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Spicewalla Crispy Garlic Chilli Oil

Spicewalla Crispy Garlic Chilli Oil

This quick garlic chilli crisp is the best one you've ever tried - seriously. Perfect for drizzling over noodle bowls, veggies, dumplings, and so much more! If you're feeling a little EXTRA spicy, just add a tablespoon of ground Sichuan peppercorns or a lil extra Gochugaru for that tingly, numbing effect. 


1½ cups neutral oil (I use corn oil)
2 large shallots
8 cloves garlic
½ cup Chinese red chili flakes
2 tbsp Spicewalla Gochugaru 
¾ tbsp salt
1 tbsp sugar
1 tbsp soy sauce
1 tbsp toasted sesame seeds


  1. Thinly slice garlic and shallots. They should be as even as possible, you can use a knife or a mandoline if you're very careful.
  2. Pour oil into a sauce pan then add your garlic and shallots. Turn up the heat to med-high and continue to stir until they start to brown then set aside. You will see bubbling and this might take anywhere from 10-20 minutes depending on temperature.
  3. While the garlic and shallots are cooking, mix Gochugaru Chilli Flakes, sugar, and salt  into a heat proof container. We use stainless steel because the high temperatures might cause cracks in glass.
  4. Once the shallots and garlic are done cooking, heat up the same oil up to 350*F and then pour it over the Gochugaru mixture.
  5. Add soy sauce, toasted sesame seeds, and the crispy shallots and garlic. Mix and enjoy!


  • Hi BonJon,
    this is an excellent question. while it should be okay at room temp for a few weeks, we recommend that you keep it in the fridge so that it has a longer shelf life.
    -Spicewalla Fam

    Spicewalla fam on
  • Am wondering how long this will keep at room temperature? Or should it be refrigerated, and if so, how long will it keep in the fridge?

    BonJon on

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