Homemade Spicy Chili Crisp
Packed with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic, this homemade chili crisp condiment goes with just about everything.
- Total time
- 1 hr 20 min
- Active time
- 30 min
- Yield
- 1 quart (900ml)
- Difficulty
- Medium
- Equipment
- 10 required
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Ingredients and Constraints
Ingredients
- Preparation: Chopped
- Preparation: Sliced Into Thin Matchsticks
- Optional
Ingredient watchpoints11 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Dried Árbol Chiles
27g (1 cup) dried árbol chiles, stems removed (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Homemade Spicy Chili Crisp
Dried Chiles Japones
20g (3/4 cup) dried chiles japones, stems removed (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Homemade Spicy Chili Crisp
Dried Kashmiri Red Chiles
25g (3/4 cup) dried Kashmiri red chiles, stems removed (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Homemade Spicy Chili Crisp
Star Anise
3 pieces whole star anise
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Homemade Spicy Chili Crisp
Cardamom Pods
2 red or black cardamom pods, split in half
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: black cardamom pods; split in half
Source: Homemade Spicy Chili Crisp
Sichuan Peppercorn
3 tablespoons (28g) freshly ground Sichuan peppercorn (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Homemade Spicy Chili Crisp
Mushroom Powder
3 tablespoons (12g) porcini or shiitake mushroom powder
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: shiitake mushroom powder
Source: Homemade Spicy Chili Crisp
Kosher Salt
5 teaspoons (30g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: use about half as much by volume; the same by weight
Source: Homemade Spicy Chili Crisp
Peanut Oil
2 1/2 cups (500g) peanut oil, or any other neutral oil
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: any other neutral oil
Source: Homemade Spicy Chili Crisp
Shallots
2 cups (200g) thinly sliced shallots (about 1mm thick; see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Homemade Spicy Chili Crisp
Garlic
3/4 cup (65g) thinly sliced garlic (about 1mm thick; see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Homemade Spicy Chili Crisp
Additional ingredient notes
Required setup
Equipment
Source video
Source video
Method Timeline
Prep
ActivePrep
30 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
20 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Put on disposable latex gloves.
Disposable Latex GlovesStep 2
Place a wire rack inside a quarter- or half-sheet tray. Using your hands and kitchen shears, cut open chiles and place them on rack. Shake rack to sift off most of the seeds (don't worry about removing all the seeds). Transfer chiles to a bowl and discard seeds. Using a spice grinder and working in batches, process chiles until they are ground to a size just larger than standard chile flakes. Transfer processed chiles to a heatproof bowl or pot large enough to accommodate bubbling oil (at least 4 quarts in size). Combine chile flakes with peanuts, ginger, star anise, cardamom, Sichuan peppercorn, mushroom powder, sugar, salt, cumin, MSG (if using), and black pepper. Set aside.
Kitchen ShearsWire RackSpice Grinder%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__03__20180322-chili-crisp-vicky-wasik-collage-1-1500x1125-ca840c9bc2a2487482f934128cca32bd.jpg&w=3840&q=75)
Image detailsA 4-image collage: dried chile peppers being de-seeded, dried chiles ground into flakes, spices added to dried chiles, peanuts added to dried chiles.Serious Eats / Vicky Wasik · Homemade Spicy Chili CrispDev reference Troubleshooting1
CautionTough Chile SeedsStep 2Tough chile seeds
The finished chili crisp has leathery bits from the dried chiles.
The seeds in dried chiles tend to stay tough and leathery.
Prevention
Cut open the chiles and shake out most of the seeds before grinding; a few remaining seeds are fine.
Recovery
If many seeds remain after grinding, sift or pick out what you can before adding the hot oil.
Inputs and tools17
Uses
- 27g (1 cup) dried árbol chiles, stems removed (see note)
- 20g (3/4 cup) dried chiles japones, stems removed (see note)
- 25g (3/4 cup) dried Kashmiri red chiles, stems removed (see note)
- 1/2 cup (50g) roasted, salted peanuts, chopped
- 2-inch piece (30g) fresh ginger, sliced into thin matchsticks
- 3 pieces whole star anise
- 2 red or black cardamom pods, split in half
- 3 tablespoons (28g) freshly ground Sichuan peppercorn (see note)
- 3 tablespoons (12g) porcini or shiitake mushroom powder
- 2 tablespoons (20g) sugar
- 5 teaspoons (30g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
- 2 teaspoons (6g) freshly ground cumin
- 1 teaspoon (4g) MSG (optional)
- 3/4 teaspoon (2g) freshly ground black pepper
Equipment
Step 3
Set a fine-mesh strainer over a 2-quart heatproof bowl. In a 4-quart saucepan, combine oil and shallots. Cook over high heat while constantly stirring. Once shallots become light golden brown, strain. Pour oil back into pot and add garlic. Cook over medium-low heat, constantly stirring, until light golden brown, then strain. Return oil to pot once more. Set aside fried shallots and garlic.
CookStrain4-quart SaucepanFine-mesh Strainer%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__03__20180322-chili-crisp-vicky-wasik-collage2-1500x1125-9460474f20b849e1a537a3e315bd12b4.jpg&w=3840&q=75)
Image detailsA 4-image collage: shallots thinly sliced on a mandoline, shallots added to cold oil, shallots cooked until golden, shallots strained of oil.Serious Eats / Vicky Wasik · Homemade Spicy Chili CrispDev reference Visual cue
until light golden brown, then strain
Checks1
Visual cueInfoVisualuntil light golden brown, then strain
Expected state: until light golden brown, then strain
Troubleshooting1
CautionBitter Fried GarlicStep 3Garlic turns bitter
The fried garlic tastes harsh or bitter instead of crisp and sweet.
