Homemade Chili Crisp
Once you make chili crisp at home, you'll never go back. The magic is in the layering: slowly infuse neutral oil with warm spices (star anise, cinnamon, bay leaves), then pour the screaming-hot oil over a heatproof bowl of dried chilies, crispy fried shallots, garlic, and Sichuan peppercorns. The sizzle is spectacular — and the result is a complex, crunchy, tingly condiment that transforms everything it touches. This recipe makes about 2 cups and keeps for months at room temperature. Use it on eggs, noodles, avocado toast, roasted vegetables, popcorn, or straight from the spoon.
Condiment · Vegan • 30 min
Servings:32 servings
Ingredients
- 1½ cups neutral oil (canola, vegetable, or grapeseed)
- 3 star anise pods
- 1 cinnamon stick (about 3 inches)
- 2 bay leaves
- ½ cup dried crushed red pepper flakes (preferably Korean gochugaru or a mix of Thai and Aleppo)
- 3 tablespoons Sichuan peppercorns, coarsely ground
- ½ cup fried shallots (store-bought or homemade)
- ¼ cup fried garlic (store-bought or homemade)
- 2 tablespoons white sesame seeds
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon brown sugar or coconut sugar
- 1½ teaspoons kosher salt (use 1 teaspoon if soy sauce is regular-sodium)
- 1 teaspoon mushroom powder (optional, for depth)
Steps
- Place the crushed red pepper flakes, ground Sichuan peppercorns, fried shallots, fried garlic, sesame seeds, soy sauce, brown sugar, salt, and mushroom powder (if using) in a large heatproof bowl. Stir to combine evenly.
- In a small saucepan, combine the oil, star anise, cinnamon stick, and bay leaves. Set over medium-low heat and warm gently until the oil reaches about 275°F to 300°F — you should see tiny bubbles forming around the spices and a faint fragrance rising. This takes 12–15 minutes. Do not let the oil smoke; if it starts to ripple aggressively, remove from heat immediately.
- Remove the spices with a slotted spoon and discard (or reserve the cinnamon stick and star anise for steeping in the finished jar for extra aroma). Increase heat to medium-high and bring the oil to 350°F — it should shimmer and look thin.
- Carefully pour the hot oil over the chili-shallot mixture in the heatproof bowl. It will sizzle and bubble vigorously — stand back. Stir immediately with a heatproof spoon to ensure everything is evenly coated and the sizzle subsides evenly.
- Let the chili crisp cool completely in the bowl, about 30 minutes. The shallots and garlic will continue to crisp as the oil cools. Once cool, taste and adjust salt if needed.
- Transfer to clean glass jars. If you reserved the cinnamon stick and star anise, nestle them into the jar for ongoing infusion. Seal and store at room temperature for up to 3 months — the oil preserves everything. Always use a clean, dry spoon.