One of China’s best-kept cooking secrets, and now a food trend that looks like it’s here to stay, chilli crisp has taken the globe by storm, gracing everything from eggs to ice cream (crazy).
But with so many brands lining the shelves and endless recipes circulating online, the big question is: should you buy it or make it yourself?
What is chilli crisp, anyway?
Chilli crisp is a Chinese condiment served alongside a whole range of dishes as a spicy, textured accompaniment, from stir-fries to ramen. It was first bottled in 1997 by Lan Gao Ma, using a recipe from Tao Huabi, a chef of a woman-owned noodle shop in the Guizhou province in China.
It’s become uber popular over the past few years, gaining a strong cult-following alongside it. Chilli crisp is loved for its savoury, sweet, spicy, and umami flavours that pair well with many dishes across many cuisines, not just Chinese.
The original recipe combines soybean oil, chilli, onion, peanuts, prickly ash powder, MSG, salt, and sugar. Today, the recipe has been tweaked by many chefs and manufacturers by adding additional ingredients like garlic, ginger, Sichuan peppers, vinegar, fermented black beans, shrimp paste and soy sauce.
Store-bought chilli crisp: Pros and cons
Pros
- Convenient
- Widely available, with many brands to choose from
- Guaranteed long shelf life
Cons
- Certain brands are pricier than others
- Limited ability to customise according to your preferred flavours and heat level
- Some brands use additives and preservatives (some of which people can be allergic to)
Homemade chilli crisp: What you can expect
Not only will you be getting your hands busy in the kitchen, but here’s what else you can expect when making homemade chilli crisp:
- Ingredients are easy to find at your local grocery store (you probably have most of them lying around in your pantry already)
- You’ll be busy for around 40 to 50 minutes from start to finish
- You can easily customise the flavour profiles, from spice levels and oil types, to differing sweet and sour combos
- You choose specific ingredients, especially if you have allergies or dietary restrictions
- You can easily make it in bulk (and gift a couple of jars to loved ones)
We compared the costs so you don’t have to
This chilli crisp recipe makes one batch, or 900 ml. Using Checkers prices, we cost this recipe at R126.05. That’s roughly R14 per 100 ml.
Store-bought jars typically sell theirs for R50 to R120 for 200 to 250 ml locally. That’s R20 to R60 per 100 ml, depending on the brand.
Clearly, making homemade chilli crisp is significantly cheaper than buying store-bought brands (local or otherwise). But does that really make it worth it?
Is homemade chilli crisp worth it?
Yes, if:
- You’re a kitchen aficionado and love a bit of DIY
- You want full control of flavours, textures, spice levels, or ingredients (ideal for allergies and dietary needs)
- You’re after a more affordable bulk batch to keep on hand, or to gift
No, if:
- Convenience is key, and you’d rather skip the chopping, oil splutters, and simmering
- You’re short on time – it can take 40 to 50 minutes per batch
- You’ve already found a store-bought brand you love and trust
Whether you make it from scratch or pick up a jar at the store, chilli crisp earns its place in any pantry. A spoonful can transform the simplest dish into something crave-worthy, and that’s always worth it.
Compiled by Annemieke van Nieuwkerk
First Published: Food & Home
