Chili Crisp with Garlic

If you're a fan of the spicy chili crisp trend, try making your own homemade chili crisp to add to all kinds of dishes. Try adding it to eggs, pasta, sandwiches, veggies, anything you're about to eat that could you a little bit more heat.

Chili-Garlic Oil
Photo: Dera Burreson
Hands On Time:
10 mins
Total Time:
45 mins
2 cups


  • 1 ¼ cup vegetable oil

  • 2 inch piece of ginger, sliced

  • 2 star anise pods

  • ½ cup chopped garlic, packed

  • ½ cup chopped shallot, packed

  • ¼ cup crushed red pepper flakes

  • 2 tablespoon brown sugar

  • 1 tablespoon reduced sodium soy sauce

  • 2 teaspoon umami/mushroom seasoning or 2 Tbsp. reduced sodium soy sauce


  1. Heat oil over medium heat in a small saucepan. Add ginger and star anise. Cook about 10 minutes to infuse the oil. Remove aromatics from the oil and discard. Reduce heat to medium-low. Add shallot and garlic. Cook about 25 to 30 minutes or until shallot and garlic is browned.

  2. Meanwhile, in a medium heatproof bowl, combine crushed red pepper flakes, brown sugar, soy sauce, and umami seasoning. Carefully add hot oil mixture to bowl and stir to combine. Let cool completely. Store, covered, in a pint-size jar and up to 1 month.

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