Homemade Chili Crisp

The first time I tried chili crisp, I wasn’t sure what to expect. It looked kind of plain, just a pool of reddish oil packed with dark, crispy pieces. But the flavor was complex and enchanting. Each crunchy bit had a distinct taste and texture, and there was just enough spicy oil to make my mouth tingle. I set out to try all the best chili crisp varieties to find my favorite, and was surprised by the differences in taste, price and availability. I didn’t love them all, but I did realize that, at the rate I was going through the jars, making a homemade chili crisp recipe was the way to go.

Chili crisp is a spicy oil-based condiment filled with chili peppers, onions, garlic, seeds and spices. It’s a broad category that leaves plenty of room for customization, which is the best part of making it yourself. This easy version skips hard-to-find seasonings and fresh ingredients, so all you need is a handful of pantry ingredients. Dried onion and garlic, pepper flakes and sesame seeds make up the crisp part of the recipe, while salt and sugar balance the flavors.

This chili crisp recipe is thick, with just enough oil to keep the ingredients submerged, but you can add a little more oil for a looser consistency. The affordable, shelf-stable ingredients can be found at any supermarket, so you can always have them on hand. Once you start spooning chili crisp over everything from your favorite spicy recipes to pasta, stew and scrambled eggs, you will be grateful you can reach into your cabinet and make a fresh batch anytime you run out.

Homemade Chili Crisp Ingredients

• Canola oil: A neutral-tasting cooking oil with a high smoke point lets the other ingredients shine, carrying their flavor without interfering.
• Crushed red pepper flakes: This ingredient puts the “chili” in “chili crisp,” so it’s worth using a fresh jar for the best taste and color.
• Dried minced onion: Dried onion is already crisp, so it only needs a brief toast in the hot oil to deepen the flavor.
• Sesame seeds: There’s no need to toast the seeds since they will brown in the oil with the chili flakes, but they should still smell fresh and nutty. The high oil content in sesame seeds makes them turn rancid over time, so if you’ve had a jar kicking around, smell or taste them first.
• Dried minced garlic: Dried garlic toasts much faster than dried onion, so adding it later prevents it from burning and becoming bitter.
• Sugar: Sugar balances the heat and offers a hint of sweetness against the intensely savory flavors. Stir well after adding it, and continue stirring as the chili crisp cools to ensure it fully suspends and disperses in the oil.
• Salt: There is enough salt to season the chili crisp and enhance each ingredient, but it’s not a heavily salted condiment, so you can enjoy a small dab or a few generous spoonfuls without it becoming overwhelming.
• Coarsely ground pepper: Many chili crisp recipes call for Sichuan peppercorns, which are tingly, slightly citrusy and delicious, but harder to find, so use black pepper instead for an earthy bite and moderate heat. Use freshly ground or crushed peppercorns, as preground pepper will be dusty and harsh.

Directions

Step 1: Combine the oil and some of the ingredients

Heat the oil, red pepper flakes, onion and sesame seeds in a small saucepan over medium-low heat.

Editor’s Tip: Stir everything together before turning on the heat for even toasting.

Step 2: Cook the mixture slowly

Cook, stirring occasionally, until the mixture starts to sizzle, bubble and turn orangish-red in color, four to five minutes.

Editor’s Tip: Slowly heating the oil gives the ingredients time to bloom and infuse into the oil without burning.

Step 3: Add the remaining ingredients

Add the garlic, sugar, salt and pepper. Continue to cook, stirring frequently, until the sugar is suspended and the garlic is fragrant, about one minute.

Step 4: Remove from the heat

Remove the pot from the heat. Cool the chili crisp slightly, stirring occasionally until it stops bubbling. Carefully pour it into a heatproof container.

Editor’s Tip: To prevent the ingredients from continuing to cook and potentially burn, pour the hot chili crisp into a heatproof container, such as a glass food storage container or measuring cup.

Step 5: Cool and store the chili crisp

Cool the chili crisp to room temperature. Serve it warm or cover and refrigerate it until it’s chilled. Stir well before using it.

