Crunchy Shallot & Garlic Chili Oil

I still remember when my roommate in New York handed me a jar of crunchy, garlic-packed chili oil that looked like melted gold—like something out of someone’s grandma’s kitchen or the snack aisle of Frito-Lay fantasy. One spoonful and it blew my head off—in the best way. Since then, I’ve been generously drizzling it on everything from Udon, steamed rice, tofu, to even salad. The flavors are sweet, savory, spicy, umami, and totally addictive. It started with a jar of Taberu Rayu (食べるラー油) from Japan, which I ordered on Amazon, and honestly, it changed the game.

What’s wild is how versatile this condiment is. Whether I’m cooking Chinese, Japanese, Thai, or even Moroccan food (yes, even Matbucha), this oil just works. It’s my go-to for Asian recipes, and I use it on eggs, chips, and even as a dip for snack nights. Packed with fried shallot, roasted onion, soy-nuts, dried pepper flakes, sesame seeds, and a hot, spicy kick from Sichuan peppercorns, it’s got that signature málà mix—num and là, funky, tingly, and unforgettable. It cranks the flavor dial up past 10 and drops you deep into snack territory.

My intro to this obsession was Laoganma Spicy Chili Crisp—the iconic Chinese sauce that gained a cult-like following after Tao Huabi started bottling it in 1996, though it really began in her noodle shop back in 1989. Inspired, I now make my own: simmering chiles, garlic, spices, and soy on a quiet night, the burner glowing. The jar says 210 grams with a “realistic” serving size of four, but let’s be honest—I’ve eaten it straight with a spoon. Ashamed? Maybe. Happy? Absolutely. My friends say I’ve started a “fan club,” and they’re not wrong. I keep extra jars delivered to my doorstep, because running out would be a personal crisis. Once you’re initiated, you just get it.

What is Crunchy Shallot & Garlic Chili Oil (Taberu Rayu)?

Crunchy Shallot & Garlic Chili Oil is a bold, spicy condiment made with crispy shallots, fried garlic, dried onions, and a rich mix of spices, seasonings, and aromatics. It’s infused with chili oil, black beans, and roasted peanuts, giving it that perfect texture—equal parts crisp, savory, and satisfying. I first got hooked on it after discovering Taberu Rayu (食べるラー油) during a visit to Japan over a decade ago. It quickly became a big sensation in 2009, especially with brands like Momoya and S&B leading the way. What stood out was how adaptable it felt—you could use it in any kind of cuisine, from Korean-inspired meals with gochugaru flakes to sweet-meets-spicy combinations over chips or even seafood like shrimp, squid, or scallops.

Making your own at home feels more rewarding, and it’s totally customizable. You can adjust the spice level depending on your tolerance, especially if you’re serving to the public or people with low heat preference. Want it more vegan-friendly? Skip the seafood and go heavier on umami-rich elements like gochujang paste, sesame seeds, or bright red gochugaru for that stunning color. I often suggest starting with a simple recipe card and experimenting from there. The flavor is so addictive, and the bits floating in the oil—the beautiful, crunchy, textural magic—amplify anything you’re eating. Store it in a jar, whether it’s homemade or store-bought, and you’ve got the power to transform any dish in seconds.

Ingredients:

Here’s a tighter version of my go-to Crunchy Shallot & Garlic Chili Oil ingredient list—balanced, spicy, and full of texture and aromatics:

• Grapeseed oil or other neutral oils (avocado, canola, vegetable) – 24 oz, enough to cover all ingredients
• Shallot (finely sliced), garlic chips, ginger – your crispy base
• Black peppercorns (whole, 1 tablespoon), cinnamon stick, star anise, bay leaf – deep, fragrant spices
• Chili flakes (like gochugaru, El Guapo, or ichimi togarashi) – spice level can vary, adjust to preference
• Crushed peanuts, toasted sesame seeds (white or black) – for that crunch and nutty finish
• 1 heaping spoonful of gochujang paste, 1 teaspoon ground cinnamon, 1/4 cup soy sauce
• Pinch of kosher salt or pink Himalayan, a dash of brown sugar or maple syrup – to balance and enhance the flavor
• Optional: green onion, fresh chili powder, crushed pepper, Sichuan peppers

Equipment

• A large deep pot
• Heat safe rubberized or silicone spatula
• Mandoline (optional)
• Fine mesh strainer (larger holes won’t work)
• Large metal bowl
• Large measuring cup
• Glass jars and squeeze bottles for storage

