Homemade Chilli Crisp is the one condiment that makes absolutely everything better — spicy, savory, deeply fragrant, and packed with umami from crispy fried shallots, garlic, warm whole spices, and chicken stock. Made with dried red chillies, star anise, cardamom, and fresh ginger, this Chinese-inspired condiment is infused in hot garlic oil for a bold, smoky heat that intensifies over time. It stores in the fridge for up to 2 months, making it the ultimate make-ahead condiment to drizzle over noodles, rice, eggs, dumplings, grilled meats — truly anything and everything.

Ingredients

For the Chilli Crisp

• 100g (3.5 oz) dried red chillies
• ¼ cup fried shallots
• 3 tablespoons fried garlic
• 3 whole star anise
• 4 green cardamom pods, crushed
• 2 tablespoons fresh ginger, finely chopped
• 1 tablespoon sugar
• 2 tablespoons sea salt
• 2 chicken stock cubes, crumbled
• 8 garlic cloves, finely sliced
• 3 cups vegetable oil

Instructions

• Chop and deseed the chillies: Place the dried red chillies into a food processor and blend until roughly chopped — you want rustic pieces, not a fine powder. Pour the chopped chillies out into a sieve with medium-sized holes, large enough for the chilli seeds to fall through. Shake the sieve over a tray and allow most of the seeds to fall out, leaving the chopped chilli pieces behind. A few remaining seeds are perfectly fine. Discard the seeds.
• Build the chilli mixture: Transfer the chopped chillies into a large heat-proof bowl — it must be heat-proof as hot oil will be poured over it shortly. Add the fried shallots, fried garlic, star anise, crushed cardamom pods, finely chopped ginger, sugar, sea salt, and crumbled chicken stock cubes. Stir everything together briefly to combine and set aside.
• Infuse the oil with garlic: Place the finely sliced garlic cloves and the vegetable oil together in a small saucepan. Set over medium heat and allow the oil to slowly heat up until it begins to sizzle around the garlic. Gently cook for another 2–3 minutes, watching closely, until the garlic turns just golden. Do not let it go dark brown or it will turn bitter. Turn off the heat and allow the oil to cool and settle for 2–3 minutes.
• Pour the oil over the chilli mixture: Carefully and slowly pour the warm garlic-infused oil directly over the chilli mixture in the heat-proof bowl. It will sizzle and splutter as it hits the chillies — this is normal and is what blooms the spices and unlocks all the flavor. Stir everything together well until fully combined.
• Jar and rest: Transfer the chilli crisp mixture into clean, sterilized glass jars, making sure the oil covers all the solids. Seal and allow to cool completely before refrigerating. The chilli crisp is best served the day after making — the flavor deepens and the color develops beautifully the longer it sits. Store in the fridge for up to 2 months.

Recipe adapted from Marion Grasby