What is chili crisp made of?

Chili crisp is made by infusing hot oil with dried chili flakes, garlic, shallots, and spices like star anise or Sichuan peppercorns. The “crisp” comes from frying aromatics until golden and crunchy. Some versions include soy sauce, fermented beans, or mushroom powder to boost umami. How long does homemade chili crisp last? When stored in a clean, airtight glass jar, homemade chili crisp can last: 2 to 4 weeks at room temperature (cool, dark spot) 2 to 3 months in the refrigerator Always use a clean spoon to avoid contamination and seal the jar tightly after every use.

Can I make chili crisp without MSG?

Absolutely. MSG adds umami, but it’s optional. For a natural alternative, use: Mushroom powder Fermented black beans Nutritional yeast These give you that rich, savory layer without adding MSG.

What oil is best for chili crisp?

The best oils for homemade chili crisp are neutral and have a high smoke point. Top choices include: Grapeseed oil Avocado oil Canola oil Peanut oil Avoid olive oil or coconut oil, as their strong flavors can overpower the crisp’s spices.

How spicy is chili crisp?

That depends on your chili flakes. A balanced homemade version has heat, but not overwhelming burn . You can control spice level by: Using milder flakes like gochugaru Combining multiple chili types Removing seeds from hotter peppers Start mild—you can always add more heat later.

Homemade Chili Crisp Recipe: Bold, Crispy & Easy

Description

Bold, crispy, and deeply flavorful homemade chili crisp you can customize to your liking.

Ingredients

2 cups neutral oil (grapeseed, avocado, or canola)

1/4 cup garlic, thinly sliced

1/4 cup shallots, thinly sliced

2 tbsp ginger, minced (optional)

3 tbsp chili flakes (mixed: Sichuan, gochugaru, crushed red pepper)

1 tbsp soy sauce

1 tsp sugar

1/2 tsp salt

1 tsp Sichuan peppercorns

2 bay leaves

1 star anise

1 tbsp fermented black beans or mushroom powder (optional)

1/2 tsp MSG (optional)

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Instructions

1. Heat oil in a saucepan with bay leaves, star anise, Sichuan peppercorns, and ginger on medium-low heat for 8–10 minutes.

2. Add garlic and shallots. Cook while stirring constantly until golden and crispy (8–12 minutes).

3. In a heatproof bowl, combine chili flakes, sugar, salt, MSG, fermented black beans, and soy sauce.

4. Strain hot oil into chili mixture carefully and mix.

5. Let the fried aromatics cool slightly, then stir into the bowl.

6. Let the mixture cool completely before transferring to a jar.

7. Store in a sealed container. Rest 12 hours before first use.

Notes

Use a thermometer to control oil temperature if desired.

Always use a clean spoon when serving from the jar.

Store in the refrigerator for longer shelf life.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Condiment
Method: Stovetop
Cuisine: Asian Fusion