Take your meals and desserts to the next level with this Homemade Umami Bomb Chili Crisp recipe!

What is Chili Crisp?

Chili crisp is a spicy infused oil with flavourful crunchy bits of garlic, onions, chili peppers and nuts, used as a condiment or sauce.

The most well known and popular chili crisp is the brand Lao Gan Ma (translating to godmother in Chinese). Lao Gan Ma was founded by Tao Huabi in 1997, by opening a small noodle shop to support her family. People loved the sauce so much, she started bottling it up and selling it!

Why you’ll LOVE this Umami Bomb Chili Crisp

  • it’s spicy with subtle sweet and fruity notes
  • it’s full of umami goodness thanks to the mushroom powder and MSG
  • frying and infusing the aromatics in oil yields ensures optimal flavour
  • the heavy hand of fried shallots, fried garlic, nuts and sesame seeds add extra crunch and texture
  • the serving size is just as generous as Lao Gan Ma 😉

I know, the list of ingredients look quite long, but they’re mostly staple ingredients (for me, anyway). Because there are so many ingredients, if you skip out on one or two, it won’t make TOO much of a big difference in flavour. The full list of ingredients can be found in the recipe card.

Components & Ingredients for Chili Crisp

I know, the list of ingredients look quite long, but they’re mostly staple ingredients (for me, anyway). Because there are so many ingredients, if you skip out on one or two, it won’t make TOO much of a big difference in flavour. The full list of ingredients can be found in the recipe card. There are three main components to chili crisp:

1. Oil

You must use a neutral-flavored oil with a high-smoke-point oil like canola, peanut, vegetable, or soybean oil.

2. Aromatics & Seasoning

  • Garlic
  • Ginger
  • Shallots &/or scallions:
  • Chili flakes: the type of chili flakes wii determine the spiciness of your chili oil. My spice mix consists of: togarashi (20 g), gochugaru (20 g), paprika (5 g) and red chili flakes (5 g).
  • Orange Peel: gives it a fragrant fruit note
  • Sichuan peppercorns
  • Star Anise
  • Cinnamon stick
  • Bay leaf
  • Cardamom pod

3. Crispy Add-ins

  • Fried garlic
  • Fried shallots or onions
  • Roasted nuts: almonds, cashews and/or peanuts
  • Toasted sesame seeds

The fourth component, while not essential… I highly recommend adding for the very best chili crisp:

  • Sugar: to balance out the spiciness
  • Mushroom powder &/or msg: this is what gives this chili oil that rich umami flavour
  • Sesame oil: for flavour
  • Soy sauce: I highly recommend using Usukuchi (light) Japanese soy sauce
  • Miso paste: mixed (awase) or white miso paste
  • Chili paste: either gochujang or doubanjang (chili bean paste)

How to Make Chili Crisp

  1. Thinly slice the shallots and garlic. I highly recommend using a mandolin for even slices. Prepare a strainer over a bowl with a spout and keep beside your stove. Prepare a paper-towel lined baking tray and set beside the bowl. 
  2. Heat the oil in a shallow pot (or pan) over medium high heat. Add the shallots and once they begin to bubble, reduce heat to low and cook, stirring often with chopsticks to separate the rings. The shallots touching the side of the pot tend to cook quicker, so be sure to stir around the edge for even cooking. Cook until they just turn slightly golden brown (about 5 minutes).  Remove from heat and pour over the strainer, and then place the fried shallots onto the prepared paper towel-lined tray. 
  3. Place the oil back into the pot and then add in the sliced garlic. Heat over medium, and stir the garlic. Once they start to sizzle, reduce heat to medium low and fry until just golden brown (about 3 minutes). Strain over the bowl again and then scatter the garlic chips on the prepared lined tray. They continue to cook and crisp up with the excess oil so carefully work quickly. 
  4. Place the oil back into the pot. Add the white parts of the scallions, garlic, ginger, orange peel, cayenne peppers (if using), peppercorns, star anise, cinnamon stick, bay leaf and cardamom. Set the heat to medium. Once it starts to sizzle, keep an eye on it for the first 5-10 minutes, we want to maintain a constant temperature of 225 – 250 F (110 – 120 C) and it should be gently sizzling around the spices. Adjust the heat as necessary (I usually need to reduce it to low over a gas stove ). Let the oil cook and infuse for 30 – 60 minutes. During that time, check to ensure nothing it burning. If you notice any of the fresh ingredients beginning to burn, remove them (the garlic is edible!). 
  5. In the meantime, add the sugar, mushroom powder, msg, salt and chili flakes in a heat safe bowl.
  6. Before pouring the oil over the chili mix, be sure the temperature is at 250 – 300 F. Increase the temperature as needed. Carefully pour the oil through a fine strainer, and then stir. 
  7. Stir in the sesame oil, soy sauce, miso paste, gochujang. Crush in the garlic chips. Add in the fried shallots, nuts, sesame seeds and stir well. 
  8. Once cooled, transfer to a airtight jar and store in the refrigerator. Serve on everything and enjoy!!!