Editor’s Tip: Although you can enjoy chili crisp warm or at room temperature, the flavors continue to deepen and the ingredients become even crunchier once chilled. If possible, plan to make it several hours or days ahead of time.

Homemade Chili Crisp Recipe Variations

• Tone down the heat: For a slightly less intense chili crisp, reduce the amount of chili flakes by 1 to 2 tablespoons and replace that amount with more dried onion or sesame seeds. It will still have a kick and be chunky, but it won’t be as fiery.
• Make it extra crunchy: If your favorite chili crisp has peanuts or soybeans, you can include them in this recipe for even more crunch. Roughly chop dry-roasted edamame or peanuts and stir them into the chili crisp just before removing it from the heat. You can eyeball the amount as long as there is enough oil to cover them.
• Add more sesame flavor: Drizzle a few teaspoons of toasted sesame oil into the cooling chili crisp for a stronger sesame flavor. High temperatures will mute the toasted oil’s taste, so wait to add it until it has stopped boiling.
• Give it a sweet-salty spin: There’s enough sugar in this recipe for a hint of sweetness, but if you want that more pronounced, add another 1/2 to 1 teaspoon of sugar. Stir it in thoroughly, so that it suspends fully in the oil.
• Use dried chiles: Replace some or all of the chili flakes with stemmed, chopped dried chiles. Mix and match different types of chiles to play with the flavors and heat level of the chili crisp.
• Add aromatics: Drop a star anise pod or cinnamon stick into the pot with the chili flakes for another layer of flavor and an earthy, sweet aroma.

How to Store Homemade Chili Crisp

Store homemade chili crisp in an airtight food storage container in the refrigerator. Glass containers are the best choice since plastics can be stained by the red oil and they can retain some of the bold flavor. If the oil solidifies, let it stand at room temperature for a few minutes, then stir it well before using it.

How long does homemade chili crisp last?

Different condiments last for varying amounts of time due to their acidity or sugar content. Homemade chili crisp lasts for about two weeks in the refrigerator. Always use a clean spoon when scooping it out to avoid introducing bacteria, which can cause it to spoil more quickly.

Can you freeze homemade chili crisp?

Freezing chili crisp is a great way to extend its shelf life without compromising on flavor or texture; it will last for two to three months. Follow our best tips for freezing food and transfer fully cooled chili crisp to a freezer-safe food storage container or bag, squeezing out excess air. Consider freezing it in small quantities so you can use it up before it spoils. Thaw frozen chili crisp overnight in the refrigerator and stir it well before using it.

Homemade Chili Crisp Tips

What should you serve with homemade chili crisp?

Chili crisp is an Asian condiment that pairs wonderfully with dumpling recipes, but it’s also a great, versatile topping for other everyday meals, from omelet recipes to pizza and our best chicken recipes. I love to stir a spoonful into salad dressings, mix it with cottage cheese to make a creamy, spicy dip for vegetables, or mix it with mayonnaise and use it in sandwiches. Some people even swear by vanilla ice cream topped with chili crisp for the ultimate sweet-and-spicy combination.

Can you cook with chili crisp?

You can cook with chili crisp, though only in recipes that cook quickly or over moderate heat—otherwise the oil could become bitter while the sugar and toasted bits could blacken. It’s great for fried eggs or quickly wilting shredded Brussels sprouts or baby spinach. For searing or broiling, stick with plain oil. If roasting vegetables in a hot oven, toss some in towards the end of cooking time, or just sprinkle it over the vegetables before serving.

Can you use fresh onion and garlic instead of dried in homemade chili crisp?

Many chili crisp recipes start with fresh onion and garlic, but cooking all the water out and getting them crisp—not burnt—takes a long time and careful attention at the stove. Additionally, if the vegetables are not thoroughly cooked, it can lead to bacterial growth in the chili crisp. Starting with dried onion and garlic is faster, and it makes a safer, crunchier condiment that lasts longer.