If you love adding big flavour to everything from eggs to noodles, this Homemade chilli crisp is about to become a fridge staple. Making Homemade chilli crisp at home gives you full control over the heat, texture, and depth of flavour, and once you try it, you will never go back to shop-bought. This Homemade chilli crisp recipe is deeply aromatic, perfectly crunchy, and balanced with savoury, spicy, and slightly sweet notes. This recipe fills 6-7 200ml jars.
Homemade chilli crisp has its roots in Chinese chilli oil traditions, where aromatics, spices, and chilli are slowly infused into oil to create deep, layered flavour. Over time, chilli crisp evolved to include crunchy elements like garlic and shallots, making it as much about texture as heat. Homemade chilli crisp is now loved globally for its versatility, bold umami flavour, and ability to instantly elevate everyday dishes.
This recipe pairs perfectly with any of my dumpling recipes and also recipes like my steak ramen or in my spicy caramelised onion burgers recipe.
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Ingredients
For adding to the oil
Neutral oil - A neutral oil forms the base of Homemade chilli crisp. It allows the aromatics and spices to shine without adding extra flavour of its own. I like using vegetable oil because it handles heat well and stays clean tasting, which is essential when infusing for a long time.
Shallots - Shallots bring sweetness and complexity. Slowly cooking them in oil transforms them into golden, crisp little flavour bombs. They add crunch and a subtle caramelised depth that defines great Homemade chilli crisp.
Garlic - Garlic adds savoury richness and that unmistakable aroma. Cooking it gently ensures it turns golden and crisp rather than bitter. I love using plenty of garlic because it makes the final Homemade chilli crisp deeply comforting and bold.
Star anise - Star anise brings warmth and a subtle liquorice note. It gives the oil a background fragrance that makes this Homemade chilli crisp taste complex and restaurant level.
Coriander seeds - Coriander seeds add citrusy brightness. They balance the richness of the oil and stop the chilli from feeling heavy.
Fennel seeds - Fennel seeds contribute a gentle sweetness and mild anise flavour. They work beautifully with chilli and garlic, adding another layer to the Homemade chilli crisp.
Bay leaves - Bay leaves add an earthy, savoury undertone. They quietly deepen the flavour without overpowering anything else.
For the base
Gochugaru flakes - Gochugaru provides colour, warmth, and a rounded chilli heat. I love using gochugaru in Homemade chilli crisp because it delivers flavour without harsh bitterness.
Red pepper flakes - Red pepper flakes increase the heat and texture. They give the crisp that punchy chilli kick many people look for when making Homemade chilli crisp.
Sugar - Sugar balances the heat and enhances the natural sweetness of the shallots and garlic. It helps round out the flavour so the chilli never tastes sharp.
Fine salt - Salt is essential for bringing everything together. It sharpens the flavours and ensures the Homemade chilli crisp tastes bold rather than flat.
MSG - MSG adds deep savoury umami. I like using it because it makes the Homemade chilli crisp incredibly moreish and boosts all the other flavours without being obvious.
Sesame seeds - Sesame seeds add nuttiness and extra texture. They give the finished Homemade chilli crisp a subtle toasted flavour.
Soy sauce - Soy sauce adds saltiness, umami, and depth. I love adding it at the end because it ties the whole Homemade chilli crisp together and gives it that savoury finish.
See recipe card for quantities.
Instructions
- Step 1: Add the shallots to a large pot and cover completely with the oil. Place over medium heat and cook gently, stirring regularly for around 20-25 minutes, until the shallots turn golden and crisp. This slow process draws out sweetness and creates the signature crunch needed for Homemade chilli crisp. If they colour too slowly, increase the heat slightly. Drain the shallots through a sieve into a heatproof jug or bowl to catch the oil. Spread the shallots on kitchen paper to cool and crisp further. Set aside.