How To Make Crispy Shallot Garlic Chili Oil 

• In a deep pot or shallow pan, pour 24 oz of grapeseed oil (or any neutral oil like avocado, canola, or vegetable) to fully cover your ingredients. Keep the heat off for now.
• Add your crispy base: finely sliced shallot, garlic chips, and ginger. Heat the pot over med-hi temp, and stir constantly with a spatula to keep things from sticking or browning too fast.
• After about 11–15 minutes, once the mix turns golden brown, immediately remove with a spider spoon or fine mesh strainer. Transfer to a tray lined with paper towels to drain.
• In a separate metal bowl, combine your dry mix:
  • 1 tbsp whole black peppercorns
  • 1 cinnamon stick, 1 tsp ground cinnamon
  • 1 bay leaf, 1 piece star anise
  • A mix of chili flakes (gochugaru, El Guapo, or ichimi togarashi) – adjust spice level to your preference
  • A handful of crushed peanuts and toasted sesame seeds (white or black)
  • 1 heaping spoonful of gochujang paste
  • 1/4 cup soy sauce, a dash of brown sugar or maple syrup, and a pinch of kosher salt or pink Himalayan for balance
• Optional: Add in Sichuan peppers, crushed pepper, fresh chili powder, and green onion for extra flavor and aromatics.
• Heat the reserved oil again until it’s hot but not smoking—test with a wooden spoon or chopstick; bubbles should rise.
• Carefully pour the hot oil over the dry mix. You’ll hear a satisfying sizzle as the oil flash fries the spices and fuses everything into one spicy, aromatic blend.
• Once cooled, mix in the fried shallot, garlic, and ginger back into the oil. Stir well to ensure even texture and flavor.
• Transfer into a glass jar or squeeze bottle for easy use. Let sit at least an hour before enjoying. I love spooning it over cold tofu, salads, or even hamburgers—it’s an easy, versatile condiment that adds a crunchy, flavorful kick to all kinds of meals.

Quick Tips for Making It Easier and Better

• To save time, you can avoid frying garlic chips and fried shallots from scratch—many online stores sell ready-made ones that still give great texture and flavor.
• If you prefer to do it fresh, minced raw shallot and aromatics should be cooked lightly until golden brown, but not too dark—remember the remaining heat will continue cooking even after you stop the flame.
• Always use a kitchen thermometer to check the oil. When your wok, frying pan, or saucepan reaches 340–350ºF (170–180ºC), it’s the perfect moment to pour hot oil over the spices. It should sizzle right away—that’s how you know it’s ready.
• After transferring your chili oil into a heat-safe bowl, let it settle before tasting or storing. You can use a scoop or spoon to mix it and check consistency.
• Test your oil by dropping in a tiny piece of chili or pepper—if it sizzles, it’s ready. If it doesn’t, keep heating.

Storage Tips:

After making your chili crisp, let it fully cool before you scoop it into a clean, sealed container. I prefer using an airtight glass jar just like with Taberu Rayu, to help it stay fresh and safe. It should be stored in the fridge, where it can last up to 3 months, though some keep it for 1 month if the water content is high. Always use a clean utensil when taking some out to avoid contamination—moisture can cause bacteria to grow or the oil to turn rancid. Before using, give it a good stir so the crunchy bits and seasonings that settle at the bottom mix evenly through again. That keeps each spoonful as flavorful and textured as the first.

Ways to Use Crunchy Garlic Chili Oil (Taberu Rayu)

This crunchy and spicy chili oil, rich with garlic, shallot, and aromatic flakes, is a game-changing condiment that adds flavor, texture, and just the right spice to so many dishes. I love drizzling it over steamed rice, fried rice, or using it as a topping for avocado eggs, Cold Tofu (Hiyayakko), or Hot Tofu (Yudofu). It’s perfect on ramen, udon, or soba, and adds serious heat to Pho, Súp Nui, or Cháo Gà (Chicken Congee). This chili crisp even shines with Macaroni Soup, Okayu, or Porridge. Try it with Natto (納豆), or dip Gyoza, Spring Rolls, or Stuffed Dumplings right in it. It also boosts Seared Tofu, Fried Chicken (Karaage), and grilled vegetables like Crispy Brussels Sprouts or Broccolini. Don’t forget how incredible it is in Asian-style Salad, Kale Noodles, or with Vietnamese Peanut sauce, and it even pairs surprisingly well with Greek yogurt dip, Rice Balls (Onigiri), or chilled Shabu Shabu. Honestly, this hot sauce has so many uses, it’s become my favorite secret in almost every recipe.

FAQS:

How Do You Make Crispy Shallot Chili Oil?

To make it, slowly heat oil in a pan or slow cooker on medium and add aromatics like ginger, shallots, and garlic to infuse the oil. Once they turn golden and crispy, pour the hot oil over ground spices, dried chiles, and seasonings in a heatproof bowl to release deep flavours.

What Can I Use Instead of Crunchy Chili Garlic Oil?

You can substitute it with a mix of dried chili flakes, Korean gochugaru, or crushed red pepper—just note the spice level and flavor may vary, so feel free to adjust based on your preference.

What Is the Difference Between Chili Oil and Crispy Chili Oil?

Chili oil is mostly smooth and brings heat, while crispy chili oil adds crunchy texture with flavorful bits like peanuts and red pepper flakes. It’s a thick, more dense, and complex version that gives you both chili spice and satisfying crunch.

