Add a kick of flavor and umami to your favorite dishes with this Homemade Chili Crisp recipe! All you need is 10 minutes to make this deliciously crunchy, nutty, spicy chili oil. Get ready to enjoy the easiest, most delicious homemade chili oil!
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Ingredients for Garlic Sautéed Spinach
Here are the ingredients you’ll need:
- toasted sesame oil
- neutral oil
- smoked paprika
- roasted peanuts
- white sesame seeds
- soy sauce
- ground cinnamon
- fried onions
- fried garlic
(see Ingredient Notes below for recommendations/substitutions)
A detailed recipe with measurements is in the recipe card below.
Neutral oil – any oil with little to no flavor can be used. For example, avocado oil, safflower oil, grapeseed oil, or peanut oil.
Toasted sesame oil – made from roasted sesame seeds. It adds a rich aroma, and a complex nutty flavor to dishes. If you don’t have it, use neutral oil as a substitution.
Gochugaru (韓国唐辛子粉) – it’s a flavorful Korean chili powder with a sweet and smoky taste. Gochugaru is available at most Asian supermarkets, or online. To substitute, you can use red pepper flakes instead.
Gochujang (コチュジャン) – this is a fermented chili paste popular in Korean cooking. Gochujang is a great condiment to use for savory, spicy and slightly sweet flavors. It’s sold in any Asian supermarket or online.
Soy sauce – I use light/regular Japanese soy sauce, which is slightly sweeter and less saltier than Chinese soy sauce. You can also use Tamari as a gluten-free option in this recipe.
Fried onions and fried garlic – as a shortcut, I use store-bought fried onions and fried garlic from the supermarket spice aisle.
How to make Homemade Chili Crisp
A detailed recipe is in the recipe card at the bottom of this post, but here’s a quick overview of the process.
1. Heat neutral oil and sesame oil in a pan over medium heat.
2. Add the rest of the ingredients, except for fried onions and fried garlic, to a heat-proof bowl and mix to combine.
3. Pour heated oil over the ingredients, and stir well to distribute throughout. Set aside and let it cool completely.
4. Once cooled, add the oil mixture, fried onions and fried garlic to an airtight jar. You can use immediately, but the flavors will develop more over time. Store in the refrigerator for up to 3 months.
Recipe also available on Reels
Looking for other veggie side dishes?
- Garlic Edamame
- Sautéed Bok Choy
- Asian Cucumber Salad
- Roasted Brussels Sprouts
- Grilled Parmesan Asparagus
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Homemade Chili Crisp
- 50 ml neutral oil such as avocado or peanut oil
- 50 ml toasted sesame oil
- 1 tbsp Gochugaru Korean chili powder
- 1/4 tbsp smoked paprika
- 1 tbsp roasted peanuts roughly chopped
- 1 tbsp white sesame seeds
- 1 tsp Japanese soy sauce or Tamari
- 1 tsp Gochujang Korean chili paste
- 1 tsp sugar
- 1/2 tsp salt
- a pinch of ground cinnamon
- 2 tbsp fried onions roughly chopped
- 2 tbsp fried garlic roughly chopped
- Add neutral oil and sesame oil to a saucepan, and heat on medium heat for 3 minutes.
- In a heat-proof mixing bowl, combine the rest of the ingredients except for fried onions and fried garlic. Mix well.
- Pour heated oil over the ingredients, and stir well to distribute oil throughout. Set aside and let it cool completely.
- Once cooled, add the oil mixture, fried onions and fried garlic to an airtight jar. You can use immediately, but the flavors will develop more over time. Store in the refrigerator for up to 3 months.