sauces marinades and rubs

Homemade Chili Crisp

The complete package of texture, flavour and heat starring shallots, garlic and crushed red pepper.
15 min
15 min


  • 2 cups (500 milliliters) vegetable oil
  • 2 cups (500 milliliters) thinly sliced shallots
  • 1 cup (250 milliliters) thinly sliced fresh garlic
  • 2 medium long red hot peppers , thinly sliced
  • 2 cinnamon sticks Substitution Available
    • 1/2 tsp (2ml) Club House Ground Cinnamon
  • 1 1/2 teaspoons (7 milliliters) Black Peppercorn Grinder
  • 1/4 cup (60 milliliters) CLUB HOUSE CRUSHED RED PEPPER
  • 2 tablespoons (30 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) finely chopped fresh ginger
  • 1 tablespoon (15 milliliters) Sesame Seed , toasted
  • 1 tablespoon (15 milliliters) Paprika Smoked
  • 1/2 teaspoon (2 milliliters) Anise Seed
  • 2 teaspoons (10 milliliters) sugar


  • 1 Mix oil, shallots, garlic, red peppers, cinnamon sticks and black pepper in medium saucepan. Bring to simmer on medium heat. Simmer 12 to 15 minutes, stirring frequently, until shallots and garlic are deep golden brown.
  • 2 Mix crushed red pepper and remaining ingredients in large heat-safe bowl. Strain fried shallot mixture through fine mesh sieve, draining hot oil into bowl with crushed red pepper mixture. Reserve fried shallot mixture; set aside to cool and crisp (discard cinnamon sticks). Stir crushed red pepper and oil to mix.
  • 3 Add cooled shallot mixture to bowl with crushed red pepper and oil. Mix well. Transfer to airtight container and refrigerate until ready to use. Use to prepare Drowned Chili Crisp Dumplings or serve as a condiment with stir-fry noodles, rice, or even pizza. (Makes about 2 cups/500ml.)


(per Serving)

Nutrition information coming soon.