Originating in China, chilli crisp is a spicy and aromatic oil-based sauce which has a rich culinary history. While chilli oil, a simpler blend of oil and dried chilli flakes, has been a staple in Chinese cuisine for centuries, chilli crisp is an elevated variety with the addition of crunchy bits like garlic, shallots and soybeans. The depth of flavour and crispy textures add a bold kick and satisfying crunch. Commonly enjoyed with dumplings, noodles, fried rice or even pizza, chilli crisp has become a staple in trendy eateries and home kitchens alike.
Chilli crisp is typically made from a rich blend of oil, fried chilli flakes and a range of crispy, flavourful fillings like garlic, shallots and fermented soybeans. Various artisanal chilli crisp brands have recently gained popularity, which incorporate different flavours like Sichuan peppercorns, peanut, dried shrimp and mushrooms. Chilli crisp’s robust heat pairs well with a range of flavours, but enhances the savoury elements in dishes such as stir-fries, grilled meats and roasted vegetables, as well as adding a twist to more unconventional pairings like avocado toast and even ice cream.
Making chilli crisp at home involves frying a blend of dried chilli flakes, garlic, shallots, and spices in oil until crispy and fragrant. Begin by heating a neutral oil like vegetable or sunflower oil, then add sliced garlic and shallots, frying until golden. Remove these from the oil, then add dried chilli flakes, Sichuan peppercorns, and any other desired spices or aromatics. Once these ingredients release their aromas, return the fried garlic and shallots to the mixture, allowing everything to infuse together.
Traditionally, it is used to add depth and heat to Chinese dishes like dumplings, noodles, fried rice, and stir-fries. However, its uses extend far beyond traditional applications. In savoury dishes, it can be drizzled over roasted vegetables, mixed into sauces, or used as a topping for pizzas and tacos. Surprisingly, chilli crisp also shines in sweet and unexpected pairings, such as being drizzled over vanilla ice cream or folded into chocolate brownies, where its heat and crunch provide a delightful contrast. For the adventurous baker, folding chilli crisp into bread dough can create a spicy, aromatic loaf that pairs wonderfully with savoury spreads.
How do I store home-made chilli crisp?
Storing homemade chilli crisp properly ensures it stays fresh and maintains its flavour and crunch. After preparing your chilli crisp, allow it to cool completely. Transfer it to a clean, airtight jar or container, ensuring that the crispy bits are submerged in the oil to prevent them from becoming soggy or spoiling. Store the jar in the refrigerator, where it can typically last for several weeks. To keep it fresh, always use a clean spoon when scooping out chilli crisp to avoid introducing contaminants. If you notice any ‘off’ smells or changes in texture, it's best to discard the batch and make a new one. Additionally, for longer storage, you can portion out chilli crisp into smaller jars to reduce the frequency of opening and exposing the entire batch to air.
Metric
Imperial
- 250ml of vegetable oil
- 2 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced
- 50g of dried chilli flakes
- 1 tbsp of Sichuan peppercorns
- 1 tbsp of soy sauce
- 1 tbsp of sugar
- 1 tsp salt
In a small saucepan, heat the vegetable oil over medium heat until it reaches around 120°C. This should take 5-7 minutes.
- 250ml of vegetable oil
Add the sliced garlic and shallots to the oil. Fry gently, stirring occasionally, until they turn golden brown and crispy, 10-15 minutes. Be careful not to let them burn. Remove with a slotted spoon and set aside.
- 2 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced
In a heatproof bowl, combine the dried chilli flakes, Sichuan peppercorns, soy sauce, sugar, and salt.
- 50g of dried chilli flakes
- 1 tbsp of Sichuan peppercorns
- 1 tbsp of soy sauce
- 1 tbsp of sugar
- 1 tsp salt
Carefully pour the hot oil over the spice mixture in the bowl. The oil will sizzle and bubble as it hits the spices, releasing their aroma and flavour.
Stir the mixture well, then add the fried garlic and shallots back into the bowl. Mix thoroughly to ensure everything is well-coated.
Allow the chilli crisp to cool completely. Transfer to a clean, airtight jar and store in the refrigerator. It should last for several weeks.
Yes, you can freeze homemade chilli crisp to extend its shelf life. To do so, ensure the chilli crisp is completely cooled after preparation. Divide it into smaller, manageable portions to make defrosting easier. Place the portions into airtight, freezer-safe containers or resealable plastic bags, squeezing out as much air as possible to prevent freezer burn. Label each container with the date of freezing and store in the freezer for up to three months. When ready to use, transfer a portion from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, give the chilli crisp a good stir to recombine any separated oil and solid ingredients, and use it promptly, preferably within a week, while keeping it refrigerated.
Here at GBC Kitchen both chilli crisp and chilli oil are a staple in a range of our recipes. This Green goddess-tahini salad is topped with a homemade chipotle chilli crisp, whereas this BBQ asparagus dish is drizzled with a chilli crisp butter for a pop of intense umami goodness. When it comes to chef recipes, why not try Will Bowlby’s Cured trout with kasundi, Kashmiri chilli oil, buttermilk and shiso, or Shu Han Lee’s Stir-fried minced pork with Thai basil and chilli oil?
Get in touch
Please sign in or register to send a comment to Great British Chefs.
