Easy Chili Crisp Recipe (2024)

FAQs

What's the difference between chili crunch and chili crisp? ›

While both chili crisp and chili crunch may, at first glance, appear to be similar oily-based mixtures of peppers and spice in jars, the inclusion of peanuts, soybeans, and sesame seeds take chili crunch to a chewier level than the crispy spoonfuls of chili crisp.

Regular old red pepper flakes can do the job, but some of the better chili crisps go the extra mile with dried chilies such as ancho, chiles de arbol, guajillo, japones, morita, kashmiri red, Thai red chilies, and more.

While other condiments can easily check off those other boxes, it is in my experience the crunchy-crumbly texture that makes Chili Crisp so singularly addictive. Oh, and the MSG—aka, monosodium glutamate. If you're about to raise your eyebrows at this massively misunderstood ingredient, please read this first.

Chili Crisp - No

Most companies use garlic, shallots, and chiles that have been dried, which decreases the risk of bacterial growth. But as with many other condiments, storing it in the fridge will slow any flavor changes that might occur.

As one of many Trader Joe's superfans, I was particularly excited when I found out about their version of chili crisp, called Crunchy Chili Onion. It's not spicy compared to common chili crisps, such as Fly By Jing's, but it is textured and filled with lots of crispy bits.

In my opinion, it belongs on everything, like on top of avocado toast, pizza, and fried chicken (my favorite!) by drizzling at the end. But you can also cook with it as a marinade, stir-fry sauce, and pasta sauce. One simple cooking technique that changed my life forever is frying eggs in chile crisp.

Oo'mame Chili Crisp

It's a little thinner and more oilier too if that's your thing. The array of ingredients includes fermented black beans, crystallized ginger, and Sichuan peppercorns.

I've jam-packed my chili crisp with such an unreasonable amount of fried shallots and garlic chips that it risks slipping into snack territory. I'm not ashamed to admit that I've been known to dig straight into this stuff with a spoon.

In 1997, Chinese restaurateur Tao Huabi began the first commercial production of chili crisp in Guizhou under the Lao Gan Ma brand, which quickly became popular and eventually became a Chinese pantry staple.

“Like every food, chili crisp can go bad,” Duvall says. “Oil can also go rancid over time and will oxidize faster when exposed to heat or light, so no matter whether you store it inside or outside of the refrigerator, keep it in a cool dark place.”

Can you freeze chili crisp? ›

Storage: Chili crisp should be refrigerated in an airtight container for up to 2 weeks or frozen immediately for later use. It very important that the garlic and shallots are fried until fully crisp to minimize the risk of botulism.

Proudly crafted in Chengdu, Sichuan Chili Crisp is hot, spicy, crispy, numbing and deliciously savory. Intensely flavorful yet not off-the-charts spicy, it'll make your food taste bolder and the world around you seem a little bit brighter.

Chili crisp, chile crisp or chili crunch (Chinese: 香辣脆; pinyin: Xiāng là cuì) is a type of hot sauce, originating from Chinese cuisine, made with fried chili pepper and other aromatics infused in oil, sometimes with other ingredients. Multiple regional, homemade, and restaurant-original versions exist across China.

You can use it as a marinade for meat, fish or tofu or as a flavor boost in mayonnaise, dips and dressings. “I often combine softened butter and chile crisp and slather it all over roast chicken, to fantastic results. I add a spoonful of chile oil to water to make a quick broth for soup.

It strikes the perfect balance between spicy and savory, with just the right amount of heat and a touch of sweet. And the best part? The heat doesn't linger, so we can enjoy the flavorful kick without feeling overwhelmed.

“With three types of Mexican chilis, crunchy garlic, and shallots, Chili Crunch is the perfect balance of spicy and crunchy.” I tried the Chili Crunch oil with the expectation that it would suit ramen or my beloved tofu dishes, and only hoped it would spare my tummy distress.