Chili Crisp Recipe: Crispy Chili Oil Sauce

Chili Crisp – or Chili Crunch, as it's often called – is the crispy chili oil sauce that's popping up everywhere. Whether on pasta, pizza, eggs, or straight from the spoon: this sauce is addictive. What's special about it? The combination of spicy oil, crispy bits, and umami-rich seasoning that simply explodes on the tongue.

I'm currently delving deeper into Chili Crisp myself – and there's a hell of a lot to learn. From the original Lao Gan Ma from China to modern interpretations like Chili Chan from the Netherlands, to Mexican variations like Salsa Macha – each version has its own story. In the coming weeks, I'll be testing various brands and showing what works and what doesn't via video. But let's start with the basics.

Table of Contents

• What exactly is Chili Crisp?
• Chili Crisp vs. Chili Crunch vs. Chili Oil
• Where does Chili Crisp come from?
• Brands at a glance – Lao Gan Ma, Chili Chan, Trouble & Spice
• Making your own Chili Crisp – the basic recipe
• Ingredients for homemade Chili Crisp
• Step-by-step instructions
• Variations and adjustments
• How to use Chili Crisp?
• Frequently Asked Questions

What exactly is Chili Crisp?

Chili Crisp is a spicy oil sauce with crispy inclusions – usually fried chili flakes, garlic, shallots, Sichuan pepper, and sometimes peanuts or sesame. The oil carries the heat and aroma, while the crispy bits provide texture and crunch. The result is a sauce that is simultaneously spicy, salty, umami-rich, and slightly sweet.

What distinguishes Chili Crisp from regular chili oil: the texture. It's not just about the spicy oil – it's about the crispy pieces that crackle on the tongue and release the flavors. That's why Chili Crisp is so special: you don't just eat a sauce, you experience it.

The Mexican version of this, by the way, is Salsa Macha from Veracruz – a chili oil sauce with roasted peanuts, sesame, and dried chilies. The DNA is the same: oil, spice, crunch. Only the ingredients and flavor profile are different.

Chili Crisp vs. Chili Crunch vs. Chili Oil

The terms are often used interchangeably, but there are differences:

Chili Oil: Purely liquid, with few or no solid components. The oil is infused with chilies, garlic, and spices. The focus is on the spicy oil, not the texture.

Chili Crisp: The Chinese term, which emphasizes the crispy inclusions. The sauce has plenty of fried bits – chili flakes, garlic, shallots, sometimes peanuts. The oil is important, but the texture is the star.

Chili Crunch: More of a Western marketing term for the same product. Brands like Fly By Jing and Momofuku have popularized "Crunch" because it emphasizes the textural element more strongly. In terms of content, often identical to Chili Crisp.

Basically: Chili Oil = liquid. Chili Crisp / Chili Crunch = with crispy bits. The transitions are fluid, and ultimately it doesn't matter what you call it – the main thing is that it tastes good.

Where does Chili Crisp come from?

Chili Crisp originates from China, specifically from the Sichuan province, where spicy and numbing flavors (due to Sichuan pepper) are part of the DNA of local cuisine. The most famous brand is probably Lao Gan Ma (老干妈), founded in 1996 by Tao Huabi – a woman who built an empire with a simple chili oil recipe.

Lao Gan Ma was originally a local specialty that Tao served in her restaurant. Guests loved the sauce so much that they started buying jars of it. Today, Lao Gan Ma is a global brand – the sauce can be found in supermarkets from Beijing to New York. The original is simple: fried chilies, soybean oil, garlic, salt. No frills, just flavor.

In recent years, Chili Crisp has exploded in the West. Brands like Fly By Jing, Momofuku, and Trader Joe's have launched their own versions, often with a modern twist: less oil, more umami, fancy packaging. The basic idea remains the same, but the interpretations are becoming more creative.

Brands at a glance – Lao Gan Ma, Chili Chan, Trouble & Spice

There are now dozens of Chili Crisp brands, and I will be testing some of them in detail in the coming weeks. Here's a brief overview of three interesting players:

Lao Gan Ma: The original from China. Simple, affordable, authentic. If you're trying Chili Crisp for the first time, start here. The classic version with black beans is an umami bomb.

Chili Chan (Netherlands): A modern interpretation of the classic Lao Gan Ma, developed by a Dutch team with Chinese roots. Slightly less oily, but more intense in flavor. Interesting for anyone who wants to try a European variant.

Trouble & Spice: Another brand that experiments with its own recipes. More details will follow in my upcoming tastings – I'm still learning which brands are truly convincing.

Of course, there are many other brands – Fly By Jing, Momofuku, Trader Joe's, S&B, and countless smaller producers. In the next few weeks, I'll be testing several of them on video and showing what's worth it. For this article, however, let's focus on making it yourself first.

Making your own Chili Crisp – the basic recipe

Making Chili Crisp yourself is easier than you think. The principle: Fry aromatic ingredients in oil until they are crispy and fragrant, then mix with spices and chili flakes. The process takes about 30 minutes, and the result keeps for weeks in the refrigerator.

Important: You don't need exotic ingredients. The basics – chili flakes, garlic, shallots, neutral oil – can be found in any supermarket. If you have Sichuan pepper or fermented black beans: great. If not: also good. Chili Crisp is adaptable, and that's what makes it so cool.

