A fun blend of fiery chile flakes and garlic this homemade chili crisp adds a potent flavor to anything you pair it with! Due to its sweet and spicy flavor, it’s the perfect condiment to take your dishes to the next level. Made in just 15 minutes, this spicy chili crisp recipe is as good as – or better than! – store-bought.
Easy Homemade Chili Crisp
Chili crisp is an infused chili oil that’s made by simmering garlic, shallots, and other seasonings before combining them with chile flakes. The result is a crunchy, spicy condiment.
The product is made with chiles (c-h-i-l-e-s) but called chili (c-h-i-l-i) crisp. Spelling, I tell ya.
And though you can now buy it in most stores, but many commercial brands include monosodium glutamate (msg). Good thing it is simple to make it at home.
Once made, it can be used on everything from dumplings to stir fry or drizzled on meat or pasta. It’s incredibly versatile and adds a spicy flavor to anything it’s paired with.
This homemade chili crisp is made with ingredients you probably already have on hand and is whisked up and ready in just 15 minutes.
It’s an easy way to add a burst of flavor to any dish or appetizer.
Garlic: you need a whole head for this chili crisp recipe as you really want the garlic flavor to come out. Slice it thinly so that the full flavor is infused.
Shallots: using shallots in place of traditional onion gives the recipe a bit more of a peppery garlic flavor.
Cinnamon sticks: the fresher the better. You can add them to the mixture whole or break them into larger pieces. You’ll need to remove the cinnamon from the mixture though so don’t break them too small.
Star anise pods: these add a hint of licorice sweetness to the recipe. You’ll be removing them as well though so keep them intact.
Szechuan peppercorns: if you’ve never used these before, don’t skip them! They’re not the same as regular peppercorns and can’t be substituted. Not only do they bring a bit of citrus flare to the recipe, but they also give your senses a bit of a tingly feeling on your tongue.
Oil: any neutral oil will work for the recipe to infuse the flavors. If you use generic vegetable oil, that works, as will sunflower oil or avocado oil.
Chile flakes and chile powder: this is what gives the recipe its potent spicy taste. Until you’ve tried the recipe at least once, don’t up these amounts even if you like heat. Wait and adjust on your next batch. There’s already lots of fire in the recipe.
Sugar: this helps balance the spiciness of the chili crisp and makes you keep coming back for more/
Soy sauce: helps give a sweet and salty feel to the recipe. If you need to make this chili crisp gluten-free make sure to find an appropriate brand.
Jalapeños: if ever there was a great way to use up jalapenos from the garden this is it! If you love potency, use a few of the seeds. If not, just use the flesh and make sure to chop it finely.
How To Make It
In a medium saucepan, heat the shallots and garlic and cook until crispy. Remove the garlic and shallots from the oil and add the cinnamon, star anise, jalapeños, and peppercorns.
Cook for 10-15 minutes, stirring occasionally.
In another bowl, combine the salt, sugar, soy sauce, chile powder, and chile flakes.
Once the garlic and shallots are done, remove the cinnamon and star anise from the mixture.
Then, turn off the stove and add the spice mixture to the oil, and mix until combined.
You’re ready to serve!
How To Use Homemade Chili Crisp
Because chili crisp is a condiment, it can really be used for anything. And though it tastes delicious the first day it’s even better the next day when the flavors have had more time to pair together.
Below are just a few ways you can put it to good use:
- Drizzled over rice noodles
- Spread some inside these wraps for extra zing
- Serve on top of steamed veggies
- As a dipping sauce for things like dumplings or even chicken fingers
- Swirled into soup for extra spice
- On top of grilled meat
- Spoon this umami condiment over eggs
- Add some to your avocado toast
The possibilities are endless once you get started.
Homemade chili crisp is best stored in the fridge in a sealed jar. Like this, it will last roughly one month. Though it will thicken up a bit, when left at room temperature it returns to normal consistency.
The crisp in chili crisp is made from sautéing the garlic and shallots in oil until cooked. Couple that with the chile flakes added and there’s a mixture of infused oil along with crunchy bits mixed in.
One isn’t better than the other. Moreso, it depends on the taste and texture you prefer. If you want more control over the heat in the chili crisp, opt for chile peppers as you can choose which ones and how much to add. When using actual chile peppers, most people opt for a blend of them for maximum flavor. However, you can use just one or two if that’s what you have on hand. Using dried pepper flakes in the recipe gives more consistency and is easier as it involves less prep time.
- 1 bulb garlic
- 3 shallots thinly sliced
- 2 cinnamon sticks
- 2 star anise pods
- 10 Sichuan peppercorns
- 4 jalapeno peppers
- 1½ cups oil
- ¼ cup red pepper flakes
- 2 teaspoons sugar
- 2 teaspoons chili powder
- 3 tablespoons soy sauce
- Peel garlic cloves and slice thinly.
- Heat the oil in a medium saucepan; add shallots and garlic and cook until they are very crisp.
- Use a slotted spoon to remove the garlic and shallots from the oil and add the cinnamon, star anise, jalapeños, and peppercorns. Cook for 10-15 minutes, stirring occasionally.
- In a separate bowl, combine salt, sugar, soy sauce, chili powder, and chili flakes. Remove the star anise and cinnamon from the oil. Turn off the heat and stir in the crispy garlic and shallots along with the spice mix.
- Serve over rice noodles, dumplings, chicken, eggs, soup; the opportunities are endless!
Choose a neutral vegetable oil like peanut, sunflower, or avocado oil.
Store leftover chili crisp in the fridge for 2-3 months. If you have not cooked the garlic and shallots to a crisp, it will only store for up to 7 days. Uncooked or partially cooked garlic and shallots in oil carry a risk of botulism.