Homemade Chili Crisp (Ready in 15 Minutes)
Homemade chili crisp is the one condiment I never run out of, and it takes less time to make than picking up a jar at the store.
Crispy fried shallots and garlic, slow-toasted sesame seeds, and a deep red oil full of layered heat come together in a single pan. You get to dial the spice, the salt, and the crunch exactly how you like it.
Why This Chili Crisp Works
The texture stays crisp for weeks because the aromatics are fried low and slow, never rushed. Every bite has a mix of nutty, savory, and smoky notes that bottled versions just don’t match.
I keep coming back to this ratio: plenty of shallots for sweetness, two types of chili flakes for depth, and a small hit of soy sauce to round out the richness. It’s the one I spoon over eggs, noodles, and even plain rice when I need a quick meal.
Ingredients
- 1 cup neutral oil, such as grapeseed or canola: mild and won’t compete with the chilis
- ¾ cup Korean chili flakes (gochugaru): deep red color and gentle heat
- ¼ cup crushed red pepper flakes: brings the sharper, hotter backbone
- 3 large shallots, thinly sliced: about 1 cup loosely packed
- 6 cloves garlic, minced
- 1-inch knob fresh ginger, minced
- ¼ cup roasted unsalted peanuts, roughly chopped
- 2 tbsp white sesame seeds
- 2 tsp kosher salt
- 1 tsp granulated sugar
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
Variations / Substitutions
- Less heat: use all gochugaru and skip the crushed red pepper.
- More numbing heat: add 1 teaspoon ground Sichuan peppercorn when you bloom the chilis.
- Nut-free: omit the peanuts and double the sesame seeds instead.
- Gluten-free: swap the soy sauce for tamari.
Try it swirled into Garlic Fried Rice or drizzled over cold sesame noodles for an instant upgrade.
How to Make Chili Crisp
Step 1: Fry the Aromatics
Set a medium saucepan over medium-low heat and pour in the 1 cup oil. When the oil is just warm, add the sliced shallots and cook them slowly, stirring every minute or so, for 8 to 10 minutes. You want them to turn deep golden but never dark brown.
Watch for the edges to curl and the color to shift from pale blonde to honey-brown. The shallots will keep crisping even after they leave the heat, so pull them a shade lighter than you think they need.
Step 2: Bloom the Chilis
Place the ¾ cup gochugaru and ¼ cup crushed red pepper flakes in a large heatproof bowl. As soon as the shallots are ready, carefully pour the hot oil (shallots and all) right over the chili flakes. Stir immediately with a spoon so every flake gets coated.
You’ll hear a quiet sizzle and smell the chilis opening up. Let the mixture cool for 2 or 3 minutes before you move on, just enough that the next ingredients won’t toast from residual heat.
Step 3: Add the Crunch and Seasonings
Stir in the chopped peanuts, sesame seeds, salt, sugar, soy sauce, and toasted sesame oil. Fold everything together until the oil turns a glossy red and the seeds are evenly suspended.
The mixture will look a little loose at this stage, but it thickens as it cools and the crisped bits soak up flavor. Let it sit in the bowl for 10 minutes, then give it another stir.
Step 4: Jar and Drizzle
Spoon the chili crisp into a clean glass jar, making sure you scrape every last bit of the sediment into it. Drizzle a spoonful right over a bowl of hot noodles or rice and serve right away.
The oil will be a brilliant fiery red, with pinpricks of garlic, shallot, and sesame seed floating through it. The jar is photogenic on its own, but seeing it pool over food is the real finish.
A Few Notes Before You Start
- Go low and slow with the shallots. Any sign of smoking oil or blackened bits means the heat is too high and the whole batch will taste bitter.
- Use a thermometer if you have one: keep the oil between 275°F and 300°F (135°C and 150°C) while frying the aromatics.
- If you want more crunch, add an extra tablespoon of roasted peanuts and a sprinkle of crisp fried shallots from the Asian grocery right before serving.
- The chili oil itself is the star. Save any extra that separates in the jar to drizzle over vegetables or into soups.
Storing Your Chili Crisp
Refrigerate in a sealed jar for up to 1 month. The oil will firm up when cold, so let it sit at room temperature for 5 minutes before spooning. The flavors deepen overnight, and the crunch stays intact the whole time.
What Goes Well With Chili Crisp
A fried egg over fluffy steamed rice becomes a 5-minute comfort meal when you spoon this on top. Swirling it into brothy wonton soup adds a smoky, slow-building heat that cuts through the richness. For a quick cold lunch, toss a heaping spoonful with soba noodles and thin cucumber slices.
Frequently Asked Questions
Why did my chili crisp turn bitter?
Burnt garlic or over-fried shallots are usually the cause. Keep the heat below medium and pull the aromatics as soon as they turn golden.
Can I make it less oily?
Yes, simply spoon off some of the clear oil after the mixture has cooled. Save it to use as a straight chili oil for cooking.
How do I get the crunchiest texture?
Double the peanuts and add a spoonful of store-bought fried shallots after the mixture has fully cooled. They stay shatteringly crisp for days.
Can I double the recipe?
Absolutely. Use a larger pot so the shallots can spread out, and expect the frying time to increase by a minute or two.
Chili Crisp Recipe
Ingredients
Method
- Warm the oil in a saucepan over medium-low heat, add the shallots, and cook slowly for 8 to 10 minutes until deeply golden.
- Stir in the garlic and ginger and cook 1 to 2 minutes more, just until fragrant.
- Place the chili flakes in a heatproof bowl, pour the hot oil and aromatics over them, and stir immediately.
- Mix in the peanuts, sesame seeds, salt, sugar, soy sauce, and sesame oil. Let cool 10 minutes, then spoon into a jar.
Notes
