This homemade spicy chili crisp recipe is easy to make, the perfect condiment for spooning over anything from vegetables to eggs, meats and more. Learn how to make chili crisp at home. You'll also love my homemade chili oil recipe.
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.
Perfect for home cooks!
Let's talk about how to make chili crisp, shall we?
3 Components to Making a Chili Crisp
#1. The Oil. Chili crisp is essentially an infused chili oil, so oil is obviously the main component.
A neutral vegetable oil is ideal like avocado oil or peanut oil. However, you can make make chili crisp with any oil, such as olive oil or sesame oil.
#2. The Crispy Bits. This is the stuff that puts the "crisp" in chili crisp. These ingredients crisp up from cooking in the oil and make it crunchy.
Common ingredients include shallot, green or red peppers, garlic and ginger. Dried chili flakes are also common. There are many options.
Also popular are nuts for extra crunch, like soy nuts or peanuts.
#3. The Seasonings. For flavoring. Your options are only as limited as your imagination. I use Sichuan peppercorns, chili powder, soy sauce, sugar, msg, cinnamon and star anise.
Other options include cardamom, extra spicy peppers, herbs, so much more.
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 - the Recipe Method
First, add oil to a small with chilies, shallot, garlic, peppercorns, cinnamon stick and star anise pods.
Simmer on medium-low for 20-30 minutes, or until the ingredients in the pot brown.
They will become crispy and golden brown, and quite fragrant.
It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
Remove from heat and cool for 5 minutes. The flavors will infuse the oil even further.
In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
Strain the oil into the chili flake mixture. 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!
Recipe Tips & Notes
- Chili Peppers. I used serranos for a nice heat level. Use jalapenos for milder heat or bell pepper for zero heat.
- Crushed Red Pepper Flakes. Use your favorite dried red chiles or chili flakes. There are many available from your local grocer, or in Mexican grocery stores. Popular chili peppers used for making the flakes include chile de arbol, japones, or Kashmiri chilies. Choose to your flavor and heat level preference. It works with any dried peppers. Try dehydrating chili peppers and making your own homemade chili flakes. Spice it up!
Here are answers to some of the common questions about chili crisp.
Does Chili Crisp Need to be Refrigerated? Storage Information
Chili crisp will last 1 month in the refrigerator stored in a sealed container. It should be refrigerated for longer keeping. Because of the crispy bits in the oil, refrigeration will keep it from going bad more quickly.
Note that it may congeal in the refrigerator depending on the oil used, but it will come to room temperature quickly.
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.
- Make awesome chili crisp noodles, Spicy Ramen Noodles, Gochujang Noodles (Spicy Korean Noodles) Chili Crisp Shrimp, or other 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.
Where to Buy Chili Crisp
If you'd prefer to buy chili crisp rather than make it at home, there are several great brands out there with amazing flavor. Here are some links to Amazon where you can buy some to try.
- Lao Gan Ma Spicy Chili Crisp
- Don Chilio Chili Crisp (They sell different heat levels - jalapeno, serrano, and habanero)
- Fly By Jing Sichuan Chili Crisp
- Momofuku Chili Crunch
- Buy Chili Crisp
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 80.
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
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chili Crisp Recipe – How to Make Chili Crisp
Ingredients
- 1.5 cups vegetable oil or use peanut oil
- 2 serrano peppers rough chopped
- 1 shallot rough chopped
- 10 cloves garlic rough chopped
- 1 teaspoon black peppercorns or use Sichuan peppercorns
- ¼ cup red chili flakes
- 1 tablespoon smoked paprika or use a Gochugaru seasoning blend, or cayenne for more heat
- 1 tablespoon soy sauce adds umami
- 1 teaspoon sugar
- ½ teaspoon msg optional - use sea salt as an alternative
- OPTIONAL ADDITIONS for extra flavor
- 1 3- inch cinnamon stick
- 4 star anise pods
Instructions
- Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
- Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
- Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
- In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
- Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
- Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
- Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 6/24/22 to include new video and information. It was originally published on 2/3/20.
Dale Baird says
Mike,
Ii it possible to water bath or pressure can for extended shelf life?
Thank you
Dale Baird
Mike Hultquist says
I've never done it with this recipe, Dale, but I would look into pressure canning due to the oil content. Let me know what you find.
Jaclyn Metz says
I would love to do this. Any update?
Mike Hultquist says
Jaclyn, no, sorry. I have no plans to pressure can chili crisp, but please share if you do.
Shane G says
If you plan to PC your crisp follow the basic guidelines for anything you would can. I would think that 30 mins for the pint jars would be more than suffice. Heck, you could even water bath these as well if you didn't have a canner/IP
Mike Hultquist says
I recommend checking with the USDA Guidelines on water bath canning foods with oil for best results.
Kathryn says
This was my ? As well. Would make great gifts! Can’t wait to try the recipe . Thank you!
