Crunchy, garlicky, spicy, and dangerously addictive — homemade chili crisp oil beats any store-bought jar. Spoon it over eggs, noodles, dumplings, or pizza. One batch makes enough to share (if you can bear to).
Ingredients
- 2 cups neutral oil (avocado or vegetable)
- 1 cup crushed red pepper flakes
- 1/2 cup minced garlic (about 1 head)
- 1/4 cup minced shallots
- 3 tablespoons Sichuan peppercorns, lightly crushed (optional)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 star anise
- 1 cinnamon stick
- 3 bay leaves
Instructions
- Combine the dry mix: In a large heatproof bowl, combine the red pepper flakes, garlic, shallots, Sichuan peppercorns (if using), soy sauce, sugar, and salt. Stir well.
- Infuse the oil: In a saucepan, heat the oil with the star anise, cinnamon, and bay leaves over medium heat until it reaches 300°F (150°C) — small bubbles around the spices. Remove the whole spices.
- Pour and sizzle: Carefully pour the hot oil over the chili mixture. It will sizzle dramatically — stir well to distribute the heat evenly.
- Cool and store: Let cool completely, then transfer to clean jars. Store at room temperature for up to 3 months (refrigeration dulls the crunch).
Pro tip: Oil temperature is everything — too cool and the garlic tastes raw; too hot (over 325°F) and it burns bitter. A thermometer takes the guesswork out. Always use a clean, dry spoon to keep the jar fresh.
Estimated nutrition per serving (1 tablespoon): 120 calories, 0g protein, 14g fat, 1g carbohydrates.
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