How to Make Homemade Chili Crisp: A Flavorful Spicy Oil Condiment

**How to Make Homemade Chili Crisp: A Flavorful Spicy Oil Condiment**

Chili crisp has taken the culinary world by storm in recent years, adding a punch of flavor, heat, and texture to everything from noodles to eggs. This spicy, crunchy condiment originated in Chinese cuisine and is beloved for its complex layers of umami, spice, and crispiness. While there are many popular store-bought versions, making chili crisp at home allows you to customize the heat level, ingredients, and flavor profile to suit your taste. In this article, we’ll walk you through how to make homemade chili crisp, including essential ingredients, step-by-step instructions, and tips for storage and usage.

—

### What Is Chili Crisp?

Chili crisp is a chili oil-based condiment infused with aromatic spices, crispy bits like garlic and shallots, and sometimes fermented ingredients for added depth. It typically includes:

– **Dried chili flakes** for heat and color
– **Crispy garlic and shallots** for texture and flavor
– **Sichuan peppercorns** for a numbing, citrusy zing
– **Spices and aromatics** such as star anise, cinnamon, and bay leaves
– **Oil** (usually neutral, like vegetable or canola) as the base
– **Umami boosters** like soy sauce, fermented black beans, or mushroom powder

—

### Ingredients for Homemade Chili Crisp

Here’s a basic recipe to get you started. Feel free to tweak it to match your spice tolerance and flavor preferences.

**Dry Ingredients:**
– 1 cup neutral oil (vegetable, canola, or peanut oil)
– 1/2 cup shallots, thinly sliced
– 6 cloves garlic, thinly sliced
– 1/4 cup dried red chili flakes (adjust for heat preference)
– 1 tbsp Sichuan peppercorns (optional for numbing effect)
– 1 tsp ground paprika (for color and mild sweetness)
– 1 tbsp toasted sesame seeds (optional)
– 1 tsp sugar
– 1 tsp salt

**Optional Add-Ins:**
– 1 tbsp soy sauce or tamari (for umami)
– 1 tbsp fermented black beans, chopped
– 1/2 tsp MSG or mushroom powder (for extra umami)
– 1 small piece of star anise or a bay leaf (for aromatic depth)

—

### Equipment Needed

– Small saucepan or skillet
– Heatproof bowl
– Fine mesh strainer (optional)
– Jar or airtight container for storage

—

### Step-by-Step Instructions

**Step 1: Prepare the Aromatics**
– Thinly slice the garlic and shallots. Set aside.
– In a heatproof bowl, combine the chili flakes, paprika, sesame seeds, sugar, salt, and any optional dry seasonings (like mushroom powder or MSG).

**Step 2: Infuse the Oil**
– In a small saucepan, add the oil and heat over medium-low.
– Add the sliced garlic and shallots. Cook slowly, stirring frequently, until they turn golden brown and crispy. This should take about 10–15 minutes. Be careful not to burn them.
– Using a slotted spoon, remove the crispy bits and set them aside on a paper towel to drain.

**Step 3: Add Spices to the Oil**
– With the heat still on low, add Sichuan peppercorns, star anise, or bay leaf to the oil. Let them infuse for 1–2 minutes, then remove and discard the whole spices.

**Step 4: Combine and Sizzle**
– Carefully pour the hot oil over the chili flake mixture in the heatproof bowl. It will sizzle and bubble—this is where the magic happens! Stir gently to combine.
– Add the crispy garlic and shallots back into the mixture.
– If using soy sauce or fermented black beans, stir them in now.

**Step 5: Cool and Store**
– Let the chili crisp cool completely.
– Transfer to a clean jar or airtight container.
– Store in the refrigerator for up to 1 month. The flavors will deepen over time.

—

### Tips for Success

– **Use fresh oil and clean utensils** to prevent spoilage.
– **Adjust the spice level** by using milder or hotter chili flakes.
– **Strain the oil** if you prefer a smoother chili oil without crispy bits.
– **Experiment with flavors** by adding ginger, cinnamon, or even dried shrimp for a unique twist.

—

### How to Use Chili Crisp

Chili crisp is incredibly versatile. Here are some delicious ways to enjoy it:

– Drizzle over fried or scrambled eggs
– Stir into noodles, rice, or dumplings
– Mix with mayonnaise for a spicy dip
– Add to soups or broths for extra depth
– Use as a topping for avocado toast or roasted