Try this homemade chilli crisp, then try our broccoli stir-fry, healthy turkey stir-fry and more stir-fry recipes.

Cooks tips:

  • Shallots are milder and sweeter than onions, but harder to peel. To make it easier, soak them in hot water for 5 minutes before using a small, sharp knife to remove the skin.


  • 700ml vegetable oil
  • 8 shallots, thinly sliced
  • 3 garlic bulbs, cloves separated and thinly sliced
  • 6 star anise
  • 4 cardamom pods, lightly crushed
  • 40g dried chilli flakes
  • 5 tbsp sesame seeds
  • 1 tbsp coarsely ground Sichuan peppercorns
  • 60g ginger, peeled and sliced into matchsticks
  • 60ml light soy sauce
  • 15g caster sugar
  • 1 tsp sea salt flakes


  • STEP 1

    Heat the oil in a large, heavy pan over a medium heat with the shallots, garlic and whole spices. Cook, reducing the heat and swirling the pan occasionally to ensure everything cooks evenly – it should take about 35-45 mins until the shallots and garlic are lightly brown and crispy.

  • STEP 2

    Add the chilli flakes, sesame seeds and Sichuan pepper, turn up the heat to high and sizzle for 1 min before using a metal mesh sieve to carefully pour the oil into a heatproof jug. Let the garlic mixture sit in the sieve for at least an hour to crisp up – to make it extra crispy, leave overnight.

  • STEP 3

    Combine the ginger, soy and sugar in a bowl before stirring into the flavoured oil. Add the garlic mixture back into the oil, too (you can pour some of the oil off into a separate bottle if you prefer). Stir in sea salt flakes to taste. Stored in sterilised jars, the chilli crisp will keep for four weeks in the fridge.

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