Chili Onion Crunch Sauce

This homemade Chili Onion Crunch Sauce is loaded with crispy sweet onions, crunchy sesame seeds, and a blend of smoky and spicy chilies infused in rich oil. Spoon it over eggs, noodles, rice bowls, grilled meats, roasted vegetables, pizza, avocado toast, and so much more. Once you make a batch, you'll want to keep a jar in your refrigerator at all times!

Course Condiment

Cuisine Asian inspired

Diet Vegan, Vegetarian

Keyword Asian condiment, chili crisp recipe, chili onion crunch, chili onion oil, crispy onion chili oil, crunchy chili oil, gochugaru recipe, homemade chili crisp, homemade chili oil, spicy condiment

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 91kcal

Equipment

Medium saucepan
Wooden Spoon
Heatproof bowl
Fine mesh strainer (optional)
Glass jar with lid

Ingredients

1 cup neutral oil I like avocado oil
1 large sweet onion finely diced
3 tablespoons crushed red pepper flakes
1 tablespoon Korean chili flakes gochugaru
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon brown sugar
½ teaspoon freshly ground black pepper
1 tablespoon sesame seeds
1 tablespoon soy sauce or tamari

Instructions

Heat the oil in a medium saucepan over medium-low heat. Add the diced onion and cook slowly for 20–25 minutes, stirring frequently, until the onions are deep golden brown and crispy around the edges.
Remove the saucepan from the heat. Stir in the crushed red pepper flakes, gochugaru, smoked paprika, kosher salt, brown sugar, black pepper, and sesame seeds. The residual heat will gently toast the spices and bloom their flavors.
Let the mixture cool for about 5 minutes, then stir in the soy sauce until well combined.
Transfer the chili onion crunch sauce to a clean glass jar. Allow it to cool completely before sealing with the lid.
Store in the refrigerator for up to 3 weeks.

Notes

Cook the onions slowly—don't rush this step. Deep golden onions create the best flavor and texture.
For a milder version, reduce the crushed red pepper flakes to 2 tablespoons.
Substitute tamari for a gluten-free version.
Delicious on eggs, ramen, fried rice, dumplings, grilled chicken, steak, burgers, roasted vegetables, pizza, avocado toast, and sandwiches.
Stir before serving if the oil separates.

Nutrition