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Homemade Spicy Garlic Chili Crisp

A bold, crunchy, and aromatic chili crisp made with garlic, shallots, chilies, and warm spices, perfect for adding heat and umami to any dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 tablespoons
Course: Condiment, Snack
Cuisine: Asian, Fusion
Calories: 90

Ingredients
  

Chili Crisp Base
  • 1 cup neutral oil canola, grapeseed, or avocado
  • 10 cloves garlic thinly sliced
  • 2 shallots thinly sliced
  • 3 tbsp crushed red chili flakes adjust to taste
  • 3 whole dried red chilies optional
  • 1 tbsp sesame seeds
  • 1 tsp Sichuan peppercorns
  • 1 star anise
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tbsp soy sauce
  • 1 tsp sugar or honey
  • 0.5 tsp salt to taste

Equipment

  • Saucepan
  • Slotted spoon
  • Heatproof bowl
  • Glass jar

Method
 

  1. Heat oil in a saucepan over medium-low heat. Add garlic and shallots and cook gently until golden and crisp. Remove and set aside.
  2. Add star anise, cinnamon stick, bay leaf, and Sichuan peppercorns to the hot oil and warm for 1–2 minutes until fragrant.
  3. Remove from heat and carefully stir in chili flakes, whole dried chilies, and sesame seeds to bloom in the hot oil.
  4. Stir in soy sauce, sugar, and salt to season the oil.
  5. Return the fried garlic and shallots to the oil and mix well.
  6. Allow to cool completely, then transfer to a clean jar and store refrigerated.

Notes

Adjust chili levels to control heat. Keeps refrigerated for up to one month.