This chili crisp recipe is a flavorful, aromatic chili oil packed with crunchy shallots, garlic, and rich texture. Inspired by Trader Joe’s Chili Onion Crunch—but even better!
INGREDIENTS
- 1 cup neutral oil (avocado, grapeseed, vegetable, canola, etc.)
- ⅓ cup Sichuan chili flakes (~25 whole dried peppers)
- 14 cloves garlic, minced
- 1 shallot, sliced
- 3 star anise
- 1 cinnamon stick
- 1 bay leaf
- 1 tbsp sesame seeds
- 1 tsp salt
- ½ tsp sugar
- MSG or mushroom seasoning, to taste (optional)
INSTRUCTIONS
- Fry the Garlic & Shallots – In a small pot over low to medium heat, fry the minced garlic for 3-5 minutes until lightly golden. Strain and transfer to a paper towel-lined plate to absorb excess oil. Repeat with the shallots.
- Infuse the Oil – Using the same oil, add the star anise, cinnamon stick, and bay leaf. Let the aromatics infuse over low heat for at least 10 minutes or up to an hour—the longer, the more flavorful.
- Prepare the Chili Mixture – While the oil is infusing, combine the chili flakes, fried garlic, fried shallots, sesame seeds, sugar, and salt in a heat-safe bowl (ceramic or metal; avoid glass).
- Strain & Heat the Oil – Remove and discard the aromatics from the oil, then heat it over medium heat. To test if it’s ready, dip a chopstick or the back of a wooden spoon into the oil—if bubbles form around it, it’s hot enough.
- Assemble & Store – Carefully pour the hot oil over the chili mixture, stirring to combine. Taste and adjust seasoning if needed. Store in a sealed container in the fridge for up to 3 months. Enjoy!
