Chili Crisp


Greetings from South Africa and a massive thank you for such a fantastic recipe. I grow different types of chillies to see what they are like which results in far too much chillies for one family. I dry most of them and give a lot away. Having already made this recipe twice, I now realise that my large dried stash is going to be used up pretty fast. My family just can’t get enough of your Chili Crisp oil. Delicious.  - Jone.



– Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.


– Heat the oil to medium-low and simmer until the ingredients in the pot brown. – Remove from heat and allow to cool. The flavors will infuse the oil even further.


– In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.


– Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.


– Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil. – Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.




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