Spicy, savory, and irresistibly crunchy—this Chili Crisp Drizzle adds bold heat to noodles, eggs, or veggies. Ready in minutes for flavor-packed meals!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Chili Crisp Drizzle is that it’s made with simple, pantry-friendly ingredients—each one chosen to deliver bold taste, zippy fragrance, and playful crunch in every spoonful. Let’s walk through what you’ll need, and why it matters.
- Neutral oil: Avocado or vegetable oil keeps the base clean, letting the aromatics shine—no overpowering flavor here.
- Garlic: Freshly minced garlic infuses the oil with a rich, comforting aroma and extra crunch.
- Shallots: Finely minced shallots add a sweet, mellow depth and caramelize beautifully for crunchy bites.
- Crushed red pepper flakes: Brings the signature heat to your Chili Crisp Drizzle—adjust if you like things milder or bolder!
- Gochugaru (Korean chili flakes): Lends an earthy, vibrant red hue, plus a moderate warmth and a little smokiness.
- Sichuan peppercorns: That famous tingling, citrusy zing elevates the drizzle’s complexity and surprise factor.
- Soy sauce: For umami depth; it grounds the chili oil and adds savory notes.
- Rice vinegar: Adds a gentle tartness to balance the richness and heat.
- Coconut sugar or brown sugar: Just a hint of sweetness rounds out the savory-spicy flavors.
- Mushroom powder (or MSG, optional): Delivers a natural umami wallop—highly recommended for extra savoriness.
- Sesame seeds: For extra crunch, toasty aroma, and delightful visual appeal.
- Salt: Simply essential to enhance and unify all the other flavors.
How to Make Chili Crisp Drizzle
Step 1: Infuse the Oil with Aromatics
In a small saucepan, pour in the neutral oil and place it over medium-low heat. When it’s shimmering but not smoking, add the minced garlic and minced shallots. Take your time here: let them cook slowly, stirring often, until the mixture turns golden and irresistibly crisp—about 5 to 7 minutes. The gentle heat is key, coaxing out sweetness from the shallots and building the Chili Crisp Drizzle’s addictive crunch. Don’t rush or walk away; the difference between golden and burnt happens fast!
Step 2: Prepare the Spice Base
While your aromatics are working their magic, combine crushed red pepper flakes, gochugaru, Sichuan peppercorns, sesame seeds, mushroom powder, and a pinch of salt in a heatproof bowl. This mixture forms the foundation of your Chili Crisp Drizzle—layered with vibrant heat, deep umami, and nutty crunch.
Step 3: Pour the Hot Oil Over the Spices
Once the garlic and shallots are perfectly golden and crisp, remove the pan from the heat and let it cool for about two minutes. Now for the best part: carefully pour the hot aromatic oil over your bowl of spices. Listen for that satisfying sizzle! Give everything a good stir—the oil wakes up the chilis and infuses the drizzle with bold color and a rich toasted aroma.
Step 4: Stir in the Final Seasonings
While the mixture is still warm, stir in the soy sauce, rice vinegar, and coconut sugar. This step is where the Chili Crisp Drizzle truly comes alive: the umami from the soy sauce, the sweet touch from the sugar, and a zippy lift from the vinegar make the flavor beautifully balanced. Mix until the sugar is fully dissolved and everything is evenly combined.
Step 5: Cool and Store
Let your finished chili crisp cool completely—this helps the flavors mellow and mingle. Once cool, transfer it to a clean jar with a tight-fitting lid. The Chili Crisp Drizzle will keep in the refrigerator for up to four weeks, ensuring you always have a flavor-boost at the ready.
How to Serve Chili Crisp Drizzle
Garnishes
A finishing touch can make every dish sing. Spoon a generous dollop of Chili Crisp Drizzle over noodles, sprinkle with sliced scallions, or add a handful of fresh cilantro for a burst of green. It’s the perfect way to add both gloss and a vibrant pop to plates—try it on avocado toast, creamy dips, or roast meats for a restaurant-worthy finish.
Side Dishes
The bold, zesty heat of Chili Crisp Drizzle is a natural partner for noodle bowls, steamed rice, and sautéed greens. Drizzle over dumplings (your favorite homemade or store-bought), top roasted potatoes or layer it into grain bowls for a satisfying textural contrast. When serving with milder dishes like tofu or poached chicken, the drizzle adds flair and an addictive hit of flavor.
Creative Ways to Present
Surprise your guests by swirling Chili Crisp Drizzle into creamy dressings, using it as a pizza topping, or stirring it into scrambled eggs. The sweet-heat and crunch even shine on unconventional treats: drizzle lightly over vanilla ice cream or honeycomb for a playful finish that’s bound to become a cult favorite at your table.
