Few condiments have the power to transform a dish quite like Chilli Crisp. This bold, flavour-packed mixture of crunchy shallots, fragrant garlic, fiery chillies, and warm spices adds depth and texture to just about anything. Whether spooned over eggs, drizzled onto roasted vegetables, or stirred into soups, it delivers the perfect balance of heat, crunch, and umami. Once you make a batch, you’ll wonder how you ever lived without it.
Table of Contents:
- Ingredient Breakdown
- The Secret to Perfectly Crisp Shallots and Garlic
- Why the Oil Matters
- Customise Chilli Crisp to Your Taste
- How to Use Chilli Crisp in Everyday Cooking
- Storing and Preserving Your Chilli Crisp
- Love This Chilli Crisp? You’ll Love These!
Ingredient Breakdown
- Crushed red pepper flakes: The backbone of the chilli crisp, bringing bold heat and deep red colour.
- Cayenne pepper: Optional but recommended for those who love an extra-spicy kick.
- Cinnamon stick: A warm, slightly sweet undertone that balances the spice.
- Star anise: A subtle liquorice-like note that adds complexity.
- Fresh ginger: Adds sharpness and a fresh, citrusy depth.
- Soy sauce: Enhances umami and saltiness while bringing everything together.
- Sugar: A touch of sweetness to mellow out the heat.
- Vegetable oil: A neutral base that carries all the flavours without overpowering them.
- Shallots: Crispy, caramelised, and savoury, providing a delightful crunch.
- Garlic: Infuses the oil with an irresistible, aromatic richness.
The Secret to Perfectly Crisp Shallots and Garlic
Patience is key when cooking shallots and garlic for chilli crisp. The goal is to extract moisture gradually, allowing them to crisp up without burning. This process takes at least 15–20 minutes over low to medium-low heat. If rushed, the shallots and garlic can scorch, turning bitter instead of golden and crisp. Stirring occasionally ensures even cooking, and keeping a watchful eye will help prevent any mishaps.
Once removed from the hot oil, they may still seem slightly soft. Resist the urge to return them to the pan, cooling naturally in a sieve is what gives them their signature crunch. This final step is what separates a good chilli crisp from a great one.
Why the Oil Matters
Since oil is the foundation of chilli crisp, choosing the right one makes a difference. A neutral oil such as vegetable, sunflower, or canola allows the spices and aromatics to shine without introducing competing flavours. The oil serves as both a flavour carrier and a preservation medium, ensuring that every spoonful delivers the same intensity of heat and fragrance.
To infuse the oil with maximum flavour, it’s heated with the shallots and garlic, absorbing their richness before being strained over the chilli-spice mixture. The residual warmth gently toasts the chilli flakes, coaxing out their smoky undertones without burning them. This step ensures a deep, well-rounded flavour profile.
Customise Chilli Crisp to Your Taste
Not all chilli crisps need to taste the same! Here are some ways you can tailor the recipe to suit your palate:
- For extra heat: Use dried bird’s eye chillies or increase the cayenne.
- For a smoky touch: Swap some of the red pepper flakes for smoked paprika or chipotle.
- For sweetness: Add a teaspoon of honey or brown sugar.
- For extra umami: Try a splash of fish sauce or a pinch of MSG.
- For a citrusy lift: Stir in some finely grated orange or lemon zest.
By tweaking these elements, you can create a signature chilli crisp that matches your personal flavour preferences.
How to Use Chilli Crisp in Everyday Cooking
The versatility of chilli crisp is what makes it a staple in so many kitchens. It’s not just for those who love spice, it’s for anyone who enjoys layers of texture and bold, umami-rich flavours. Here are some delicious ways to incorporate it into meals:
- Eggs: A spoonful over scrambled, fried, or poached eggs adds a savoury heat that instantly elevates breakfast.
- Noodles and rice: Stirred into plain rice or drizzled over noodles, it adds both flavour and crunch.
- Vegetables: Roasted, steamed, or stir-fried vegetables come to life with a hit of chilli crisp.
- Soups and broths: A finishing touch in ramen, miso soup, or even a simple vegetable broth creates depth.
- Grilled meats and tofu: Brushed on during grilling or served as a dipping sauce, it enhances smoky flavours.
- Dumplings and dim sum: A perfect partner for dumplings, spring rolls, and bao buns.
- Avocado toast: A game-changer for those who love a savoury breakfast.
- Popcorn: A surprising but incredible combination—drizzle lightly for a spicy, savoury snack.
