Chili crisp has taken the food world by storm, and for good reason! This magical condiment is a spicy, crunchy, and umami-packed topper that adds texture and heat to any dish. It originated in China, where it’s known as “Lao Gan Ma,” but homemade chili crisp is easy to make and lets you control the heat and flavor.
In this blog, I’ll walk you through the steps of making your own chili crisp, including customization options so you can adjust it to your taste.
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Jump to RecipeWhat Is Chili Crisp?
Chili crisp is a combination of oil infused with spices and packed with crunchy, flavorful ingredients like fried garlic, shallots, and chili flakes. It’s more than just hot—it’s savory, with a bit of sweetness, and has layers of flavors and textures. It pairs beautifully with anything from noodles and dumplings to eggs and ice cream (yes, ice cream!).
Ingredients You’ll Need to Make Chili Crisp
The Base Ingredients:
- Oil: Neutral oils like vegetable or avocado work best.
- Chili Flakes: Sichuan chili flakes are the traditional choice, but you can use red pepper flakes or crushed dried chilis.
- Garlic: Thinly sliced or minced, the garlic adds richness and depth.
- Shallots: Fried shallots add a sweet crunch.
- Salt: Essential for balancing flavors.
Flavor Enhancers:
- Sichuan Peppercorns: For a numbing, tingling sensation that balances the heat.
- Star Anise: Adds a warm, sweet licorice-like flavor.
- Cinnamon Stick: For a warm, aromatic note.
- Soy Sauce: Adds an umami richness.
- Sugar: Balances out the heat and enhances the other flavors.
Optional Add-ins:
- Peanuts or Cashews: Adds extra crunch and richness.
- Sesame Seeds: Toasted sesame seeds offer a nutty aroma.
- Dried Shrimp: For a savory, seafood kick (optional but traditional).
- Ginger: Thinly sliced or minced, for a fragrant spiciness.
Tools You’ll Need
- Large skillet or wok
- Strainer
- Slotted spoon
- Heat-resistant bowl for mixing
- Heat-resistant jar for storage
Step-by-Step Guide to Making Chili Crisp
Heat the Oil
In a skillet or wok, heat about 1½ cups of neutral oil over medium heat. I prefer avocado oil. You want the oil to reach around 250-300°F (120-150°C). The oil should shimmer but not smoke.
Fry the Aromatics/Infuse the Oil
Slice 2 large shallots and 10 cloves of garlic very thinly. They should look like this:
Add the garlic, shallots, 3 star anise, and 1 cinnamon stick into the hot oil. Fry them slowly, stirring occasionally, until they turn golden brown and crispy. This should take about 10-15 minutes.
Using a slotted spoon, carefully remove the star anise and cinnamon stick and discard. Using a fine mesh strainer, strain the shallots and garlic from the oil. Keep the oil in a heat-resistant container. Allow the garlic/shallots to drain on paper towels.
Prepare the Chili Mix
While the oil is infusing, combine the following in a heatproof bowl:
- 2 tbsp of chili flakes (Sichuan or red pepper flakes)
- 2 tbsp smoked paprika
- 1 tbsp toasted sesame seeds
- 1/2 tbsp sugar
- 1 tbsp soy sauce, tamari, or liquid aminos
- 1/2 tbsp black pepper
- 1/2 tsp salt (or MSG such as Mrs. Dash)
You can also add peanuts at this stage if you’re using them. NOTE: Some recipes use MSG for a greater umami flavor, I prefer to use regular salt.
Combine the Chili Crisp
Slowly and carefully pour the hot oil over the chili flakes mixture. The hot oil will immediately bloom the chili flakes, releasing their aroma and spiciness. Be cautious, as the oil will sizzle and bubble as it hits the chili flakes. Stir to evenly distribute the heat and coat the flakes.
Add the Crunch to Your Chili Crisp
With a sharp knife, chop the crispy shallots and garlic into small pieces. Mix in with the chili flake oil until well combined.
Taste and Adjust
Let the chili crisp cool for a few minutes, then taste it. If you want more salt, sweetness, or umami, now’s the time to adjust. You can add a dash more of soy sauce, a pinch more salt, or even a touch of vinegar if you want more balance.
Store and Enjoy Your Chili Crisp
Once cooled, transfer your chili crisp to a clean, airtight jar. It will keep at room temperature for up to two weeks, or in the fridge for up to a month.
