Most chilli crisps on the market come in a jar with someone else's recipe inside. This one has a grandmother behind it.
Chef Shuai Wang's Dry Chilli Crunch is his grandmother's chilli oil recipe, passed to his mother, then to him, and now to your kitchen in dry mix form so you can bloom it fresh every time.
As Shuai puts it: "The reason behind the dry mix is so you can have delicious, freshly made chilli crunch with some of the freshest spices at home; it really makes a huge difference."
The recipe is simple:
1 quart of Dry Chilli Crunch + ½ gallon of neutral oil (like veg or avo) = just under ¾ gallon of fresh chilli crisp.
What makes this chilli crisp different?
Most jarred chilli crunches lean on one dried chilli and call it heat.
This blend layers cayenne for direct fire, Aleppo chilli for a fruity, raisiny depth, and both red and green Sichuan peppercorns - the red for that classic numbing buzz, the green for a brighter, citrusy tingle that arrives on a different wave.
Toasted sesame seeds give it a nutty, roasty backbone. Fennel and cumin bring an aromatic complexity you don't see in the category. A touch of sugar ties it all together without you ever tasting sweetness.
Expect layers: toasty and nutty first, then a slow-building heat that tingles rather than burns, then something savory and deeply fragrant underneath it all. It's the kind of condiment that makes plain rice feel like a full meal.
How to make it.
Heat your neutral oil until it just starts to shimmer, then pour it over the dry mix in a heatproof container. Stir well. Let it cool, then refrigerate.
Put it on everything!
The classics (dumplings, noodles, fried rice, fried chicken) are classics for good reason.
Fold it into Duke's mayo for a line condiment that earns a permanent spot. Drizzle it over roasted vegetables, grilled fish, or a fried egg. Shuai's personal move? Pizza with local honey.
Don't overthink it. If you're hesitating, you're not using enough.
