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homemade chilli crisp square

Homemade Chilli Crisp Oil Recipe

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 fills 6-7 200ml jars!
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Prep Time 15 minutes
Cook Time 1 hour
Course Snack
Cuisine Chinese, Korean
Servings 6 jars

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 tbsp coriander seeds, 1 tbsp 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 tsp sugar, 1 tsp fine salt, 1 tsp 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 tbsp sesame seeds, 1 tbsp soy sauce
  • Spoon the finished Homemade chilli crisp into clean jars. Store in the fridge and use generously on everything.

Notes

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.
Keyword chilli crisp, chilli crisp oil, chilli oil, easy chilli oil, homemade chilli crisp, homemade chilli oil
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