Chili Crisp Recipe: Spicy Chili Oil with Crispy Bits

Easy Chili Crisp Recipe (Chili Crunch)

Chili crisp is gaining popularity around the world. What was once a single brand or two from China made its way to the U.S. in the late 1990's, and has now made its way into kitchens and local dishes.

You may know the popular Lao Gan Ma Spicy Chili Crisp brand, which is the most well known, though other brands are working their way into the market.

Many of these are wonderfully flavorful, though I prefer homemade chili crisp.

I'll show you how you can make chili crisp at home, and how you can customize the heat level and ingredients that go into it so you can make it your own, and so much better than anything from the store.

What is Chili Crisp?

Chili crisp is an infused chili oil condiment with crunchy bits, made by simmering chili peppers, onion, garlic, seasonings, and other ingredients in oil. You may also see it referred to as chili crunch, or crunchy chili oil.

It is spicy, salty and savory with an addictive umami, perfect for adding flavor and texture to anything from sandwiches to desserts.

You can use the crispy crunchy bits or just the chile oil. You just can't get enough of it. This is the best chili crisp recipe you'll ever need, so keep this link in your recipe collection. Once you try it, you'll never want to be without it again.

Chili Crisp vs. Chili Oil: What's the Difference?

Chili crisp and chili oil are two different things. Chili oil is smooth and pourable, where aromatics infuse the oil, then get strained out. Chili crisp keeps those fried bits in - the garlic, shallot, and chili flakes stay, giving you crunch and texture along with the heat.

Use chili crisp when you want more texture for topping dishes like eggs, noodles, rice, or toast. Use chili oil when you want clean, drizzleable heat for soups, dumplings, or marinades. If you haven't tried my homemade chili oil recipe, it's worth a batch - faster to make and great anywhere you want the heat without the bits.

Let's talk about how to make chili crisp, shall we?

Safety First: Working with Hot Oil

You'll be working with oil heated to 300-375°F, the same temperature range used for deep frying. A few precautions make this completely safe:

• Use a heat-proof bowl. Tempered glass (like Pyrex), ceramic, or stainless steel all work well. Avoid regular or thin glass, which can crack or shatter from thermal shock when hot oil hits it.
• Make sure your bowl has at least 3-4 inches of clearance above the chili flakes. The oil will bubble vigorously when it hits the dried chiles.
• Pour the oil slowly and steadily - never dump it all at once.
• Use a digital or infrared thermometer to monitor oil temperature. This is the single most important tool for getting crispy (not burnt) results.
• Keep children and pets away from the stove while the oil is heating.
• Let the finished chili crisp cool completely before sealing in a jar. Sealing hot oil traps steam and can warp lids.

Chili Crisp Ingredients

• Vegetable Oil. A neutral oil like peanut oil or avocado oil is ideal.
• Chili Peppers. I love serranos for this, though you can use other peppers. Habaneros are great, or Sichuan peppers.
• Shallot.
• Garlic.
• Ground Sichuan Peppercorns. You can use black peppercorns.
• Red Pepper Flakes.
• Gochugaru. Or use smoked paprika or a blend of paprika and cayenne for spicier.
• Soy Sauce.
• Sugar.
• MSG. Strongly encouraged. MSG adds extra umami to the finished crisp and makes it so delicious. However, you can skip it if you have any concerns over MSG. Use sea salt instead.
• Cinnamon Stick.
• Star Anise.
• OPTIONAL ADDITIONS (for extra flavor)
• Mushroom Powder. For an umami boost.
• Sesame Seeds.
• Roasted Peanuts.

How to Make Chili Crisp

Getting the Temperature Right (The Key to Perfect Crispy Bits)

Temperature control is what separates burnt, bitter chili crisp from the golden, crunchy, deeply fragrant version you're after. Here's what you need to know:

• Frying garlic & shallots - 290-300°F - Pale golden, just starting to color (5-7 min)
• Frying ginger & whole spices - 320-325°F - Ginger edges browning, fragrant (4-6 min)
• Pouring over dried chili flakes - 350-375°F - Oil sizzles loudly on contact - that's perfect

Frying the crispy bits. Add the oil to a small saucepan and heat to 290-300°F over medium-low heat. Add the serrano peppers, shallot, and garlic. For even frying, slice the shallot and garlic as uniformly as possible. A mandoline makes this easy.

Maintain the oil temperature between 290 and 310°F. Fry for 20-30 minutes, stirring occasionally, until the garlic turns light golden brown and the shallot turns a deeper amber. Watch the garlic closely - it crisps faster than the shallot. Pull everything when it looks about 80% done. Carryover heat will finish it.

