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Bacon Chili Crunch - Crunchy Umami Bomb!

Get ready for a massive explosion of flavor and texture! Video instruction below:

Bacon Chili Crunch recipe credit to @thejoshelkin - thank you for sharing this recipe!

Chili oil has evolved into chili crunch - a crunchy, salty, sweet, spicy, peppery condiment that is outstanding on so many different dishes. Some call it chili crisp or garlic crisp. It’s ridiculously good on a fried egg sandwich, chicken wings, pretzels, burgers, and plain white rice. Now this recipe elevates those flavors even further with bacon.

Bacon Chili Crunch is our new favorite topping at breakfast, for finishing sautéed mushrooms and even chicken wings. Check out the recipe below!


  • 1 pound cherry smoked bacon, chopped (keep bacon fat for frying)

  • 2 shallots, thinly chopped - about 1 cup

  • 5 to 15 cloves of garlic, thinly sliced

  • 2 tablespoons minced ginger

  • 1/4 red pepper flake, toasted

  • 1/4 cup sesame seeds, toasted

  • 2 tablespoons black pepper

  • 1/4 cup sugar

  • 2 cups hot peanut oil (divided)

  • 1/4 cup soy sauce

  • 2 tablespoons sesame oil


  1. Chop and cook bacon in a saucepan, remove and set aside reserving bacon fat.

  2. Fry shallots, garlic, and ginger in bacon fat at 350F until crispy. If you don’t have enough bacon fat, add 1 cup of peanut oil. Strain out and set aside fried bits on a paper towel then cool on a baking sheet.

  3. Warm peanut oil in a separate pot to 275F. While warming, in a large bowl add bacon, fried goods, toasted red pepper flakes, toasted sesame seeds, ground pepper, sugar, soy sauce, and sesame oil. Combine.

  4. Once peanut oil is warm, pour over the bacon mixture. Mix well until sugar is melted. Store in a jar in the fridge for up to a week.

Serve over plain white rice with cilantro and green onion or use as a burger topping with a fried egg.


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