Homemade chili crunch oil combines fried garlic and shallots with ginger, red pepper flakes, and sesame seeds for a crunchy, spicy condiment. It's a versatile Asian-inspired oil that elevates eggs, noodles, soups, and rice dishes with minimal effort.
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Thinly slice the garlic cloves and shallots.
In a small saucepan, combine the avocado oil, sliced garlic, and sliced shallots.
Bring the mixture to a low simmer over low heat. Cook, swirling occasionally, for 15-20 minutes, until the garlic and shallots are dark golden brown and crispy.
Once golden brown, turn off the heat.
Grate the fresh ginger and add it to the warm oil mixture.
Stir in the red pepper flakes, salt, sugar, and sesame seeds until well combined.
Allow the chili oil to cool completely before transferring to a glass jar for storage.
Store in an airtight glass jar in the refrigerator for up to 2 weeks; let it come to room temperature before serving.
Yes. Neutral oils like vegetable, canola, or grapeseed oil work well. Avoid olive oil as its lower smoke point may affect the frying process.
Store in an airtight glass jar in the refrigerator for up to 2 weeks. Let it come to room temperature before using for best flavor and texture.
Yes. Double or halve all ingredients while keeping the same frying technique and oil-to-aromatics ratio for consistent results.
Chili crunch has crispy fried aromatics mixed throughout, while pure chili oil is infused without solid pieces. This recipe makes chili crunch.
No. The crispy garlic, shallots, and sesame seeds are the signature component. Keep them in for texture and flavor.
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