- Step 2: Return the oil to the pot and add the garlic. Cook over medium-low heat until just turning golden. Keep a close eye on it, as burnt garlic will ruin the flavour of your Homemade chilli crisp. Drain and set the garlic aside on kitchen paper.
- Step 3: Pour the oil back into the pot and add the star anise, coriander seeds, fennel seeds, and bay leaves. Simmer gently to infuse the oil with flavour. This step is what gives Homemade chilli crisp its deep aromatic base.
- Step 4: In a heatproof bowl, combine the chilli flakes, salt, MSG, sugar, and ground Sichuan peppercorns. Place a sieve over the bowl. Heat the oil to the ideal temperature, then carefully pour it through the sieve over the chilli mixture. Stir as it sizzles and blooms. This moment is key for developing the flavour and colour of the chilli crisp.
5. Step 5: Allow the mixture to cool for at least an hour. For best results, let it rest overnight in the fridge once fully cooled. This resting time helps the flavours meld and intensify. Once cooled, stir in the sesame seeds, crispy shallots, soy sauce, and garlic. Mix thoroughly to evenly distribute all the crunchy elements.
6. Step 6: Spoon the finished chilli crisp into clean jars. Store in the fridge and use generously on everything.
Hint: Low and slow is key. Rushing the shallots or garlic will cause bitterness. Gentle heat allows sweetness to develop and creates the signature crunch that makes Homemade chilli crisp so addictive.
Substitutions
Neutral oil – Swap for sunflower oil or rapeseed oil for the same clean flavour and high heat stability, or use light olive oil if you want a slightly richer base while still keeping the Homemade chilli crisp balanced.
Shallots – Replace with red onions for a deeper, more savoury flavour or brown onions for a classic, robust crunch once fried.
Garlic – Use garlic flakes for convenience or roasted garlic cloves for a sweeter, softer garlic note throughout the Homemade chilli crisp.
Star anise – Substitute with a small piece of cinnamon stick for warmth or Chinese five spice powder for a similar aromatic profile.
Coriander seeds – Swap for cumin seeds for a warmer, earthier flavour or caraway seeds for a subtle anise-like note.
Fennel seeds – Replace with anise seeds for a stronger liquorice flavour or omit entirely if you prefer a cleaner chilli-forward chilli crisp.
Bay leaves – Use dried lime leaves for a citrusy twist or omit if unavailable, as they are a background flavour.
Gochugaru flakes – Substitute with Aleppo pepper for mild heat and fruitiness or crushed dried Kashmiri chilli for vibrant colour and gentle spice.
Red pepper flakes – Replace with cayenne pepper for sharper heat or extra gochugaru if you want consistent chilli flavour without extra bite.
Sugar – Swap for honey for a subtle floral sweetness or brown sugar for a deeper caramel note in your chilli crisp.
Fine salt – Use sea salt for a cleaner saltiness or soy salt if you want a hint of umami.
MSG – Replace with mushroom powder for natural umami or nutritional yeast for a savoury, cheesy depth.
Sesame seeds – Substitute with crushed peanuts for extra crunch or omit if you prefer a smoother texture.
Soy sauce – Swap for tamari for a gluten-free option or light miso thinned with a little water for a fermented, savoury finish.
Variations
Extra crunchy version - Add crispy fried onions, crushed peanuts, or toasted breadcrumbs to boost texture. This version of Homemade chilli crisp is perfect for sprinkling over eggs, salads, or noodles when you want maximum crunch with every spoonful.
Smoky chilli crisp - Replace some chilli flakes with smoked paprika or chipotle flakes. This gives Homemade chilli crisp a deep, smoky warmth that pairs beautifully with grilled meats, roasted vegetables, and barbecue-style dishes.
Milder chilli crisp - Reduce the hotter chilli flakes and increase gochugaru. The result is a gentler Homemade chilli crisp with rich flavour but less heat, ideal for drizzling generously without overpowering delicate foods.
