Garlicky Chili Crisp

Chili crisp – also known as ‘chili crunch’ and sometimes referred to as ‘chili sauce’ or ‘chili oil’ – has been popular in Chinese cuisine for many years, but it took the world by storm during the pandemic and has since become a staple for many. A number of brands sell chili crisp (Lao Gan Ma has been around since the ‘9os, and more recently, Fly By Jing became popular) but it might be easier than you think to make your own.

What is chili crisp?

Chili crisp is a uniquely spicy, crunchy, umami-rich condiment. It has roots in Chinese cuisine and is the most bewitching flavour enhancer. Punchy and aromatically spiced chili oil is laced with crispy fried garlic or shallots to add even more dimension.

How do you use chili crisp?

We like to spoon it, drizzle it and slather it all over pretty much anything, including salmon (or any protein), avocado, fried eggs, soups, tofu, greens, rice and, of course, noodles of any kind. 

How to make chili crisp

Chili Crisp

ELLE Gourmet's guide to making the spicy, crunchy, umami-rich condiment at home.

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Course Condiment, Sauce

Cuisine Chinese, Sichuanese

Ingredients

  

• 12 cloves (1 head) garlic
• 2 tbsp Sichuan peppercorns
• 5 star anise
• 2 bay leaves
• 1 cinnamon stick broken
• 1½ cups vegetable oil
• 1 cup Sichuan chili flakes or red pepper flakes
• 1½ in (3.8 cm) long piece ginger finely chopped
• 4 tsp granulated sugar
• 3½ tsp kosher salt
• ½ tsp MSG optional

Instructions

 

• Using a mandoline, thinly slice garlic; add to saucepan. Add peppercorns, star anise, bay leaves and cinnamon-stick pieces. Top with oil and cook over low heat – the temperature should be between 225°F and 250°F. Cook, stirring often, until garlic is light brown, 25 to 30 minutes. In heat-safe bowl, combine chili flakes, ginger and sugar. Strain garlic-oil mixture through a fine-mesh sieve set over chili-flake bowl.
• Let garlic cool on a large plate to crisp up, and discard the star anise, bay leaves and cinnamon-stick pieces. Add garlic and Sichuan peppercorns to chili-oil mixture. Stir in salt and MSG (if using). Let chili crisp cool completely. Divide into jars with fitted lids, and refrigerate for at least 24 hours before enjoying to allow the flavours to bloom.