This homemade spicy chili crisp is the ultimate condiment; a spice-infused oil with crunchy bits of fried shallots and garlic. Use this Chinese staple condiment to enhance everything from spreads (like this cumin labneh) to noodles.
For more Asian sauce recipes, try my Shallot and Ginger Chili Oil, Toyomansi – Filipino Dipping Sauce, Yuzu Mayo, and this Sweet Chili Sauce recipe.
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This spicy chili crisp with cumin labneh is a refreshing contrast of flavor and texture. The crispy bits of savory aromatics against the smooth, creaminess of the labneh is so satisfying. And the labneh’s tart, tangy flavors balance out the spicy notes of the chili crisp. Grab a crusty piece of bread and dig in because this is the best chili crisp your taste buds have ever had the pleasure of experiencing!
Why This Spicy Chili Crisp Recipe Works
- Versatile – Although this recipe comes with a built-in accompaniment, there is no limit to spicy chili crisp uses. I have a load of ideas but feel free to get creative!
- Flavorful – This condiment is of course spicy, but it’s also savory, salty, and garlicky with hints of toasty, nutty flavors and a pop of sweetness. Add this to the blandest food and taste how much life it brings to the dish.
- Customizable – There are layers of flavors in this recipe but you can make it specific to your preferences. If there’s something on the list you don’t like, omit it. If you want it spicier or milder, adjust the measurements or swap ingredients. It’s that simple!
What is Chili Crisp?
Chili crisp (sometimes known as crispy chili oil or chili crunch) is a Chinese chili oil infused with crispy aromatics. This condiment became popular in the 90s and today many brands carry varieties, including Momofuku, Laoganma, and even Trader Joe’s.
Tools You’ll Need
- 2 Heat-Proof Bowls
- Kitchen Thermometer
- Medium Saucepan
- Hand-Held Vegetable Slicer
- Fine Mesh Strainer
Ingredients You Will Need for Spicy Chili Crisp
If you make Asian cuisine often, you should already have most of these ingredients.
- Avocado oil – Use this or other neutral-tasting oil with a high smoke point.
- Aromatics – Thinly slice shallots and garlic for extra crunch.
Chili Oil
- Ginger – Finely minced.
- Red chili flakes – Add more if you prefer spicier chili crisp.
- Gochugaru – This is a Korean chili powder with a medium heat level (the spiciness is comparable to jalapeños).
- Toasted sesame seeds – Add for subtle toasted flavor notes.
- Seasoning – I use five-spice powder for its sweet and warm flavors that give this chili crisp a distinct flavor and kosher salt.
- Star anise – This adds a complex sweetness.
- Bay leaf – This adds a light, herbal taste.
- Sugar – Sweetness mellows the savory, spicy notes in this recipe.
Labneh
- Labneh – This is a thick, strained yogurt.
- Ground cumin – This spice has a rich, earthy quality.
- Lemon – Zested and added for subtle brightness.
- Clove garlic – Grated.
How To Make Spicy Chili Crisp
Before we proceed, I have to warn you, this stuff is highly addictive. You’ll add it to everything!
- Add all chili oil ingredients to a large heat-proof bowl. Additionally, prepare small two heat-proof bowls lined with paper towels; this is for the fried shallots and garlic.
- Heat the oil in a saucepan on medium-high heat for 3-5 minutes. You want the temperature of the oil to reach 350ºF. If you don’t have a thermometer, you’ll want to achieve a noticeably thin, shimmery oil.
- Add shallots. Cook for 6-7 minutes over medium heat until light golden brown. Carefully and quickly use the strainer to scoop out the shallots, tapping excess oil back into the pan, then transfer shallots to the medium-sized bowl. Remove all of the shallot from the oil and be mindful to leave as much of the oil in the pan as possible.
- Next, repeat the same process, this time with the garlic. Cook for 6-8 minutes over medium heat. Carefully and quickly use the fine mesh strainer to scoop out the garlic, tapping excess oil back into the pan, then transfer to the bowl containing shallots. Be sure to remove all of the garlic from the oil and be mindful to leave as much of the oil in the pan as possible.
- Pour the fried shallot and garlic over the chili oil ingredients.
- Use kitchen thermometer to check the oil temp. It should read 350°F, if not, heat until temp is reached. Carefully pour the oil into the bowl containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the spices. Once sizzling subsides, carefully swirl to mix the ingredients.
- Leave the oil to cool to room temperature. Once the oil reaches room temp, transfer to a sterilized jar and refrigerate.
Labneh
Add all ingredients to to a bowl and mix to combine well. Set aside.
Serving
Pour seasoned labneh into a shallow bowl and use a spatula or spoon to evenly distribute throughout the bowl. Pour desired amount of cooled chili oil on top of labneh. Serve with toasted sourdough, ciabatta bread or if you can get your hands on Bub and Grandma’s seeded sourdough, even better!
Tips and Tricks
- The shallots and garlic should be sliced to roughly the same size so everything fries evenly. See my “Tools” section for the gadget I use to get a consistent cut at a fraction of the time.
- Overcooked garlic has an unpleasant, bitter taste so watch it closely as it fries. You don’t want them to be too brown. Check the photo above for reference.
- Ensure the garlic and shallots are cooked through. If they still contain water, there is a risk of bacteria forming.
- Feel free to taste test once the oil has cooled down a bit. Then you can make adjustments to customize the recipe.
