Homemade Chili Garlic Crunch
A crispy, savory homemade chili garlic crunch loaded with garlic, shallots, almonds, and gochujang. This chef-tested chili crisp comes together in about 20 minutes and beats any store-bought jar. Spoon it over noodles, eggs, rice, dumplings, and grilled meats.
Servings: 16 servings (2 tbsp)
Ingredients
- 1.5 cups neutral oil avocado oil recommended
- 2 teaspoon toasted sesame oil
- 1 cup garlic finely minced
- 0.5 cup shallot finely minced
- 3-4 tablespoon chili flakes
- 1 tablespoon gochujang
- 3 tablespoon sliced almonds finely chopped
- 2 tablespoon white sesame seeds toasted
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sugar
- 1.5 teaspoon salt
- 1 teaspoon MSG optional
Instructions
- In a heat-safe metal or ceramic bowl (NOT glass), combine garlic, shallot, chili flakes, almonds, sesame seeds, salt, and MSG.
- Heat the neutral oil to 350°F.
- Carefully pour the hot oil over the dry mix. It will bubble and fry the aromatics. Stir gently.
- Let cool 3-5 minutes.
- Stir in sesame oil, soy sauce, gochujang, and sugar. Taste and adjust.
- Cool completely and transfer to a clean, dry jar. Best after resting 24 hours.
Notes
Never pour hot oil into glass — thermal shock can shatter it. Use stainless steel or ceramic.
Store up to 1 week at room temperature or 1 month refrigerated, using a clean, dry spoon.
Adjust chili flakes to your heat preference: 3 tablespoon for medium, 4+ for hot.
