Chilli crisp
Vegetarian
A modern crunchy chilli oil loaded with slow-fried shallots and garlic, chilli flakes, Sichuan pepper and sesame — more condiment than oil, spooned over almost anything.
Chilli crisp is a Chinese condiment from China, ready in about 1 hour 15 minutes and made with shallot, garlic and red chilli flakes. It serves 24 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 30 min
- Total
- 1 h 15 min
- Serves
- 24
- Level
- Intermediate
- Calories
- 136
Method
Step 1
Put the shallots (opens in a new tab) and oil in a saucepan (opens in a new tab) and set over medium heat. Fry, stirring often, until the shallots are evenly light golden and the bubbling slows.
- 18 min
- medium heat
- Saucepan (opens in a new tab)
Pull them a shade before you think — they keep colouring off the heat.
How it looks · Photo: Magda Ehlers on Pexels Step 2
Add the garlic (opens in a new tab) and fry until pale golden, 4–6 minutes. Strain the oil into a heatproof jug and spread the crispy shallots (opens in a new tab) and garlic on kitchen paper.
- 6 min
- medium-low heat
- Sieve / strainer (opens in a new tab)
Food safety: Work carefully with the hot oil; never leave the pan unattended.
Step 3
Mix the chilli flakes (opens in a new tab), Sichuan pepper, sesame seeds (opens in a new tab), sugar (opens in a new tab) and salt in a heatproof bowl. Reheat the oil to about 135 °C and pour it over; it should foam gently.
Step 4
When the oil has cooled to warm, stir in the crispy shallots (opens in a new tab), garlic (opens in a new tab) and peanuts, if using. Jar once completely cool.
About this dish
- Origin
- China · Commonly attributedA modern jarred condiment in the Guizhou and Sichuan chilli-oil tradition, popularised worldwide by commercial brands; recipes vary widely.Also popular in United States, United Kingdom, AustraliaMore food from China
- Dish
- Breakfast · Lunch · Dinner · Condiments, chutneys & relishes
- Cooking method
- Shallow-fried
- Taste
- spicy (chilli heat), savoury, garlicky, nutty
- Diet
- Vegan · No gluten ingredients · Dairy-free · Keto-style · Low-carbWithout the optional extras: No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style - Good for
- Make-ahead
- Cook more with
- Shallot · Garlic · Red chilli flakes · Sichuan peppercorns · Sesame seeds · Sugar
- Techniques
- Shallow-frying
Allergens
- Contains, can be adapted: Peanutsfrom roasted peanuts
- Contains: Sesamefrom sesame seeds
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
136 kcal per serving
Estimated1 serving ≈ 20 g · recipe makes 24
Where the energy comes from
- Protein 1%
- Carbohydrate 7%
- Fat 92%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 136 kcal | 692 kcal |
| Protein | 0.4 g | 2.3 g |
| Carbohydrate | 2.5 g | 13 g |
| Net carbohydrate | 2 g | 10 g |
| Sugars | 0.9 g | 4.5 g |
| Added sugars | 0.3 g | 1.8 g |
| Fibre | 0.6 g | 3 g |
| Fat | 14.2 g | 72.6 g |
| Saturated fat | 1.1 g | 5.5 g |
| Trans fat | — | — |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 98 mg | 503 mg |
| Salt equivalent | 0.2 g | 1.3 g |
Vitamins & minerals per serving
- Potassium
- 50 mg
- Calcium
- 10 mg
- Iron
- 0.2 mg
- Magnesium
- 5 mg
- Vitamin A (RAE)
- 26 µg
- Vitamin C
- 2 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 3 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: roasted peanuts.
- Not counted (tiny amounts or “to taste”): sichuan peppercorns.
- Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Adding the fried bits only once the oil is cool keeps them crisp for weeks.
Common mistakes
- Unevenly sliced shallots burn at the edges before the thick pieces crisp.
Serve with
- Over fried eggs, congee, dumplings, noodles, vanilla ice cream or avocado toast.
Storage
- Keep in a cool, dark place for 2 weeks, or refrigerate for up to 2 months; use a dry spoon.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.
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