Homemade Spicy Chili Crisp is a crunchy, spicy condiment that brings heat, umami, and texture to any dish, perfect for those who love bold flavors.
Author:Amanda MacArthur
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:24 servings 1x
Ingredients
Scale
1 1/2 cups neutral oil (such as canola or vegetable oil)
1/2 cup dried red chili flakes (a mix of Sichuan and mild chili flakes works well)
3/4 cup shallots, thinly sliced
6 garlic cloves, thinly sliced
1 tablespoon Sichuan peppercorns
1/4 cup peanuts, roughly chopped (optional for extra crunch)
1 tablespoon sugar
1 teaspoon salt, plus more to taste
1 tablespoon soy sauce
1/4 cup fried onions (store-bought or homemade)
Instructions
Prepare the Oil and Aromatics: In a small saucepan, heat the neutral oil over medium-low heat. Add the sliced shallots and garlic, stirring constantly to ensure even cooking. Fry until they turn golden brown and crispy, about 10-15 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate, leaving the oil in the pan.
Infuse the Oil: Reduce the heat to low and add the Sichuan peppercorns to the hot oil. Let them sizzle for about 2 minutes until fragrant, then remove from heat.
Combine the Flavors: In a heatproof bowl, add the chili flakes, sugar, and salt. Carefully pour the hot oil over the mixture. It should bubble up as the spices bloom, releasing their aromatic oils into the mix.
Add Crunchy Bits: Once the oil mixture cools slightly, stir in the fried shallots, garlic, chopped peanuts (if using), fried onions, and soy sauce. Taste and adjust seasoning with salt if needed.
Store: Transfer the chili crisp into a sterilized glass jar. It can be kept at room temperature for a couple of weeks or refrigerated for longer shelf life.