Ingredients for homemade Chili Crisp

• 1 cup neutral oil (e.g., canola oil, peanut oil, or sunflower oil)
• 3-4 shallots, finely chopped
• 6-8 cloves garlic, finely chopped
• 50g coarse chili flakes (e.g., gochugaru, Aleppo pepper, or crushed dried arbol chilies)
• 2 tbsp sesame seeds (toasted)
• 1 tsp Sichuan pepper, crushed (optional, but recommended)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp sugar
• 1 tsp salt
• Optional: 2 tbsp fermented black beans (for extra umami), 2 tbsp roasted peanuts (chopped)

Step-by-step instructions

Step 1: Fry shallots and garlic

Pour the oil into a pot or wok and heat it over medium heat. Add the chopped shallots and fry them slowly until golden brown and crispy – this takes about 8-10 minutes. Remove the shallots with a slotted spoon and place them on paper towels.

Repeat the process with the garlic: Fry it in the same oil until golden brown (approx. 5 minutes). Be careful not to burn anything – burnt garlic will be bitter.

Step 2: Prepare spices and chili flakes

While the oil is still hot, place the chili flakes, sesame seeds, and Sichuan pepper (if using) in a heatproof bowl. If using fermented black beans or chopped peanuts, add them now.

Step 3: Pour hot oil over the spices

Slowly pour the hot oil over the spices in the bowl. It should sizzle and crackle – that's good. Stir immediately to combine everything well. The hot oil extracts the flavors from the chili flakes and spices.

Step 4: Stir in shallots and garlic

Add the fried shallots and garlic to the mixture and stir well. Then add soy sauce, vinegar, sugar, and salt. Mix everything thoroughly.

Step 5: Cool and jar

Let the mixture cool completely. The longer it sits, the better the flavors will meld. Transfer the Chili Crisp to a clean jar and store it in the refrigerator. It will keep for 4-6 weeks without any problems.

Variations and adjustments

Chili Crisp is extremely adaptable. Here are a few ideas:

Mexican variation (Salsa Macha-style): Use dried arbol and chipotle chilies, replace shallots with more garlic, add roasted peanuts and sesame. Instead of soy sauce, use apple cider vinegar and salt. The result is closer to Salsa Macha – smoky, nutty, intense.

Extra Umami: Add fermented black beans, mushroom powder, or a little oyster extract. This makes the Chili Crisp deeper and more complex.

More Crunch: Roast peanuts, cashews, or sunflower seeds and mix them in. This adds even more texture.

Less Oil: If you prefer it less oily, reduce the amount of oil to ¾ cup. This makes the sauce thicker and more concentrated – almost like a paste.

How to use Chili Crisp?

Short answer: On everything. Long answer: Here are a few specific ideas.

Noodles: A spoonful of Chili Crisp on ramen, udon, or simply cooked spaghetti. Add a little soy sauce, sesame oil, and fresh spring onions. Done.

Eggs: Fried eggs, scrambled eggs, omelets – Chili Crisp goes with everything. The oily crunch combines perfectly with the creamy texture of eggs.

Pizza: A spoonful of Chili Crisp on a finished pizza. Sounds strange, but it's brilliant. Works particularly well with simple pizzas like Margherita or Burrata.

Dumplings: Instead of soy sauce with vinegar, simply use Chili Crisp. Works with gyoza, wontons, Maultaschen – no matter what.

Avocado Toast: Avocado, toasted bread, a spoonful of Chili Crisp, sesame seeds. Simple, quick, incredibly good.

Soups: A spoonful in miso soup, pho, or ramen instantly makes everything better. The oil layer on the surface looks good and tastes even better.

FAQ – Frequently Asked Questions about Chili Crisp

How long does homemade Chili Crisp last?

In the refrigerator, 4-6 weeks, sometimes longer. Make sure that oil always covers the solid ingredients – this protects against mold. Always use a clean spoon to avoid contamination.

Which oil is best for Chili Crisp?

Neutral oil with a high smoke point: canola oil, peanut oil, sunflower oil. Avoid olive oil – its own flavor is too dominant and its smoke point is too low. Sesame oil works as a flavor component, but not as a base (too intense).

Can I make Chili Crisp without Sichuan pepper?

Yes, absolutely. Sichuan pepper gives the typical numbing sensation, but it's not strictly necessary. It still tastes fantastic without it – just less authentically Sichuanese.

What is the difference between Chili Crisp and Salsa Macha?

Both are chili oil sauces with crispy bits, but the ingredients differ. Chili Crisp comes from China and uses soy sauce, shallots, garlic, Sichuan pepper. Salsa Macha comes from Mexico (Veracruz) and uses roasted peanuts, sesame, and dried chilies like arbol or chipotle. Similar in taste, but different in detail.

Can I freeze Chili Crisp?

Theoretically yes, but it's not necessary. Chili Crisp keeps so long in the refrigerator that freezing makes no sense. If you really have a huge amount, you can freeze it in portions – but honestly, it gets used up faster than you think.

Which brands do you recommend?

I am currently testing various brands and will be showing via video in the coming weeks which ones are convincing. As an introduction, Lao Gan Ma is a solid classic. Chili Chan from the Netherlands and Trouble & Spice are also interesting. More details will follow in my upcoming tastings.

I'm currently learning a lot about Chili Crisp myself – from its origins in Sichuan to modern interpretations and the best brands. In the coming weeks, I'll be testing various versions and showing what works and what doesn't via video. Chili Crisp is a journey of discovery, and I'd be happy for you to join me.