If you’re anything like me, once you discover a killer chili crisp, it becomes your new secret weapon in the kitchen. This Chili Crisp Recipe – How to Make Chili Crisp Recipe is exactly that – a perfect blend of spicy heat, savory crunch, and deep umami that instantly brightens up plain rice, noodles, or even scrambled eggs. I love how easy it is to make at home without any fancy ingredients, plus it tastes way better than store-bought versions.
You’ll find that this chili crisp works beautifully as a condiment, a dipping sauce, or even a flavor booster in stir-fries and marinades. When I first tried making it myself, I was amazed at how the simple combination of garlic, peppers, and spices infused into oil creates something so addictively crispy and flavorful. Trust me – once you make this Chili Crisp Recipe – How to Make Chili Crisp Recipe, you won’t want to go back.
Why You’ll Love This Recipe
- Versatile Flavor Booster: Adds depth and heat to anything from vegetables to grilled meats.
- Homemade Goodness: You control the spice level and freshness, ensuring the best taste.
- Easy to Make: Requires minimal hands-on time and simple ingredients you likely have on hand.
- Long Lasting: Keeps well in the fridge for up to a month, so you can enjoy it anytime.
Ingredients You’ll Need
All the ingredients work together to create that perfect balance of spicy, smoky, and aromatic flavors. Pro tip: choose fresh serrano peppers for the best kick and use neutral oil like vegetable or peanut for a clean taste that lets the spices shine.
- Vegetable or Peanut Oil: Neutral oils are ideal since they won’t overpower the other ingredients and can handle the simmering heat well.
- Serrano Peppers: Fresh and rough chopped to release heat and fragrant oils into the blend.
- Shallot: Adds a subtle sweetness and depth when browned in the oil.
- Garlic: Rough chopped so it crisps up nicely and delivers that signature punch.
- Black or Sichuan Peppercorns: Choose Sichuan for a numbing, citrusy hint or black pepper for straightforward spice.
- Red Chili Flakes: The foundational heat element; adjust to your preferred spice level.
- Smoked Paprika, Gochugaru, or Cayenne: Smoked paprika offers earthiness, gochugaru adds sweet heat, and cayenne cranks up the spice.
- Soy Sauce: Boosts umami and balances the spiciness with salty depth.
- Sugar: Just a touch to round out the flavors and cut acidity.
- MSG (Optional): For an extra umami punch—omit if you prefer or swap with sea salt.
- Cinnamon Stick & Star Anise Pods (Optional): These warm aromatics add complex notes if you want to take it up a notch.
Variations
I love tweaking this chili crisp depending on what I have and the mood I’m in. Don’t hesitate to make it your own — it’s all about balancing heat, sweetness, and savory notes to suit your tastes.
- Spice Level Adjustments: I once swapped serrano peppers for slightly milder fresno chilies to make a more approachable version for guests.
- Aromatic Twists: Adding star anise and cinnamon sticks gives it a subtle flavor surprise that pairs amazingly with pork dishes.
- Vegan and Gluten-Free: Use tamari instead of soy sauce to suit dietary needs without losing flavor.
- Oil Choices: Experiment with toasted sesame oil for nuttier notes, but mix it with neutral oil to prevent burning.
How to Make Chili Crisp Recipe – How to Make Chili Crisp Recipe
Step 1: Infuse the Oil with Fresh Ingredients
Start by adding the oil to a small pot with the rough chopped serrano peppers, shallot, garlic, and peppercorns. If you’re using cinnamon stick and star anise pods, toss those in now too. Heat the oil over medium-low heat and let everything gently simmer for 20 to 30 minutes. This slow simmer is crucial because it allows the flavors to seep into the oil while slowly browning the bits, which will give you that addictively crispy texture. Keep a close eye to avoid burning, and stir occasionally for even cooking. You’ll notice the shallots and garlic turning golden and crisp – that’s exactly what you want.
Step 2: Mix the Spice Base and Strain the Oil
While your oil is infusing, combine your red chili flakes, smoked paprika (or gochugaru/cayenne), soy sauce, sugar, and optional MSG in a heat-proof bowl. Once the oil has developed those wonderful crispy bits and popped your kitchen with spicy aromas, remove from heat and let it cool for 2-3 minutes. Next, strain the infused oil into your chili flake mixture. Don’t discard those crispy serrano, shallot, and garlic bits you caught in the strainer – place them on the side to cool fully so they crisp up even more.
Step 3: Combine Everything and Let it Rest
Pick out the cinnamon stick and star anise pods from the oil and discard them unless you want to flavor something else with them. Now swirl those crispy bits back into the chili oil. Cover your chili crisp and refrigerate it overnight. This rest period lets all those incredible flavors marry and intensify. If you try it too early, it’s still delicious, but give it that extra day and you’ll notice the complexity and crunch really develop beautifully.
Pro Tips for Making Chili Crisp Recipe – How to Make Chili Crisp Recipe
- Low and Slow Simmer: Don’t rush the oil infusion – simmer on medium-low or you risk burning the garlic and shallots, which can turn bitter.
- Cool Before Mixing: Let the hot oil cool just a few minutes before pouring over chili flakes to avoid cooking them, which keeps the chili crisp’s iconic texture.
- Crispy Bits Rescue: If your crispy bits don’t get crunchy enough, heat them gently again with a little bit of chili oil until crisp – I discovered this trick saved my batch once!
- Store Properly: Always keep your chili crisp refrigerated in a clean, airtight jar to maintain freshness and prevent spoilage.
