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Chili crisp is the secret ingredient every kitchen needs to spice up your dishes effortlessly. It’s a mix of crispy shallots, garlic, ginger, fiery chili flakes and sesame seeds that will add the best flavor to any dish!
Meet chili crisp! It’s like a magic potion of crispy shallots, garlic, chili flakes, and a bunch of tasty seasonings. Just like those trusty pantry staples you keep around, chili crisp is your secret weapon to instantly elevate your dishes. Whether you’re stir-frying, roasting, or even just tossing it into a bowl of noodles, this fiery sauce is the best thing to have on hand.
Imagine you’ve got your favorite stir-fry sizzling in the pan, and with just a spoonful of chili crisp, you transform it from ordinary to extraordinary. It’s that little extra something that takes your cooking to the next level. So, keep a jar of chili crisp in your pantry. You can thank me later!
They have a similar flavor, although chili crisp is a little more complex. The difference lies in the texture, as chili oil is more smooth while chili crisp has tasty chunks of fried shallot and garlic inside!
These are the ingredients that make our chili crisp so tasty. Each one adds its own special flavor! (Exact measurements are in the recipe card at the end of the post!)
Ready to make the most flavorful and delicious oil to add to your favorite dishes? Let’s get started! Chili crisp is super easy to make and has a nice, long shelf life. You’re going to love having it in your kitchen arsenal.
There are quite a few ingredients in this recipe that might be difficult to find. If you have an Asian market nearby, that would be a great place to check out! If you’re still out of luck, you can make a few substitutions!
So your chili crisp stays nice and fresh, keep it in an airtight jar in the fridge for up to 2 months! It’s so nice to have on hand, you can just add a spoonful of the oil and shallots to level up any savory dish!
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Heat the oil in a medium saucepan over medium low heat. Add in the shallots, garlic, cinnamon stick, and star anise and fry until the garlic and shallots have become a crispy golden brown, about 10 minutes.
Strain out the shallots, garlic, star anise, and cinnamon. Discard the cinnamon and star anise and set the crispy shallots and garlic aside.
In a large heat-proof bowl mix together the chili flakes, gochugaru, sichuan pepper, ginger, sesame seeds, salt, sugar, and MSG if using.
Pour the hot oil over the spices, add the crispy shallots and garlic. Stir together to combine. Allow the chili crisp to cool to room temperature before pouring into a jar, or storage container of your choice.
Store the chili crisp in an airtight container in the fridge for up to 2 months.
Calories: 100kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1877mgPotassium: 494mgFiber: 8gSugar: 7gVitamin A: 5853IUVitamin C: 4mgCalcium: 102mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.