Tips & Tricks

  1. Be sure to use a shallow pot when frying the shallots or garlic or it takes quite long and increases chances of un-even cooking. 
  2. Let the shallots and garlic air dry overnight to keep them crispy
  3. Check the aromatics while letting it infuse to ensure nothing burns. If anything is starting to burn, remove it.

Ways to Use Chili Crisp Oil

Chili Crisp FAQ

How spicy is chili crisp?

This will depend on your spice tolerance and the type of chili flakes used. My blend of chili flakes I use is about a 6/10 spiciness (I have a pretty low spice tolerance, though). Japanese taberu rayu tends to be quite mild whereas Chinese varieties tend to have a bit more kick to them.

How to store chili crisp?

Refrigerate for up to 6 months. Always use a clean utensil when using.

Where to buy chili crisp?

If you do prefer to buy chili crisp, you can find these chili sauces wherever Chinese ingredients are sold. You can also buy them online. Here are a few of my favourite brands:

You can find these chili sauces wherever Chinese ingredients are sold. You can also buy it online from several sellers, though as with all Chinese packaged products found on Amazon it seems, it will be significantly more expensive than in-store prices. 

What is the difference between chili oil and chili crisp?

Chili oil is typically made with just chilies, oil and aromatics that are strained out. Chili crisp has the crispy bits remaining and additional ingredients added for extra crunchy texture.

SAVE IT FOR LATER! ↓

If you recreate this Umami Chili Crisp recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Spicy Umami Crisp (うまみ食べるラー油)

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5 from 10 reviews

  • Author: Lisa Kitahara
  • Total Time: 90 minutes
  • Yield: 1 1/2 cups 1x
Print Recipe

Ingredients

Scale

Crispy Shallots & Garlic

  • 1 cup (250 ml) neutral oil
  • 5 small (100 g) shallots
  • 6 large (40 g) garlic cloves

Oil Infusion

  • 2–3 (40 g) stalks of scallions (white part only)
  • 3–4 (18 g) garlic cloves, optional
  • 6 inch (40 g) chunk of ginger
  • 2 slivers of orange peel
  • 2 cayenne peppers, optional for extra spicy
  • 1 tbsp (10 g) whole sichuan peppercorns
  • 4 whole star anise
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 halved cardamom pod, optional

Pour Over

  • 1/2 cup (50 g) chili flakes of choice (see recommended options in the blogpost)
  • 1 tbsp (12 g) cane sugar
  • 1 tsp (5 g) mushroom powder
  • 1/2 tsp (2.5 g) msg, optional
  • 1 tbsp (12 g) salt

Mix-ins

  • 2 tbsp (30 ml) sesame oil
  • 1 tsp (10 g) Japanese usukuchi (light) soy sauce
  • 1 tbsp (20 g) awase miso paste
  • 1 tbsp (20 g) gochujang OR doubanjang
  • 1/4 cup (20 g ) fried shallots
  • 1/3 cup (20 g) fried garlic chips
  • 1/4 heaping cup (30 g) chopped roasted nuts of choice (see blogpost for recommended options)
  • 2 tbsp (18 g) toasted sesame seeds

