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Chili Crisp Recipe (Better Than Store-Bought & So Worth It)
We feel like chili crisp was all over the place a few years ago. And because we are not only chefs, but educators as well, we sought out to see how easy it was to make at home. We first made it to go along with the absolutely delicious Dan Dan Noodles. Our kids loved it so much, Kirstie recently made as a birthday request meal! (psst…this class is amazing–click HERE for the step-by-step online cooking class!).
With a few dance moves and staple aromatics, we found that yes, it is easy enough to make at home, and much, much better than store-bought!
You’re spooning chili crisp onto everything from eggs to noodles to stir-fries. Making chili crisp at home is one of those small kitchen wins that changes how you cook during the week. It’s fast, really delicious, and most importantly, gives you full control over heat, texture, and aroma.
This version leans into warm spices, gentle heat, and that signature crunch. Once you make it, don’t be surprised if it quietly becomes your most-used condiment.
What Is Chili Crisp?
Chili crisp is a Chinese condiment made by infusing oil with aromatics and spices, then combining it with toasted chili flakes for texture and heat. Unlike a smooth chili oil, chili crisp has layers—crunchy bits, fragrant oil, and a slow-building heat that lingers just enough.
It’s commonly associated with Sichuan cuisine, where ingredients like Sichuan peppercorns create that signature tingly sensation.
Why Make Chili Crisp at Home?
- You control the heat level (mild to fiery)
- The texture stays crunchy—not greasy or soggy
- No preservatives, just real ingredients
- It stores beautifully and improves after a day in the fridge
There’s something very satisfying about pouring hot infused oil over your own chili blend!
- Prep Time: 10 Minutes
- Cook Time: 20-30 minutes
- Total Time: 30 mins
- Yield: About 1 cup 1x
Ingredients
- 2 guajillo chilies
- 4 chile de arbol
- 1 tbsp Sichuan peppercorns
- 1 cup neutral oil (sunflower, grapeseed or canola)
- 2 cloves garlic, lightly smashed
- 1-inch piece ginger, sliced
- 1 medium shallot, roughly chopped
- 1 cinnamon stick
- 2 bay leaves
- 2 star anise
- 1 tsp whole fennel seeds
- 1 tbsp white sesame seeds
- 1/2 tsp kosher salt
Instructions
- Stem and seed your dried chilies. In a wok or large pan, toast them with half of the Sichuan peppercorns over medium heat. Keep them moving for about 2 minutes until fragrant.
- Transfer to a bowl to cool, then grind coarsely using a food processor or mortar and pestle. You’re looking for texture—not powder.
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In the same pan, combine:
- Neutral oil
- Remaining Sichuan peppercorns
- Garlic
- Ginger
- Shallot
- Cinnamon stick
- Bay leaves
- Star anise
- Fennel seeds
Let everything gently sizzle over medium-low heat for 15–20 minutes. The goal is slow infusion, not frying. Shallots should be lightly golden and the oil deeply aromatic. Honestly, this is why we keep making this at home: yes, it’s chili crisp, but it’s also the most flavourful oil we’ve ever made.
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Strain the oil into a heatproof bowl, removing all solids.
Return the strained oil to the pan and stir in your ground chili mixture. Let it sizzle gently for another 3–4 minutes to bloom the spices.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
William Natter14:37 30 Apr 25We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂James Blashill12:54 29 Apr 25I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!ABM Janzen12:00 26 Apr 25Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!lori letts16:52 22 Apr 25I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!Kat Garrod15:06 12 Apr 25I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.Cyn Vavasour17:52 07 Apr 25It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Donna Turner20:41 06 Mar 25Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.Linda Brodrecht01:22 17 Feb 25My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!Jeff Eitel00:48 31 Jan 25Lots of fun and food turned out great.John H21:46 30 Jan 25I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.R S23:12 27 Jan 25I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.Bruce White01:16 24 Jan 25We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsIain Peck00:46 25 Nov 24The Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Liana Kinzie03:10 20 Nov 24Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.B Ellert02:13 20 Nov 24To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Pour everything back into your heatproof bowl and stir in:
- Sesame seeds
- Salt
Let it cool completely. Store in the fridge for up to 2 months.
Jody & Kirstie tip: It gets even better the next day once everything settles and mingles.
Notes
How to Use Chili Crisp
This is where things get fun. Chili crisp doesn’t sit quietly in the fridge—it gets used.
- Spoon over fried or soft-boiled eggs
- Toss with noodles or rice
- Drizzle over roasted vegetables
- Add to dumplings or potstickers
- Stir into mayo for sandwiches or burgers
- Finish grilled meats or seafood
- Mix into vinaigrettes for salads with some backbone
Once it’s in your fridge, you’ll find reasons to use it.
Substitutions & Variations
Adjust the Heat
- Use fewer chile de arbol for a milder version
- Add crushed red pepper flakes if you want more punch
Oil Options
- Swap sunflower for canola, grapeseed, or peanut oil
- Avoid olive oil—it competes with the aromatics
No Sichuan Peppercorns?
- Use black peppercorns for warmth (you’ll miss the tingle, but it still works)
Add-Ins to Try
- Crushed peanuts or cashews for extra crunch
- A pinch of sugar for balance
- A splash of soy sauce for depth
- Fried garlic chips if you want it extra textured
FAQ: Chili Crisp at Home
How long does chili crisp last?
Stored in an airtight container in the fridge, it keeps for 1–2 months. The flavour deepens over time.
Does it need to be refrigerated?
Yes, especially since it contains fresh aromatics like garlic and shallots.
Why is my chili crisp bitter?
Your oil was likely too hot, or the spices cooked too quickly. Keep everything at a gentle sizzle.
Can I make it less oily?
Chili crisp is oil-based by nature, but you can increase the chili-to-oil ratio slightly for a thicker consistency.
Is chili crisp very spicy?
It depends on your chilies. This version has a moderate heat with warmth from spices rather than overwhelming fire.
