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Homemade Spicy Garlic Chili Crisp

A highly addictive, textured chili oil packed with crispy garlic, sesame seeds, and Sichuan spices. Perfect for dumplings, noodles, and eggs.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16 tablespoons
Course: Condiment, Sauce
Cuisine: Asian, Sichuan
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

The Dry Mix
  • 1/2 cup Sichuan chili flakes or Gochugaru mix
  • 2 tbsp fresh garlic minced finely
  • 2 tbsp white sesame seeds
  • 1 tbsp sugar
  • 1 tsp salt
The Oil Infusion
  • 1.5 cups neutral oil canola or grapeseed
  • 1 shallot sliced
  • 3 slices ginger
  • 2 star anise whole
  • 1 cinnamon stick
Finishing
  • 1 tbsp soy sauce
  • 2 tbsp fresh cilantro or scallions optional, add when serving

Equipment

  • Small saucepan
  • Heat-proof bowl (ceramic or glass)
  • Fine mesh sieve or slotted spoon
  • Clean jar for storage

Method
 

  1. In a heat-proof bowl, mix chili flakes, minced garlic, sesame seeds, sugar, and salt.
  2. Combine oil, shallots, ginger, star anise, and cinnamon in a saucepan over medium-low heat.
  3. Simmer for 15-20 minutes until aromatics are golden brown and fragrant. Do not burn.
  4. Remove aromatics with a sieve/slotted spoon and discard.
  5. Pour the hot oil carefully over the dry chili mixture. It will bubble aggressively.
  6. Let cool for 5-10 minutes, then stir in soy sauce.
  7. Add fresh herbs (if using) immediately before serving, or store plain in a jar in the fridge for up to 3 months.

Notes

Ensure the oil is between 325°F and 350°F before pouring. If it's too hot, the flakes will burn and taste bitter. If too cool, the garlic won't crisp up.