Chili Crisp Recipe: Chili crisp is the superstar of condiments—crunchy, spicy, savory, and packed with umami. Originating in China and loved globally, it’s more than just a spicy oil. It’s a flavor-packed topping that combines chili flakes, garlic, onions, and other spices fried in oil until crispy, then mixed with a rich oil base. You get heat, crunch, and a ton of flavor all in one bite.
Why Is It So Popular?
Chili crisp exploded in popularity because it’s incredibly versatile and just straight-up addictive. People love it for the complex blend of textures and flavors. It’s spicy but not overwhelming, with a deep umami backbone thanks to ingredients like fermented black beans or mushroom powder. And let’s not forget—it makes anything you put it on taste better. From ramen and rice to eggs and even vanilla ice cream (yes, really), chili crisp adds instant gourmet flair.
Ingredients You’ll Need
Core Ingredients
These are the must-haves for making an authentic and tasty chili crisp:
- Neutral oil (like vegetable or canola) – for carrying all the flavors.
- Dried chili flakes – the star of the show.
- Garlic – thinly sliced or minced for crunch and aroma.
- Shallots or onions – adds sweetness and depth.
- Salt – enhances flavor.
- Sugar – balances the heat.
- Soy sauce – adds umami and a salty hit.
- Sichuan peppercorns – provides that tingling, numbing effect.
Optional Add-ins for Extra Flavor
Want to make it your own? Here are some optional but game-changing ingredients:
- Dried shrimp or anchovies – for a seafood umami boost.
- Fermented black beans – adds complexity.
- Five spice powder – aromatic twist.
- Ginger – for a warm, spicy kick.
- MSG – controversial, but enhances flavor like nothing else.
- Toasted sesame seeds – a nutty crunch.
- Mushroom powder – brings a savory, earthy vibe.
Tools and Equipment Required
Must-Have Kitchen Tools
Before you get started, gather these essentials:
- Small saucepan or wok – for heating the oil and infusing flavors.
- Heat-safe mixing bowl – to combine everything.
- Fine mesh strainer – to remove fried solids from the oil.
- Spoon or spatula – for stirring.
- Glass jar with lid – to store your chili crisp once it’s done.
- Thermometer (optional) – helps control oil temperature to avoid burning.
Step-by-Step Guide to Make Chili Crisp
Step 1: Prep Your Ingredients
Get everything chopped, measured, and ready before turning on the heat. Slice your garlic and shallots thin so they get crispy. Measure your chili flakes, spices, and optional add-ins. Once the oil is hot, things move quickly—mise en place is your best friend here.
Step 2: Infuse the Oil
In a saucepan, pour in your oil and add garlic and shallots. Turn the heat to medium-low. You want to slowly draw out their flavor and get them golden brown, not burnt. Stir frequently to prevent sticking. This step takes patience, usually 10–15 minutes. Once the garlic and shallots are perfectly crispy and golden, use a slotted spoon to remove them and set aside.
Step 3: Combine Spices and Aromatics
In your heat-safe bowl, add your chili flakes, Sichuan peppercorns, salt, sugar, soy sauce, and any extra flavorings like fermented black beans or mushroom powder. Layering all your dry ingredients now sets the stage for flavor magic when the hot oil hits.
Step 4: Strain and Mix
Now, carefully pour the hot, flavored oil over your spice mixture. It will sizzle and bubble—this is where the real transformation happens. Stir well to make sure everything is combined. Then fold in the crispy garlic and shallots you set aside earlier.
Step 5: Cool and Store
Let your chili crisp cool completely at room temperature. Once cooled, transfer it to a clean glass jar with a tight lid. Store it in the fridge, and it’ll keep for up to 1-2 months, although it rarely lasts that long—it’s that good!
Tips for Perfect Chili Crisp
Flavor Tweaks and Troubleshooting
Making chili crisp is both an art and a science, and a few smart tips can take your batch from good to restaurant-quality. First things first—watch your oil temperature. The key to crisp garlic and shallots is low and slow cooking. If the oil is too hot, you’ll end up with bitter, burnt bits. Use a thermometer if you can, keeping the oil between 250°F to 300°F (120°C to 150°C).
Next, balance the heat and flavor. Not all chili flakes are created equal. Some bring more heat, while others are more about aroma. Mix varieties if you want depth. You can even toast them lightly before adding them to the oil for a richer flavor, just be careful not to burn them.
