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Chili Crisp Recipe – How to Make Chili Crisp
4.9 from 187 votes

Chili Crisp Recipe – How to Make Chili Crisp

This chili crisp recipe creates a flavorful spiced oil infused with crispy bits of serrano peppers, shallot, and garlic. The method involves gently simmering aromatics in oil until browned, mixing with chili flakes, paprika, and other seasonings, then combining everything to develop a rich, spicy condiment with both heat and texture. It offers deep, layered chili flavor with crunchy bits suspended in oil, ideal for drizzling over dishes to add umami and spice.

Prep Time
15 mins
Cook Time
25 mins
Servings: 32 tablespoons
Calories: 99 kcal
Course: Main Course, Condiments
Cuisine: Chinese, American

Ingredients

  • 1.5 cups vegetable oil or use peanut oil
  • 2 Serrano peppers rough chopped
  • 1 shallot rough chopped
  • 10 cloves garlic rough chopped
  • 1 teaspoon black peppercorns or use Sichuan peppercorns
  • ¼ cup red chili flakes
  • 1 tablespoon smoked paprika or use a Gochugaru seasoning blend, or cayenne for more heat
  • 1 tablespoon soy sauce adds umami
  • 1 teaspoon sugar
  • ½ teaspoon MSG optional - use sea salt as an alternative
  • OPTIONAL ADDITIONS for extra flavor
  • 1 3- inch cinnamon stick
  • 4 star anise pods

Instructions

    Cup of Yum
  1. Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
  2. Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
  3. Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
  4. In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
  5. Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
  6. Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
  7. Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.

Notes

  • This recipe yields about 2 cups and keeps refrigerated for up to one month.
  • The chili crisp tastes best after resting overnight to develop full flavor.
  • If crispy bits are not crunchy after cooling, reheat gently in oil to crisp them further.

Nutrition Information

Calories 99kcal (5%) Carbohydrates 2g (1%) Protein 0.5g (1%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 5g (25%) Sodium 62mg (3%) Potassium 54mg (1%) Fiber 1g (4%) Sugar 0.4g (1%) Vitamin A 661IU (13%) Vitamin C 1mg (1%) Calcium 11mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 32 tablespoons

Amount Per Serving

Calories 99

% Daily Value*

Calories 99kcal 5%
Carbohydrates 2g 1%
Protein 0.5g 1%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Sodium 62mg 3%
Potassium 54mg 1%
Fiber 1g 4%
Sugar 0.4g 1%
Vitamin A 661IU 13%
Vitamin C 1mg 1%
Calcium 11mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.