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Chili Crisp Recipes

Making chili crisp at home is relatively easy. The basic process involves:

  1. Heating oil to around 300–375°F (150–190°C).
  2. Frying aromatics like garlic and shallots until golden and crispy.
  3. Pouring the hot oil over chili flakes and spices (which bloom from the heat).
  4. Letting it cool, then storing in a clean jar.

It can last weeks to months if refrigerated and kept clean.

Homemade Chili Crisp Recipe #1

Here's a simple, flavorful homemade chili crisp recipe that captures the essence of the classic versions like Lao Gan Ma, but with a fresher and more customizable twist.

Yield: ~1.5 cups
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

For the crunchy bits:

  • 4–6 cloves garlic, thinly sliced
  • 1 small shallot, thinly sliced
  • 1/2 cup neutral oil (canola, soybean, peanut, or grapeseed)

For the spice mix:

  • 1/4 cup crushed red pepper flakes (or mix with Korean gochugaru for color and balance)
  • 1 tsp Sichuan peppercorns (lightly crushed)
  • 1/2 tsp ground ginger (or 1 tsp fresh grated)
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp MSG or mushroom powder (optional, but recommended for umami)
  • Optional: 1 tbsp sesame seeds, 1 tsp black vinegar, 1 tsp fermented black beans (minced)

Instructions

  1. Prep your chili mixture:
    • In a heat-safe bowl (glass or metal), combine the red pepper flakes, Sichuan peppercorns, ginger, sugar, salt, MSG (if using), and any optional add-ins like sesame seeds or vinegar.
  2. Fry the aromatics:
    • In a small saucepan, heat the oil over medium-low heat.
    • Add the sliced garlic and shallots. Fry gently, stirring often, until golden brown and crispy, about 10–12 minutes. Watch carefully—they can burn quickly at the end.
    • Using a slotted spoon, remove the fried garlic and shallots and set aside.
  3. Infuse the oil:
    • Let the oil cool for 1–2 minutes (target temperature: around 300°F / 150°C).
    • Carefully pour the hot oil over the chili mixture. It should sizzle and bubble—that’s good! Let it sit for a few minutes.
  4. Finish and store:
    • Stir in the soy sauce.
    • Add the reserved crispy garlic and shallots back into the mix.
    • Let it cool completely, then transfer to a clean jar.
    • Store in the fridge for up to 1–2 months. The flavors deepen over time.

Adjustments and Tips

  • More crunch? Add fried peanuts or toasted panko.
  • More heat? Use Thai chili flakes or dried bird’s eye chilies.
  • Sweeter balance? Add a tiny drizzle of honey or more shallot.

Homemade Chili Crisp Recipe #2

This one is adapted from a recipe provided in the youtube video here.

Rather than toasting and crushing dried chili peppers, the recipe uses Gochucaru chili flakes, available a most Asian markets, as a base to infuse the oil.

This method also involves a double infusion of chili flakes. Basically, half the amount called for is infused in hot oil and then strained and discarded. Then, that infused oil is reheated and poured over the remaining chili flakes (which remain in the final product) for a concentrated "double shot" of chili flavor.

We've opted to include a shortcut method shown later in the video, which removes the need to fry the garlic and shallots, and instead uses store-bought ingredients. It also eliminates the risk of cutting yourself on a sharp mandolin slicer.

You'll want to buy coarse Gochugaru flakes. Fried onion and fried sliced garlic are typically available in 8 oz. jars.

You can feel free to try the recipe without certain items like the star anise, MSG, Szechuan peppercorn or fish sauce if you don't have them readily available or would just rather to leave them out based on personal preference. Eliminate the peanuts if an allergy concern.

Yield - 2 Pints or 4 Cups

Ingredients

  • 700-750g (3.5 C.) peanut oil (or other neutral oil like sunflower or canola)
  • 200g shallot, sliced (2-3 large)*
  • 75g garlic, sliced (15 cloves)*
  • 100g ginger, sliced (1 large knob)
  • 6 pods star anise
  • 2-3 cinnamon sticks
  • 60g (4 Tbsp) coarse Gochugaru separated into 2 - 30g portions
  • 30g ( 2 Tbsp) chili flake
  • 15g (1 Tbsp) sesame seeds
  • 1-2g (1/2 tsp) Szechuan peppercorn (ground)
  • 75g (1/2 C.) peanuts, chopped, powdered bits sifted out.
  • 40g (1/4C.) honey
  • 5g (1/2 tsp) MSG
  • 18g (1 Tbsp) salt (if using coarse salt, crush to fine consistency)
  • 3g (1 tsp) fish sauce
  • 25g (2 Tbsp) soy sauce

*Skip if using store-bought.

Instructions

  • *Heat oil to 300°F.
  • *Fry sliced garlic for 90 seconds until about 80% golden brown, remove it from the oil and place on a sheet tray lined with a paper towel.
  • *Fry shallot for 5-6 Minutes at 300°F, move to paper towel with garlic.
  • Heat oil back up to 325°F and add star anise, cinnamon and ginger. Cook until ginger is golden brown, about 5-10 minutes and pour over 30g gochugaru and let sit for 5 minutes and strain oil back into the pot.
  • Reheat the oil to 325°F and pour over the remaining 30gm. gochugaru, chili flake, szechuan peppercorn and sesame seads. Infuse for 10 Minutes. Once infused, stir in peanuts, salt, honey, msg, fish sauce, soy sauce, fried shallots, and fried garlic.
  • Be sure to crush garlic and shallots in your hand before adding them to the mixture. If using store-bought, you'll need to estimate the amounts used. We suggest 1/2 cup each (before hand-crushing).
  • Let cool, Place in containers and refrigerate (keeps 4-5 weeks in fridge at least).

*Skip if using store-bought fried garlic and onion.