Crispy Chili Oil

5 from 10 reviews

This crispy chili oil is your new secret weapon for elevating any dish—think noodles, rice bowls, dumplings, stir-fries, and even avocado toast. Packed with layers of heat, umami, and crunch from toasted sesame, Sichuan peppercorns, garlic, and peanuts, this oil adds that addictive bite you’ll want on everything. It’s easy to make and customizable. Refrigerate promptly, enjoy within 4 days, and discard any leftovers.

Course Condiment, sauce

Cuisine Asian, Chinese

Diet Vegan

Keyword Chinese chili oil vegan, crispy chili oil, easy chili crisp recipe, homemade chili oil, Sichuan chili oil, vegan chili oil

Prep Time 10

Cook Time 9

Total Time 20

Servings tbsp

Calories 108kcal

Cost $6–8 USD

Equipment

Heat-proof glass jar with lid
Medium saucepan
Heatproof bowl (metal or glass)
Fine mesh strainer
Mixing spoon or spatula
Chopping Board and Knife

Ingredients

1/2 cup red-chili flakes
4 tbsp toasted sesame seeds
1 tbsp crushed Sichuan peppercorns
3 garlic cloves, minced
Small handful fresh cilantro, finely chopped (pat completely dry)
Small handful spring-onion greens, thinly sliced (pat completely dry)
1/3 cup roasted peanuts, lightly crushed
1 tbsp granulated sugar
1 tbsp fine salt
2 cups avocado oil (or another neutral, high-smoke-point oil such as light olive, high-oleic sunflower, or rice-bran)
3 tbsp light soy sauce
2 tbsp unseasoned rice vinegar

Instructions

Combine dry mix
In a heat-proof bowl (1 L/1 qt or larger) stir together the chili flakes, sesame seeds, Sichuan peppercorns, garlic, cilantro, spring onion, peanuts, sugar and salt.
Heat the oil
- Pour the oil into a small saucepan. Warm over medium heat until it reaches about 190 °C / 375 °F—hot and shimmering, with the first wisps of smoke.
- No thermometer? Drop in a sesame seed; it should sizzle briskly but take 4–5 seconds to brown.
Pour over the spices
- Place the bowl on a heat-safe surface and slowly ladle or stream the hot oil over the spice mixture. The contents will bubble and crackle for 20–30 seconds. Gently stir until the sizzling subsides and everything is coated.
Add liquid seasonings
- Wait about 1 minute for the temperature to fall below boiling. Stirring constantly, drizzle in the soy sauce, then the rice vinegar. Expect a brief, mild sizzle.
Cool and jar: Transfer to clean, heatproof jars with enough room for the batch. Refrigerate promptly in covered containers. Use within 4 days and discard any leftovers. This fresh garlic and herb oil is not shelf-stable; adding more oil does not extend its safe storage time.

Nutrition