I absolutely love sharing this Homemade Chili Crisp Recipe because it’s one of those magical condiments that instantly amp up any dish. Whether you’re drizzling it over noodles, mixing it into fried rice, or simply using it as a dipping sauce, this chili crisp balances heat, crunch, and deep umami flavors so beautifully. It’s one of those pantry treasures that makes you proud to say, “I made this!”
When I first tried making homemade chili crisp, I was amazed at how simple ingredients like serrano peppers, garlic, and smoked paprika transform the oil into this vibrant, flavor-packed sauce. You’ll find that making it yourself means you can customize the heat level and savor those crispy bits that are often missing from store-bought versions. Trust me, once you have your own batch, you’ll reach for it every time you want to brighten up a meal.
Why You’ll Love This Recipe
- Customizable heat level: Easily adjust the amount and type of chili flakes to suit your taste buds perfectly.
- Crunchy, flavorful bits: Crispy shallot and garlic pieces add texture that you won’t get from store-bought options.
- Versatile condiment: Great on anything from eggs to stir-fries—this homemade chili crisp adds a punch of flavor wherever you use it.
- Long shelf life: Keeps for about a month in the fridge, making it easy to keep on hand for quick meals.
Ingredients You’ll Need
The ingredients here come together in a harmonious way: fresh aromatics meet bold spices and chili flakes for a one-of-a-kind flavor that you can’t buy off the shelf. When I shop for this, I always look for the freshest garlic and vibrant red chili flakes for maximum flavor and color.
- Vegetable oil or peanut oil: Neutral oils like these handle medium heat well without burning, and peanut oil adds a subtle nuttiness.
- Serrano peppers: I use fresh, roughly chopped serranos for a bright, fresh heat that’s not overpowering.
- Shallot: Adds a delicate sweetness that balances the heat beautifully.
- Garlic: Rough chopped for those crispy, golden-brown bursts of flavor.
- Black or Sichuan peppercorns: Sichuan peppercorns bring a unique numbing spice, but black pepper works great too.
- Red chili flakes: The backbone of the heat and texture; I recommend a good quality crushed chili for the best results.
- Smoked paprika or Gochugaru seasoning: Smoked paprika adds smoky depth, while Gochugaru adds Korean chili flavor and a bit more heat.
- Soy sauce: For that umami boost that ties everything together.
- Sugar: Just a touch to balance heat and salt.
- MSG (optional): Enhances savoriness, but sea salt works fine if you prefer to avoid it.
- Cinnamon stick and star anise pods (optional): These aromatic spices lend warm undertones if you want that extra complexity.
Variations
One of the best parts about this Homemade Chili Crisp Recipe is how you can tweak it to suit your flavor preferences or dietary needs. Over time, I’ve played around with adding different spices and varying the oil type to create new flavor twists.
- Milder Version: I sometimes reduce the chili flakes and swap serranos for milder peppers to create a gentler heat that’s still packed with flavor.
- Extra smoky: Using smoked paprika instead of regular or adding a few drops of liquid smoke boosts the smoky notes dramatically, great for BBQ lovers.
- Vegan Umami Boost: Adding a splash of mushroom soy sauce instead of regular soy sauce gave me a deeper savory flavor that’s perfect for vegan dishes.
- Nutty Texture: Toasted sesame seeds stirred in at the end add a wonderful nutty crunch I’m obsessed with.
How to Make Homemade Chili Crisp Recipe
Step 1: Simmer the Aromatics Slowly
Start by adding your vegetable or peanut oil to a small pot along with the roughly chopped serrano peppers, shallots, garlic, and peppercorns. If you’re using cinnamon and star anise, toss those in too. Turn your heat to medium-low and let everything gently simmer for about 20 to 30 minutes. This slow simmer gently infuses the oil, and the ingredients will start to brown, which is key to that deep, rich flavor. Keep an eye on the oil temperature so it doesn’t smoke or burn. Patience here really pays off, and you’ll notice the kitchen filling with an irresistible aroma.
Step 2: Mix the Dry Ingredients and Combine
While your infused oil is cooling for a couple of minutes, mix together the red chili flakes, smoked paprika (or Gochugaru), soy sauce, sugar, and optional MSG in a heat-proof bowl. Then, strain the hot oil into this spice mix, letting the crispy garlic, shallots, and peppers catch in the strainer. Don’t toss those crispy bits just yet! Pick out the cinnamon and star anise pods, and then swirl the crispy bits right back into the oil mixture. This step is where your homemade chili crisp really comes alive with texture and depth.
Step 3: Let the Flavors Marry
Cover the chili crisp and refrigerate it overnight if you can. I know, it’s tough to wait, but this resting time lets all those flavors meld and intensify beautifully. You can use it right away if you’re in a rush, but you’ll notice it tastes even better the next day. Before serving, give it a good stir to redistribute those delicious crispy bits.
Pro Tips for Making Homemade Chili Crisp Recipe
- Low and Slow Heat: Keep the oil on medium-low heat during simmering to avoid burning the garlic and shallots, which can make the oil bitter.
- Crispy Bits Matter: If your crispy bits aren’t crispy enough after cooling, gently reheat them in a small pan with a little chili oil until they get crunchy again.
- Chili Flake Choice: Use good quality chili flakes since they are the star of the show; fresher flakes pack more flavor and heat.
- Storage Safety: Store your chili crisp in a clean, airtight jar and keep it refrigerated to maintain freshness and prevent spoilage.
How to Serve Homemade Chili Crisp Recipe
Garnishes
I usually top my chili crisp off with a sprinkle of toasted sesame seeds or thinly sliced scallions to add extra texture and a fresh pop. A little squeeze of fresh lime juice on dishes with chili crisp works wonders to brighten the flavors too.
Side Dishes
This chili crisp pairs perfectly with simple steamed rice or noodles, roasted veggies, and even breakfast staples like avocado toast or scrambled eggs. My family goes crazy for it spooned on top of dumplings or mixed into an egg salad sandwich for a spicy twist.
Creative Ways to Present
For special gatherings, I like to serve the chili crisp in a pretty glass jar alongside a charcuterie board featuring cheeses, crackers, pickled veggies, and cured meats. It makes for an unexpected but delightful condiment option. Another fun way is adding dollops on mini rice cakes or crispy wontons for flavorful bite-sized appetizers.
Make Ahead and Storage
Storing Leftovers
I keep my chili crisp refrigerated in a clean jar with a tight lid, which helps preserve its vibrant flavors for up to a month. Just make sure to always use a clean spoon to avoid introducing moisture or bacteria.
Freezing
Freezing isn’t my go-to for chili crisp since the oil can separate or change texture, but if you have a large batch, freezing small portions in airtight containers can work. Thaw slowly in the fridge and stir well before using.
Reheating
When I reheat leftover chili crisp, I either bring it to room temperature or gently warm it in a microwave or small pan to refresh the oil and re-crisp the bits. Avoid high heat to keep the flavors balanced and prevent bitterness.
FAQs
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Can I use other types of chili peppers for this Homemade Chili Crisp Recipe?
Absolutely! While serrano peppers provide a nice moderate heat and brightness, feel free to experiment with fresno, Thai bird’s eye, or even milder jalapeños depending on your heat tolerance and flavor preferences.
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How spicy is this homemade chili crisp?
The spiciness depends on the type and amount of chili flakes and peppers you use. This recipe strikes a balance that is spicy but not overwhelming; you can easily adjust it by reducing flakes or swapping in milder peppers.
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Why does my chili crisp sometimes taste bitter?
Bitterness usually comes from overheating the garlic or shallots during the oil infusion. Keeping the heat low and stirring occasionally prevents burning and helps develop a rich, balanced flavor.
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Can I omit MSG if I prefer not to use it?
Yes! MSG is optional and used here to enhance umami, but you can easily replace it with a pinch of sea salt or just omit it altogether without losing too much flavor.
Final Thoughts
Making your own Homemade Chili Crisp Recipe is a total game-changer in the kitchen. It’s a labor of love that results in a sauce bursting with heat, crunch, and a rich blend of flavors that store-bought versions just can’t match. I encourage you to give this recipe a try—and once you do, you might find yourself spooning it over everything from pizza to popcorn. It’s that good, and honestly, it’s become one of my favorite ways to add excitement to simple meals. Happy cooking!
Print
Homemade Chili Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 cups (approximately 32 tablespoons)
- Category: Condiment
- Method: Stovetop
- Cuisine: Chinese
Description
This vibrant and flavorful Chili Crisp recipe captures the perfect balance of heat, smokiness, and umami. Made by infusing oil with aromatic ingredients and spices, then combining with crunchy chili flakes and savory seasonings, this homemade chili crisp is a versatile condiment that enhances everything from noodles to stir-fries.
Ingredients
Base 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
Spice Blend
- 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 an alternative)
Optional Flavor Additions
- 1 3-inch cinnamon stick
- 4 star anise pods
Instructions
- Prepare the oil infusion: Add the vegetable or peanut oil to a small pot along with the rough chopped serrano peppers, shallot, garlic, black or Sichuan peppercorns. Add the optional cinnamon stick and star anise pods if using. Heat the oil over medium-low heat and let it gently simmer for 20-30 minutes, allowing the ingredients to brown and infuse the oil with rich flavor. The time may vary depending on the size of the chopped ingredients and temperature; ensure the bits turn crispy and aromatic.
- Cool the infused oil: Remove the pot from heat and let the oil cool for 2-3 minutes. This resting step intensifies the infusion as the flavors meld further while the oil cools slightly.
- Mix the dry seasoning: In a separate heat-proof bowl, combine the chili flakes, smoked paprika (or Gochugaru), soy sauce, sugar, and MSG (or sea salt). This blend will add heat, smokiness, and umami to the final condiment.
- Strain the infused oil: Carefully strain the warm infused oil into the chili and seasoning mixture. Use a strainer to catch the crispy bits of serrano peppers, garlic, shallots, and spices. Set these crispy bits aside in the strainer to cool and crisp up further.
- Remove whole spices: Pick out and discard the cinnamon stick and star anise pods from the oil and crispy bits before combining.
- Combine crispy bits: Once the crispy bits have cooled and crisped, swirl them back into the chili oil mixture for added texture and flavor.
- Refrigerate and develop flavors: Cover the container and refrigerate the chili crisp overnight, allowing the flavors to deepen and intensify. Stir the condiment before serving to distribute the ingredients evenly.
Notes
- Makes about 2 cups of chili crisp.
- Lasts up to 1 month refrigerated in an airtight container.
- The chili crisp can be used immediately but tastes best after resting overnight.
- If your crispy bits are not crispy enough, gently reheat them in a bit of chili oil over low heat until crispy.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0.5 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 0.2 g
- Cholesterol: 0 mg
