Homemade Chili Crisp / Oil Recipe

This chili crisp / oil can elevate literally any food.

Put it on fried eggs, fried chicken, on a sandwich, on ramen, on BBQ – and you’ll instantly have better tasting food.

Ingredients for Chili Crisp/Oil

You can get SUPER creative with what you use.

The main things we need are something to “crunch”, a neutral oil, and a spice.

• 2 large shallots
• 4 garlic cloves
• 1 large piece of ginger
• 3.5 tsp Sichuan peppercorns, cracked
• 1/4 cup thai chili flakes
• 3 tbsp sesame seeds
• 1 tbsp diamond crystal kosher salt
• 1.5 tsp white pepper
• 1 tsp MSG
• 2 tbsp soy sauce
• 2 star anise
• 1 Stick Cinnamon
• 2 cups avacado oil
• 4 scallions, greens and whites

Fine Dice ALL Vegetables Before-hand

So the:

• Shallots
• Garlic
• Ginger
• Scallions

In a Large Pot Add Most of the Dry Ingredients and Soy Sauce

I prefer to pour the hot oil over these ingredients at the end.

• 1/4 cup Thai chili flakes
• 3 tbsp sesame
• 1 tbsp diamond crystal kosher salt
• 1.5 tsp White pepper
• 1 tsp MSG
• 2 tbsp soy sauce

Heat Your Neutral Oil to 300-325F and Fry Each Vegetable Individually

Each of these vegetable will fry at different speeds so I like to do them separately so nothing burns and ruins the chili crisp.

So you’ll fry the shallots for 2 minutes until they’re crispy and brown and then remove from oil.

Then you’ll fry and strain:

• Garlic
• Ginger
• Scallions

Ensure they’re nice and brown, not burned.

Once the Veg is Fried, Add Cracked Sichuan Peppercorns and Star Anise

Allow these to fry for a few minutes or until fragrant.

You could opt to remove the star anise and cinnamon stick or leave it – just don’t eat it later.

I strained it.

Once Everything is Done, Take Your Hot Oil and Pour it Into the Large Pot with the Dry Ingredients

Then add all your veg that you fried.

Stir this mixture and ensure everything is well combined.

Once cooled, transfer to a mason jar or similar storage container.

The reason I like to use a large pot is because this mixture will rise as the oil is hot and the rest of the ingredients start to fry.

A Note on Mason Jars

While these look cool for photos – I hate them for chili oil, especially if your jars suck.

I’d much rather use a plastic storage container as there’s less of a chance for the oil to leak everywhere.

Print Pin Recipe

Homemade Chili Crisp / Oil Recipe

Prep Time5 minutes mins

Active Time30 minutes mins

Total Time35 minutes mins

Course: Condiments

Ingredients

• ▢ 2 whole shallots large
• ▢ 4 cloves garlic
• ▢ 1 nub ginger large
• ▢ 3.5 tsp Sichuan peppercorns cracked
• ▢ 1/4 cup thai chili flakes
• ▢ 3 tbsp sesame seeds
• ▢ 1 tbsp diamond crystal kosher salt
• ▢ 1.5 tsp white pepper
• ▢ 1 tsp MSG
• ▢ 2 tbsp soy sauce
• ▢ 2 star anise
• ▢ 1 stick Cinnamon
• ▢ 2 cups avacado oil
• ▢ 4 whole scallions greens and whites

Instructions

• Fine dice all vegetables.
  2 whole shallots, 4 cloves garlic, 1 nub ginger, 4 whole scallions

Add Most of the Dry Ingredients and Soy Sauce to a Large Pot

• Add the following to a large pot.
  1/4 cup thai chili flakes, 3 tbsp sesame seeds, 1 tbsp diamond crystal kosher salt, 1.5 tsp white pepper, 2 tbsp soy sauce, 1 tsp MSG

Fry All Vegetables Individually

• Heat 2 cups of a neutral cooking oil to 300 – 325F.
• The reason for frying them individually is because they'll brown at different speeds and we don't want to burn them.
• So fry the shallots, then remove from oil and then the garlic, ginger, and scallions.
  2 whole shallots, 4 cloves garlic, 1 nub ginger, 4 whole scallions

Add Sichuan Peppercorns, Cinnamon Stick, and Star Anise to Fry Oil

• Allow to fry until fragrant.
  3.5 tsp Sichuan peppercorns, 2 star anise, 1 stick Cinnamon
• Then remove star anise and cinnamon.

Pour Fry Oil Over Dry Ingredients in Large Pot

• Then add your fried vegetables and stir.
• Allow to cool and then transfer to a mason jar or similar storage container.