Exactly How to Store Chili Crisp to Keep it Fresh, According to Experts by Karla Walsh

Plus, we’re dishing up 5 unique expert-recommended ways to use chili crisp so it disappears well before it has a chance to decline in quality.

Carson Downing

Chili crisp has been a staple in Asia for centuries, but the condiment didn’t really start catching fire in the U.S. until 1997. That’s when Lao Gan Ma, a chili crisp brand that originated in the Guizhou province of Southern China, introduced it to the American market. In less than 25 years, chili crisp (aka chili crunch or chili crisp oil) is now available everywhere from Trader Joe’s to gourmet grocers to corner shops, and has grown to become as much of a staple in many homes as sriracha, mustard, mayo, hot sauce, salsa, and ketchup.

And just like with ketchup, readers tell us they struggle to know how to store chili crisp. Since it’s oil-based, should chili crisp be stored at cool room temperature like other cooking oils? Or do the infused elements, such as crunchy bits of onions, garlic, peppers, and other aromatics, mean that this condiment should be refrigerated? Read on for the definitive guide for how to store chili crisp.

Meet Our Expert

Benjamin Duvall, the Asheville, North Carolina-based CEO of Mr Bing Foods (a company that specializes in chili crisp and other East Asian-inspired street sauces)

How to Store Chili Crisp

If you’ve invested in a jar of chili crisp and plan to store it before opening, keep it sealed in an airtight container and place it in a cool, dark place. It should last at least until its “best by” date.

After opening the jar or with a DIY blend, the best way to store chili crisp depends mainly on the moisture level of the chili crisp recipe, according to Benjamin Duvall, the Asheville, North Carolina-based CEO of Mr Bing Foods (a company that specializes in chili crisp and other East Asian-inspired street sauces).

“Most chili crisps have very low ‘water activity,’ which is a measure of the free water in a product available for microbial growth. These low-hydration chili crisps are perfectly safe to keep unrefrigerated as long as they aren’t contaminated and sealed after use,” Duvall says. “In China, chili crisp is kept on the shelf in homes and on the table at restaurants. This keeps fridge space free for meats, leftovers, and veggies, and ensures you’re not putting a cold condiment on hot noodles.”

The best option for how to store chili crisp changes if the recipe has a higher hydration level, if it includes any animal-derived ingredients that require refrigeration, or if it features any fresh ingredients (such as garlic or onion) that could potentially lead to foodborne illness if stored at room temperature. Most companies that sell chili crisp condiment in jars dehydrate or grind those ingredients to yield a shelf-stable product with fewer food safety risks. That being said, some homemade chili crisps call for umami-boosters like anchovies or raw garlic for punch. These kinds of chili crisp are best to refrigerate.

To be on the safe side, if you’re unsure of how to store chili crisp…

Check the label. Most brands include storage directions, such as “store in a cool, dry place and refrigerate after opening,” or “no refrigeration needed.” Keep it in the fridge. When in doubt, chill your chili crisp. “Refrigeration will keep oil fresh longer. Convenience is king in the U.S., so people usually just keep it in the fridge with other condiments. Just be aware that oil thickens when cold,” Duvall says.

It might also dull in flavor and will be more difficult to spoon at fridge temps, so before using chili crisp, allow it to come to room temperature.

“Like every food, chili crisp can go bad,” Duvall says. “Oil can also go rancid over time and will oxidize faster when exposed to heat or light, so no matter whether you store it inside or outside of the refrigerator, keep it in a cool dark place.”

If it’s a variety that needs to be refrigerated due to water activity or a non-shelf stable ingredient, it should be consumed soon after opening. Chili crisps that are safe to store at room temperature typically are fine for 18 to 24 months, Duvall adds.

You can tell that your chili crisp is starting to spoil if it changes colors, tastes noticeably “off,” or if it starts to smell unpleasant. If any of these conditions arise, discard your chili crisp and whip up a new batch or invest in a fresh jar.

How to Use Chili Crisp (to Make the Most of It Well Before it Has a Chance to Go Bad)

You won’t have to worry about the potential of your chili crisp going bad if you keep it handy and use it wisely, Duvall adds: “If your chili crisp isn’t gone in a month, you’re just not exploring its full potential!”

Yes, you can use it like a condiment to add complexity to soups, noodle dishes, and stir-fries. But that’s just the beginning. Late last year, James Park, who literally wrote the book on chili crisp (Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings), shared several tempting ideas for how to infuse your holiday menu with chili crisp. If you’re in the mood for a major dose of comfort food, try Molly Yeh’s Chinese Take-Out Chili Crisp Casserole.

Or try one of Duvall’s top 5 ways to use chili crisp:

At breakfast. “I’m a firm believer that this is the ‘new classic’ way to use chili crisp,” Duvall says. Whether drizzled on or used as a frying oil for eggs, spooned atop avocado toast, or mixed with honey to pour over chicken and waffles, “the crunch and umami elevates proteins and is a fast and easy way to brighten up the first meal of the day,” he explains.”Plain or fried rice. According to Duvall, chili crisp is “essential” for rice, since the flavor is instantly absorbed and the crunchy mix-ins lend amazing texture to the tender grains. “A bowl of sticky short-grain white rice with a fried egg, a scoop of avocado, and a dollop of mayonnaise, and chili crisp is perfect,” he says.Barbecue. Replace your ketchup with chili crisp at your next backyard barbecue, Duvall suggests. Instead of topping your beef, turkey, chicken, or vegetable burger with ketchup, try chili crisp. “A spoonful turns even the saddest hockey puck patty into an amazing a crispy onion umami burger,” he says. You can also jazz up bottled or homemade barbecue sauce with chili crisp; try a one-to-one ratio for a sweet-spicy condiment to brush over ribs or chicken.Custom condiments. Don’t stop there with the dressed-up dips and sauces, Duvall advises. Add a spoonful of chili crisp to store-bought mayo, hummus, or ranch dressing, and all of a sudden, it tastes homemade.“Rescue” food. “Realistically, as a full-time parent with two kids, this is probably the most frequent use for me,” Duvall admits. He keeps his jar of chili crisp handy to “resurrect day-old pizza, the kid’s leftovers, frozen dinners, or road trip fast food. Chili crisp makes flat flavors palatable, if not delicious.”

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