Chili Crunch Oil (Chili Crisp)
This chili oil crunch is sweet, spicy, crunchy and absolutely addictive! Bursting with flavors and textures, this condiment is going to be a staple in your kitchen once you give it a try- it is THAT good.
Just like my spicy Italian dipping oil, you'll need just 10 minutes and a few simple ingredients to put this wicked delicious condiment together.
I've been on a roll the last few months, trying out different sauces, dips and condiments from around the world. My Middle Eastern Schug sauce and Amba sauce were both huge hits, and my Thai dipping sauce received so much love.
This time, I wanted to try something Asian inspired- something that had that warm, umami depth, and a classic chili crunch oil seemed like the perfect idea. It turned out so, SO good, and I also ended up using it to make a quicker version of my favorite Asian spicy cucumber salad.
Quick Look
- 🔪Prep time: 5 minutes.
- ⏲️Cook time: 5 minutes.
- 👪 Servings: 10.
- 📋Main ingredients: Shallots, garlic, red pepper flakes, peanuts, sesame seeds, brown sugar, soy sauce, honey, oil.
- ♨️Cooking method: Fry shallots and garlic 🡢 drain 🡢 add to other ingredients 🡢 pour hot oil 🡢 cool and store.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Spoon it over your classic fried eggs to make delicious chili crisp fried eggs for breakfast!
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What's So Great About the Recipe?
- It's incredibly delicious and convenient. Yeah, buying a jar is easy, but batch-making this over the weekend barely takes any time, and the result is SO much tastier.
- Just like my Sichuan chili oil, it pairs wonderfully with so many foods. You can drizzle it over your Ramen bowl, use it as a dip or even add it to your bowl of soup.
Recipe Ingredients
Peanuts: For that crunchy, nutty texture.
Shallots + garlic: The aromatics, for that savory depth. Sometimes, I like to use my Air Fryer roasted garlic for a bit of a smoky flavor.
Soy sauce: For the color and umami. Use coconut aminos or tamari if you want to keep it gluten free.
Red pepper flakes: For the heat and color!
Honey: To balance the other flavors. You can skip this or use agave if you want to keep it vegan.
Brown sugar: For sweetness. Use more of this if you're skipping the honey. Sometimes, I like to use a bit of my date sugar.
Oil: Any neutral flavored oil works best. Avoid using olive oil or coconut oil, which have strong flavors that can mask the flavors of the other ingredients.
Sesame seeds: For that brilliant texture.
See recipe card for quantities.
Substitutions & Variations
- For extra heat, sometimes I like to use my habanero oil as the base instead of regular cooking oil.
- You can also use an infused honey like jalapeno honey or habanero hot honey if you want to bring some additional depth to the chili crisp.
How to Make Chili Crunch Oil
Step 1: Heat oil in a saucepan and add sliced garlic and shallots. Cook until golden brown.
Step 2: Remove and set aside.
Step 3: Coarsely crush peanuts and add to a bowl with fried shallots and garlic and remaining ingredients.
Step 4: Pour the hot oil into the bowl and mix well. Rest for a few minutes and store in a glass jar.
💭Top Tip
Make sure you keep the heat medium-low while deep frying the shallots and garlic. You don't want them to burn.
Tips & Tricks to Nail the Recipe
- Make sure you thinly slice the shallots and garlic to help them get to that gorgeous golden brown color quickly.
- To cut down on the cooking time, you can also use Air Fryer shallots and garlic granules instead of using fresh garlic and shallots.
- If you love that chunky texture but can't tolerate spice, you can add in some Air Fryer dehydrated bell peppers into the mix.
- To add a bit of umami depth to the sauce, sometimes, I add half a teaspoon of mushroom powder as well.
- You can also add a splash of vinegar into the mix to balance out the other flavors if you want to. I love using my hot pepper vinegar, but you can also use regular vinegar or apple cider vinegar, blueberry vinegar or strawberry vinegar if you want a bit of a fruity flavor.
- For that authentic Asian flavor, you can use sesame oil instead of regular cooking oil.
How to Use Chili Crunch Oil
There are lots of ways to put this chili crunch oil to use! You can spoon it over your avocado toast or egg in a bagel, or even your slice of tortilla egg bake, or drizzle it over your bowl of Ramen right before you serve- just like I do with my ginger scallion oil.
You can also use it to spice up a simple salad. I used it a while back with my Asian chicken carrot salad and it turned out SO good. And of course, it tastes spectacular when drizzled over your rice bowls too- I used it with my honey Sriracha shrimp rice bowl.
Troubleshooting and FAQs
Bottle up your leftover chili crunch oil and refrigerate it for up to a month, if not longer.
Yes, you can! If you're allergic to peanuts or just don't want to use them, it is okay to skip them too.
More Spicy Condiments
Looking for other recipes like this? Try these:
If you tried this chili crunch oil or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chili Crunch Oil (Chili Crisp)
Ingredients
- ½ cup peanuts roasted
- 1 tablespoon red pepper flakes
- ½ cup honey
- 1 tablespoon brown sugar
- 3-5 garlic
- 5-6 shallots
- 1 tablespoon soy sauce
- ½ cup oil
- 1 tablespoon sesame seeds
Instructions
- Heat oil in a saucepan and add sliced garlic and shallots. Cook until golden brown.
- Remove and set aside.
- Coarsely crush peanuts and add to a bowl with fried shallots and garlic and remaining ingredients.
- Pour the hot oil into the bowl and mix well. Rest for a few minutes and store in a glass jar.
Notes
- Make sure you keep the heat medium-low while deep frying the shallots and garlic. You don't want them to burn.
- Make sure you thinly slice the shallots and garlic to help them get to that gorgeous golden brown color quickly.
- To add a bit of umami depth to the sauce, sometimes, I add half a teaspoon of mushroom powder as well.
- You can also add a splash of vinegar into the mix to balance out the other flavors if you want to.
