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Flavorful Homemade Chili Crisp Oil Recipe with Garlic and Sesame Seeds

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A rich, smoky, and mildly spicy homemade chili crisp oil featuring golden garlic and toasted sesame seeds, perfect for drizzling over rice, noodles, or as a dip.

Ingredients

Scale
  • 1 cup (240 ml) neutral cooking oil (canola, vegetable, or peanut oil)
  • 68 cloves garlic, finely minced
  • 23 tablespoons dried red chili flakes (Korean gochugaru or crushed red pepper flakes)
  • 3 tablespoons toasted sesame seeds
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce (optional, can omit for gluten-free)
  • Salt to taste

Instructions

  1. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until lightly golden and fragrant. Remove and set aside.
  2. Finely mince the garlic cloves.
  3. Heat the oil in a small saucepan or skillet over medium-low heat until shimmering but not smoking, about 4-5 minutes (around 250°F / 120°C).
  4. Add the minced garlic to the warm oil and cook gently for 5-7 minutes, stirring occasionally, until golden brown and crispy. Lower heat if garlic browns too fast.
  5. Remove the pan from heat and stir in the dried chili flakes.
  6. Add sugar, soy sauce (if using), and salt to taste. Stir to combine.
  7. Transfer the oil mixture to a heatproof bowl or jar and stir in the toasted sesame seeds.
  8. Let the chili crisp oil cool to room temperature before sealing. Allow flavors to meld for a few hours or overnight.

Notes

Cook garlic low and slow to avoid bitterness. Use fresh garlic and chili flakes for best flavor. Store in an airtight jar in the refrigerator for up to 2 weeks. Bring to room temperature before use. Optional additions include crushed peanuts or fried shallots for extra crunch. For gluten-free, replace soy sauce with tamari or coconut aminos.

Nutrition

Keywords: chili crisp oil, homemade chili oil, garlic chili oil, sesame chili oil, spicy condiment, chili oil recipe, easy chili oil