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–+ servings

Homemade Chili Crisp

Make crunchy, restaurant-style chili crisp at home with layered chili heat, warm spices, and savory umami. Spoon it over eggs, noodles, dumplings, and more.
Amanda
Prep Time 10 minutes
Cook Time 10 minutes
Cool 10 minutes
Total Time 30 minutes
Serving Size 24 tablespoon

Equipment

  • Medium saucepan
  • Heatproof bowl (metal or tempered glass)
  • Wooden spoon or heat-resistant spatula
  • Thermometer (optional)
  • Fine mesh strainer (optional)
  • Mason jar or airtight container

Ingredients

  • 1 1/2 cups neutral oil (peanut or vegetable)
  • 1/4 cup sesame oil
  • 1/2 cup dried chiles chopped
  • 1/4 cup red pepper flakes
  • 2 tbsp gochugaru (Korean chili flakes)
  • 2 tbsp Sichuan chili flakes
  • 1 tbsp Sichuan peppercorns lightly crushed
  • 3 star anise whole
  • 2 tbsp sesame seeds toasted if you have them
  • 1 tsp black pepper freshly ground
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1/3 cup fried shallots
  • 1/4 cup fried garlic
  • 1/2 cup roasted peanuts roughly chopped
  • 2 tbsp soy sauce
  • 1 tbsp mushroom powder optional
  • 1/2 tsp MSG optional

Instructions

  • In a heatproof bowl, combine the dried chiles, red pepper flakes, gochugaru, Sichuan chili flakes, crushed Sichuan peppercorns, sesame seeds, black pepper, sugar, and salt. Stir to evenly mix.
  • In a medium saucepan, combine the neutral oil, sesame oil, and star anise. Warm over medium heat until the oil reaches about 225–250°F (105–120°C). (If you don’t have a thermometer, heat until the oil shimmers and a tiny pinch of flakes sizzles gently.)
  • Carefully pour the hot oil (including the star anise) over the spice mixture. It should bubble and sizzle. Stir thoroughly for 30–60 seconds to bloom the spices.
  • Let the mixture cool for about 10 minutes, then stir in the fried shallots, fried garlic, chopped peanuts, soy sauce, and (if using) mushroom powder and MSG.
  • Once fully cool, transfer to a clean, completely dry jar and seal. For best flavor, let it sit overnight before using. Store refrigerated for up to 1 month.

Notes

Safety: Use a bone-dry, heat-safe bowl and pour hot oil carefully to avoid splatters. Adjust heat by reducing or increasing the chile flakes. If the chili crisp solidifies in the fridge, let it sit at room temperature for 10–15 minutes to loosen.

Nutrition

Calories: 120kcal | Protein: 0.5g | Saturated Fat: 2g | Sodium: 60mg