Mike Hultquist says
Enjoy!
Thalia says
This is literally my favorite recipe I've tried! The first time I added the serrano's, and it was a little too hot for me so I just do everything else minus that and it's perfect! I love the balance of everything, this maybe lasts a week and a half in my fridge! Thanks for the great recipe!
Mike Hultquist says
Boom! Thanks, Thalia! I know, we both LOVE LOVE LOVE this recipe.
Vince says
I made this today with a few changes. I used Serrano and Thai peppers. I had to do the oil part twice cause I was more focused on my margaritas. LOL… it was a bitter mess. It’s easy like caramel is easy!!! Tastes awesome when done right. Thanks.
Mike Hultquist says
Haha, oops! Glad you enjoyed it, Vince.
Nicole says
I have made many of your recipes over the years, but this one…oh my gosh! It is fabulous! I made it almost exactly according to the recipe, minus the msg b/c I couldn’t find it. I replaced it with mushroom powder to give it that special umami flavor. I also used avocado oil instead b/c that’s what I already had. It turned out perfectly! Truly addictive and I can predict putting it on everything.
Really enjoy your website and appreciate you always including tips and variations. Thank you, Mike!
Mike Hultquist says
Thanks so much, Nicole! Glad you enjoyed it! It is truly addictive.
Melissa De Bruin says
We whipped up a batch of this goodness this week. Outstanding! Spicy, crunchy, flavor flavor flavor! It’s great on everything we’ve tried so far, especially on some fried eggs. It’s a keeper type of recipe.
Mike Hultquist says
Boom! Glad you enjoyed it, Melissa! This is one of my personal favorites. YUM.
Dani says
This is so incredibly addictive! I didn't use the cinnamon, star anise, or msg and it is still just packed full of incredible flavour, and so easy to make! the whole family is obsessed and this is definitely a new home staple food! Very much recommend!!
Mike Hultquist says
Nice! Glad you enjoyed it, Dani! Yes, so good!!
Susanna says
I just wanted to know, have you ever tried roasting nuts with this fabulous Chili Crisp? I think peanuts, cashews, maybe any kind of nut. Please let me know your thoughts, I have a hunch it could be a hit. The only concern I'd have is burning the crispy part. Maybe low and slow?
Again, thank you for all your great recipes! I can't give this enough stars!
Mike Hultquist says
Susanna, yes, nuts are GREAT here. If you have concerns, you can add in the nuts later in the cooking process. Glad you enjoyed it!
Susanna says
This is the BOMB!!!! I made it for the first time about four days ago and I am completely addicted!! I've putting it on everything except ice cream ha-ha!
Thanks for all you do. I love your site!
Mike Hultquist says
Awesome! Thanks, Susanna!
Sian Jones says
I made a jar of chilli crisp today from another recipe. Not impressed at all……………and then I read this! I have used this site to make red Thai curry paste with great success and judging by the reviews I will try this recipe now. Will get back to you with my results. Yay!
Mike Hultquist says
Enjoy, Sian. I LOVE this recipe, and hope you do as well. And it's easy to customize.
Hillary Hatch-Conrad says
Fun and so easy to make and absolutely addictive. I live in Germany and we don´t have a great variety of chilis to choose from. I used jalapeños and pepperoni without the seeds since this was my first time making your recipe and it turned our absolutely great. A nice slow rush of mild heat and I could savour all of other ingredients too (cinnamon, star anise etc that I used). I used it last night, after having made it in the morning, over fresh pan seared shrimp and asparagus - WOW. I will make this again and again. Thanks for sharing this recipe with the world 🙂
Mike Hultquist says
Wonderful! Very glad you enjoyed it, Hillary. Yes, so good!
Annabell says
This may be the best thing I've ever tasted! I literally put it on everything now. Completely obsessed!
Mike Hultquist says
Awesome! I know, it's SO GOOD!
Aaron says
Let me blow your mind…
Drizzle a little oil and some crispies over a scoop of vanilla ice cream. Good lord.
Mike Hultquist says
Dang! Boom! Yes, must try!
Michael B Aaron says
I made this for the first time about a year ago. The first time I made it, I stuck right to the recipe and it came out perfectly! I've made it 5 - 7 times since, innovating a bit each time, and didn't like it as much. I'll keep innovating, but this basic recipe is a shark... honed over time to perfection. I've also been getting other commercial chili crisps (e.g., Momofoku, Trader Joe's) to compare ingredients, and continue innovating poorly. 🙂
My only real issue with the recipe is the big lie at the end... it says that it lasts for a month in the fridge, and I've never gotten it to stick around that long. 😉
Thank you for posting this delightful recipe!
Mike Hultquist says
Thanks, Michael! I know, mine never lasts that long either. I love that you're experimenting, and I'm sure you'll find some outstanding combinations that you love.