Equipment
Storage
This chilli crisp should be stored in clean, airtight jars to maintain freshness and flavour. Once fully cooled, keep it in the fridge to slow oxidation and preserve the crisp texture of the shallots and garlic. Properly stored, Homemade chilli crisp can last several weeks without losing quality. Always use a clean spoon when scooping to avoid introducing moisture or bacteria, which can shorten its shelf life.
If the oil begins to smell stale or the crisp loses its crunch, it is best to discard it. For longer storage, you can portion it into smaller jars so only one is opened at a time. This helps maintain freshness and texture. While refrigeration is recommended, you can bring it to room temperature before serving for easier spooning and fuller flavour.
Top Tip
Taste and adjust at the end. Once cooled, check the salt and umami levels. A splash more soy sauce or a pinch of MSG can transform Homemade chilli crisp from good to exceptional.
FAQ
Yes, refrigerating chili crisp after opening is recommended. The cold temperature helps preserve flavour, prevents the oil from going rancid, and keeps the crunchy elements like garlic and shallots fresher for longer.
Add spicy chili crisp at the end of cooking or just off the heat. This preserves its texture and aroma while allowing the heat and umami to coat the stir fry without burning.
Yes, chilli crisp can be eaten by itself, but it is very intense. Most people enjoy it as a topping or condiment, spooned over rice, eggs, noodles, or vegetables rather than eaten plain.
Related
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Pairing
These are my favorite dishes to serve with this chilli oil:
Recipe
Homemade Chilli Crisp Oil Recipe
Equipment
- Large Pot
- Heat proof bowls
- Strainer
- Jars
Ingredients
- 1 L neutral oil I used vegetable
- 8 shallots thinly sliced / with mandalin
- 3 bulbs garlic all their cloves, finely sliced / with mandalin
- 5 star anise
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 2 bay leaves
- 50 g gochugaru flakes
- 10 g red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon fine salt
- 1 teaspoon msg
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce
Instructions
- Add the shallots to a large pot and cover completely with the oil. Place over medium heat and cook gently, stirring regularly for around 20-25 minutes, until the shallots turn golden and crisp. This slow process draws out sweetness and creates the signature crunch needed for Homemade chilli crisp. If they colour too slowly, increase the heat slightly. Drain the shallots through a sieve into a heatproof jug or bowl to catch the oil. Spread the shallots on kitchen paper to cool and crisp further. Set aside.1 L neutral oil, 8 shallots
- Return the oil to the pot and add the garlic. Cook over medium-low heat until just turning golden. Keep a close eye on it, as burnt garlic will ruin the flavour of your Homemade chilli crisp. Drain and set the garlic aside on kitchen paper.3 bulbs garlic
- Pour the oil back into the pot and add the star anise, coriander seeds, fennel seeds, and bay leaves. Simmer gently to infuse the oil with flavour. This step is what gives Homemade chilli crisp its deep aromatic base.5 star anise, 1 tablespoon coriander seeds, 1 tablespoon fennel seeds, 2 bay leaves
- In a heatproof bowl, combine the chilli flakes, salt, MSG, sugar, and ground Sichuan peppercorns. Place a sieve over the bowl. Heat the oil to the ideal temperature, then carefully pour it through the sieve over the chilli mixture. Stir as it sizzles and blooms. This moment is key for developing the flavour and colour of Homemade chilli crisp.50 g gochugaru flakes, 10 g red pepper flakes, 1 teaspoon sugar, 1 teaspoon fine salt, 1 teaspoon msg
- Step 5: Allow the mixture to cool for at least an hour. For best results, let it rest overnight in the fridge once fully cooled. This resting time helps the flavours meld and intensify. Once cooled, stir in the sesame seeds, crispy shallots, soy sauce, and garlic. Mix thoroughly to evenly distribute all the crunchy elements.1 tablespoon sesame seeds, 1 tablespoon soy sauce
- Spoon the finished Homemade chilli crisp into clean jars. Store in the fridge and use generously on everything.