Avoid soggy textures. Moisture is the enemy of crunch. Make sure your garlic, shallots, or any other fresh ingredients are dry before frying. Even a little water can cause the oil to splatter or lead to limp results.
For a smoky twist, add a dash of smoked paprika or dried chipotle flakes. Want it a bit sweeter? Add a teaspoon of brown sugar instead of white. The beauty of chili crisp is that it’s totally customizable—so experiment until it’s perfect for your taste buds.
If your batch comes out too spicy, don’t worry. Blend in more oil and a touch more sugar to mellow things out. Too salty? Add a neutral ingredient like fried peanuts or sesame seeds to absorb some of that saltiness.
How to Use Chili Crisp
Delicious Ways to Add It to Your Meals
Once you’ve made your chili crisp, the real fun begins—eating it with everything. It’s more versatile than you’d expect. The classic combo? A spoonful over a steaming bowl of noodles or dumplings. It brings heat, crunch, and flavor all at once.
Eggs and avocado toast? Total game-changer. Stir a spoonful into scrambled eggs or drizzle over fried eggs for a spicy breakfast that hits hard. Even your morning toast gets an upgrade with a thin layer of cream cheese topped with chili crisp.
Rice and grain bowls love chili crisp. Whether it’s plain white rice, quinoa, or even couscous, a generous dollop turns a bland bowl into a flavor bomb. Toss it into stir-fries, spoon it over grilled meats or tofu, or mix it into sauces for an instant flavor boost.
Surprisingly, chili crisp works with some sweet dishes too. Try it over vanilla ice cream—yes, it sounds wild, but the salty-sweet-spicy combo is unforgettable. It’s also amazing with mango, pineapple, or other tropical fruits.
And don’t forget dips! Mix it with mayo, sour cream, or Greek yogurt for a spicy, savory dip that’ll be the star of your snack table.
Storage and Shelf Life
Homemade chili crisp, when made and stored correctly, can last up to 2 months in the fridge. Use a clean spoon each time to scoop it out—no double dipping! Keeping it refrigerated slows down oxidation and keeps the flavors fresh.
If you sterilize your jar and avoid any fresh ingredients with high moisture content, some versions can last longer—even at room temperature for up to a month. But for food safety and maximum freshness, chilling is best.
You might notice the oil solidifying a bit in the fridge—that’s totally normal. Just let it sit at room temp for a few minutes before using, or give it a quick stir.
If your chili crisp smells off, changes color drastically, or develops mold, it’s time to toss it and make a fresh batch. But chances are, it’ll be long gone before that happens!
FAQs about Chili Crisp Recipe
What is chili crisp made of?
Chili crisp is typically made from chili flakes, garlic, shallots, oil (often vegetable or peanut oil), and a mix of spices like Sichuan peppercorns, soy sauce, and fermented black beans. Some recipes also include sugar and MSG for added umami.
Is chili crisp very spicy?
Chili crisp has a mild to moderate heat level. It’s more about flavor than fire, thanks to the crunchy garlic and onion bits and the rich, savory oil.
How do I use chili crisp?
Chili crisp is incredibly versatile! Spoon it over rice, noodles, eggs, dumplings, grilled meats, or even avocado toast. It adds instant flavor and crunch.
How long does homemade chili crisp last?
Stored in an airtight jar in the fridge, homemade chili crisp can last up to 1 month. Always use a clean spoon to avoid contamination.
Can I make it less spicy?
Yes! Use fewer chili flakes or choose milder types of chilies. You can also increase the oil-to-chili ratio to tone down the heat.
Is chili crisp the same as chili oil?
Not exactly. While both are chili-based condiments, chili crisp includes crispy bits of garlic, shallots, and sometimes peanuts, giving it texture—whereas chili oil is smooth and purely liquid.
Can I use olive oil instead of vegetable oil?
While you can use olive oil, it has a lower smoke point and a strong flavor. Neutral oils like vegetable or peanut oil are better for that authentic taste and crunch.
Conclusion
Chili crisp is more than just a trendy condiment—it’s a full-blown flavor revolution. Making it at home gives you total control over the spice level, texture, and taste, letting you create a signature blend that’s all your own. From breakfast to dessert, it brings bold, exciting flavor to nearly any dish.
With a handful of ingredients and some simple techniques, you can whip up a jar of this magical, crunchy chili oil in no time. Whether you like it fiery hot or just a little spicy, sweet or smoky, there’s a chili crisp out there (or in your kitchen!) waiting to elevate your next meal.
