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
Scale
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