochugaru or mixed chili flakes
1 to 2 tablespoons crushed red pepper flakes, to taste
1 tablespoon sesame seeds
1/4 cup chopped peanuts
1 teaspoon salt
1 teaspoon sugar
1 teaspoon shiitake mushroom powder
1/2 teaspoon Sichuan peppercorns, optional

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Instructions

Thinly slice the garlic and shallots evenly.
Place the garlic, shallots, and oil in a heavy saucepan while the oil is still cold.
Set the pan over medium heat and fry slowly, stirring often.
Remove the garlic when pale golden, about 6 to 8 minutes depending on slice thickness.
Continue frying the shallots until golden and crisp, about 8 to 12 minutes total.
Strain the aromatics from the oil and let them cool separately on paper towels.
In a heatproof bowl, combine gochugaru, red pepper flakes, sesame seeds, peanuts, salt, sugar, mushroom powder, and optional Sichuan peppercorns.
Reheat the strained oil to 325°F to 350°F.
Slowly pour the hot oil over the chili mixture and stir carefully.
Let the mixture cool slightly, then fold in the fried garlic and shallots.
Transfer to a clean jar and cool completely.
Store in the refrigerator and always use a clean dry spoon.

Notes

A cold oil start helps the garlic and shallots cook more evenly.

Do not let the garlic turn dark brown or it may taste bitter.

For the best crunch, cool the fried aromatics separately before mixing them back in.

Keep the oil temperature between 325°F and 350°F when blooming the chilies.

Store Homemade Spicy Chili Crisp in the refrigerator for safer long-term use.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Condiment
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: Per 1 tablespoon
Calories: 80 kcal
Sugar: 0g
Sodium: 90mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg