Chile Crisp


  • ½

    cup vegetable oil

  • ¼

    cup dried minced onion

  • 1

    teaspoon granulated sugar

  • 1 ½

    teaspoons kosher salt (Diamond Crystal)

  • cup finely crushed dried small red chiles or red-pepper flakes

  • 3

    tablespoons sesame seeds

  • 1

    teaspoon coarsely ground Sichuan peppercorns (optional)


  1. Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
  2. Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.