- When serving, give the spicy chili crisp a good stir so your spoonful has a good ratio of oil and crunchy bits.
Variations
- Seasoning – Try adding mushroom powder, MSG, cinnamon, soy sauce, or rice vinegar.
- Spicy – For a more fiery spicy chili crisp, add serrano peppers.
How to Use Spicy Chili Crisp
- Dips – It pairs perfectly with labneh, but you can also add it to hummus or sub labneh for sour cream.
- Desserts – Add a scoop to a bowl of popcorn and mix it up. You can even add it to ice cream. Don’t knock it til you try it!
- Meats – Add it to chicken wings or top it on grilled or baked chicken.
- Noodles – This is one of the more obvious ways to use spicy chili crisp but adding it to Cold Sesame Noodles or Ramen Noodles is a delicious choice.
- Rice – Whether it’s fried rice or steamed white rice, this will kick things up a notch.
- Fried Eggs – Skip the salt and pepper and add a spoonful of this to the frying pan instead.
- Soup – Add a touch of spice to your broth when you include this.
- Dumplings – Drizzle this over Pork and Shrimp Dumplings or Wontons.
- Veggies – Use it in a stir fry to bring sautéed vegetables to life.
Frequently Asked Questions
Is spicy chili crisp very spicy?
The spice level of this condiment is totally up to you. This recipe has moderate heat. Add more or less red chili flakes to taste. For a milder chili crisp, use bell peppers or jalapeños.
What’s the difference between chili oil and spicy chili crisp?
Although they can have similar flavor profiles, spicy chili crisp has way more texture due to the added fried ingredients.
Does spicy chili crisp need to be refrigerated?
Yes. Once it has completely cooled down, refrigerate spicy chili crisp. When properly stored in an airtight glass jar, this sauce can last up to one month.
Looking for More Asian Recipes
- Yuzu Salmon Onigiri
- Crab Soup with Shiitake and Napa Cabbage
- Cold Sesame Noodles
- Gochujang Salmon with Pandan Rice
Loving this Spicy Chili Crisp Recipe?
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Spicy Chili Crisp with Cumin Labneh
Equipment
- 2 Heat-Proof Bowl one medium, one large
- Kitchen Thermometer
- Medium Saucepan
- Hand-Held Vegetable Slicer
- FIne Mesh Strainer, 6-inch
Ingredients
See notes regarding extra chili crisp this recipe yields
- 2 cups avocado oil, or other neutral tasting oil
- ¾ cup shallots thinly sliced
- ½ cup garlic, thinly sliced
Chili Oil
- 2 tablespoons ginger, finely minced
- 1¼ teaspoons red chili flakes, add more if you prefer spicier chili crisp
- 4 tablespoons gochugaru
- 2¼ teaspoons toasted sesame seeds
- 1¾ teaspoons five-spice powder
- 1¾ teaspoons kosher salt
- 1 star anise
- 1 large bay leaf
- 1 teaspoon sugar
Labneh
- ⅔ cup labneh
- ¼ teaspoon ground cumin
- ½ lemon zested
- 1 clove garlic, grated
To Serve
- Crusty bread
- Fresh garllc clove, cut in half
Instructions
- Add all chili oil ingredients to a large heat-proof bowl. Additionally, prepare small two heat-proof bowls lined with paper towels; this is for the fried shallots and garlic.
- Heat the oil in a saucepan on medium-high heat for 3-5 minutes. If you have a kitchen thermometer handy, you want the temperature of the oil to reach 350ºF. If you don't have a thermometer, you'll want to achieve a noticeably thin, shimmery oil.
- Add thinly sliced shallots. Cook for 6-7 minutes over medium heat until light golden brown. Carefully and quickly use the fine mesh strainer to scoop out the shallots, tapping excess oil back into the pan, then transfer shallots to the medium-sized bowl. Be sure to remove all of the shallot from the oil and be mindful to leave as much of the oil in the pan as possible. See photo in blog post for reference on golden color.
- Next, repeat the same process, this time with the garlic. Cook for 6-8 minutes over medium heat. Carefully and quickly use the fine mesh strainer to scoop out the garlic, tapping excess oil back into the pan, then transfer to the bowl containing shallots. Be sure to remove all of the garlic from the oil and be mindful to leave as much of the oil in the pan as possible. See photo in blog post for reference on golden color.
- Pour the fried shallot and garlic over the chili oil ingredients.
- Use kitchen thermometer to check the oil temp. It should read 350°F, if not, heat until temp is reached. Carefully pour the oil into the bowl containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the spices–that’s expected. Once sizzling subsides, carefully swirl to mix the ingredients.
- Leave the oil to cool for to room temperature. Once the oil reaches room temp, transfer to a sterilized jar and keep refrigerated. See post for ways to use leftover oil as this post yields extra chili crisp oil.
Labneh
- Add all ingredients to to a bowl and mix to combine well. Set aside.
Serving
- Pour seasoned labneh into a shallow bowl and use a spatula or spoon to evenly distribute throughout the bowl. Pour desired amount of cooled chili oil on top of labneh. Top with remaining ½ of lemon zested. Serve with toasted sourdough, ciabatta bread or if you can get your hands on Bub and Grandma's seeded sourdough, even better! After toasting bread, lightly grate halved garlic over toast for a more flavorful bite.
