Chili crisp, a spicy, crunchy condiment that originated in China has become wildly popular around the world for its bold, complex flavor and versatility. It has a following among lovers of tinned fish like sardines.
Here's a breakdown of everything you might want to know about it:
What Is Chili Crisp?
Chili crisp is an oil-based chili condiment that typically combines fried chili peppers, aromatic spices, crispy garlic or shallots, and Sichuan peppercorns. It’s called “crisp” because it includes crunchy bits that give it a textured bite—making it more than just a hot oil.
Common Ingredients
While recipes can vary, most chili crisps include:
- Chili flakes or crushed dried chilis
- Garlic (often fried)
- Shallots or onions (also fried for crunch)
- Sichuan peppercorns (for a numbing effect)
- Ginger
- Soy sauce or fermented black beans
- MSG or mushroom powder (for umami)
- Salt and sugar
- Oil (typically soybean, canola, or peanut oil)
Some artisanal or regional versions may include:
- Dried shrimp or anchovies
- Star anise
- Cinnamon
- Peanuts or other nuts
How It’s Used
Chili crisp is incredibly versatile. People use it as:
- A topping for noodles, dumplings, eggs, pizza, rice, and sandwiches
- A dip for dumplings, spring rolls, or bread
- A mix-in for dressings, marinades, soups, and stir-fries
It adds heat, crunch, umami, and a slight smokiness or sweetness depending on the recipe.
Origins and Popular Brands
Chinese Roots:
- Chili crisp originated in Chinese home cooking, particularly in Sichuan and Guizhou provinces, where spicy and numbing flavors are essential.
- The condiment gained commercial popularity in the 1990s in China.
Lao Gan Ma:
- The best-known brand is Lao Gan Ma (老干妈), founded by Tao Huabi in 1997.
- It became a household name in China and has cult status abroad.
- The "Spicy Chili Crisp" version is its most famous product.
New Wave Brands:
- Fly By Jing – small-batch, high-end, with Sichuan authenticity and cleaner ingredients.
- Momofuku Chili Crunch – chef David Chang’s take, with extra umami.
- S&B Crunchy Garlic in Chili Oil – a Japanese version, slightly sweeter and less spicy.
- Many home cooks and chefs also create custom versions.
Be sure to see our review of three popular chili crisp brands.
Tips and Notes
- Heat Level Varies: Some are mild, some are very spicy.
- Watch for MSG or allergens if you're sensitive.
- Stir before using, as oil and solids separate.
- Use clean utensils to prevent spoilage.
Homemade Chili Crisp
Making it 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.
Here's a detailed recipe if you want to try it.