There’s something magical about that first spoonful of chili crunch—spicy, crispy, savory, and just packed with flavor. But take that magic, blend it with anchovies and an umami punch, and you’ve got a condiment that can elevate even the most ordinary dishes into something borderline addictive. This Anchovy Umami Chili Crunch is inspired by Asian chili crisp oils but with a deeper, bolder personality thanks to fermented black beans, dried shrimp, and anchovy. It’s perfect over noodles, rice, roasted veggies, or even as a secret weapon in your favorite Puerto Rican recipes or Hatch chili recipes. Once you start, you’ll find yourself inventing new chili crisp uses just to keep spooning this stuff on everything.
Whether you’ve already fallen for the cult-favorite Crunchy Garlic Chili Oil or are just getting into the world of chili crisp, this homemade version will blow you away. It’s bold, funky, spicy, and perfectly balanced—and it keeps for weeks, so you can add heat and umami whenever the craving strikes.
Anchovy Umami Chili Crunch
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Condiment
Cuisine Asian, Chinese
Servings 1.5 cups of chili crunch
Small saucepan or wok Used for infusing the oil with aromatics. A wok works great for evenly distributing heat.
Fine mesh strainer For straining the oil after infusion if needed.
Heatproof bowl or mason jar To mix and store your chili crunch.
Sharp knife or mandoline Essential for thin, even slices of garlic and shallot.
Spatula or wooden spoon For stirring during the cooking process.
Chili Oil Base
- 1 cup neutral oil canola, grapeseed, or peanut oil
- 2 tablespoons sesame oil for depth
- 6 cloves garlic thinly sliced
- 1 small shallot finely sliced
- 1- inch piece of fresh ginger minced
- 1/3 cup dried red chili flakes preferably Sichuan or Korean
- 1 tablespoon smoked paprika adds color and flavor
- 1 teaspoon ground Sichuan peppercorns optional but recommended
Umami Boosters
- 4 anchovy fillets packed in oil, minced
- 1 tablespoon fermented black beans rinsed and chopped
- 1 tablespoon dried shrimp finely chopped or ground
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Add-ins for Crunch and Texture
- 2 tablespoons roasted peanuts roughly chopped
- 1 tablespoon sesame seeds
Optional: 1 tablespoon fried shallots or fried garlic for extra crunch
Prep Your Aromatics and Umami Ingredients
Start by slicing your garlic and shallots thinly—paper thin if you want them to fry up extra crisp. Mince the anchovies and ginger, and prepare the rest of the umami ingredients (fermented black beans, dried shrimp, etc.).
Infuse the Oil
In your small saucepan, combine the neutral oil and sesame oil. Add the garlic, shallots, and ginger. Set over medium-low heat. The key here is patience: you want to slowly fry the aromatics until golden brown and crispy, not burnt. This usually takes around 10 minutes.
Remove and Reserve the Crispy Bits
Once golden, use a slotted spoon or strainer to remove the fried garlic and shallots. Set them aside on a paper towel. These are going back into the final chili crunch for that addictive texture.
Add the Anchovy and Dried Shrimp
In the same oil, still hot but off the heat, stir in the anchovies and chopped dried shrimp. Let them sizzle and release their flavor. Wait 1-2 minutes, allowing the oil to cool slightly.
Add the Spices and Remaining Flavorings
Now add the chili flakes, paprika, Sichuan peppercorns, soy sauce, rice vinegar, sugar, and salt. Stir well. The residual heat will bloom the spices without burning them.
Stir in the Crunch
Finally, add the reserved fried garlic and shallots, peanuts, sesame seeds, and optional fried shallots. Mix thoroughly. Let the mixture cool before transferring to a clean glass jar.
Pairings
This Anchovy Umami Chili Crunch goes with almost everything, but here are some of our favorite pairings:
- Chili Crisp Noodles: Toss a tablespoon or two into hot ramen or soba noodles, add a splash of soy sauce and a runny egg. Instant dinner.
- Fajita Recipe Twist: Add a spoonful to sizzling chicken or steak fajitas right before serving for a smoky, spicy finish that plays well with classic Mexican food flavors.
- Chili Crisp Oil Fried Rice: Use a spoonful to fry rice, giving it an umami kick that pairs beautifully with shrimp, tofu, or eggs.
- Crispy Chili Beef: This chili crunch is perfect on top of crispy beef or pork, adding flavor and texture. You can even stir it into the glaze for an extra umami hit.
- Chicken Crispers Hack: Add it to a dip or sauce for fried chicken or Chilis Chicken Crispers at home. It brings savory heat that balances fried foods perfectly.
- Avocado Toast or Eggs: Spoon over poached or scrambled eggs. Or swirl into mashed avocado on toast. It’s the breakfast you didn’t know you were missing.
- Puerto Rican Recipes Crossover: Drizzle over tostones, arroz con gandules, or mofongo. The chili crunch offers contrast and depth without overpowering traditional flavors.
- Hatch Chili Recipes: Add a spoonful to a Hatch chili stew or layered on grilled cheese with Hatch chiles for a smoky, spicy upgrade.
FAQs
1. Do I have to use anchovies? What if I don’t like them?
Anchovies melt into the oil and don’t taste fishy. They just add saltiness and umami. But if you’re really not a fan, you can leave them out or substitute with a teaspoon of fish sauce or miso paste.
2. What type of chili flakes work best?
Korean gochugaru is mild and slightly sweet, making it a good base. Sichuan chili flakes bring heat and fragrance. You can also combine them. Avoid crushed red pepper (pizza flakes) since they can burn easily.
3. How spicy is this chili crunch?
It’s medium-spicy, but you can adjust by choosing milder or hotter chili flakes. Want a real kick? Add a pinch of cayenne or chopped dried Thai chilis.
4. How long does it last and how should I store it?
Stored in a sealed glass jar in the fridge, it lasts for 3–4 weeks easily. Use a clean spoon to scoop to avoid contamination.
5. Can I make a vegetarian version?
Absolutely. Skip the anchovies and dried shrimp, and replace them with mushroom powder, miso paste, or even seaweed flakes for that umami effect.