Instructions

Crispy Shallots & Garlic

  1. Thinly slice the shallots and garlic. I highly recommend using a mandolin for even slices. Prepare a strainer over a bowl with a spout and keep beside your stove. Prepare a paper-towel lined baking tray and set beside the bowl. 
  2. Heat the oil in a shallow pot (or pan) over medium high heat. Add the shallots and once they begin to bubble, reduce heat to low and cook, stirring often with chopsticks to separate the rings. The shallots touching the side of the pot tend to cook quicker, so be sure to stir around the edge for even cooking. Cook until they just turn slightly golden brown (about 5 minutes).  Remove from heat and pour over the strainer, and then place the fried shallots onto the prepared paper towel-lined tray. 
  3. Place the oil back into the pot and then add in the sliced garlic. Heat over medium, and stir the garlic. Once they start to sizzle, reduce heat to medium low and fry until just golden brown (about 3 minutes). Strain over the bowl again and then scatter the garlic chips on the prepared lined tray. They continue to cook and crisp up with the excess oil so carefully work quickly. 

Oil Infusion

  1. Place the oil back into the pot. Add the white parts of the scallions, garlic, ginger, orange peel, cayenne peppers (if using), peppercorns, star anise, cinnamon stick, bay leaf and cardamom. Set the heat to medium. Once it starts to sizzle, keep an eye on it for the first 5-10 minutes, we want to maintain a constant temperature of 225 – 250 F (110 – 120 C) and it should be gently sizzling around the spices. Adjust the heat as necessary (I usually need to reduce it to low over a gas stove ). Let the oil cook and infuse for 30 – 60 minutes. During that time, check to ensure nothing it burning. If you notice any of the fresh ingredients beginning to burn, remove them (the garlic is edible!). 

Pour Over

  1. In the meantime, add the sugar, mushroom powder, msg, salt and chili flakes in a heat safe bowl.
  2. Before pouring the oil over the chili mix, be sure the temperature is at 250°F – 300°F (120°C – 150°C). Increase the temperature as needed. Carefully pour the oil through a fine strainer, and then stir. 
  3. Stir in the sesame oil, soy sauce, miso paste, gochujang. Crush in the garlic chips. Add in the fried shallots, nuts, sesame seeds and stir well. 
  4. Once cooled, transfer to a airtight jar and store in the refrigerator. Serve on everything and enjoy!!!

Notes

  • Helpful Equipment: fine mesh strainer, heat proof bowl, cup with spout, mandolin 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: condiments
  • Method: stove top
  • Cuisine: vegan, chinese, japanese

Nutrition

  • Serving Size: 1/4 cup (60 g)
  • Calories: 312g
  • Sugar: 3g
  • Sodium: 1001mg
  • Fat: 31g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 27.5g
  • Trans Fat: 0
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 2.5g
  • Cholesterol: 0

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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14 Comments

  1. Thank you so much for this recipe! This crisp is so delicious, I could eat it on everything.
    Very happy I did a double-recipe, I think it will be gone within a month.

    Reply

  2. If you love store-bought chili crisp, this recipe will show you how incredibly delicious and complex chili crisp can be. Your taste buds will be in for a ride of their lives.
    Let’s start with the obvious: with the number of ingredients and cooking techniques this asks for, it is understandably daunting. However, allow me to tell you that my taste buds were not ready for the one of the most thrilling experiences of their lives.

    Right off the bat, I doubled the recipe. I followed everything this recipe requested, from frying my own shallots and garlic to even toasting sliced almonds and walnuts. For my neutral oil, I used sunflower oil; my pepper blend was gochugaru, ichimi togarashi, paprika, and smoked paprika; the pepper of choice for the infusion was one Thai chili pepper. As for the pastes, I used white miso paste and gochujang.

    After letting it sit for a couple days to let the flavors develop further, I had in my possession a chili crisp batch that enticed my taste buds with a welcoming umami entrance supplied by the miso and alliums, followed by the creeping heat of the chilies, and if I were so fortunate, a mellow garlicky finish with the sharpness and crunch of fried garlic if I got a piece.

    Lisa says to refrigerate it for up to 6 months. It’ll be finished long before then. I already have this recipe bookmarked because those I’ve shared the chili crisp with have asked how I can make more at once. While this took some time to make, I regret not making much, much more.

    If you want to try this recipe and still find it daunting, find a friend who’s got some experience in the kitchen to cook with. I personally used a scale to measure the pepper flakes by the gram, but everything else used the measurements as provided. I recommend using a thermometer for the infusion step.

    In short, store-bought chili crisp will always have a place in my heart, but this version has shown me how incredible and complex chili crisp could be. Thank you for publishing this recipe.



    Reply