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Chili Crisp Recipe (Better Than Store-Bought & So Worth It)

chili crisp in a jar
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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?

There’s something very satisfying about pouring hot infused oil over your own chili blend!

Ingredients

Units Scale
  • 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

  1. 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.
  2. Transfer to a bowl to cool, then grind coarsely using a food processor or mortar and pestle. You’re looking for texture—not powder.

  3. 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.

  4. 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.

  5. Pour everything back into your heatproof bowl and stir in:

    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.

Find it online: https://blog.theculinarystudio.ca/recipes/chili-crisp-recipe/