If there’s one condiment I always want in my fridge, it’s chili garlic crisp. It takes just a few minutes to make, keeps for months, and instantly makes everything taste better. Spoon it over eggs, avocado toast, roasted vegetables, noodles, pizza, grilled chicken, dumplings, or even mix it into salad dressings.
The best part? No fancy ingredients or complicated steps—just a bowl, hot oil, and a handful of pantry staples.
Why You’ll Love It
- Ready in about 5 minutes
- Sweet, spicy, savory, and crunchy
- Made with avocado oil
- Keeps beautifully in the refrigerator
- Makes a great homemade gift
Ingredients
- 2½–3 cups avocado oil
- ¾ cup dried minced garlic
- ½ cup dried minced onion
- ½ cup Korean red chili flakes (gochugaru) or dried red chili flakes
- ½ cup toasted sesame seeds
- ½ cup honey or sugar
- 1 teaspoon salt
- 1 tablespoon paprika
- ⅓ cup soy sauce
- ¼ cup rice wine vinegar
Instructions
- Add the dried garlic, dried onion, chili flakes, sesame seeds, honey (or sugar), salt, paprika, soy sauce, and rice wine vinegar to a large heatproof bowl.
- Heat the avocado oil over medium-high heat until hot but not smoking.
- Carefully pour the hot oil over the ingredient mixture. It will sizzle and become incredibly fragrant.
- Stir until everything is evenly combined and the garlic and onions are fully coated.
- Allow the mixture to cool completely.
- Transfer to clean jars or airtight containers and refrigerate.
Storage
Stored in the refrigerator, this chili garlic crisp will keep for up to 3 months.
Ways to Use It
My favorite ways to enjoy it:
- Drizzled over fried eggs
- Swirled into soups
- Tossed with roasted vegetables
- Mixed into noodles or pasta
- Spoonfuls over avocado toast
- Added to marinades and dressings
- Served alongside dumplings
- Spread on sourdough with a little butter
Once you make a batch, you’ll find yourself reaching for it constantly. It’s spicy, crunchy, a little sweet, and completely addictive—the kind of homemade staple that earns a permanent spot in your fridge. 🌶️🧄✨
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