I have always loved Trader Joe’s Chili Onion Crunch. It’s one of those things I would grab “just in case” and then somehow end up putting on everything. But the more I used it, the more I wanted to try making my own version at home — fresher, customizable, and without any preservatives. So of course… I had to figure it out. This homemade chili garlic crunch is bold, garlicky, a little sweet, a little tangy, perfectly spicy — and honestly? I may love it even more than the original.
3 cups avocado oil (or any neutral oil)
¾ cup dried minced garlic
½ cup dried minced onion
½ cup Korean red chili flakes (or regular dried red chili flakes)
½ cup toasted sesame seeds
½ cup honey (or sugar)
1 teaspoon salt
1 tablespoon paprika
⅓ cup soy sauce
¼ cup rice wine vinegar
Heat the avocado oil over medium-high heat until hot but not smoking.
In a large heatproof bowl, combine the dried garlic, dried onion, chili flakes, sesame seeds, honey (or sugar), salt, and paprika.
Carefully pour the hot oil over the mixture. It will sizzle — that’s exactly what you want. Stir until everything is well combined.
Let the mixture cool completely. Once cooled, stir in the soy sauce and rice wine vinegar.
Transfer to a jar or airtight container with a lid. Refrigerate until needed.
This will keep in the refrigerator for up to 3 months.
Pro Tip: Set out 1 hour before using to liquify
