XO Chili Crisp

XO chili crisp is a beloved condiment originating from Hong Kong that has gained widespread popularity for its bold and complex flavors. This fiery concoction typically consists of a blend of dried seafood such as shrimp and scallops, combined with aromatic spices, garlic, and shallots, all simmered in oil until golden and crispy. The result is a flavorful chili oil infused with umami-rich seafood notes and a satisfying crunch from the crispy bits. XO chili crisp is prized for its versatility, adding a spicy kick and depth of flavor to a wide range of dishes, from noodles and stir-fries to dumplings and even pizza. Its addictive taste and textural appeal make it a must-have condiment for spice enthusiasts and culinary adventurers alike, elevating any meal with its unique blend of heat and savory goodness.

XO Chili Crisp

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Chinese


  • 2 cups neutral oil
  • 2 large shallots
  • 10 cloves garlic
  • ¼ cup dried scallops
  • ¼ cup dried shrimp
  • cups Chinese red chili flakes
  • 3 tbsp Korean chili flakes (gochugaru)
  • ¾ tbsp salt
  • 1 tbsp sugar
  • 1 tsp MSG
  • 1 tbsp soy sauce
  • 1 tbsp sesame seeds


  • Start by pouring hot water over dried scallops and shrimp to rehydrate them. You want enough water to completely cover them all. Cover with a lid and set aside while you prepare the remaining steps.
    ¼ cup dried scallops, ¼ cup dried shrimp
  • Using a mandolin, thinly slice your shallots and garlic.
    2 large shallots, 10 cloves garlic
  • In a pot add 2 cups of oil.
    2 cups neutral oil
  • Place thinly sliced shallots and garlic into the oil then turn the heat up to medium. Let this cook for 20-25 minutes while stirring until golden brown. Remove and set aside on a paper towel to cool.
  • Into a heat proof metal bowl mix together your remaining ingredients.
    1¾ cups Chinese red chili flakes, 3 tbsp Korean chili flakes (gochugaru), ¾ tbsp salt, 1 tbsp sugar, 1 tsp MSG, 1 tbsp soy sauce, 1 tbsp sesame seeds
  • Strain and pat dry your shrimp and scallops. Chop them up into smaller pieces.
    ¼ cup dried scallops, ¼ cup dried shrimp
  • Add your chopped shrimp and scallops into the hot oil and keep over med-high heat for 5-10 minutes until browned and fragrant.
  • Pour pot of oil including the fragrant shrimp and scallops into the heat proof bowl with remaining ingredients.
  • Add crispy garlic and shallots we made early and mix well.
  • Serve this with anything you like.
Keyword chili, chili oil, chilicrisp, crispy, oil

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