How to Serve Chili Crisp Recipe – How to Make Chili Crisp Recipe
Garnishes
I often sprinkle some fresh chopped scallions or cilantro on top of dishes finished with chili crisp – it adds a fresh pop of green that balances the heat. Toasted sesame seeds sprinkled on the side also bring in subtle nuttiness that complements the oil’s richness perfectly.
Side Dishes
This chili crisp shines when paired with simple staples like steamed white rice, dumplings, cold noodles, or sautéed greens. For a quick meal, I drizzle it over fried rice or even roasted vegetables — it turns the humble into wow every time.
Creative Ways to Present
For a party, try serving this homemade chili crisp in small bowls alongside plain rice paper rolls, grilled skewers, or even as a finishing drizzle over creamy avocado toast. I once used mini mason jars as individual gifts for friends – everyone was obsessed!
Make Ahead and Storage
Storing Leftovers
I keep my chili crisp in a clean glass jar with a tight lid in the refrigerator. It lasts up to a month, and the flavors only get better with time, so making a big batch is worth it. Just make sure to use a dry spoon every time to avoid contamination.
Freezing
Freezing chili crisp isn’t my go-to because the oil can sometimes separate, but if you want to freeze a batch, use a freezer-safe container and thaw overnight in the fridge. Stir well before using to reincorporate the flavors and crispy bits.
Reheating
If the crispy bits soften after refrigeration, reheat gently in a pan with a splash of oil to crisp them back up. You can also microwave briefly but watch carefully to avoid overheating, which might burn the spices.
FAQs
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Can I make chili crisp with different types of chili peppers?
Absolutely! Serranos give a nice medium heat, but you can substitute with fresno, Thai bird’s eye chilies, or even dried chilis for a different flavor profile. Just adjust the amount according to the heat level you want.
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Is it safe to store chili crisp overnight in oil?
Yes, as long as you refrigerate it in a clean, airtight container, it’s perfectly safe. The oil preserves the crispy bits while the refrigeration prevents spoilage. Usually, the flavors improve after resting overnight.
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Can I use chili crisp for recipes beyond as a condiment?
Definitely! Besides drizzling on food, use chili crisp as a marinade ingredient, stir into salad dressings for a spicy kick, or mix into ground meat for flavorful burgers or dumplings.
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What should I do if my crispy bits don’t crisp up?
If your bits are still soft after cooling, you can gently reheat them with a little bit of chili oil in a pan until they crisp up. This step revived my chili crisp batches perfectly when they didn’t turn out quite right the first time.
Final Thoughts
I absolutely love how this Chili Crisp Recipe – How to Make Chili Crisp Recipe turns out every time – it’s like a flavor bomb waiting to happen. Honestly, making your own chili crisp at home is such a game changer; it’s fresher, customizable, and endlessly tasty. I hope you give it a try and enjoy discovering just how much better homemade chili crisp can be compared to store brands. Once you do, you’ll reach for it daily, just like I do!
PrintChili Crisp Recipe – How to Make Chili Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 2 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Description
This chili crisp recipe creates a flavorful and aromatic chili oil infused with crispy bits of serrano peppers, shallots, and garlic. It’s perfect for adding a spicy, smoky, and umami-packed crunch to various dishes. The process involves gently simmering the ingredients in oil, combining with chili flakes and seasonings, then refrigerating to develop deep flavors.
Ingredients
Main Ingredients
- 1.5 cups vegetable oil or peanut oil
- 2 serrano peppers, rough chopped
- 1 shallot, rough chopped
- 10 cloves garlic, rough chopped
- 1 teaspoon black peppercorns or Sichuan peppercorns
- 1/4 cup red chili flakes
- 1 tablespoon smoked paprika or Gochugaru seasoning blend, or cayenne for more heat
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon MSG (optional, use sea salt as alternative)
Optional Additions
- 1 3-inch cinnamon stick
- 4 star anise pods
Instructions
- Prepare and heat oil: Add the vegetable oil to a small pot along with the rough chopped serrano peppers, shallot, garlic, and peppercorns. If using, add the cinnamon stick and star anise pods. Heat the oil over medium-low heat, allowing it to simmer gently and infuse flavors.
- Simmer ingredients: Continue to simmer the oil mixture for 20-30 minutes, or until the ingredients brown and crisp up. The time may vary depending on pepper size and oil temperature, so watch carefully to avoid burning.
- Cool slightly: Remove the pot from heat and allow the oil and ingredients to cool for 2-3 minutes. This resting allows the flavors to further infuse the oil.
- Mix spice base: In a separate heat-proof bowl, combine the red chili flakes, smoked paprika (or Gochugaru or cayenne), soy sauce, sugar, and MSG (optional) to create the chili crisp spice mixture.
- Strain oil: Carefully strain the infused oil into the bowl with the chili flake mixture. Use a strainer to catch the crispy bits of serrano, shallot, and garlic, and set them aside to cool and crisp up fully.
- Finish the crisp: Remove the cinnamon stick and star anise pods from the strained oil. Once the crispy bits have cooled, swirl them back into the chili oil mixture to complete the chili crisp.
- Refrigerate and develop flavor: Cover the prepared chili crisp and refrigerate it overnight. This resting period allows flavors to intensify and meld beautifully. Stir well before serving.
Notes
- Makes about 2 cups of chili crisp.
- Lasts for up to 1 month when refrigerated.
- You can use the chili crisp immediately, but it tastes better after resting for a day or more as flavors develop.
- If the crispy bits don’t crisp up after cooling, return them to the pot with a little chili oil and gently heat until crisp.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 99 kcal
- Sugar: 0.4 g
- Sodium: 62 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg