This hot and spicy condiment is made using fresh chilis and garlic simmered in oil until fried and crispy! Garlic Chili Oil Crisp is similar to Garlic Chili Oil but the texture is crispy and crunchy and a little more mild in flavor. This flavorful and spicy oil with a crunch is perfect for mixing into sauces for noodles, into dipping sauces for gyoza, or topping over eggs and white rice, tofu or veggies.

Homemade is better!
The store bought versions are growing in popularity such as Trader Joes Chili Onion Crunch and Fling by Jing, but making it homemade has so many benefits. It can be made in a big batch and stored for a long time. You can also control the spicy level and homemade chili oil tastes better and gets better with time. Plus, no preservatives!

Customize, Customize, Customize
Of course, the recipe below is simple and easy but here are some of my favorite chili garlic oil crisp additions that take the flavor and texture to another level:
Sliced Shallots: These will add an onion/garlic flavor.
Sliced garlic instead of minced: These will add a bigger garlic crunch.
Ginger: Just a slice or two will add a beautiful aroma and bright freshness.
Soy Sauce: You an add a little soy sauce after cooking to add saltiness and depth of flavor.

How spicy is it?
This recipe calls for Thai chili peppers also known as bird eye chilis, which are consider to be 3 out of 5 on the Scoville Scale. I would say that’s the equivalent of very spicy or ordering dish at a restaurant as “hot” or “Thai hot”. I mix this chili oil crisp with other ingredients when making sauces like soy, water, rice vinegar and sesame oil, which dilutes the spiciness a bit, but the final source is still medium hot. If you want it less spicy, try using a milder red chili pepper instead or just use less chilis!

Garlic Chili Oil Crisp Recipe
1 bag peeled garlic (6oz)
4 oz fresh Thai chili peppers or bird eye chilis (choose your spiciness level by adding less or more chilis)
Neutral cooking oil (canola, grape seed, vegetable)
1 tablespoon toasted sesame seeds

Step 1:
Chop garlic and chilis in a food processor.

Step 2:
Add chopped chilis and garlic to a sauce pan and cover with enough oil for the mixture to be completely submerged in oil. Bring to a boil and boil for 1-2 minutes while stirring before turning the heat on low. Cook on low 45-55 minutes, stirring occasionally until the sizzling stops and the chilis and garlic are deep golden brown, fried and crispy.

Step 3:
Remove from heat. Add in toasted sesame seeds and stir to combine. Store in an airtight container in the fridge for up to 3 months. Spiciness level: HOT. Enjoy your new spicy condiment!

Protip:
Here is how I make the most amazing Chili Garlic Oil Crisp Noodles with this sauce!

Pssst…Check out these similar recipes here:
Chili Garlic Oil & Spicy Chili Garlic Crisp Noodles.
Looking for more Asian-inspired recipes?
Try my 15 Minute Kimchi Fried Rice, Stir-Fried Udon Noodles, Easy Air Fryer Teriyaki Salmon, Kimchi Scallion Pancakes or Air Fryer Miso Eggplant.