Top Chili Crisp Recipe

Warm the oil and infuse aromatics

In a small heavy-bottomed saucepan combine the neutral oil and virgin coconut oil. Place over medium-low heat and warm until shimmering but not smoking (around 250–275°F if using a thermometer). Add the minced garlic and ginger and gently sizzle, stirring constantly, for 1–1½ minutes until fragrant but not browned.

Bloom the chilies

Remove the pan from direct heat for 15–20 seconds, then stir in the dried red chili flakes and the light brown sugar. Return to very low heat and cook, stirring occasionally, for 2–3 minutes. The goal is to bloom the chili flakes—bubbles will subside and the oil will take on a red color. Keep the temperature low so flakes do not burn.

Season the oil

Stir in the soy sauce, rice vinegar, and sea salt. Cook on low for another 30 seconds, then remove from heat and let the oil cool for 3–4 minutes to slightly lower temperature so it won’t fully cook later mix-ins.

Toast coconut and seeds

While the oil is cooling, toast the shredded coconut in a small dry skillet over medium heat until golden and fragrant, about 2–3 minutes, shaking the pan frequently to avoid burning. Transfer to a bowl. In the same skillet briefly toast the sunflower seeds and sesame seeds 1–2 minutes until lightly golden; add to the bowl.

Prepare peanuts and peanut butter

If your roasted peanuts are whole, coarsely crush them with the back of a spoon or a knife on a cutting board so you have a mix of small chunks and finer pieces. In the bowl with the toasted coconut and seeds add the crushed peanuts and the creamy peanut butter. Stir thoroughly to coat the solids; the peanut butter will act as a binder for the crunch.

Add fresh aromatics

Fold in the thinly sliced scallion greens so they distribute through the crunchy mix. This will add freshness and a mild onion note.

Combine oil and crunchy mix: Pour the warm (not piping hot) chili-infused oil over the bowl of toasted coconut, seeds, peanuts, and peanut butter. Use a spoon to stir and break up clumps, making sure the oil coats the solids evenly. The oil will sizzle gently on contact; if it sputters vigorously, let it cool a bit more before adding.

Adjust texture and seasoning: Stir in the toasted sesame oil, lime juice, cracked black pepper, and optional chili oil. Taste and add salt to taste (or an extra ½ tsp soy sauce) if needed. If you prefer a slightly thinner sauce, add 1–2 teaspoons more neutral oil and stir until you reach desired consistency.

Cool and rest: Let the assembled chili crisp cool completely at room temperature for 20–30 minutes; flavors meld and the peanut butter will firm slightly, creating a cohesive crunchy sauce. Transfer to a clean jar with a tight lid.

Storage: Refrigerate for up to 3 weeks. Oil will solidify in the fridge; bring to room temperature or gently warm (in a bowl placed over hot water or 10–15 seconds in microwave) before serving to loosen the oil and restore crunch. Use: Spoon over rice bowls, noodles, dumplings, grilled vegetables, or use as a condiment for sandwiches and salads.