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Homemade Chili Crisp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 135 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: About 32 tablespoons (2 cups)
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: Asian Fusion

Description

This homemade Chili Crisp recipe delivers a flavorful and versatile spicy condiment featuring crunchy, aromatic bits of serrano peppers, shallots, and garlic infused in fragrant, chili-infused oil. Perfect for adding heat and umami to noodles, rice, dumplings, and more, this easy-to-make chili oil gets better with time as the flavors meld.

Ingredients

Units Scale

Main Ingredients

  • 1.5 cups vegetable oil or peanut oil
  • 2 serrano peppers, rough chopped
  • 1 shallot, rough chopped
  • 10 cloves garlic, rough chopped
  • 1 teaspoon black peppercorns or Sichuan peppercorns
  • 1/4 cup red chili flakes
  • 1 tablespoon smoked paprika or Gochugaru seasoning blend or cayenne for more heat
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon MSG (optional) or sea salt as an alternative

Optional Additions for Extra Flavor

  • 1 3-inch cinnamon stick
  • 4 star anise pods

Instructions

  1. Prepare the Infused Oil: Add the vegetable or peanut oil to a small pot along with the rough chopped serrano peppers, shallot, garlic, black or Sichuan peppercorns, and the optional cinnamon stick and star anise pods. Heat the oil over medium-low heat and allow it to simmer gently for 20-30 minutes. Cook until the ingredients brown and crisp in the oil, adjusting time as needed depending on the size of the chopped peppers and temperature. This process infuses the oil with deep aromatic flavors.
  2. Cool the Oil: Remove the pot from heat and let it cool for 2-3 minutes. This resting period lets the flavors continue to infuse the oil even further as it cools slightly.
  3. Mix the Dry Ingredients: In a separate heatproof bowl, combine the red chili flakes, smoked paprika or chosen heat powder (Gochugaru or cayenne), soy sauce, sugar, and MSG (or sea salt). This spicy mixture will become the base for your chili crisp.
  4. Strain and Combine: Carefully strain the warm infused oil into the bowl with the chili flake mixture, separating out the browned crispy bits of serrano, shallot, and garlic in the strainer. Set aside these crispy bits to cool so they can fully crisp up as the oil cools.
  5. Remove Whole Spices: Take out the cinnamon stick and star anise pods from the strained oil. Then, fold the reserved crispy browned bits back into the chili-infused oil and spice mixture, incorporating all the textural elements.
  6. Let the Flavors Develop: Cover the bowl and refrigerate the chili crisp overnight. This resting time allows the flavors to develop and deepen, delivering a richer and more balanced condiment. Stir well before serving to evenly distribute the crispy pieces and oil.

Notes

  • Makes about 2 cups of chili crisp. Store in an airtight container in the refrigerator for up to 1 month.
  • The chili crisp can be used immediately but tastes better after sitting overnight or a day for the flavors to mature.
  • If the crispy bits are not crisp enough after cooling, gently reheat them in a small amount of the chili oil over low heat until they crisp up fully, then mix them back in.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 120
  • Sugar: 0.3g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0.3g
  • Protein: 0.3g
  • Cholesterol: 0mg

Find it online: https://jmrecipes.com/homemade-chili-crisp-recipe/