Homemade Chili Crisp

Bursting with bold flavors and a satisfying crunch, this Homemade Chili Crisp recipe is your gateway to elevating any dish with spicy, savory, and aromatic goodness. Made with a blend of golden-fried shallots, garlic, and ginger infused in fragrant peanut oil, this condiment is enriched with the numbing spice of Sichuan peppercorns, warm notes of star anise and cinnamon, and a touch of tangy soy sauce. Perfectly balanced with a hint of sugar and toasted sesame seeds, this chili crisp is ideal for drizzling over noodles, rice, roasted vegetables, or grilled meats. Easy to make in under an hour, this pantry staple combines restaurant-quality flavor with the comfort of homemade cooking. Store it in your fridge to add a fiery, umami-packed punch to any meal!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 2

Ingredients

• 50 grams dried red chili flakes
• 2 large shallots
• 5 garlic cloves
• 20 grams ginger
• 300 ml peanut oil
• 1 tablespoon sichuan peppercorns
• 2 star anise
• 1 cinnamon stick
• 1 bay leaf
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon sesame seeds

Directions

Step 1

Start by finely slicing the shallots and garlic cloves, and grating the ginger. Set these aromatics aside.

Step 2

In a heavy-bottomed saucepan, combine the peanut oil, sliced shallots, and garlic. Heat over medium-low heat, stirring frequently, until the shallots and garlic start to turn golden brown, approximately 20-25 minutes. Be careful not to burn them.

Step 3

Once golden, use a slotted spoon to remove the shallots and garlic from the oil and drain them on a paper towel to crisp up.

Step 4

In the same oil, add the grated ginger and fry for 1-2 minutes until it becomes fragrant and slightly crispy. Remove with a slotted spoon and drain on paper towels.

Step 5

Add the sichuan peppercorns, star anise, cinnamon stick, and bay leaf to the oil. Fry for 1-2 minutes until aromatic, then remove and discard the spices.

Step 6

Reduce the heat to low and add the chili flakes to the aromatic oil, stirring gently to avoid scorching. Infuse the chili flakes for 2-3 minutes.

Step 7

Stir in the crispy shallots, garlic, and ginger back into the oil. Add the soy sauce, sugar, salt, and sesame seeds, and gently stir until everything is well incorporated.

Step 8

Continue to cook the mixture over low heat for another 5 minutes to allow the flavors to meld together.

Step 9

Remove the pan from the heat and let the chili crisp cool to room temperature. Once cooled, transfer it to a sterilized jar and store in the refrigerator.

Step 10

Enjoy your homemade chili crisp with noodles, rice dishes, or as a topping for vegetables and meats!

Nutrition Facts

Serving size	522.5 grams (522.5g)

Amount per serving	% Daily Value*
Calories	3105

Total Fat 306.60g	393%
Saturated Fat 51.90g	260%
Polyunsaturated Fat 58.60g
Cholesterol 0mg	0%
Sodium 3010mg	131%
Total Carbohydrate 97.10g	35%
Dietary Fiber 50.00g	179%
Total Sugars 37.50g
Protein 19.40g	39%

Vitamin D 0IU	0%
Calcium 286mg	22%
Iron 18mg	98%
Potassium 1904mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.6%

Protein: 2.4%

Carbs: 12.0%