Peanut Chilli Crisp

This peanut chilli crisp is about to become your go-to condiment. It’s one of those simple yet transformative additions that elevates even the humblest of dishes. Perfect for drizzling over rice, noodles, or even scrambled eggs, this mild yet punchy chilli oil combines crispy garlic, roasted peanuts, chilli and aromatics to deliver a balance of textures and flavours.

In this post, I’ll walk you through everything you need to know about this recipe, from the key ingredients to how you can adapt it to suit your spice preference. Once you make a batch, you’ll wonder how you ever lived without it. Trust me, it’s a game changer!

Ingredient Breakdown

• Raw peanuts: The backbone of this recipe, adding crunch and nuttiness. Roasting them brings out a deeper flavour.
• Toasted sesame seeds: A lovely nutty, earthy note that pairs perfectly with the peanuts. You can use white, black, or a mix of both for extra depth.
• Garlic: Thinly sliced and fried to golden perfection, it brings a crunchy texture and aromatic richness. Be patient while frying it.
• Vegetable oil: A neutral oil that carries the flavours of garlic and chilli. Any neutral oil will work, but vegetable oil is ideal.
• Gochugaru: Korean red pepper powder with a mild heat. It’s essential for that signature chilli crisp colour and a gentle warmth.
• Crushed red chilli flakes: Adds a bit more heat. You can adjust this to your liking or even omit it if you prefer a milder version.
• Soy sauce: Adds umami and saltiness to balance the heat and nuttiness.
• Sugar: Just a hint to balance the savoury and spicy elements.
• Toasted sesame oil: The finishing touch that rounds out the flavours with its rich, toasty aroma.

Why You Should Make Peanut Chilli Crisp at Home

I love shop-bought chilli oil—in fact, this peanut chilli crisp is inspired by White Mansu’s peanut rayu—but nothing beats homemade. When you make it yourself, you control everything—the flavour, the texture, the spice level. This Peanut Chilli Crisp is mild, making it a great introduction if you’re not a fan of intense heat. Plus, it’s versatile enough to pair with all sorts of dishes. Spoon it over plain rice, toss it with noodles, or drizzle it over grilled vegetables. The possibilities are endless.

This Peanut Chilli Crisp oils boasts a freshness that’s hard to find in a jar. The garlic remains properly crispy, the peanuts have a deep roasted flavour, and the oil is infused with the perfect balance of spices. When stored in the fridge, it stays good for up to a month—though I doubt it’ll last that long!

The Role of Gochugaru and Red Chilli Flakes

If you’ve never cooked with gochugaru, you’re in for a treat. It’s a Korean red pepper powder that has a unique warmth. It’s not aggressively spicy but offers a pleasant, lingering heat with a slightly fruity undertone. You’ll find it in many Korean dishes, including the famous kimchi.

Paired with crushed red chilli flakes, gochugaru brings a layered spice to this Peanut Chilli Crisp. If you like more heat, you can experiment with the ratios—add more crushed red chilli flakes or even a pinch of cayenne. But remember, this condiment is meant to be mild, allowing you to control the heat by how much you add to your food.

If you prefer to keep things on the milder side, feel free to reduce or skip the crushed chilli flakes altogether, relying solely on the gochugaru for a gentle kick. This flexibility is what makes the recipe so approachable.

Getting the Garlic Just Right

The crispy garlic is the star of the show in this peanut chilli crisp. However, it’s also the trickiest part to master. It’s all about patience—frying garlic too quickly will lead to burning and bitterness, so you need to keep the heat on low to medium-low and give it time to properly dehydrate and crisp up.

As the garlic slices gently simmer in the oil, they gradually turn golden. The trick is to remove them before they become too dark, as they’ll continue to brown slightly once removed from the oil. Letting them cool in the sieve helps them crisp up further. Resist the temptation to speed up the process by turning up the heat—it’s worth the wait.

Once you’ve nailed this technique, you’ll have beautifully crisp garlic that adds a fantastic crunch to the peanut chilli crisp. Don’t skip or this step!

Peanut and Sesame Perfection

The combination of roasted peanuts and toasted sesame seeds is what gives this peanut chilli crisp its signature crunch. Roasting the peanuts in the oven ensures they develop a deep, nutty flavour that complements the other ingredients.

The sesame seeds, which you can lightly toast if they aren’t pre-toasted, add another layer of texture. You can choose between white, black, or a mixture of both for a more dynamic flavour. Black sesame seeds have a slightly stronger, earthier taste, while white ones are milder and sweeter. Together, they create a balance that pairs well with the spice of the gochugaru and chilli flakes.

Storing and Serving Ideas

This peanut chilli crisp keeps beautifully in the fridge for up to a month. The oil preserves the crispy garlic and peanuts, so you can make a large batch and use it throughout the month. Just remember to stir it well before serving, as the ingredients tend to settle.

Here are some of my favourite ways to use it:

• With rice and a fried egg: Simplicity at its best. A generous spoonful over a bowl of steaming rice topped with a fried egg is the ultimate comfort food.
• Drizzled over noodles: Toss it with soba or udon noodles for an easy, flavour-packed lunch.
• In salads: It adds a delightful crunch and a burst of flavour to any salad. Try it in a noodle or grain-based salad for extra texture.
• With grilled or roasted vegetables: It’s particularly good with aubergines, courgettes, or roasted carrots.
• As a dipping sauce: Stir a spoonful into soy sauce for an instant upgrade to your dumpling dipping sauce.

Make It Your Own

The beauty of this recipe is that you can easily adapt it to your preferences. Want it spicier? Add more chilli flakes. Prefer a deeper umami flavour? Add a touch more soy sauce. If you’re a fan of extra garlicky flavours, you could even increase the garlic.

You could also try experimenting with different nuts or seeds. Cashews or almonds could add an interesting twist, while sunflower seeds or pumpkin seeds might bring a different texture. The recipe is a foundation—don’t be afraid to get creative.

Love Chilli Oil? You’ll Love These!

If you love this 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.
• 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.
• Sichuan Chilli Crisp: Dive into the bold, numbing spice of Sichuan peppercorns with this chilli crisp. Perfect for those who crave a little tingling sensation alongside their heat.

Final Thoughts

Whether you’re new to chilli crisps or already a fan, this peanut chilli crisp is going to become a staple in your kitchen. It’s mild yet full of flavour, making it incredibly versatile. You can spoon it over just about anything, and its nutty, spicy, garlicky goodness will elevate your dishes to a whole new level.