Raise the oil temperature to 350-375°F. In a separate heat-proof bowl, combine the chili flakes, paprika (or gochugaru), soy sauce, sugar, and MSG.

Slowly strain the hot oil over the chili flake mixture - it will sizzle loudly and the color will deepen. This is normal and means you're getting great flavor extraction. Stir gently to combine.

Reserve the crispy bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up in the air.

Pick out the cinnamon stick and star anise pods, then swirl the crispy bits back into the oil.

Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.

You can use the chili crisp sauce right away, but it gets better after a day or so to develop and intensify that umami flavor profile.

Boom! Done! Now you have some wonderful spicy chili crisp to jazz up just about anything you'd like. It's a zest factor extraordinaire, and huge on flavor, too. I love this recipe so much.

New favorite for sure!

Does Chili Crisp Need to be Refrigerated? Storage Information

Yes, always refrigerate homemade chili crisp. Because this recipe contains fresh aromatics like garlic and shallot, storing it at room temperature creates a risk of bacterial growth. Refrigerated in a sealed airtight jar and using a clean spoon each time, homemade chili crisp will keep for up to 2-3 months.

The oil may solidify in the fridge - just let the jar sit at room temperature for a few minutes and it'll come back to a pourable consistency.

Uses for Chili Crisp

Chili crisp is wonderfully versatile chili sauce and can be used to add umami, spice and flavor to any number of dishes. Try it out in the following ways:

• Spoon it over grilled or steamed vegetables.
• Punch up your fried rice.
• Make gyoza sauce.
• Swirl it into brothy soups.
• Scoop it over grilled meats.
• Add a spoonful to scrambled eggs or over fried eggs - I love chili crisp eggs!
• Drizzle the oil over ice cream or other sweets.

Try These Recipes with Chili Crisp

• Chili Crisp Noodles
• Chili Crisp Shrimp
• Chili Crisp Chicken
• Spicy Ramen Noodles
• Gochujang Noodles (Spicy Korean Noodles)
• Spicy Noodles!

Chili Crisp Substitutes

If you're unable to make a batch of this, consider my simple spicy chili oil recipe. You can sub in sesame seeds and crushed peanut for your crispy bits.

Or, use any hot chili oil for flavor and drizzling.

That's it, my friends. I hope you enjoy your homemade chile crisp. This stuff is seriously great, perfect for any spicy food lover like you. Let me know how yours turns out.

FAQs

Here are answers to some of the common questions about chili crisp.

What is the difference between chili crisp and chili crunch?

They're the same thing, just different names used by different brands. Momofuku calls theirs Chili Crunch. Lao Gan Ma calls theirs Spicy Chili Crisp. You'll also see it called crunchy chili oil.

Why aren't my crispy bits getting crispy?

A few common culprits:

• Oil temperature too low. Below 290°F, the bits steam instead of fry and come out soft. Use a thermometer.
• Too much moisture in the aromatics. Pat sliced shallot and garlic dry with a paper towel before adding to the oil.
• Pieces cut too thick or unevenly. Thinner, even slices fry faster and more uniformly. A mandoline helps.
• Not cooling separately. After straining, let the bits cool on a paper towel or in a strainer in open air before adding them back to the oil. They crisp up further as they cool.

If they're still not crispy after cooling, add them back to the pan with a tablespoon of the chili oil and fry gently over medium heat for 2-3 minutes more.

What is the best oil for chili crisp?

A neutral, high-heat oil is ideal. Peanut oil and avocado oil are the top choices - both have high smoke points and won't go rancid quickly in the fridge. Vegetable oil and canola oil also work well.

Is MSG necessary?

No, but it's highly recommended. MSG is monosodium glutamate, a naturally occurring flavor enhancer that amplifies umami. It's the reason restaurant chili crisp tastes different from homemade. If you prefer to skip it, use sea salt instead, or add mushroom powder for a similar umami boost.

How long does chili crisp last at room temperature?

Commercially produced chili crisp (like Lao Gan Ma) is shelf-stable because of how it's manufactured. Homemade chili crisp made with fresh garlic and shallot must be refrigerated - don't leave it out for more than a few hours after use.

If you swap the fresh aromatics for dried flakes and powders only, it becomes significantly more shelf-stable and can sit on the counter for a couple of weeks. It won't have quite the same depth of flavor, but it's a great option if you want a pantry version.

Try Some of My Other Popular Recipes

• Salsa Macha - a Mexican version of this recipe.
• Serrano-Garlic Chili Crunch - Same as my chili crisp recipe, but with extra garlic and serrano for lots of crispy bits.
• How to Make Hot Honey