This easy Homemade Chilli Crisp takes just 5 minutes to make and tastes every bit as good as store bought! Packed with crispy garlic, chilli flakes, sesame seeds and plenty of savoury umami flavour, it's delicious spooned over dumplings, noodles, eggs, avocado toast, roasted vegetables and grilled meats. It's a must have in every fridge!
All About Chilli Crisp
Chilli Crisp oil is a flavoursome Chinese condiment and seasoning for many foods. While chilli oil is mainly oil, chilli crisp is all about the delicious little bits like garlic, chilli flakes, shallots and sesame seeds. Famous brands of chilli crisp oil are Laoganma that is now available at the supermarket but I love making my own because I can choose the oils that I want to use in it and the ingredients.
This chilli crisp is made in five minutes and I think that it tastes just as good as any commercial one that you can buy today! It's one of those handy homemade sauces that goes with almost everything.
Why You'll Love This Homemade Chilli Crisp
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Choose the ingredients that you like - do you prefer a particular type of oil? Use that! Do you like it really hot? Use hot chilli flakes! Or if you like it mild, use milder chilli flakes.
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It really brightens up and flavours a lot of food. Use chilli crisp on avocado toast, dumplings, salads, roasted vegetables or add it to instant noodles, scrambled or fried eggs, drizzle it on top of grilled meat, add it to a grilled cheese sandwich, tuna melt or chilli garlic oil noodles. You can also mix it with mayonnaise for a simple but tasty dip! It's great with noodles and prawns for a quick dinner which is when I first made it up.
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It takes less than 5 minutes to make, which makes it a perfect easy everyday recipe.
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It is mostly made up of ingredients you have already especially if you cook Asian food a lot.
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It makes a great gift!
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Chilli crisp is vegan!. If you vegan food needs a little lift, use this.
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It can last for 2-4 weeks and I'll also show you how to make one that lasts for 1-3 months in the fridge. Please note: it is not suitable for home canning so please keep in the fridge.
Video How To Make Chilli Crisp
Video: Chilli Crisp Recipe
Ingredients For Chilli Crisp
Oil - I use rice bran oil but you can also use avocado oil, peanut oil, canola oil or grapeseed oil.
Garlic - If you want your chilli crisp to last longer, use garlic powder, otherwise use fresh garlic.
Chilli flakes - Choose hot or mild chilli flakes depending on your taste.
Sesame seeds - Look for toasted sesame seeds or toast them yourself in a dry frying pan for 2-3 minutes until golden. I have a big canister of toasted sesame seeds that I bought from a Korean grocery store.
Chives - If you want your chilli crisp to last longer use dried, chopped chives (found in the spice aisle). Otherwise use finely chopped fresh chives. I always keep a large jar of the dried chives in the fridge because they always come in handy and fresh chives wilt quite quickly.
Soy sauce - We want light and not dark soy sauce (dark is mostly used to add colour).
Chilli powder - Choose hot or mild chilli powder depending on taste
Sugar - White sugar is perfect here.
Salt - Fine or kosher salt.
Tips For Making Chilli Crisp
1 - Choose the chilli level based on your preference and chilli tolerance.
2 - This is really such an easy made from scratch basic that only takes a few minutes to make so I don't have a lot of tips except to say that you can either make it with fresh or dried garlic and chives, depending on how long you want it to last.
3 - If you want just pure crisp without a top layer of oil, use 100ml/3.5fl ozs of oil. You will get enough to fill two and a half 180ml/6oz jars.
4 - This chilli crisp lasts for 2 to 4 weeks in the fridge when using fresh garlic and chives or 1 to 3 months in the refrigerator when made with dried chives and garlic powder.
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