A crunchy, umami-packed flavor bomb; no hot sauce required.
It’s not for sale – just a limited edition release for your fridge only. We’ve been playing with this in the kitchen and couldn’t keep it to ourselves. Call it our crispy little secret.
Why It Works
This chili crisp is your new pantry power play. It brings serious depth from earthy porcini and soy, nutty sesame, a bouquet of dried chiles, and the one-two punch of fried alliums and MSG. The result is a deeply savory, texturally complex condiment you’ll want to spoon over everything. It’s funky. It’s crispy. It’s alive with flavor. And best of all? It’s yours to riff on.
Ingredients
- 5 Guajillo Chilis
- 3 California Chilis
- 3 Tbsp Sesame Seeds
- 1 Tbsp Brown Sugar
- 1 Tbsp Kosher Salt
- 1 Tbsp Chicken Bouillon
- 1 tsp Ground Ginger
- 2 T Gochugaru (Korean Chili Flakes)
- 1 tsp MSG*
- 3 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Black Vinegar
- 2 Cups Neutral Oil (peanut or rice bran oils work great)
- 1 Bunch Scallions
- 60g Fried Shallots**
- 12g Fried Onions**
- 33g Fried Garlic Chips**
- * Substitute with 1 teaspoon powdered shiitake mushroom if MSG isn’t for you.
** Use unbreaded, pre-fried aromatics (like those found in Thai, Vietnamese, or Chinese markets). Breaded varieties will turn your Chili Crisp into Chili Mush – don’t do it!
Instructions
- Prep the Base Mix
In a food processor, pulse together:- 10g dried porcini mushrooms
- 5 dried guajillo chiles (mostly deseeded)
- 3 dried California chiles (mostly deseeded)
Pulse until everything is broken into irregular, pea-sized bits—avoid powdering. Texture variation is key for the final crunch and flavor pop. Transfer to a large heatproof bowl (Pyrex glass or metal preferred) and add the sesame seeds, brown sugar, salt, bouillon, ground ginger, MSG, gochugaru., soy sauce, sesame oil, and black vinegar. Mix well and set aside.
- Infuse the Oil
Add the sliced green onions to a saucepan with the cold oil. Turn the heat to medium-low and slowly bring the temperature up. Cook gently until the green onions turn golden brown and crisp—around 275°F (135°C).
Remove with a slotted spoon and drain on a paper towel. Set aside.
- Heat the Oil
Increase the oil temperature to 375°F (190°C). Once it reaches temp, carefully pour the hot oil over the dry mixture. The mixture will sizzle and bubble—this is expected and part of the magic. Once the bubbling subsides, stir gently with a heat-safe spoon.
At this stage, you’ve made a killer chili oil. Stop here if you’re after smooth heat.
- Add the Crunch
Let the oil cool to room temperature. Once cool, stir in the fried garlic chips, fried shallots, fried onion, and the reserved crispy green onions. Mix until evenly distributed.
- Store It
Transfer to clean, airtight containers—I strongly recommend glass jars, to avoid staining of your other containers. Store in the fridge for up to 3 months (but don’t worry, it never lasts that long).
Tips & Variations
- Milder version: Skip the gochugaru for a flavorful, non-spicy umami crisp.
- Spicier version: Replace guajillos with arbol, chipotle, habanero, or dried Carolina reapers. Or add in one of our sauces to the mix before adding the hot oil. Warning: open a window before adding hot oil to high-heat chiles—it’s like tear gas, but delicious.
- Make it vegan: Use plant-based bouillon instead of chicken.
- Boost the funk: Add a spoonful of fermented black beans or a dab of doubanjiang to the dry mix for deeper, darker flavor.
- Tweak the base: You can easily omit the porcini to tone down the earthy vibes, add in peanuts for extra crunch, sub out different chilis to get a different profile, or add in just about any nut, seed, or other dried ingredient you prefer. Get funky, have fun!