Make Ahead and Storage
Storing Leftovers
Keep your Chili Crisp Drizzle flavorful and fresh by transferring it to a tightly sealed glass jar or container once cool. Store it in the refrigerator for up to four weeks. The oil may solidify when chilled—simply bring it back to room temperature or stir before serving and it’ll be right back to its irresistible best!
Freezing
While you can technically freeze portions of Chili Crisp Drizzle, it genuinely tastes best fresh or from the fridge, as freezing may dull the delicate crunch of the shallots and garlic. If needed, store in a freezer-safe container, and consume within two months. Make sure to thaw in the refrigerator before use.
Reheating
Reheating isn’t usually necessary, but to restore the drizzle’s silky texture after refrigeration, simply let it sit at room temperature for 10-15 minutes or warm gently by placing the jar in a bowl of warm water. Avoid microwaving, as this can overcook the aromatics and change the flavor.
FAQs
Can I adjust the spiciness of Chili Crisp Drizzle?
Absolutely! Feel free to tweak the amount of crushed red pepper flakes and gochugaru to make your drizzle as mild or fiery as you prefer. You could even swap in different chili varieties for a custom kick.
What can I use instead of mushroom powder or MSG?
If you don’t have mushroom powder or MSG, great alternatives include a tiny splash of fish sauce, finely chopped dried shiitakes, or even a touch of miso paste for rich umami depth.
Is Chili Crisp Drizzle suitable for vegetarians or vegans?
Yes! This recipe for Chili Crisp Drizzle is completely plant-based, so it’s perfect for vegans and vegetarians alike. Just double-check labels for soy sauce and other pantry products if strict vegan is needed.
How do I keep the garlic and shallots from burning?
The trick is gentle heat and attentive stirring. Keep the oil medium-low, stir frequently, and remove from the stove as soon as the bits are golden brown. They’ll keep crisping up slightly even after you pull them from the heat.
Can I use Chili Crisp Drizzle as a marinade?
Yes! It works wonders as a marinade for tofu, chicken, shrimp, or vegetables. Simply toss your protein or veggies in a spoonful of the chili crisp, let them soak up the flavors for about 30 minutes, then cook as desired.
Final Thoughts
Get ready for your new obsession—this Chili Crisp Drizzle is the secret to turning everyday meals into something extraordinary. Bold, crunchy, and endlessly versatile, it’ll have you hunting for new dishes just so you can drizzle it on everything. Go ahead and whip up a jar; your taste buds will thank you!
Print
Chili Crisp Drizzle Recipe
- Total Time: 20 minutes
- Yield: 16 tablespoons
- Diet: Vegan
Description
Spicy, savory, and irresistibly crunchy—this Chili Crisp Drizzle adds bold heat to noodles, eggs, or veggies. Ready in minutes for flavor-packed meals!
Ingredients
Oil & Aromatics
- 1/2 cup neutral oil (such as avocado or vegetable oil)
- 4 cloves garlic, finely minced
- 2 tablespoons shallots, finely minced
Chili & Spice Mix
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon sesame seeds
- 1 teaspoon mushroom powder (or MSG, optional)
- Pinch of salt
Seasoning & Finishing
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons coconut sugar or brown sugar
Instructions
- Heat the Oil: In a small saucepan, warm the neutral oil over medium-low heat until shimmering, but not smoking.
- Crisp the Aromatics: Add the finely minced garlic and shallots to the oil. Cook slowly, stirring often, until they become golden and crisp—about 5–7 minutes. Take care not to let them burn.
- Prepare Chili Mixture: While the oil mixture cooks, combine the crushed red pepper flakes, gochugaru, Sichuan peppercorns, sesame seeds, mushroom powder, and a pinch of salt in a heatproof bowl.
- Combine Hot Oil & Spices: Remove the oil from heat and let it cool slightly for 2 minutes. Carefully pour the hot oil, along with the garlic and shallots, over the chili mixture in the bowl. The mixture should sizzle immediately; stir well to combine.
- Add Seasonings: Stir in the soy sauce, rice vinegar, and coconut sugar or brown sugar while the mixture is still warm. Mix until the sugar dissolves and everything is evenly incorporated.
- Cool & Store: Let the chili crisp cool completely. Transfer to a clean jar with a tight-fitting lid and refrigerate for up to 4 weeks. Stir or bring to room temperature before using, as the oil might solidify in the fridge.
Notes
- Adjust the spiciness by changing the types and amounts of chili flakes used.
- Mushroom powder or MSG deepens umami, but can be omitted if preferred.
- Make sure to fully crisp the aromatics for maximal crunch, but do not burn them.
- Try different oils, but stick with ones that are neutral-flavored for best results.
- This chili crisp is delicious on everything from eggs and avocado toast to pizza and grilled meats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauces-condiments
- Method: Stovetop
- Cuisine: Asian fusion
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 1g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg