This homemade Chili Crisp Recipe is ready in 15 minutes and adds a bold pop of flavor to noodles, dumplings, scrambled eggs, and more. It’s the ultimate spicy, tangy, and crunchy condiment to keep in your fridge!
You’ll always be able to find a jar of this homemade Chili Crisp in my kitchen. Why? Because I can literally put it on everything.
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Whenever I’m craving some tangy, spicy heat on my Crispy Rice Salad, a little crunch on my Din Tai Fung Green Beans, or extra texture with my Smashed Cucumber Salad, I’ll turn to chili crisp. I use it so much that it only makes sense to make my own from scratch instead of spending all my money on the store-bought stuff.
I love how making chili crisp is a quick and foolproof 15-minute process. Plus, the 10 ingredients are all relatively easy to find. What’s better is that it lasts for weeks in the fridge and only gets tastier over time. What more could I need in a condiment?
What is chili crisp?
Chili crisp is a spicy, crunchy, and intensely flavorful infused oil packed with crispy bits of fried garlic, onion, sesame seeds, chiles, and Sichuan peppercorns. It’s been a staple in Chinese cuisine for decades, with the iconic store-bought brand Lao Gan Ma popularizing it worldwide.
Unlike regular chili oil, which is smooth and infused only with spicy peppers, chili crisp is a flavor explosion with layers of spice, savoriness, and crunch that make every bite more exciting than the last.
Ingredient notes
- Sichuan peppercorns – Coarsely ground Sichuan peppercorns add the distinctive numbing, tingling sensation that perfectly balances the spice from the chiles.
- Dried chile peppers – Dried chiles bring the heat and this condiment’s signature red color. For a milder version, use Kashmiri or ancho chiles. For more heat, go with Thai bird’s eye or árbol chiles. Or, if you can’t find dried chiles in your local well-stocked grocery store, Asian grocery store, or online, use crushed red pepper flakes instead.
- Neutral-tasting oil – Like avocado oil, peanut oil, or vegetable oil.
- Sesame seeds – For the crunch! White sesame seeds are the most common, but black sesame seeds work, too.
- Dried onions and garlic – You’ll want to look for “dried” or “dehydrated” garlic and onions for this recipe, rather than onion powder and garlic powder. The dried bits are what give this chile crisp its crispy texture.
- Sugar – I recommend using granulated white sugar or cane sugar to keep the flavors balanced.
- Salt
- Ground cumin
- Sesame oil – Its rich, nutty aroma ties everything together.
How to make chili crisp
- Toast Sesame Seeds. Toast the sesame seeds in a small dry skillet over medium-high heat until they’re golden brown and fragrant.
- Process Ingredients in Food Processor. Pulse the dried onions, dried garlic, and Sichuan peppercorns in a food processor until roughly chopped.
- Cook. Combine the oil, the onion/garlic/peppercorn mixture, sugar, and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion and garlic become golden brown. Add the dried chiles, toasted sesame seeds, and cumin to the saucepan. Let the mixture sizzle while stirring continuously for one minute.
- Finish & Enjoy! Take the saucepan off the heat and stir in the sesame oil. Set the chili crisp aside to cool to room temperature. Season with salt to taste, then use it right away or transfer it to a jar for later.
Tips and tricks
- Take the time to lightly toast the sesame seeds. It’s a key step in enhancing their nutty flavor and crunch! Just don’t walk too far away from the stove because they can burn fast.
- No food processor? Lightly grind the dried garlic, onion, and peppercorns in a spice grinder or mortar and pestle instead.
- Do not inhale the Sichuan peppercorn dust while pulsing or grinding. Their intense aroma and numbing effect can be pretty potent!
- Don’t forget to remove the pan from the heat BEFORE adding the sesame oil. It’s a delicate oil and can quickly lose its fragrance if overheated.
Variations
Chili crisp is endlessly customizable. Love garlic? Add more! Craving extra crunch? Add extra sesame seeds. Want to experiment? Mix and match these flavorful add-ins to make it your own:
- Star anise – Adds a warm, slightly sweet licorice note.
- Cinnamon stick – Infuses the oil with a subtle warmth and complexity. Discard it after infusing.
- Bay leaves – Lends an earthy, slightly floral aroma.
- Soy sauce – A small splash at the end adds a salty punch.
- Ginger – Adds a hint of warmth and spice.
- Crushed peanuts – For extra crunch and a nutty richness.
- Dried shrimp – For a boost of bold, umami-packed flavor and crunch.
Ways to use chili crisp
Here are some classic ways to use chili crisp oil:
- Drizzle it over noodles, like chili crisp alfredo, dan dan noodles, peanut noodles, yaki udon, or creamy miso noodles.
- Add it to this Smashed Cucumber Salad for a delightful crunch!
- Mix it with soy sauce and a splash of vinegar, then toss with freshly cooked pasta noodles for a quick chili crisp pasta.
- Stir into plain rice or fried rice for a bold flavor boost.
- It’s a must-try dipping sauce for potstickers, dumplings, bao buns, and lettuce wraps.
- Spoon over scrambled eggs to instantly upgrade your breakfast.
- Add a burst of bold heat to soups like curry corn chowder, egg roll soup, pho, or any of these 25+ Asian soups.
And here are some more creative ways that I love using it:
- Chili crisp chicken – Toss crispy chicken tenders or chicken wings with a spoonful of chili crisp for extra flavor and crunch.
- Chili crisp salmon – Use the chili crisp as a crispy, spicy glaze for baked salmon.
- Chili crisp popcorn – Drizzle chili crisp over freshly popped popcorn for a spicy, savory snack.
Storing
Once it’s cool, transfer the chili crisp oil to an airtight container or sealed glass jar. It will keep in the refrigerator for up to 1 month (the flavors continue to get better over time!). Before serving, give it a stir to redistribute the crunchy bits.
More Asian-inspired condiments
Did you make this chili crisp oil recipe?
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Full Recipe
Homemade Chili Crisp
Equipment
Ingredients
- 3 Tablespoons sesame seeds
- 1 cup avocado oil (or another neutral oil like peanut oil or vegetable oil)
- 3 tablespoons dried onions
- 3 tablespoons dried garlic
- 1 teaspoon coarsely ground Sichuan peppercorns
- 1 teaspoon sugar
- 1 teaspoons kosher salt
- ⅓ cup finely crushed dried small red chiles (or red-pepper flakes)
- 1 teaspoon cumin
- 2 Tablespoons sesame oil
Instructions
- Add the sesame seeds to a small skillet and toast over medium-high heat until toasted and fragrant, about 3 minutes.
- Add the dried onions, dried garlic and sichuan peppercorns to a food processor and pulse until roughly chopped. (Or, use a mortar and pestle.) Be careful not to inhale the mixture, as the peppercorns can be quite powerful.
- Combine the oil, onion/garlic mixture, sugar and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion and garlic become evenly golden brown, 3 to 5 minutes.
- Add the chiles, toasted sesame seeds, and cumin, and sizzle, stirring, for 1 minute. Remove from heat and stir in the sesame oil.
- Once it’s cool enough, taste and season with additional salt, as needed.
- Use immediately or refrigerate in an airtight container for up to 2 weeks.
Notes
- Take the time to lightly toast the sesame seeds. It’s a key step in enhancing their nutty flavor and crunch! Just don’t walk too far away from the stove because they can burn fast.
- No food processor? Lightly grind the dried garlic, onion, and peppercorns in a spice grinder or mortar and pestle instead.
- Do not inhale the Sichuan peppercorn dust while pulsing or grinding. Their intense aroma and numbing effect can be pretty potent!
- Don’t forget to remove the pan from the heat BEFORE adding the sesame oil. It’s a delicate oil and can quickly lose its fragrance if overheated.
- Star anise – Adds a warm, slightly sweet licorice note.
- Cinnamon stick – Infuses the oil with a subtle warmth and complexity. Discard it after infusing.
- Bay leaves – Lends an earthy, slightly floral aroma.
- Soy sauce – A small splash at the end adds a salty punch.
- Ginger – Adds a hint of warmth and spice.
- Crushed peanuts – For extra crunch and a nutty richness.
- Dried shrimp – For a boost of bold, umami-packed flavor and crunch.
Nutrition
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