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chili crisp | www.iamafoodblog.com
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4.84 from 6 votes

Chili Crisp Recipe

Add savory spicy crunch to everything you love to eat!
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Condiment
Cuisine: Chinese
Keyword: chili crisp
Servings: 2 cups
Calories: 93kcal


  • 1/2 cup chili flakes Chinese preferred
  • 1 cup neutral oil
  • 1 inch ginger sliced
  • 2 bay leaves
  • 2 star anise
  • 1 cinnamon stick
  • 3 green onions white part only
  • 1/4 cup fried garlic see note
  • 1/4 cup fried shallots see note
  • 1/4 cup dry roasted soybeans or edamame
  • salt to taste


  • Place the chili flakes in a medium sized heat proof bowl. Set aside. Add the oil, ginger, bay leaf, star anise, cinnamon, and green onions to a saucepan and heat over medium-low until it starts to bubble gently and the green onions start to brown, 5-6 minutes, or until the oil reaches 300°F. When the time is up, carefully use a slotted spoon to remove and discard the aromatics, leaving the oil in the pot.
  • Heat the oil in the pot until it is hot and shimmery, 350°F. Carefully pour the hot oil into the bowl with the chili flakes – it will sizzle and bubble up. The oil should be bright red. When cool, stir in the fried shallots, fried garlic, and roasted soy beans.
    chili crisp recipe | www.iamafoodblog.com
  • Transfer to a clean jar and store in the fridge. Chili oil keeps pretty much indefinitely but I’m pretty sure you’ll use it up quickly.
    chili crisp | www.iamafoodblog.com


You can find fried garlic and fried shallots at any Asian grocery store.
Estimated nutrition based on 1 tbsp serving.


Serving: 1tbsp | Calories: 93kcal | Carbohydrates: 3.9g | Protein: 0.9g | Fat: 8.4g | Saturated Fat: 1.2g | Cholesterol: 0.01mg | Sodium: 19mg | Potassium: 29mg | Fiber: 1.1g | Sugar: 0.6g