Storing and Preserving Your Chilli Crisp
Once fully cooled, transfer your chilli crisp to a clean, airtight jar and store it in the fridge. It will keep well for up to a month, but chances are, it won’t last that long. The flavours continue to develop over time, making it even more delicious as the weeks go by. Be sure to stir it well before each use, as the solids tend to settle at the bottom.For longer storage, always use a clean spoon when scooping out portions. Keeping moisture out of the jar prevents spoilage and extends its shelf life. If you notice any off smells or unusual textures, it’s best to make a fresh batch.
Love This Chilli Crisp? You’ll Love These!
If you love this Chilli Crisp recipe, and are a big fan of chilli oils in general, here are some other recipes for you to try:
- Masala Chilli Crisp: this Indian-inspired chilli crisp is loaded with curry leaves, Kashmiri chilli, cumin seeds, mustard seeds and more.
- Peanut Chilli Crisp: This Japanese-inspired crispy chilli and peanut oil is a must-try for those who love a bit of crunch with their spice. Use it to add a deliciously bold twist to your noodles, stir-fries, or even a simple bowl of steamed rice.
- Coconut Lemongrass Chilli Crisp: For a taste of the tropics, this chilli crisp combines the creamy sweetness of coconut with the fresh zest of lemongrass, all spiced up with a hint of chilli heat. It’s a versatile condiment that pairs wonderfully with seafood dishes, Asian-inspired salads, or as a flavour boost to your marinades.
- Chipotle Chilli Crunch: Smoky, spicy, and irresistibly crunchy, this Mexican-inspired chilli crunch brings the deep, earthy flavours of chipotle peppers into the mix. It’s ideal for adding a smoky dimension to tacos, burgers, or even a hearty bowl of chilli. The crunch adds a delightful texture that will make any meal exciting.
See how I make all of these spicy, addictive Chilli Crisps over on my Instagram!
Chilli Crisp
This all-purpose chilli crisp may be the best condiment you’ll ever make! It combines chillies with crispy fried shallots, garlic and ginger, as well as star anise and cinnamon for extra flavour. It’s great on just about everything – eggs, meats, roasted vegetables, soups, you name it. It’s so good you may even be tempted to eat it straight out of the jar! Be warned, it is incredibly addictive.
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 1 cup (approx.) 1x
- Category: Dips and Condiments
Ingredients
- 2 tbsps crushed red pepper flakes
- 1 tsp cayenne pepper (optional, for an extra-spicy chilli crisp)
- 2-inch cinnamon stick
- ½ whole star anise
- 1 tbsp fresh ginger root, peeled and very finely chopped
- 1 tbsp soy sauce
- 1 tsp sugar
- 250 ml vegetable oil (or any neutral oil)
- 1 large shallot, thinly sliced
- 1 head of garlic, separated into cloves, thinly sliced
Instructions
- Place the crushed red pepper flakes, cinnamon stick, star anise, ginger, soy sauce and sugar in a medium heatproof bowl. Place a fine-mesh sieve over the bowl.
- Combine the vegetable oil, shallot and garlic in a small saucepan. Heat the saucepan over medium heat and bring to a simmer.
- Reduce the heat to low/medium-low and cook, stirring occasionally, until the shallots and garlic are deeply golden (but not burnt!). Don’t be tempted to turn the heat up to high to speed up the process. Extracting the moisture from the shallots and garlic, which is key to crisping them up, takes time – anywhere from 15 to 20 minutes. If the shallots and garlic aren’t deeply golden brown after 20 minutes, turn the heat up to medium and cook, stirring occasionally, until they are. Keep an eye on them so they don’t burn!
- Strain the shallot-garlic-oil mixture into the heatproof bowl with the chilli mixture and stir to combine. Though the shallots and garlic are now browned, they are still a little limp. You need to let the them cool in the sieve to fully crisp up.
- Once cooled, stir the shallots and garlic into the chilli oil.
- Once the chilli crisp is fully cooled, remove the cinnamon stick and star anise. Transfer to a jar and store in the fridge for up to a month. Stir well before serving.
- You can use it as soon as it cools down, but it’s even better the day after once the flavours have had a chance to develop and meld together.
Notes
If you increase the amount of chilli crisp you’re making, you’ll also need to increase the amount of time you spent cooking the garlic and shallots.
2 Responses
Really tasty and just the right amount of heat (I didn’t have any Sichuan peppercorns to add though!)
I’m so glad you enjoyed it! Thank you so much for you review 🙂