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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!).