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Chili Crisp Crunch

If you liked our chili crisp recipe last year, you’ll love this crunchy version even more. With toasted peanuts and sesame seeds, it has a nuttiness that adds a lovely touch to noodle and curry dishes alike. If you can’t find Korean red pepper flakes, feel free to swap in an equal amount of crushed red pepper flakes.

Get the recipe for chili crisp crunch:

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Chili Crisp Crunch

  • Author: Misfits Market


  • 3 cups vegetable oil
  • 6 shallots, thinly sliced
  • 3 heads of garlic, separated into cloves, sliced
  • 4 cinnamon sticks
  • 8 star anise pods
  • ½  cup Korean red pepper flakes
  • ¼  cup crushed red pepper flakes
  • 1 3-inch piece ginger, peeled and grated
  • 5 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • ¼ cup peanuts, toasted
  • 2 tablespoons sesame seeds, toasted


  1. Add oil, garlic, shallots, cinnamon, and star anise to a medium pot over medium heat. Simmer, stirring occasionally, until garlic and shallots are evenly crispy and golden brown, 25 to 30 minutes.
  2. In a large, heat-safe bowl, combine grated ginger, pepper flakes, soy sauce, sugar, salt, peanuts, and sesame seeds.
  3. Strain oil mixture through a fine mesh sieve into the bowl with pepper-peanut mixture. Let garlic and shallots cool in the sieve over a separate bowl. Once cooled, add crispy garlic and shallots into the bowl with oil and mix.
  4. Transfer chili crisp into small jars with airtight lids. Store in the fridge and use for up to a month (if it can last you that long!).

Hungry for more? Here are three recipes for using chili crisp:

Arugula Egg Wrap with Chili Crisp

Chili Crisp Noodles in a Hurry

Homemade Scallion Pancakes