How to Use Chili Crisp
Chili crisp is incredibly versatile! Here are some ideas to get you started:
- Drizzle over noodles or rice for an extra burst of flavor.
- Top scrambled eggs or an omelette with a spoonful of crisp for a spicy crunch.
- Dip dumplings in chili crisp for a rich, spicy kick.
- Spread on toast or mix into avocado for a spicy upgrade.
- Use as a pizza topping, alongside or in place of traditional red pepper flakes.
- Swirl into soups and broths for added heat and depth.
- Mix with ice cream (seriously!) for a sweet and spicy contrast.
Customization Tips
- Adjusting Heat: Use fewer chili flakes or choose milder varieties if you want less heat. Alternatively, you can amp it up with hotter chilis like Thai bird’s eye or habaneros.
- Texture Variations: Add more garlic, shallots, or peanuts for an extra-crispy version. You can also try fried onions or crispy tofu bits.
- Umami Boost: Add a touch of MSG or fish sauce for a deeper umami flavor, or experiment with various soy sauce flavors.
Final Thoughts
Chili crisp is a fantastic way to elevate any dish, and making it at home allows you to play with the flavors, heat level, and crunch to your liking. Whether you enjoy it with simple steamed vegetables or your favorite takeout, this homemade condiment will become a staple in your kitchen.
Happy cooking, and get ready to spice up your meals!
Homemade Chili Crisp
Equipment
- Large skillet or wok
- Strainer
- Slotted spoon
- Heat-resistant bowl for mixing
- Heat-resistant container for storage
Ingredients
- 1 1/2 cups Avocado oil (or other neutral oil of choice)
- 2 large Shallots, thinly sliced
- 10 cloves Garlic, peeled and thinly sliced
- 3 Star anise
- 1 Cinnamon stick
- 2 tbsp Sichuan chili flakes or Red pepper flakes
- 2 tbsp Smoked paprika
- 1 tbsp Toasted sesame seeds
- 1/2 tbsp Sugar
- 1 tbsp Soy sauce, tamari, or liquid aminos
- 1/2 tsp Salt (or MSG)
- 1/2 tbsp Black pepper
Instructions
- In a skillet or wok, heat about 1½ cups of neutral oil over medium heat. You want the oil to reach around 250-300°F (120-150°C). The oil should shimmer but not smoke.
- Add the garlic, shallots, 3 star anise, and 1 cinnamon stick into the hot oil. Fry them slowly, stirring occasionally, until they turn golden brown and crispy. This should take about 10-15 minutes.
- Using a slotted spoon, carefully remove the star anise and cinnamon stick and discard. Using a fine mesh strainer, strain the shallots and garlic from the oil. Keep the oil in a heat-resistant container. Allow the garlic/shallots to drain on paper towels.
- While the oil is infusing, combine the chili flakes, paprika, sesame seeds, sugar, salt and pepper in a heatproof bowl.
- Slowly and carefully pour the hot oil over the chili flakes mixture. The hot oil will immediately bloom the chili flakes, releasing their aroma and spiciness. Be cautious, as the oil will sizzle and bubble as it hits the chili flakes. Stir to evenly distribute the heat and coat the flakes.
- With a sharp knife, chop the crispy shallots and garlic into small pieces. Mix in with the chili flake oil until well combined.
- Add the soy sauce and mix well.
- Let the chili crisp cool for a few minutes, then taste it. If you want more salt, sweetness, or umami, now’s the time to adjust. You can add a dash more of soy sauce, a pinch more salt, or even a touch of vinegar if you want more balance.
- Once cooled, transfer your chili crisp to a clean, airtight jar. It will keep at room temperature for up to two weeks, or in the fridge for up to a month.
Notes
- Adjusting Heat: Use fewer chili flakes or choose milder varieties if you want less heat. Alternatively, you can amp it up with hotter chilis like Thai bird’s eye or habaneros.
- Texture Variations: Add more garlic, shallots, or peanuts for an extra-crispy version. You can also try fried onions or crispy tofu bits.
- Umami Boost: Add a touch of MSG or fish sauce for a deeper umami flavor, or experiment with various soy sauce flavors.
This looks amazing!
Can’t wait to try it.
Let me know what you think!