Go Back

Homemade Chili Crisp

Crispy fried shallots, garlic, and peanuts bloomed in fragrant chili oil. This homemade chili crisp is savory, spicy, and endlessly spoonable over dumplings, noodles, and more.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings 2

Equipment

  • 1 | Heavy-bottomed saucepan |
  • 1 | Spider or slotted spoon | for lifting fried aromatics
  • 1 | Heatproof mixing bowl |
  • 1 | Clean glass jar | for storage

Ingredients
  

  • 4 | | shallots | thinly sliced
  • 8 | cloves | garlic | sliced
  • 1/2 | cup | raw peanuts |
  • 1 | cup | neutral oil | such as canola or grapeseed
  • 1 | | cinnamon stick |
  • 1 | | bay leaf |
  • 1 | tsp | fennel seeds |
  • 1/2 | tsp | black peppercorns |
  • 1/4 | cup | chili flakes |
  • 2 | tbsp | chili powder |
  • 1 | tsp | salt |
  • 1 | tsp | sugar |

Instructions
 

  • Thinly slice the shallots and garlic.
  • Place shallots, garlic, and oil in a cold saucepan over medium-low heat.
  • Fry low and slow, stirring occasionally, until deep golden and crisp.
  • Remove aromatics with a spider and drain on paper towels.
  • Add cinnamon, bay leaf, fennel seeds, and peppercorns to the oil; infuse 1 minute.
  • Combine chili flakes, chili powder, salt, and sugar in a heatproof bowl.
  • Carefully pour the hot oil over the chili mixture to bloom.
  • Stir in the crispy shallots, garlic, and peanuts.
  • Cool completely, then transfer to a cl

Notes

Store in an airtight jar in the refrigerator for up to 1 month.
Always use a clean, dry spoon to scoop.
Adjust chili flakes to control heat level.
Flavors improve after resting overnight.