Sichuan Chilli Crisp

If you’re into bold, punchy flavours, this Sichuan Chilli Crisp is about to become your go-to condiment. It brings heat, numbing spice, and texture to just about anything. Think dumplings, eggs, roasted veg, meats, soups… honestly, there’s very little that won’t benefit from a spoonful (or two).

This isn’t your standard chilli oil. Sichuan peppercorns give it that signature numbing sensation, while garlic and shallots fry up crispy for that all-important crunch. And the best part? It gets better and better as it sits.

Here’s how to make it, plus a few tips along the way to nail this Sichuan Chilli Crisp. For video assistance, you can watch me make it here.

Ingredient Breakdown

• Sichuan peppercorns: These peppercorns add that characteristic numbing sensation (ma) that defines Sichuan cuisine. Ground into the mixture, they balance the heat of the chilli flakes with a floral, tingling spice.
• Crushed red chilli flakes: The primary source of heat in the recipe. These flakes provide the backbone of the chilli crisp’s fiery flavour. Adjust to taste if you want more or less heat.
• Toasted sesame seeds: These add nuttiness and richness. Toasting them deepens their flavour, bringing a subtle warmth to the mix.
• Fresh ginger root: Ginger adds brightness and zing, cutting through the rich oiliness of the crisp. It also complements the numbing heat of the Sichuan peppercorns.
• Soy sauce: This adds saltiness and umami, giving the chilli crisp a savoury depth. It’s essential for balancing the heat and richness.
• Sugar: A touch of sweetness helps to round out the flavour, balancing the salt, spice, and savoury notes.
• Shallots: The crisp in this Sichuan Chilli Crisp. You fry thin slices of shallots until golden to create a light, crispy texture.
• Garlic: Fried until crisp, garlic adds both flavour and texture. It’s a must for any chilli crisp, providing a pungent, savoury element.
• Star anise: These add a subtle liquorice-like sweetness, infusing the oil with a fragrant, warming note.
• Cinnamon sticks: Just like the star anise, the cinnamon provides a layer of warmth and depth. This makes the chilli crisp taste more complex.
• Bay leaves: Often overlooked, bay leaves provide an earthy undertone that ties together the various aromatic elements.
• Vegetable or sunflower oil: The base of the condiment, used to infuse the aromatics and bind the flavours together.

The Beauty of Sichuan Peppercorns

Sichuan peppercorns are the ingredient that truly sets this Sichuan Chilli Crisp apart from other versions you might find. Their numbing effect, or ma, is what makes them so unique. It’s a sensation that pairs perfectly with the heat of the red chilli flakes, creating a balanced spice profile that’s intense but not overwhelming. When you grind the peppercorns, you release their essential oils, which are full of flavour. This is why you add them to chilli mixture rather than frying them with the aromatics. You want to preserve that numbing spice for the final product.

If you’ve never worked with Sichuan peppercorns before, don’t worry. Grinding them is straightforward, and you’ll be amazed at the complexity they bring to the finished chilli crisp.

The Art of Crisping Shallots and Garlic

Achieving the perfect crispness for your shallots and garlic is key to making a successful Sichuan Chilli Crisp. This step isn’t about speed; it’s about patience. It’s tempting to crank up the heat to speed up the frying process. However, if you do that, you risk burning the garlic and shallots before they have a chance to crisp up. This would leave you with a bitter flavour rather than the desired golden, crispy texture.

By keeping the heat low to medium-low and stirring occasionally, you allow the moisture in the shallots and garlic to evaporate slowly, ensuring they crisp up evenly. This can take anywhere from 25 to 35 minutes, but trust me, the wait is worth it. Once fried, the shallots and garlic need time to cool in the sieve before you add them back into the oil. This ensures they stay crisp in the final Sichuan Chilli Crisp.

The Secret to a Great Sichuan Chilli Crisp: Building Layers of Flavour

The layering of flavours in this Sichuan Chilli Crisp is what makes it so special. Each ingredient plays a role in creating a well-balanced condiment that hits all the right notes – spicy, numbing, savoury, sweet, and fragrant.

Once the aromatics are fried and the oil is strained, it’s poured over the ground peppercorns, chilli flakes, sesame seeds, ginger, soy sauce, and sugar. The heat from the oil helps to bloom the spices, releasing their full potential and allowing the flavours to meld together. Stirring the mixture immediately is important to ensure all the ingredients are evenly distributed.

The result is a deeply complex condiment that develops even more flavour as it sits. While you can use it as soon as it cools, it’s best in the days after, once the flavours have had a chance to settle and intensify.

Sichuan Chilli Crisp: The Perfect Condiment for Almost Anything

This Sichuan Chilli Crisp is incredibly versatile. You’ll find yourself reaching for it to spice up all kinds of dishes, from the obvious choices like dumplings, noodles, and eggs, to less conventional pairings like roasted vegetables, soups, and even grilled meats.

One of the great things about this condiment is how it adds not just heat but texture. The crispy shallots and garlic give every bite an extra layer of crunch, transforming simple dishes into something much more exciting.

Sichuan Chilli Crisp: How to Store and Use

Once your Sichuan Chilli Crisp is fully cooled, transfer it to a clean, airtight jar and store it in the fridge. It will keep for up to a month, though I doubt it will last that long once you start using it! Make sure to stir it well before serving, as the crispy elements tend to settle at the bottom.

If you’re making a larger batch, remember to adjust your cooking times accordingly. More shallots and garlic mean more moisture to evaporate, so you’ll need to fry them for longer to achieve that perfect crispiness. Conversely, if you’re making a smaller batch, you can reduce the cooking time slightly.

Use This Sichuan Chilli Crisp To Elevate Your Everyday Dishes

Whether you’re a fan of spicy food or just looking to add more depth to your cooking, this Sichuan Chilli Crisp is a game-changer. Its combination of heat, numbing spice, and crunch makes it unlike any other condiment, and it’s guaranteed to elevate even the simplest of dishes.

Drizzle it over roasted vegetables for an instant flavour boost, stir it into soups for added richness, or spoon it over scrambled eggs for a breakfast that packs a punch. The possibilities are endless, and once you start experimenting, you’ll understand why this chilli crisp is a staple in so many kitchens.

So go ahead, make a jar of Sichuan Chilli Crisp, and discover how it can transform your cooking. Just don’t be surprised if you find yourself eating it straight from the jar – it’s that good.

Love This Sichuan Chilli Crisp? You’ll Love These!

If you love this Chipotle Chilli Crunch 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.