LaoGanMa chili crisp relies heavily on inflammatory soybean oil and contains MSG and sulfur preservatives. This clean version replaces soybean oil with high-heat avocado oil, uses organic mushroom powder for umami instead of MSG, and eliminates all artificial preservatives while maintaining the signature numbing heat and savory complexity.
Based on: SPICY CHILI CRISP
· Makes approximately 20 servings
· Serving: 2 tablespoons (30g)
Why This Recipe is Seed Oil Free
Commercial SPICY CHILI CRISP from LAOGANMA often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original SPICY CHILI CRISP may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Balances heat and adds slight caramelization during cooking
Sea salt
6g (about 1 teaspoon) · Redmond Real Salt Fine
Enhances all flavors and provides mineral complexity
Garlic
20g (about 4 large cloves, minced) · Organic garlic cloves
Adds aromatic depth and helps build the flavor foundation
Instructions
Step 1. Prepare all ingredients before heating oil. Mince 60g organic onion and 20g garlic cloves very finely - they should be uniform small pieces to prevent burning. Rinse 30g fermented black beans under cold water and pat dry, then roughly chop them. In a small bowl, combine 30g red pepper flakes, 8g ground Sichuan peppercorns, 6g mushroom powder, 8g coconut sugar, and 6g sea salt - this spice mixture ensures even distribution and prevents clumping during the oil infusion.
Step 2. Heat 400ml avocado oil in a heavy-bottomed saucepan over medium-low heat until it reaches 250°F (120°C) - use a thermometer for accuracy as temperature control is critical. The oil should shimmer but not smoke. Add minced onion and garlic to the oil and cook for 8-10 minutes, stirring frequently, until they turn golden and aromatic but not brown. The low temperature prevents burning while developing sweet, caramelized flavors that form the base of the chili crisp.
Step 3. Add the chopped fermented black beans to the oil and continue cooking for 3-4 minutes until they become fragrant and slightly darker. The beans will release their fermented umami into the oil. Next, add the prepared spice mixture all at once and stir immediately to prevent settling. Cook for 2-3 minutes, stirring constantly, until the mixture is deeply fragrant and the pepper flakes have darkened slightly - this blooms the spices and develops complex heat.
Step 4. Remove from heat and let cool for 5 minutes, stirring occasionally to prevent settling. The oil should be a deep red color with visible flecks of spices throughout. Taste carefully (it will be very hot) and adjust seasoning if needed - add more salt for savoriness or more mushroom powder for umami depth. The finished chili crisp should have layers of heat, numbing Sichuan peppercorns, savory fermented notes, and aromatic oil.
Step 5. Transfer to clean glass jars while still warm but not hot - about 140°F (60°C) - to prevent thermal shock. Fill jars leaving 1/2 inch headspace and tap gently to remove air bubbles. The oil level should cover all solids by at least 1/4 inch to prevent spoilage. Cool completely before sealing. Use 2 tablespoons (30g) per serving - drizzle over noodles, rice, eggs, or vegetables. Store in refrigerator where it will keep for 3-4 months - the oil may solidify when cold but will liquefy at room temperature.
Storage
Store in refrigerator for 3-4 months. Oil may solidify when cold but liquefies at room temperature. Always use clean utensils to prevent contamination. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.43
Cost per serving (store-bought)$0.75
Savings43%
Higher upfront ingredient costs due to organic sourcing and specialty items like Sichuan peppercorns, but bulk quantities provide excellent long-term value. Most ingredients make multiple batches, dramatically reducing per-serving cost over time.