Making chili crisp at home is relatively easy. The basic process involves:
- Heating oil to around 300–375°F (150–190°C).
- Frying aromatics like garlic and shallots until golden and crispy.
- Pouring the hot oil over chili flakes and spices (which bloom from the heat).
- Letting it cool, then storing in a clean jar.
It can last weeks to months if refrigerated and kept clean.
We've compiled a few different recipes for you to try, ranging from simple to more authentic styles.
Chili Crisp Recipe #1
Simple Recipe
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
- 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.
- 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.
- 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.
- 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.
Chili Crisp Recipe #2
Easy Recipe
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 at 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.
Chili Crisp Recipe #3
Authentic Chili Crisp (with Dried Chilies)
This recipe reflects a traditional Chinese chili crisp (làjiāo yóu with solids)—built on fragrant oil, dried chilies, and deeply fried aromatics. It emphasizes layered heat, crunch, and aroma, not just spice.
Ingredients (Makes ~1½ cups)
Dried Chilies (core of the flavor)
Use a blend for balance:
- ½ cup Chinese dried chilies (e.g., er jing tiao or facing heaven), cut into pieces
- 2–3 dried chili varieties total is ideal (mix heat + aroma)
👉 Remove some seeds for less heat if desired.
Aromatics (for crunch and depth)
- ½ cup garlic, thinly sliced
- ½ cup shallots, thinly sliced
- 2 tbsp ginger, finely sliced
Spices (optional but traditional)
- 1–2 tbsp Sichuan peppercorn
- 2 star anise pods
- 1 small cinnamon stick
- 1 bay leaf
Oil
- 1½ cups neutral oil (rapeseed, peanut, or soybean)
Seasoning
- 1½ tsp salt (to taste)
- 1–2 tsp sugar (optional, balances bitterness)
- 1 tbsp soy sauce (optional, for umami)
- 1 tbsp toasted sesame seeds
Method
1. Prepare the chili base
- Roughly chop dried chilies (or pulse briefly in a food processor).
- Place in a heatproof bowl.
- Add half the Sichuan peppercorns (lightly crushed).
2. Fry the aromatics (low and slow)
- Heat oil over medium-low heat.
- Add garlic, shallots, and ginger.
- Cook slowly until golden and crisp (not dark brown).
- Remove solids and set aside (these become your crunch).
3. Infuse the oil
- Add remaining spices (star anise, cinnamon, bay leaf, remaining peppercorns) to the hot oil.
- Simmer gently for 5–10 minutes.
- Remove and discard whole spices.
4. Bloom the chilies
- Let oil cool slightly (to ~325°F / 160°C).
- Carefully pour hot oil over the dried chilies in batches.
- You should hear a gentle sizzle—not a violent fry.
- Stir to evenly bloom the chili flakes.
5. Combine
- Add back the fried garlic, shallots, and ginger.
- Stir in salt, sugar, soy sauce (if using), and sesame seeds.
6. Rest
- Let cool completely.
- Transfer to a jar and rest overnight before using.
🕒 Flavor deepens significantly after 24 hours.
What Makes This “Authentic”
- Dried chilies are the foundation, not just flakes added later
- Layered oil infusion (aromatics first, then spices, then chili bloom)
- Crispy fried solids provide signature texture
- Controlled heat prevents bitterness and preserves aroma
- Balance of fragrance, heat, and umami
Common Mistakes to Avoid
- Burning garlic or chilies → bitter flavor
- Pouring oil that’s too hot → scorched chili taste
- Using only one type of chili → flat flavor
- Skipping the resting period → underdeveloped taste
How to Use
- Spoon over noodles, dumplings, rice
- Stir into sauces or soups
- Drizzle over eggs, tofu, or vegetables
- Use as a finishing oil—not for high-heat cooking
In Short
Authentic chili crisp is a carefully layered chili oil built from dried chilies, infused oil, and crisp aromatics. Done right, it delivers heat, fragrance, crunch, and deep savory complexity in every spoonful.
Chili Crisp Recipe #4
Sichuan Restaurant–Style Chili Crisp (Làjiāo Yóu, Sichuan Method)
This is the classic back-of-house style you’ll find in many Sichuan kitchens: deeply aromatic oil, layered chili bloom, and a balance of málà (numbing + spicy) with crisp garlic and shallot. It’s more structured than most home versions, with careful temperature control and multiple chili types.
