Chilli crisp is a Chinese condiment of oil packed with crunchy fried chilli, shallot, garlic, fermented black beans and Sichuan pepper, spooned over noodles, dumplings, eggs and rice.
What it is¶
Chilli crisp is chilli oil in which the solids are the point: a jar that is more crunchy sediment than liquid, made of chilli flakes, deep-fried shallots and garlic, and often fermented black beans (douchi), fried soybeans or peanuts, sichuan pepper, sugar, salt and MSG, all held in oil that has been infused with the aromatics. It is savoury, crunchy, gently hot and a little numbing, and it is eaten as a spoon-on condiment rather than a cooking oil.
It is a relative of Sichuan hong you (red oil), the clear, fragrant chilli oil used in dressings; chilli crisp is heavier on texture and umami.
Origins¶
Chilli oils have long been used in south-western China, especially Sichuan and Guizhou, where chilli is central to the cuisine. The modern chilli-crisp jar is strongly associated with Lao Gan Ma, a brand founded in the 1990s by Tao Huabi, who had made her chilli sauce at a small noodle restaurant in Guiyang, Guizhou. Its best-known product, "spicy chili crisp", became a staple across China and among Chinese communities worldwide, and her portrait on the label became famous.
In the 2010s and 2020s chilli crisp went mainstream in Britain, North America and Australia, and many new brands appeared, often adding ingredients such as mushrooms, seaweed or dried shrimp.
What goes in it¶
| Component | Role |
|---|---|
| Chilli flakes (often Sichuan erjingtiao or facing heaven chillies) | Colour, fragrance, mild heat |
| Fried shallots | Sweetness and the main crunch |
| Fried garlic | Savoury, toasty depth |
| Fermented black beans (douchi) | Salty umami |
| Fried soybeans or peanuts | Extra crunch |
| Sichuan pepper | Tingling numbness (ma) and citrus aroma |
| Star anise, cinnamon, bay leaf, black cardamom (optional) | Infused into the oil for depth |
| Sugar, salt, MSG | Balance and savouriness |
| Neutral oil (rapeseed, peanut) | The carrier |
Flavour¶
Savoury, toasty and crunchy first, then gently hot and faintly numbing, with a caramelised sweetness from the fried shallots and a salty depth from the beans. The heat is lower than most people expect; the appeal is umami and texture. Good chilli crisp tastes of fried aromatics, not of burnt chilli.
How to use it¶
- Noodles: on plain wheat noodles with soy sauce and spring onion, or in soup.
- Dumplings: in a dip with black vinegar and soy.
- Eggs: over fried eggs, scrambled eggs and congee.
- Rice and tofu: over steamed rice, silken tofu or mapo tofu.
- Vegetables: smashed cucumbers, roast broccoli, cold noodle salads.
- Unexpected: over vanilla ice cream, avocado toast or pizza.
Making it at home¶
About 500 ml · 45 minutes
You need
- 400 ml rapeseed or peanut oil
- 6 banana shallots (about 250 g), thinly and evenly sliced
- 1 head garlic (about 12 cloves), finely chopped
- 1 star anise, 1 small cinnamon stick, 2 bay leaves (optional aromatics)
- 40 g Korean or Sichuan chilli flakes (or a mix with standard chilli flakes)
- 1 tbsp Sichuan peppercorns, toasted and ground
- 2 tbsp fermented black beans, rinsed and chopped
- 2 tbsp roasted peanuts, chopped (optional)
- 1 tbsp sugar
- 1½ tsp salt
- ½ tsp MSG (optional)
- 1 tbsp toasted sesame seeds
Method
- Heat the oil with the whole spices in a wok or deep pan to about 130–140°C. Add the shallots and fry, stirring, for 15–20 minutes until evenly golden and the bubbling slows — a sign the water has cooked out. Lift out with a slotted spoon on to kitchen paper; they crisp as they cool.
- Fry the garlic in the same oil at about 120°C for 5–8 minutes until pale golden and crisp; remove. Discard the whole spices.
- In a heatproof bowl, mix the chilli flakes, ground Sichuan pepper, black beans, sugar, salt and MSG.
- Let the oil cool to about 110–120°C, then pour it over the chilli mixture; it should sizzle gently without blackening.
- Once cool, stir in the shallots, garlic, peanuts and sesame. Transfer to clean, dry jars and refrigerate.
Variations¶
- Clear chilli oil (hong you): the oil only, strained, for dressings; see making chilli oil.
- Mushroom chilli crisp: dried shiitake fried with the shallots.
- Seafood chilli crisp: dried shrimp or scallop (XO-style), not vegetarian.
- Numbing (mala): extra sichuan pepper and some whole peppercorns.
- Extra-hot: with some fiery chilli flakes or bird's eye powder.
Buying and storing¶
Commercial chilli crisp is formulated and processed to be shelf-stable and keeps for months after opening, ideally refrigerated. Homemade chilli crisp is different and should always be kept in the fridge.
⚠️ Garlic and shallots in oil
Fresh garlic, shallots and herbs stored in oil create the low-acid, oxygen-free conditions in which Clostridium botulinum spores can grow and produce toxin, without any change in smell or taste. Frying the aromatics until completely crisp drives off most of their water and reduces the risk, but it has not been validated for home recipes. Food-safety agencies advise refrigerating homemade garlic-in-oil and using it within about four days, or freezing it. With thoroughly dried, crisp-fried aromatics many cooks keep chilli crisp a few weeks in the fridge; the cautious approach is small batches, clean dry spoons, refrigeration, and freezing any surplus. Never store it at room temperature.