Chili crisp, a spicy, crunchy condiment that originated in China, has become wildly popular around the world for its bold, complex flavor and versatility. An oil-based condiment, chili crisp typically combines fried chili peppers, aromatic spices, crispy garlic or shallots, and Sichuan peppercorns. It’s called “crisp” because it includes crunchy bits that give it a textured bite—making it more than just a hot oil.
Chili Crisp Origins
Chinese Roots
- Chili crisp originated in Chinese home cooking, particularly in Sichuan and Guizhou provinces, where spicy and numbing flavors are essential.
- Restaurateurs also created and served their own versions.
- The condiment gained commercial popularity in the 1990s in China.
The Impact of Lao Gan Ma
- The best-known brand is Lao Gan Ma (老干妈), founded by Tao Huabi in 1997.
- It became a household name in China and has cult status abroad.
- The "Spicy Chili Crisp" version is its most famous product.
Growing Popularity
- Chili crisp was not widely known in the United States until the late 2010s.
- It became particularly popular in the US during the coronavirus pandemic.
Basic Method
Most chili crisps are prepared following these basic steps:
- Ingredients for crunch are fried until crispy
- Chile flakes and aromatic spices are bloomed with and infused in boiling oil
- The sizzling oil is then poured over the crunch ingredients
- The preparation is cooled before consumption as a topping or condiment
Here's a detailed recipe if you want to try making it yourself.
Common Ingredients
While recipes can vary, most chili crisps include:
- Oil (typically soybean, canola, or peanut oil)
- Chili flakes or crushed dried chilis
- Garlic (often fried)
- Shallots or onions (also fried for crunch)
- Sichuan peppercorns (for a numbing effect)
- Ginger
- Soy sauce or fermented black beans
- MSG or mushroom powder (for umami)
- Salt and sugar
Some artisanal or regional versions may include:
- Sesame seeds
- Soybeans
- Dried shrimp or anchovies
- Star anise
- Cinnamon
- Peanuts or other nuts
How It’s Used
Chili crisp is incredibly versatile. People use it as:
- A topping for noodles, dumplings, eggs, pizza, rice, and sandwiches
- A dip for dumplings, spring rolls, or bread
- A mix-in for dressings, marinades, soups, and stir-fries
It adds heat, crunch, umami, and a slight smokiness or sweetness depending on the recipe.
Top 12 Ways To Use Chili Crisp
1. Noodles (dan dan, lo mein, ramen)
Chili crisp clings to noodles, adding heat, crunch, and savory depth—arguably its most natural pairing.
2. Dumplings (jiaozi, wontons, potstickers)
A spoonful turns a simple soy-vinegar dip into something richer, garlicky, and texturally complex.
3. Steamed White Rice
The oil soaks in while the solids sit on top—simple, comforting, and intensely flavorful.
4. Fried or Scrambled Eggs
The richness of eggs pairs perfectly with chili crisp’s spice and crispy bits.
5. Blanched or Stir-Fried Vegetables
Great on bok choy, green beans, or broccoli—adds fat, crunch, and umami to otherwise light dishes.
6. Sandwiches & Burgers
Use it like a spicy spread or topping—especially good with roast pork, chicken, or even a cheeseburger.
7. Pizza
A drizzle replaces crushed red pepper flakes with something far more aromatic and textured.
8. Fried Chicken or Wings
Cuts through richness while adding crunch-on-crunch contrast.
9. Grilled or Roasted Meats
Works as a finishing condiment—especially on beef, lamb, or pork—bringing heat and savoriness.
10. Soups (brothy or creamy)
Stir into ramen, chicken soup, or even tomato soup for depth and a spicy oil slick.
11. Potatoes (roasted, mashed, or fries)
Adds texture and spice—especially good on crispy roasted potatoes or fries.
12. Soft Cheeses (cream cheese, ricotta, burrata)
The contrast is key: cool, creamy + hot, crunchy, spicy.
Tips and Notes
- Heat Level Varies: Some are mild, some are very spicy.
- Watch for MSG or allergens if you're sensitive.
- Stir before using, as oil and solids separate.
- Use clean, dry utensils to prevent spoilage.
Chili Crisp in Other Cuisines
Chili crisp isn't limited to just China. Whether by dissemination across borders or oceans, or arising organically, chili-infused oil condiments exist in the cuisines of many cultures, and we cover those here, too. Some including:
- Mexico: Salsa Macha uses chile de arbol peppers for a smoky heat
- Japan: Taberu Rayu has a salty, umami, garlicky crunch
- India: Tarka styles include mustard seed, curry leaves, turmeric and star anise add distinctive flavors
- Malaysia: Southeast Asia styles can include nori seaweed and coconut sugar providing a unique taste