This homemade Spicy Chili Crisp (aka Chili Crunch) offers the perfect balance of spicy, earthy, and slightly sweet flavors. It’s a unique condiment that can be used in endless ways, like adding it to pasta, using it in marinades, or as a topping for eggs, pizza, and sandwiches.
My family is pretty in love with this homemade chili crisp – we add it to so many things. The flavor profile is so versatile and it has that signature crunch to it too. It’s always on stand by to drizzle over a fried egg (our fav!) or mixed into pasta, or over a brick of cream cheese with crackers!
What’s in this Spicy Chili Crisp recipe?
Homemade chili crisp is made with just a handful of easy-to-find ingredients. I usually already have most, if not all, of the ingredients needed in my pantry. Scroll down to the recipe card below for the exact measurements.
- Vegetable oil – Or similar neutral oil. Avoid oils with a strong flavor, such as olive oil, because it can overpower the other flavors in the recipe.
- Garlic – A generous amount of finely chopped fresh garlic helps infuse the chili crisp with an earthy bite.
- Cinnamon & star anise – A cinnamon stick and star anise add a warm flavor to the recipe.
- Red chili flakes – The chili in the chili crisp! Red chili flakes add lots of heat to the condiment.
- Dried minced onion – Adds some crunch and earthy flavor.
- Sugar – Just a bit of sugar helps to balance the savory and spicy flavors.
- Toasted sesame seeds – Adds a nutty flavor.
- Smoked paprika – Adds some additional depth to the spicy flavors.
- Salt – Heightens all the other flavors.
- Soy sauce – Adds some salty, savory umami flavor.
Tips & FAQs
- Avoid overheating. When cooking the garlic and spices in the oil, keep the heat on low to medium heat. It should be warm enough to cook the spices but not smoke or burn. Overheating and burning the spices can cause a very bitter taste.
- Can I add more spices or ingredients? Absolutely! Customize your chili crisp with additional spices like Sichuan peppercorns, or even crushed peanuts for extra flavor and texture.
- Can I use fresh chilies instead of chili flakes? I do not recommend it. Fresh chilies have moisture, which can cause spoilage. Stick to dried chili flakes for better texture and a longer shelf life.
- Why did my chili crisp separate? Separation is normal because the oil and solids naturally settle over time. Stir before using to mix the components.
Ways To Use Chili Crunch
Chili crisp is so versatile. It can be used on peanut noodles, cooked rice, eggs (like a fried egg or scrambled eggs), roasted vegetables, grilled meats, and sandwiches, as a topping for soups or pizza, and as a marinade for meats, tofu, or vegetables. You can even add it to savory baked goods like biscuits and breads for a flavorful twist.
Proper Storage
Homemade chili crisp should not be kept at room temperature for extended periods of time, due to ingredients like fresh garlic and soy sauce. Store in an airtight container in the fridge, where it will stay fresh for up to 3 weeks – give it a stir to reincorporate the oil and solids which will naturally settle over time. I do not recommend trying to freeze it.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Spicy Chili Crisp
Ingredients
- 1 cup vegetable oil
- 6 cloves garlic , finely minced
- 1 cinnamon stick
- 1 star anise
- 4 tablespoons dried red chili flakes
- 2 tablespoons dried minced onion
- 2 teaspoons granulated sugar
- 2 teaspoons toasted sesame seeds
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 teaspoons low sodium soy sauce
Instructions
- In a small saucepan, heat 1 cup vegetable oil over medium-low heat until warm but not smoking.
- Add 6 cloves finely minced garlic, 1 cinnamon stick, and 1 star anise to the oil. Cook gently for 3-4 minutes, stirring frequently, until the garlic turns lightly golden and fragrant.
- Reduce the heat to low. Stir in 4 tablespoons dried red chili flakes, 2 tablespoons dried minced onion, 2 teaspoons granulated sugar, 2 teaspoons toasted sesame seeds, 1 teaspoon smoked paprika, and 1 teaspoon salt all at once. Let the mixture sizzle gently for 1-2 minutes, stirring frequently to prevent burning.
- Remove from the heat and stir in 2 teaspoons soy sauce. Mix well to combine. Discard cinnamon stick and star anise from the mixture.
- Let the chili crisp cool completely. Transfer the chili crisp with oil into a clean, airtight jar. Store in the refrigerator.
