Homemade chili crisp

Based on 7 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories



Medium 👍


100 g dried chilis
400 ml cold pressed rapeseed oil
35 g ginger
3 cloves garlic
¼ red onion
50 g scallions
50 g roasted peanuts
20 g white sesame seeds
black cardamom pod
star anise
½ cinnamon stick
bay leaves
5 g Sichuan peppercorns


  • knife
  • cutting board
  • wok
  • food processor
  • glass jar
  • bowl (small)
  • slotted spoon
  • Step 1/4

    • 100 g dried chilis
    • 35 g ginger
    • 3 cloves garlic
    • ¼ red onion
    • 50 g scallions
    • 50 g roasted peanuts
    • knife
    • cutting board
    • wok

    Slice ginger, garlic, and red onion. Chop scallions. Roughly chop peanuts. Trim and discard dried chili stems, then add to a dry wok (or large frying pan) and toast over low heat for approx. 10 min.

  • Step 2/4

    • 20 g white sesame seeds
    • food processor
    • glass jar

    Use a knife to roughly chop half of the chilis and set aside. Blend the remaining chilis with a food processor to a fine powder. Mix fine chili powder with sesame seeds and peanuts and add to a glass jar large enough to contain all the oil.

  • Step 3/4

    • 400 ml cold pressed rapeseed oil
    • black cardamom pod
    • star anise
    • ½ cinnamon stick
    • bay leaves
    • 5 g Sichuan peppercorns
    • bowl (small)
    • slotted spoon

    Crush black cardamom pod. Add black cardamom pods, star anise, cinnamon stick, bay leaf, and sichuan peppercorns to a bowl and set aside. Heat oil in the wok over medium-high heat, until the oil smokes. Then turn the heat down to medium-low, and add spices, ginger, red onion, and scallions. Fry until the scallions are golden. Remove everything in the pot with a slotted spoon and discard. Turn heat to low and add the coarsely chopped chilis to the oil. Fry for approx. 3 min., then add oil and chilis to the jar with the chili powder, sesames, and peanuts. Stir to combine.

  • Step 4/4

    Wait for the chili crisp to cool down completely before covering and storing in the fridge for up to 2 months. Use it for any dish that calls for chili oil, drizzle it over fried eggs, avocado toast, cooked noodles, or really any dish you can imagine needing a slightly spicy, umami, crunch. Enjoy!