Name: Chili Crisp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 1/2 Cups
Ingredients: 1 thumb-sized piece of ginger, peeled and finely minced; 1 star anise; 1 cinnamon stick; 2 teaspoons fennel seed; 1 tablespoon Sichuan peppercorns; 1 ¼ cups grapeseed oil; 3 small shallots, thinly sliced; 4 garlic cloves, thinly sliced; 3 tablespoons red chili flakes; 2 tablespoons gochugaru; 1 tablespoon black sesame seeds; 1 tablespoon toasted white sesame seeds; 2 tablespoons tamari; 1 tablespoon rice vinegar; ½ teaspoon sesame oil; 2 teaspoons dark brown sugar; ½ cup roasted, salted peanuts, finely chopped; ½ teaspoon fine sea salt

Condiments

Chili Crisp

Author: Mary DiSomma

If there’s one condiment I can’t live without, it’s my homemade spicy chili crisp. I honestly didn’t expect to become obsessed with this one—but what a pleasant surprise. It makes almost everything taste better! It’s versatile, bold, crunchy, and full of umami flavor. There’s been a jar of it in my fridge at all times since the first time I made it!

I know at first glance the ingredient list looks long, but don’t let that scare you! This crunchy chili oil recipe comes together very easily. Make a big batch because it keeps for a long time, and you’ll find yourself spooning it on everything. I’ve even been known to eat it straight off a spoon when the mood strikes!

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Ingredient Tips

Chili crisp (sometimes called chili crunch or crunchy chili oil) is a spicy, savory condiment made from infused oil, dried chilis, aromatics, seeds, and seasonings. Unlike a straight chili oil that’s just oil and heat, chili crisp has texture. And it is sooooo good. Originating in different Asian cuisines, chili crisp has become popular around the world because it adds satisfying texture and a little kick to everything from noodles and sandwiches to unexpected snacks like my homemade five-spice Scotch egg recipe.

Five-Spice Pork Scotch Egg with Chili Crisp➝

The short answer is, it depends. It’s spicy, but not overwhelmingly spicy. The heat level depends on the chili flakes you choose and how much you add. And, of course, your own spice tolerance! The gochugaru in this recipe adds a warm, smoky, and slightly fruity heat. To me, the flavor is more balanced than fiery. If you want extra heat, you can certainly add more chili flakes. One of the best things about this recipe is that you can easily tweak it to suit your personal taste.

Gochugaru is a Korean chili powder and flake spice made from dried Korean red peppers. This unique spice is known for its smoky, fruity flavor and rich red color. It’s moderately spicy on its own, but here it enhances the chili crisp without overpowering the other aromatic ingredients.

Tamari, for me, is soy sauce’s richer, more savory cousin. It deepens the overall flavor of the chili crisp. Tamari is an awesome ingredient to keep on hand because it’s soy-free and gluten-free!

Chili crisp comes in many different forms! Some store-bought brands include MSG, which makes their umami flavor unforgettable. This version (with shallots, garlic, gochugaru, sesame seeds, tamari, and peanuts) is smoky, savory, crunchy, and versatile.

Sichuan Chili Crisp

Sichuan-style chili crisps are heavier on Sichuan peppercorns. They have a wonderful, unique flavor and a mildly electrifying, numbing mouthfeel.

Korean Chili Crisp

These varieties use gochugaru for that smoky, fruity heat.

Garlic‑Forward Chili Crisp

Lots of crispy garlic bits, and sometimes shallots too. I’ve even seen some that have crispy fried beans inside for extra texture! These tend to be the crunchiest.

Sesame Chili Crisp

Maybe it goes without saying—a sesame chili crisp will include sesame seeds for a deep, nutty flavor note.

Sweet & Spicy Chili Crisp

And finally, you might come across some varieties with a touch of sugar or honey to help balance out the spice.

Preparation + Preservation Tips

If you’ve never tried chili crisp before, you are missing out. You can tailor it to your personal spice tolerance, and it makes almost everything taste better. You can get my homemade chili crisp recipe at the link below!

Mary’s Homemade Chili Crisp➝

Extra Tips

Chili crisp has roots in Chinese (and other Asian) cuisines, where chili oils and sauces have been used for centuries to add heat and flavor to food. In recent years, chili crisp has become popular globally because it pairs so well with so many dishes! It’s one of those pantry staples that feels fancy but is incredibly easy to make at home. And if it’s not a staple in your pantry yet, it will be soon!

If you’ve read most of this article, you probably already have an idea of the flavor profile: Chili crisp is generally savory and umami, crunchy and crispy, and rich in other flavors depending on what ingredients are used. This recipe has smoky and fruity notes, and it’s pretty balanced in terms of heat. It’s not just spicy—it’s a complex condiment that enhances every bite it touches. Yum!

The base ingredient of any chili crisp recipe is going to be oil. It has flavor components too, but you can expect a good chili crisp to be calorie‑dense. But don’t let that stop you—you’ll be using it in small amounts. Nutritionally, it will also have some antioxidants from garlic and spices. And because it adds so much flavor, you might find that you need less salt. Like all condiments, enjoy it in moderation. And the key word here is enjoy!

Once you make this chili crisp, you’ll find yourself adding it to everything. Here are some of my favorite pairings:

Chicago Thick Crust Italian Sausage and Pepperoni Pizza➝

Chivito Steak Sandwich with Grilled Onions➝

Easy Oregano Garlic Knots Recipe with Leftover Pizza Dough➝

Italian-American Stromboli➝

Grilled Portabella Mushroom Tacos with Mary’s Super Crunchy Asian Coleslaw➝

Grilled Sweet Corn Buffet➝

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!