Chili Crisp Bread Dipping Oil

Bread, chili crisp, and a bowl of dipping oil. I could make a snack out of that alone.

This is my Asian inspired take on bread dipping oil, with scallions, sesame seeds, cilantro, soy sauce, and rice vinegar. Pour hot oil over the scallions and sesame seeds, stir in the remaining ingredients, and bring out the warm bread. The chili crisp adds heat and crunchy bits without requiring homemade chili oil.

I started with extra virgin olive oil, but switched this version to a neutral oil such as canola. I want the scallions and chili crisp to be the flavors you notice, and some olive oils bring a bitter finish that can stand out in a dip like this.

If you have dipping oil left, add noodles. A little more soy sauce and vinegar turns the leftovers into another meal.

What you’ll need

• Neutral oil: Canola is an easy option. Another mild neutral oil also works.
• Chili crisp: I use Lao Gan Ma Spicy Chili Crisp. Scoop up both the crunchy bits and some of the oil. The heat and saltiness will depend on your jar.
• Scallions: Slice them thinly so the hot oil reaches the small pieces and mellows their raw bite.
• Toasted sesame seeds: These add nuttiness and a little texture.
• Cilantro: Stir it in after the oil cools slightly to keep its fresh flavor.
• Soy sauce: For savory depth. This recipe uses ½ tablespoon, which is 1½ teaspoons.
• Unseasoned rice vinegar: For a little tang to balance the oil. Seasoned rice vinegar contains added sugar and salt, so use unseasoned here.
• Sugar: Just enough to round out the seasoning.
• Bread: Warm baguette, ciabatta, or another crusty bread that can scoop up the scallions and chili crisp.

There’s no added fresh garlic or shallot in this version. Your chili crisp may already contain fried garlic or shallots, depending on the brand.

Chili Crisp Bread Dipping Oil Recipe

Serves: About 4 as an appetizer
Prep time: 5 minutes
Cook time: About 2 minutes
Total time: About 10 minutes, including a brief cooling time

Ingredients

• ¼ cup neutral oil, such as canola
• 1 tablespoon Lao Gan Ma Spicy Chili Crisp, including some of its oil
• 2 scallions, thinly sliced, white and green parts
• 1 tablespoon finely chopped cilantro
• 1 teaspoon toasted sesame seeds
• 2 teaspoons unseasoned rice vinegar
• ½ tablespoon soy sauce (1½ teaspoons)
• ½ teaspoon sugar
• Warm baguette or other crusty bread, for serving

Instructions

1. Prepare the bowl. Place the scallions, toasted sesame seeds, and sugar in a sturdy heatproof bowl. Use a bowl suitable for hot oil. Save the serving dish for later if needed.
2. Heat the oil. Heat the neutral oil in a small saucepan over medium heat until shimmering. Do not let it smoke.
3. Pour and stir. Carefully pour the hot oil over the scallions and sesame seeds. It should sizzle. Stir and let it cool slightly for a minute or two.
4. Finish the dip. Stir in the chili crisp, rice vinegar, soy sauce, and cilantro. Stir well to distribute the seasonings and sugar.
5. Serve. Transfer to a shallow serving dish if needed and serve with warm bread. Stir occasionally as you eat, since the vinegar and soy sauce settle beneath the oil. Scoop up some of the scallions and crunchy bits with each bite.

A few tips

Taste with bread. A spoonful of dipping oil tastes different from the finished bite. Use the bread you’re serving when checking the seasoning.

Adjust for your chili crisp. If yours is especially salty or spicy, start with a little less soy sauce or chili crisp and add more after tasting.

Want more tang? Start with the listed 2 teaspoons rice vinegar. Add another ½ to 1 teaspoon if you prefer a brighter dip.

Keep the cilantro fresh. It goes in after the hot oil pour rather than underneath it.

Turn leftover dipping oil into chili crisp noodles

Cook your favorite noodles according to the package directions, then drain and toss with the remaining dipping oil. Add a little extra soy sauce and rice vinegar in roughly equal amounts.

Start small with a splash of each, then toss and taste. How much you need will depend on how much dipping oil is left and how many noodles you use. Add more chili crisp if you want extra heat, or a spoonful of noodle cooking water to help everything coat the noodles.

Wide wheat noodles, udon, or ramen would all work. Finish with more cilantro or scallions if you have them.

Try these peanut chili oil noodles next

If you like the chili crisp in this dip, try my Peanut Chili Oil Noodles with Dumplings next. They have a creamy peanut sauce, chewy knife-cut noodles, and crispy dumplings. It’s another easy way to put that jar of chili crisp to work.

Questions you might have

Can I use olive oil?

You can use a mild olive oil if you enjoy its flavor, but neutral oil is my choice for this version. Taste your oil on plain bread first if you’re unsure. A strongly bitter oil will carry that flavor into the dip.

Can I use black vinegar?

Yes, but it will give the dip a deeper, more distinctive flavor. Start with 1 teaspoon Chinkiang black vinegar in place of the rice vinegar, then add more to taste. The recipe above uses rice vinegar for a lighter tang.

Is this chili oil or chili crisp?

The recipe uses prepared chili crisp, which brings crunchy solids along with flavored oil. Plain chili oil works for heat, but it won’t give you the same crunchy texture.

Can I make it ahead?

I’d make it close to serving so the cilantro stays fresh and the scallions look their best. Refrigerate any leftovers promptly in a covered container rather than storing the dip at room temperature.

Recipe Card

Print Recipe

Chili Crisp Bread Dipping Oil

Author: phuongle19 Cooking Method: Stovetop Cuisine: Asian Courses: Appetizer

Difficulty: Beginner Prep Time 5 mins Cook Time 2 mins Rest Time 3 mins Total Time 10 mins

Servings: 4

Ingredients

Servings

• ¹⁄₄ cup neutral oil (such as canola)
• 1 tbsp Lao Gan Ma Spicy Chili Crisp (including some oil)
• 2 scallions (thinly sliced)
• 1 tbsp cilantro (finely chopped)
• 1 tsp toasted sesame seeds
• 2 tsp unseasoned rice vinegar
• ¹⁄₂ tbsp soy sauce (1 1/2 teaspoons)
• ¹⁄₂ tsp sugar
• Warm crusty bread (for serving)

Instructions

1. Place the sliced scallions, toasted sesame seeds, and sugar in a sturdy bowl suitable for hot oil.
2. Heat the neutral oil in a small saucepan over medium heat until shimmering, but not smoking.
3. Carefully pour the hot oil over the scallions and sesame seeds. Stir and let cool for 1–2 minutes.
4. Stir in the chili crisp, rice vinegar, soy sauce, and cilantro. Mix well to distribute the seasoning and sugar.
5. Transfer to a shallow serving dish if needed and serve with warm bread. Stir occasionally and scoop up the scallions and crunchy bits with each bite.