How to Make Homemade Chili Crisp

# How to Make Homemade Chili Crisp

Chili crisp is a delicious, crunchy, and spicy condiment that adds a burst of flavor to just about anything. Originally popularized by brands like Lao Gan Ma, this Chinese-inspired chili oil is packed with crispy bits of garlic, shallots, and spices, making it an irresistible topping for noodles, rice, eggs, dumplings, and more.

Making homemade chili crisp is easier than you might think, and the best part is that you can customize it to your preferred level of heat and crunch. In this guide, we’ll walk you through the process of making your own chili crisp from scratch.

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## Ingredients

To make homemade chili crisp, you’ll need:

### **For the Oil Infusion:**
– 1 cup neutral oil (such as vegetable, canola, or peanut oil)
– 4 cloves garlic, thinly sliced
– 1 small shallot, thinly sliced
– 1-inch piece of ginger, thinly sliced
– 1 cinnamon stick
– 2 star anise pods
– 1 bay leaf
– 1 teaspoon Sichuan peppercorns (optional, for a numbing effect)

### **For the Chili Mixture:**
– 3 tablespoons crushed red pepper flakes (adjust for spice preference)
– 1 tablespoon smoked paprika (for color and depth)
– 1 teaspoon sugar
– ½ teaspoon salt
– ½ teaspoon MSG (optional, for umami boost)
– 1 tablespoon toasted sesame seeds
– 1 tablespoon soy sauce (optional, for extra umami)

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## Instructions

### **Step 1: Prepare the Chili Mixture**
1. In a heatproof bowl, combine the crushed red pepper flakes, smoked paprika, sugar, salt, MSG (if using), toasted sesame seeds, and soy sauce. Set aside.

### **Step 2: Infuse the Oil**
1. In a small saucepan, heat the oil over medium-low heat.
2. Add the sliced garlic, shallots, and ginger. Stir occasionally and cook until they turn golden brown and crispy. Be careful not to burn them.
3. Using a slotted spoon, remove the crispy bits and set them aside on a paper towel to drain.
4. In the same oil, add the cinnamon stick, star anise, bay leaf, and Sichuan peppercorns. Let them infuse for about 2-3 minutes, stirring occasionally.
5. Remove the spices from the oil using a slotted spoon.

### **Step 3: Combine the Oil and Chili Mixture**
1. Carefully pour the hot infused oil over the chili mixture in the heatproof bowl. The oil will sizzle as it toasts the spices. Stir well to combine.
2. Let the mixture cool for about 10 minutes.

### **Step 4: Add the Crispy Bits**
1. Once the oil has cooled slightly, stir in the crispy garlic and shallots. This ensures they stay crunchy.

### **Step 5: Store and Enjoy**
1. Transfer the chili crisp to a clean, airtight jar.
2. Let it sit for at least a few hours to allow the flavors to meld.
3. Store in the refrigerator for up to a month.

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## How to Use Chili Crisp

Now that you have your homemade chili crisp, here are some delicious ways to use it:
– **Drizzle over noodles or rice** for an instant flavor boost.
– **Mix into soups and broths** for a spicy kick.
– **Spread on toast or sandwiches** for a unique twist.
– **Use as a dipping sauce** for dumplings, spring rolls, or fried foods.
– **Toss with roasted vegetables** for extra crunch and heat.
– **Stir into scrambled eggs** for a spicy breakfast upgrade.

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## Tips for the Best Chili Crisp

– **Use high-quality oil**: A neutral oil with a high smoke point works best.
– **Adjust the spice level**: Add more or fewer chili flakes depending on your heat tolerance.
– **Don’t burn the garlic and shallots**: Cook them slowly to achieve a golden, crispy texture without bitterness.
– **Experiment with flavors**: Try adding dried shrimp, fermented black beans, or peanuts for extra depth.

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## Final Thoughts

Homemade chili crisp is a game-changer in the kitchen. With just a few simple ingredients, you can create a flavorful, crunchy, and spicy condiment that enhances any dish. Plus, making it yourself allows you to customize the flavors to your liking.

So, why not give it a try? Once you make your own chili crisp, you’ll never want to go back to store-bought versions again!

Happy cooking!