Easy Chili Crisp Recipe (2024)

FAQs

What can I use in place of chili crisp? ›

Regular old red pepper flakes can do the job, but some of the better chili crisps go the extra mile with dried chilies such as ancho, chiles de arbol, guajillo, japones, morita, kashmiri red, Thai red chilies, and more.

The best-known commercial brand is Lao Gan Ma, which is based on the chili crisps of Guizhou province. The chili crisp is closely related to Chinese chili oil, and sometimes the two terms are used interchangeably, the difference being that the crisp contains edible chunks of food in the chili oil.

This classic version is made with soybean oil, chile, onion, peanuts, soybeans, prickly ash powder, MSG, salt, and sugar. However, chili crisp can be made with essentially any oil that is infused with the chef's choice of crispy bits and seasonings.

Chili crisp should be refrigerated in an airtight container for up to 3 months; it's very important, however, that the garlic and shallots are fried until fully crisp, as garlic and shallots that still have water content carry the risk of botulism.

Basically, it's the umami flavor. A funky, addictive part of the taste spectrum.

The only problem is that the first ingredient is Soybean Oil. A typical serving, in the way I want to eat it, will be hundreds of calories and many grams of fat. By contrast, the Nutrition Facts of many other chili/hot sauces such Huy Fong Foods Sriracha and Chili Garlic Sauce are 0 calories, 0 fat.

And while some brands say it is okay to store chili crisp at room temperature, it is best kept in the refrigerator once opened, for maximum freshness and flavor.

Spoilage isn't really a concern here. It's not particularly likely (though it is possible) for chili crisp to go bad and actually become unsafe to eat. This is believed to be, in part, due to the natural antimicrobial properties of chili.

But that doesn't mean you should completely neglect it. The fridge is the ideal place to store your chili crisp because it will preserve all of its complex flavors to their fullest — and that's especially true on the off chance that your mixture contains any fresh ingredients.

Short Ribs with Crispy Garlic and Chile Oil

For me that's dried red chiles, roasted and salted soybeans or peanuts, and dried onion or shallot. With those three ingredients—plus vegetable oil, salt, and sugar—I get a crisp that's hot, salty, sweet, and, thanks to the soybeans or peanuts, full of texture.

Can you substitute chili oil for chili crisp? ›

Chili Crisp Substitutes

You can sub in sesame seeds and crushed peanut for your crispy bits. Or, use any hot chili oil for flavor and drizzling.

Chili crisp—the crunchy, savory mixture of aromatics (chili, Sichuan peppercorns, garlic, and more) and oil—is hot, both literally and figuratively.

Chili crisp is an infused oil condiment that usually contains crunchy, flavorful bits of peppers, onions or scallions, garlic and other aromatics. “Chili crisp,” “chili oil and “chili sauce” can often be used interchangeably, but generally what differentiates chili crisp is the ratio of crispy bits to oil.

#ChosenPartner @chosenfoods 100% Pure Avocado Oil is perfect for high heat cooking and has a neutral taste that works perfectly in my Garlic Chili Crisp.

Stay away from olive oil, but rapeseed or another vegetable oil would work well. Shallot. I love the sweetness of shallots, but you can just use a regular white or brown onion instead if you like.

Chili crisp is a condiment consisting of oil infused with peppers and other flavorful, often crispy, crunchy ingredients. It is also sometimes called “chili crunch,” “chili oil” and “chili sauce,” with crunches and crisps tending to have a higher ratio of crispy bits to oil (though not always).

Chili paste is a paste version of chilis similar to a texture of tomato paste, with a thicker texture. Chili crisp is a condiment of a fried pepper alongside other aromatics that are immersed in oil.

As one of many Trader Joe's superfans, I was particularly excited when I found out about their version of chili crisp, called Crunchy Chili Onion. It's not spicy compared to common chili crisps, such as Fly By Jing's, but it is textured and filled with lots of crispy bits.

The best substitutes are garlic & chilli sauce, sriracha (though this is sweeter than sambal) or crushed chilli. It's easy to make your own, too.