Ingredients (Makes ~2 cups)
Dried Chilies (blend for complexity)
- ⅓ cup er jing tiao (fragrance, medium heat), cut into ½–1" pieces
- ⅓ cup facing heaven (cháotiān jiāo) (heat), cut
- 2–3 tbsp lantern chili (dēnglóng jiāo) or mild dried chilies (aroma, color)
Remove some seeds to moderate heat. Lightly crush or pulse to coarse flakes.
Aromatics (for crunch)
- ¾ cup garlic, thinly sliced
- ½ cup shallots, thinly sliced
- 2 tbsp ginger, thinly sliced
Whole Spices (oil infusion)
- 1½ tbsp Sichuan peppercorn (split use)
- 2 star anise
- 1 small cassia cinnamon stick
- 2 bay leaves
- 1–2 black cardamom pods (optional, for smoky depth)
- 1 tsp fennel seeds (optional)
Oil
- 2 cups neutral oil (rapeseed/canola or peanut)
Seasoning & Finish
- 1½–2 tsp salt (to taste)
- 1–2 tsp sugar (balances bitterness)
- 1 tbsp light soy sauce (optional)
- 1 tbsp toasted sesame seeds
Method
1) Build the chili base (the “bloom bowl”)
- Combine chopped chilies in a large heatproof bowl.
- Add ½ of the Sichuan peppercorns, lightly crushed.
2) Fry aromatics (low & slow → crisp)
- Heat oil to ~250–275°F / 120–135°C.
- Add garlic, shallots, ginger; cook gently until evenly golden and crisp.
- Strain out and reserve the crispy solids.
Keep them pale-golden, not brown.
3) Infuse the oil (spice layer)
- Raise oil to ~275–300°F / 135–150°C.
- Add star anise, cassia, bay, remaining peppercorns, and optional spices.
- Infuse 5–10 minutes until fragrant (no smoking).
- Strain out all whole spices.
4) Three-stage chili bloom (signature technique)
Divide the hot oil and pour in three passes over the chili bowl:
- Hot pour (~360°F / 180°C) — about ⅓ of the oil
- Quick sizzle; unlocks color and top notes.
- Medium pour (~300°F / 150°C) — another ⅓
- Builds body and deeper chili flavor.
- Warm pour (~240°F / 115°C) — final ⅓
- Preserves aroma and prevents scorching.
Stir between pours to distribute heat evenly.
5) Combine & season
- Fold in the reserved crispy garlic/shallots/ginger.
- Add salt, sugar, (optional) soy sauce, and sesame seeds.
- Taste and adjust.
6) Rest
- Cool completely, then jar.
- Rest 12–24 hours before using.
What Makes It “Restaurant-Style”
- Multi-chili blend (heat + fragrance + color)
- Layered oil work (aromatics → spices → staged bloom)
- Temperature control at each step
- Málà balance from Sichuan peppercorn
- Clean, non-bitter finish despite high aroma intensity
How It’s Used in Sichuan Kitchens
- Spoon over dan dan noodles or plain wheat noodles
- Finish wontons in chili oil (hóng yóu chāoshǒu)
- Dress cold dishes (cucumbers, shredded chicken)
- Add a spoonful to brothy soups for depth
- Serve as a table condiment for dumplings
Common Pitfalls
- Oil too hot at once → scorched, bitter chilies
- Over-browned garlic → harsh bitterness
- Single chili type → flat flavor
- Skipping the staged pour → less aromatic complexity
Optional Restaurant Tweaks
- Add a small spoon of fermented black beans (dòuchǐ), finely chopped, for deeper umami
- Finish with a touch of Chinkiang vinegar for brightness (used sparingly)
- Include a few roasted peanuts for extra crunch (less typical, but seen in some houses)
In Short
Sichuan restaurant chili crisp is precision-built: layered heat, aromatic oil, and crisp solids, unified by a three-stage chili bloom. It’s designed to deliver fragrance first, then heat, then a long, savory finish—without a trace of bitterness.