Our Easy Chilli Crisp

A fragrant, crunchy, and savory Chinese-style chilli oil infused with aromatics, perfect for drizzling over noodles, eggs, or vegetables.

25 min total Base: 4 servings 180 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Neutral oil (canola or grapeseed), Garlic, finely minced, Shallot, finely minced, Soy sauce, Sugar — quantities stay the same regardless of serving count.

Neutral oil (canola or grapeseed)

0.5 cup(fixed)

Coarse red chilli flakes

0.33 cup

Garlic, finely minced

3 tablespoons(fixed)

Shallot, finely minced

2 tablespoons(fixed)

Sichuan peppercorns, crushed

1 teaspoon

Soy sauce

1 teaspoon(fixed)

Sugar

0.5 teaspoon(fixed)

Instructions

Place the chilli flakes, crushed Sichuan peppercorns, sugar, and soy sauce in a heat-proof glass or metal bowl.

In a small saucepan, combine the neutral oil with the minced shallots.

Heat the oil and shallots over medium-low heat. Keep a close watch as they fry.

Once the shallots turn a light golden brown, add the minced garlic to the oil.

Continue to fry for another 1-2 minutes until both the garlic and shallots are a deep golden brown but not burnt.

Carefully pour the hot oil and fried aromatics directly over the bowl containing the chilli flakes and spices.

The mixture will bubble vigorously; stir well to ensure the heat is evenly distributed.

Let the oil cool completely at room temperature, which allows the flavors to meld and the crunch to set.

Transfer to an airtight jar and store in a cool, dark place or the refrigerator.

💡 Chef's Tip

Do not overheat the oil to the point of smoking, as this will result in bitter garlic and shallots. If the oil is too hot, the chilli flakes will turn black; a light sizzle is perfect.

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