What Makes Chili Crisp Crunchy?

The crunchy texture in chili crisp comes from fried garlic, shallots, roasted or crushed peanuts, soybeans, and sesame seeds—these pieces stay crisp in oil and give every bite an extra pop.

Do You Refrigerate Crunchy Chili Oil?

Spice World Chili Onion Crunch and similar oils can be shelf-stable, so you can store them at room temperature in a pantry if unopened. Once opened, it’s safer to keep in the refrigerator—just note the oil may change consistency when chilled.

Conclusion:

What I love most about making crunchy shallot & garlic chili oil at home is that you don’t need to stick to perfect measurements—I go by educated guesses and cook with my heart. The beauty is in how easy it is to customize the spice, aroma, and texture to your liking. You can adjust the flavors as you taste, making every batch truly your own. This simple process is not just about creating a chili crisp that’s packed with flavor, but also something to enjoy, save, and share. Whether you make it for yourself or as a recipe to share with family and friends, it always delivers. If you followed this tutorial, I’d love to know what you think—feel free to try it, leave a comment, or drop a rating. If you’re into bold condiments like crunchy oil, you might also enjoy experimenting with Strawberry Hot Sauce—another creative twist worth trying.

Crunchy Shallot & Garlic Chili Oil

Recipe by Emily HarperCourse: SAUCESCuisine: AsianDifficulty: Medium

Servings

2

Cups

Prep time

5

minutes

Cooking time

25

minutes

Calories

120

kcal

Total time

30

minutes

Crunchy Shallot & Garlic Chili Oil is a spicy, savory condiment packed with crispy shallots, fried garlic, and bold aromatics. Inspired by Japan’s Taberu Rayu, it blends chili oil, black beans, and roasted peanuts for a perfectly crunchy texture. Versatile and addictive, it’s delicious on noodles, rice, dumplings, or even seafood.

Ingredients

• Grapeseed oil or other neutral oils (avocado, canola, vegetable) – 24 oz, enough to cover all ingredients

• Shallot (finely sliced), garlic chips, ginger – your crispy base

• Black peppercorns (whole, 1 tablespoon), cinnamon stick, star anise, bay leaf – deep, fragrant spices

• Chili flakes (like gochugaru, El Guapo, or ichimi togarashi) – spice level can vary, adjust to preference

• Crushed peanuts, toasted sesame seeds (white or black) – for that crunch and nutty finish

• 1 heaping spoonful of gochujang paste, 1 teaspoon ground cinnamon, 1/4 cup soy sauce

• Pinch of kosher salt or pink Himalayan, a dash of brown sugar or maple syrup – to balance and enhance the flavor

• Optional: green onion, fresh chili powder, crushed pepper, Sichuan peppers

Directions

• In a deep pot or shallow pan, pour 24 oz of grapeseed oil (or any neutral oil like avocado, canola, or vegetable) to fully cover your ingredients. Keep the heat off for now.
• Add your crispy base: finely sliced shallot, garlic chips, and ginger. Heat the pot over med-hi temp, and stir constantly with a spatula to keep things from sticking or browning too fast.
• After about 11–15 minutes, once the mix turns golden brown, immediately remove with a spider spoon or fine mesh strainer. Transfer to a tray lined with paper towels to drain.
• In a separate metal bowl, combine your dry mix.
• Optional: Add in Sichuan peppers, crushed pepper, fresh chili powder, and green onion for extra flavor and aromatics.
• Heat the reserved oil again until it’s hot but not smoking—test with a wooden spoon or chopstick; bubbles should rise.
• Carefully pour the hot oil over the dry mix. You’ll hear a satisfying sizzle as the oil flash fries the spices and fuses everything into one spicy, aromatic blend.
• Once cooled, mix in the fried shallot, garlic, and ginger back into the oil. Stir well to ensure even texture and flavor.
• Transfer into a glass jar or squeeze bottle for easy use. Let sit at least an hour before enjoying. I love spooning it over cold tofu, salads, or even hamburgers—it’s an easy, versatile condiment that adds a crunchy, flavorful kick to all kinds of meals.

Notes

• To save time, you can avoid frying garlic chips and fried shallots from scratch—many online stores sell ready-made ones that still give great texture and flavor.
• If you prefer to do it fresh, minced raw shallot and aromatics should be cooked lightly until golden brown, but not too dark—remember the remaining heat will continue cooking even after you stop the flame.
• Always use a kitchen thermometer to check the oil. When your wok, frying pan, or saucepan reaches 340–350ºF (170–180ºC), it’s the perfect moment to pour hot oil over the spices. It should sizzle right away—that’s how you know it’s ready.
• After transferring your chili oil into a heat-safe bowl, let it settle before tasting or storing. You can use a scoop or spoon to mix it and check consistency.
• Test your oil by dropping in a tiny piece of chili or pepper—if it sizzles, it’s ready. If it doesn’t, keep heating.