Thin garlic slices darken quickly and become bitter if cooked too far.
Prevention
Cook the garlic over medium-low heat and stop before it reaches deep golden brown.
Recovery
Strain the garlic as soon as it is light golden; discard any pieces that are deeply browned or bitter.
Inputs and tools7
Uses
- 2 1/2 cups (500g) peanut oil, or any other neutral oil
- 2 cups (200g) thinly sliced shallots (about 1mm thick; see note)
- 3/4 cup (65g) thinly sliced garlic (about 1mm thick; see note)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Homemade Spicy Chili Crisp
Step 4
Heat oil to 375°F (190°C). Pour hot oil over chiles, spices, and other seasonings. Stir well to distribute hot oil throughout. Set aside to fully cool, about 30 minutes or until bowl or pot is cool to the touch.
375°F; 190°C30 min%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__03__20180322-chili-crisp-vicky-wasik-collage4-1500x1125-52fb74a5881e48ce9d03c9679128b473.jpg&w=3840&q=75)
Image detailsA 4-image collage: oil added to pot, heated up, and poured over spices and dried chiles.Serious Eats / Vicky Wasik · Homemade Spicy Chili CrispDev reference Checks2
TemperatureInfoTemperature375°F; 190°C
Expected state: Heat oil to 375°F (190°C).
TimingInfoTimingabout 30 minutes
Target: 30 minute
Expected state: Set aside to fully cool, about 30 minutes or until bowl or pot is cool to the touch.
Inputs and tools15
Uses
- 27g (1 cup) dried árbol chiles, stems removed (see note)
- 20g (3/4 cup) dried chiles japones, stems removed (see note)
- 25g (3/4 cup) dried Kashmiri red chiles, stems removed (see note)
- 1/2 cup (50g) roasted, salted peanuts, chopped
- 2-inch piece (30g) fresh ginger, sliced into thin matchsticks
- 3 pieces whole star anise
- 2 red or black cardamom pods, split in half
- 3 tablespoons (28g) freshly ground Sichuan peppercorn (see note)
- 3 tablespoons (12g) porcini or shiitake mushroom powder
- 2 tablespoons (20g) sugar
- 5 teaspoons (30g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
- 2 teaspoons (6g) freshly ground cumin
- 1 teaspoon (4g) MSG (optional)
- 3/4 teaspoon (2g) freshly ground black pepper
- 2 1/2 cups (500g) peanut oil, or any other neutral oil
Why and source
This step has reviewed source-backed guidance.
- Source: Homemade Spicy Chili Crisp
Step 5
Once chile-and-oil mixture has fully cooled, remove star anise and cardamom pods. Mix in fried shallots and garlic. Pour finished chili crisp into jars and store in the fridge for about 3 months. It can be served immediately, but for best flavor, eat it the next day. Stir well before serving.
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Image detailsClose up view of a bowl of homemade chili crisp.Serious Eats / Vicky Wasik · Homemade Spicy Chili CrispDev reference Checks1
ServiceMain recipeSource service instruction
Once chile-and-oil mixture has fully cooled, remove star anise and cardamom pods. Mix in fried shallots and garlic. Pour finished chili crisp into jars and store in the fridge for about 3 months. It can be served immediately, but for best flavor, eat it the next day. Stir well before serving.
Inputs and tools4
Uses
- 3 pieces whole star anise
- 2 red or black cardamom pods, split in half
- 2 cups (200g) thinly sliced shallots (about 1mm thick; see note)
- 3/4 cup (65g) thinly sliced garlic (about 1mm thick; see note)
Why and source
This step has reviewed source-backed guidance.
- Source: Homemade Spicy Chili Crisp
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Make-Ahead and Storage
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
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
The Best Chiles for Chili Crisp and How to Prep Them
Beyond the crunch, I opt for a triple threat of heat from árbol, japones, and Kashmiri red chiles.
All three of these varieties pack a serious punch, which silently increases in intensity as the finished condiment lurks in your pantry. If you prefer less of a full-frontal palate attack, substitute them with any other, milder chiles you have around.
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Spices and Savory Additions
Of course, I include a generous amount of ground Sichuan peppercorns for their floral aromatics and numbing powers, but I also add bonus spices for a subtle backdrop to all that peppery bite—black pepper and fresh ginger for additional lay
But feel free to mix and match, or even leave out these extra spices entirely. Besides that, I add kosher salt, sugar, MSG, and mushroom powder—a trick chef Danny Bowien, of the Mission Chinese Food restaurants, uses to add extra umami and natural MSG to his own chili crisp recipe.
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What Makes Chili Crisp "Crisp"?
The key to achieving evenly fried shallots and garlic is to start with uniform and thin slices, and the mandoline is the best tool for the job.
As the shallots lose their moisture and the bubbling subsides, they quickly transform from flaccid and pale to golden and crisp. When they're a shade lighter than tan, strain the shallots through a fine-mesh sieve, reserving the oil.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
1 quart (900ml)
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
These chiles are all very spicy. If you're interested in a milder condiment that's still packed with flavor, swap in an equal amount by weight of less fiery chiles.
These chiles are all very spicy. If you're interested in a milder condiment that's still packed with flavor, swap in an equal amount by weight of less fiery chiles. Good options are guajillo, Aleppo, or Maras chiles.
You can find Sichuan peppercorns online at The Málà Market.
You can find Sichuan peppercorns online at The Málà Market.
The easiest way to thinly slice the shallots and garlic is to use a mandoline.
The easiest way to thinly slice the shallots and garlic is to use a mandoline.
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 a
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.
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Source and Origin
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Adapted from source
Imported from the Serious Eats page for dev review.
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Homemade Spicy Chili Crisp
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