Homemade Spicy Chili Crisp with Garlic and Shallots Recipe

I absolutely love sharing this Homemade Spicy Chili Crisp with Garlic and Shallots Recipe because it’s that magical condiment that transforms everything it touches. You’ll find that it’s bursting with layers of crunch, heat, and savory garlicky notes that instantly elevate simple dishes from everyday to extraordinary. Whether you’re drizzling it over rice, noodles, or even fried eggs, this chili crisp will quickly become your kitchen staple.

When I first tried making chili crisp at home, I was amazed at how easy it is to get that perfect balance of crispy shallots and garlic alongside the satisfying kick of Szechuan chili flakes. Plus, making it yourself means you can tweak the spiciness and flavors exactly to your liking. This Homemade Spicy Chili Crisp with Garlic and Shallots Recipe is not only delicious but also versatile and saves you from the expensive store-bought jars that sometimes lack freshness or punch.

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Ingredients You’ll Need

The ingredients in this Homemade Spicy Chili Crisp with Garlic and Shallots Recipe are simple yet thoughtfully chosen to give you a fantastic flavor and texture combo. Each one plays a key role, and you don’t need fancy or hard-to-find items to nail this recipe.

• Neutral oil: I use grapeseed or vegetable oil because they have a high smoke point and don’t overpower other flavors.
• Shallots: Thinly sliced for that lovely caramelized crunch; they’re milder and sweeter than regular onions.
• Garlic: Sliced thin to get super crispy and fragrant without burning – a vital flavor base.
• Szechuan chili flakes: The star of the show; they bring the bold, smoky heat that defines this chili crisp.
• Sesame seeds: Toasted for a subtle nuttiness that rounds out the spicy intensity.
• Salt: Enhances all the complex flavors without being overwhelming.
• Sugar: Just a touch to balance the heat and salt with gentle sweetness.
• Soy sauce: Adds an umami depth that ties everything together beautifully.
• Sesame oil: Used sparingly for that signature toasted aroma and extra flavor dimension.

Variations

I often play around with this Homemade Spicy Chili Crisp with Garlic and Shallots Recipe depending on the season or what I have handy. Feel free to adjust it to suit your taste or dietary needs — that’s part of the fun!

• Less heat: When I want something milder, I cut back on the chili flakes and amp up the garlic and shallots for flavor without tears.
• Add nuts: Sometimes I toss in chopped toasted peanuts or walnuts for extra texture and a nutty crunch.
• Use smoked oil: For a smoky twist, you can replace some neutral oil with smoked chili oil or infused sesame oil.
• Vegan friendly: It’s already plant-based, but just ensure your soy sauce or tamari suits your diet.

How to Make Homemade Spicy Chili Crisp with Garlic and Shallots Recipe

Step 1: Gently Fry the Garlic and Shallots

Start by adding your neutral oil to a saucepan and heating it up over medium-high heat. Once the oil is hot, toss in the thinly sliced garlic and shallots. Stir frequently and watch closely as they bubble and turn a pale golden brown—this typically takes about 5-7 minutes. Be careful not to let them burn because burnt garlic tastes bitter and will spoil the whole batch. Once perfectly crispy and golden, strain the garlic and shallots with a slotted spoon and set them aside. Keep the oil; you’ll use it for extracting the chili’s flavor next.

Step 2: Prepare the Chili Flakes Mix

In a large heatproof bowl, combine your Szechuan chili flakes, salt, sugar, and toasted sesame seeds. These ingredients form the flavorful base that will soak up the hot oil and develop that legendary chili crisp texture and taste.

Step 3: Heat Oil and Infuse the Chili Flakes

Return the strained oil to your saucepan and heat it between 350-375°F (you can test by flicking a small bit of chili flakes—if it sizzles immediately, you’re good to go). Carefully pour this hot oil over the chili flakes and spices mixture. It will bubble vigorously, releasing a fantastic aroma—this step unlocks the full flavor. Stir everything thoroughly to make sure the oil coats every bit of the chili flakes evenly.

Step 4: Finish with Soy Sauce, Sesame Oil, and Crispy Bits

Add the soy sauce and toasted sesame oil to the mixture. Then fold in your golden crisp garlic and shallots. Give it a gentle but thorough stir — you want to evenly distribute all those crunchy bits while keeping their integrity. That’s it! Let it cool before transferring to a jar for storage. You’ll find that the flavors deepen and develop further after a day or two.

How to Serve Homemade Spicy Chili Crisp with Garlic and Shallots Recipe

Garnishes

I love sprinkling a little extra crispy shallots or freshly toasted sesame seeds on top when serving to add an irresistible crunch and boost the visual appeal. Sometimes I also add fresh chopped scallions or cilantro for a pop of color and freshness to contrast the richness.

Side Dishes

You’ll enjoy pairing this chili crisp with simple steamed white rice, garlic noodles, or drizzling it over grilled meats and roasted veggies. It’s also fantastic as a condiment alongside dumplings or stir-fried greens for an ethnic-inspired meal.

Creative Ways to Present

For special occasions, I’ve served this chili crisp in little dipping bowls alongside a DIY Asian-inspired appetizer spread featuring bao buns, fresh lettuce wraps, and marinated tofu. It’s such a crowd-pleaser and a fun way to let everyone customize their bites.

Make Ahead and Storage

Storing Leftovers

I store leftover chili crisp in a glass jar with a tight-fitting lid in the refrigerator. It keeps well for up to 3 weeks, sometimes longer! Just make sure to use a clean spoon each time to avoid contamination, and it’ll stay fresh and crunchy.

Freezing

Freezing chili crisp isn’t usually necessary because it keeps so well refrigerated, but if I ever have a huge batch, I portion it into small containers and freeze it. When thawed, the texture remains great — just give it a little stir.

Reheating

You actually don’t need to reheat chili crisp. I like to use it directly from the fridge as a topping. If you want to warm it up, gently heating it in a small pan or microwave just till warm will revive some of the oil’s aroma without degrading the crunch.

FAQs

Final Thoughts

This Homemade Spicy Chili Crisp with Garlic and Shallots Recipe has truly become a beloved condiment in my kitchen, and I’m confident you’ll find it just as addictive. It’s easy to make, packed with flavor, and adds that perfect punch of spice and crunch to just about anything. Give it a try—you’ll be reaching for this jar all the time, and your meals will thank you!

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