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Chili Crisp Recipe

Here's a simple, flavorful, and customizable homemade chili crisp recipe that captures the essence of the classic versions like Lao Gan Ma, but with a fresher and more customizable twist.

Homemade Chili Crisp Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.