Are you hooked on that fiery, savory condiment with the iconic red label—you know, the one with the somewhat grumpy-looking woman? If so, you’re not alone. Like many, I used to liberally add that familiar red jar of deliciousness to just about everything. That is, until I discovered the magic of homemade chili crisp. Trust me, the difference is remarkable. I now regularly make large batches, sharing jars with family and friends.
A word of warning, though: this stuff is seriously addictive. Ready to experience chili crisp at its finest? Let me show you how to make your own from scratch. After one taste, you may never want to look at that grumpy lady again.
Is there MSG in chili crisp?
What if I told you MSG wasn’t as bad as you were told growing up? In my opinion, you’re going to be selling yourself short if you pass on adding the MSG to your chili crisp. It is entirely optional, but trust me, it’s one of those ingredients that take this receipe to the next level. The tale of why MSG became demonised in the western world is actually a pretty interesting story. Check out this article we wrote on it if you’re keen to read a bit more into it. In the words of Uncle Roger, MSG is the king of flavour!
What is Lao Gan Ma?
Lao Gan Ma, literally translated as “Old Godmother,” has become a global culinary sensation. This isn’t your average chili oil; it’s a complex blend of crispy fried chili peppers, peanuts, fermented soybeans, and a secret mix of spices that creates a uniquely savory, spicy, and umami-rich flavor. It’s that irresistible combination that makes it so versatile, adding depth and complexity to everything from noodles and dumplings to stir-fries and even ice cream (yes, really!). While the store-bought version is undeniably convenient, nothing beats the fresh, vibrant flavors of homemade chili crisp.
Chili Crisp (Homemade Lao Gan Ma)
Chili crisp is a captivating condiment that adds a burst of flavor and texture to a wide range of dishes. It's a vibrant blend of crispy fried chili flakes and other aromatics, infused in hot oil. The result is a complex and irresistible concoction: a delightful balance of heat, savory umami, and satisfying crunch. From its fiery red hue to its fragrant aroma, chili crisp tantalizes the senses. It can be drizzled, spooned, or dolloped onto anything from noodles and dumplings to eggs and vegetables, instantly elevating simple meals to new culinary heights. Whether you crave a touch of spice or a full-blown flavor explosion, chili crisp delivers a truly addictive and versatile culinary experience.
Ingredients
Instructions
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In a medium-sized pot, add your oil and heat it on a low temperature until it reaches 121C/250F. The temperature should be low enough to brown the shallots and garlic, but not burn them.
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Finely chop the garlic and shallots and add them to the oil. Fry for 10-15 minutes until they have started to brown but aren't burnt. The goal here is to remove as much of the water content the the shallots and garlic as possible.
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Add the dried chilli flakes into the hot oil. Let them cook for 1 minute and then turn off the heat.
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Grind the Sichuan peppercorns into a fine powder. Add the peppercorn and the rest of the ingredients into the pot and give it a good stir. Allow to cool completely. Give it a taste and add more salt (or MSG) depending on taste. Once cooled, the chilli crisp will last for several months in a sealed jar. Enjoy!
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 141kcal
- % Daily Value *
- Total Fat 14.9g23%
- Saturated Fat 2.7g14%
- Sodium 369mg16%
- Total Carbohydrate 1.3g1%
- Sugars 0.1g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Absolutely delicious!
Shanshan, I told you that you’d love this one. Thanks for trying it out 🙂
10/10 amazing on rice
Oh my! This is way batter than the jarred stuff. Hubby is addicted! Thanks
Delicious!