Make your meals exciting with this homemade Easy Chilli Crisp recipe. Packed with bold flavours and a fiery kick, this versatile condiment will elevate any dish, from noodles to rice bowls and more.
I make a batch of this every couple of months. Homemade chilli crisp/chilli oil always tastes sooo much better than store bought, especially because you can adapt it to your own preferences.
Looking for ways to use this recipe? Try my 5 Minute Chilli Oil Noodles recipe or try it in my Tunacado Rice Bowl recipe.
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Why you need to make this Easy Chilli Crisp / Chilli Oil
Customizable Heat: Adjust the amount of chilli flakes and powder to suit your spice preference, making this Chilli Crisp perfect for both heat-seekers and those who prefer a milder flavour.
Versatile Usage: Use this condiment as a topping for noodles, rice dishes, stir-fries, or even as a dipping sauce for dumplings and spring rolls, adding a burst of flavour and texture to every bite.
Homemade Goodness: By making your own Chilli Crisp, you can control the quality of ingredients, ensuring a fresher and more authentic taste compared to store-bought versions.
Ingredients for Homemade Chilli Crisp
- Oil: Provides the base for the recipe and helps to infuse the flavours of the spices.
- Garlic granules: Adds a rich, savoury flavour.
- Onion granules: Enhances the savoury profile of the condiment.
- Sesame seeds: Bring a nutty flavour and crunchy texture to the Chilli Crisp.
- Fennel seeds: Add a hint of sweetness and aroma to the condiment.
- Chilli flakes and powder: Provide the signature heat and spice.
- Ginger powder: Offers a warm and aromatic flavour to balance the heat of the chilli.
- Soy sauce or tamari: Adds depth of flavour and a touch of saltiness to the condiment.
- White pepper: Provides a subtle heat and complements the other spices.
- Caster sugar: Balances the flavours and helps to mellow out the heat of the chilli.
- Sea salt: Enhances the overall taste and seasoning.
See recipe card for quantities.
Hint: Avoid using glass or plastic bowls as they may crack or melt when hot oil is added. Stainless steel bowls are the best option for this recipe.
Substitutions
- Neutral oil: If you prefer, you can use sunflower oil or vegetable oil instead of olive oil.
- Brown sugar: Substitute caster sugar with brown sugar for a slightly different flavour profile.
Can I adjust the spice level in homemade Chilli Crisp?
Yes, feel free to adjust the amount of chilli flakes and powder according to your preference for heat.
Whats the difference between chilli oil and chilli crisp?
Chilli crisp is filled with lots of crispy ingredients and has less oil content. You add chilli crisp to dishes not only for a spice hit but for more texture and extra flavours too. Chilli oil is typically mostly infused oil.
Equipment
I highly recommend buying yourself a stainless steel bowl if you haven't got one already. This one from Amazon is great! You'll get so much use out of it.
The perfect jar size is one which holds approximately 500 - 600ml.
Storage
Store in the pantry or the fridge for up to 3 months (I personally leave mine for longer and don't have any issues but do so at your own risk haha)
Related
Looking for other recipes like this? Try these:
Easy Chilli Crisp
Ingredients
- 400 ml oil I used olive oil but you can also use a neutral oil like sunflower or vegetable
- ⅓ cup garlic granules
- ⅓ cup onion granules or flakes/powder
- ⅓ cup sesame seeds
- ⅓ cup crispy fried shallots
- 2 tablespoon fennel seeds
- ½ cup chilli flakes
- ¼ cup chilli powder
- 1 teaspoon ginger powder
- 2 tablespoon soy sauce or tamari for gf option
- 1 teaspoon white pepper
- 1 tablespoon caster sugar
- 2 teaspoon sea salt
Instructions
- Add everything except the oil to a large, heat proof bowl. A stainless steel bowl is best. Try and avoid glass and definitely avoid plastic.
- Add the oil to a small pot on the stove and heat to approximately 180 - 190C. If you don't have a thermometer dip a wooden spoon into the oil, if it's bubbling a lot it is hot enough.
- Once the oil is hot enough, very carefully and slowly pour it over the spices. Use a spoon to mix the hot oil through and combine everything.
- Let the mixture cool for at least 20 - 30 minutes then transfer to a clean, sterilised jar (see notes). Enjoy!
Maria Etheridge
I love this Crunchy Chilli oil recipe that I have made it several times. The only addition I make is dried shrimp. Thanks so much for sharing this recipe.
Millie
When I say my husband puts this on every meal I am not even exaggerating. So good!
Heather
What type of chili powder do you use?
Sarah
to be honest im not sure what kind of chilli powder it is, my jars are just labelled "chilli powder"