With some brands of chili crisp you should refrigerate them after opening and other brands of chili crisp don't require refrigeration.
Brands of chili crisp that should be refrigerated after opening are Jing Gao's Fly By Jing and Momofuku Chili Crunch.
Most other brands of chili crisp don't require refrigerated although they can last longer refrigerated and keep their flavor better.
Be sure to store the chili crisp in an airtight container once opened or keep it sealed when not eating or using it.
The reason Chili crisp is so addictive and so good to eat is because it has a crispy texture of crunchy bits of fried onion and garlic and also a Umami flavor as a result of MSG or monosodium glutamate that makes food taste better and adds the Umami flavor
The difference between chili crunch and chili crisp is that the chili crunch has more crunch morsels than chili crisp.
The term chili crunch and chili crisp are used often interchangeably and some versions will lean more towards textures that are more crunchier than others and others focus more on spiciness or a milder heat profile.
Chili crisp is not just chili oil although they are related.
Chili oil is made by infusing ripe red chilies in soybean oil and is typically pourable and used in cooking.
Chili crisps are an oil based condiment that has crunchy bits of chili pepper and other ingredients like scallions, onions and garlic.
Chili crisps are often spooned over or stirred into dishes and not usually used in cooking.
Unlike chili oil, which can also be hot or bitter, chili crisp is more of tasty crunch bits.
Chili yes, but also garlic and it's also not as hot.
The classic version of chili crisp is often made with soybean oil, chili, onion, peanuts, soybeans, prickly ash powder, MSG, salt, and sugar.
However, chili crisp can also be made using essentially any oil that is infused with your choice of crispy bits and seasonings.
Chili crisp is a type of hot sauce and a spicy, crunchy, and aromatic condiment that has Chinese roots and is traditionally made with chilies, Sichuan peppercorns, spices, and other aromatics, such as garlic and scallions.