Chili Crisp Recipe
Chili Crisp Recipe
Table of Contents
Chili Crisp Recipe
Chili Crisp Recipe is a fiery, crunchy, and savory condiment that has taken the world by storm. This easy to make recipe features a mouthwatering combination of crispy fried garlic, shallots, and chili flakes, all infused in fragrant oil. Whether drizzled on dumplings, noodles, eggs, or even grilled meats, this chili crisp is sure to elevate any meal. This homemade version is customizable to suit your spice tolerance and can be stored for weeks, making it a staple in your pantry.
Description
Chili Crisp Recipe is a flavorful and spicy condiment that originated in China but has become a global sensation. With its aromatic blend of spices and crispy texture, chili crisp adds a savory and spicy punch to almost any dish. The core of this recipe features ingredients like dried chili flakes, garlic, ginger, and sesame seeds, all simmered in oil until golden and fragrant. The result is a delicious condiment that brings layers of heat, flavor, and crunch to your favorite foods.
The beauty of making Chili Crisp Recipe at home is that you can control the heat level to suit your preferences. If you like it extra spicy, simply add more chili flakes or dried chilies. If you prefer a more mellow version, adjust the amount of chili accordingly. Additionally, the crispy bits of fried garlic and shallots offer an addictive crunch, while the sesame oil provides a subtle nutty flavor.
This chili crisp recipe can be made in bulk and stored in an airtight container for up to several weeks. It is incredibly versatile, complementing everything from stir fries and soups to pizzas and grilled vegetables. It’s also the perfect topping for dumplings, bao buns, and even popcorn for a zesty snack.
Ingredients
- 1/2 cup vegetable oil (or a mix of vegetable and sesame oil)
- 1/4 cup dried chili flakes (adjust to your preferred heat level)
- 2 tablespoons sesame seeds (preferably toasted)
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon crushed ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon ground Sichuan peppercorns (optional for extra numbing heat)
- 1/4 cup fried onions (optional for extra crunch)
Instructions
- Prepare the ingredients:
Begin by prepping your ingredients. Mince the garlic, shallots, and ginger. Toast the sesame seeds in a dry pan for about 2 minutes until they become golden and fragrant. - Heat the oil:
In a medium sized saucepan, heat the vegetable oil (or a mix of vegetable and sesame oil) over medium heat. Once the oil is hot but not smoking, add the minced garlic, shallots, and ginger. Fry them for about 3–5 minutes, or until they turn golden brown. Be sure to stir occasionally to prevent burning. - Add the chili flakes:
Add the dried chili flakes to the oil and stir well, ensuring they infuse with the hot oil. Let the mixture sizzle for about 2–3 minutes until the oil becomes fragrant and the chili flakes darken slightly (but not too much, as they can become bitter). - Incorporate the seasonings:
Next, stir in the soy sauce, rice vinegar, sugar, and Sichuan peppercorns (if using). Mix well, and let it cook for another 2–3 minutes. - Add sesame seeds and fried onions (optional):
Finally, add the toasted sesame seeds and fried onions to the oil mixture. Stir to combine and let it cool. - Store and serve:
Once the chili crisp has cooled, transfer it to a clean jar or airtight container. It can be stored at room temperature for up to 3 weeks or refrigerated for longer shelf life.
you may like : Best Blackstone Recipe
Chili Crisp Recipe
Ingredients
- 1/2 cup vegetable oil or a mix of vegetable and sesame oil
- 1/4 cup dried chili flakes adjust to your preferred heat level
- 2 tablespoons sesame seeds preferably toasted
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon crushed ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon ground Sichuan peppercorns optional for extra numbing heat
- 1/4 cup fried onions optional for extra crunch
Instructions
- Prepare the ingredients:
- Begin by prepping your ingredients. Mince the garlic, shallots, and ginger. Toast the sesame seeds in a dry pan for about 2 minutes until they become golden and fragrant.
- Heat the oil:
- In a medium sized saucepan, heat the vegetable oil (or a mix of vegetable and sesame oil) over medium heat. Once the oil is hot but not smoking, add the minced garlic, shallots, and ginger. Fry them for about 3–5 minutes, or until they turn golden brown. Be sure to stir occasionally to prevent burning.
- Add the chili flakes:
- Add the dried chili flakes to the oil and stir well, ensuring they infuse with the hot oil. Let the mixture sizzle for about 2–3 minutes until the oil becomes fragrant and the chili flakes darken slightly (but not too much, as they can become bitter).
- Incorporate the seasonings:
- Next, stir in the soy sauce, rice vinegar, sugar, and Sichuan peppercorns (if using). Mix well, and let it cook for another 2–3 minutes.
- Add sesame seeds and fried onions (optional):
- Finally, add the toasted sesame seeds and fried onions to the oil mixture. Stir to combine and let it cool.
- Store and serve:
- Once the chili crisp has cooled, transfer it to a clean jar or airtight container. It can be stored at room temperature for up to 3 weeks or refrigerated for longer shelf life.
Notes
- Adjust the spice level: The heat level of your chili crisp depends on the chili flakes you use. For a milder version, reduce the chili flakes, and for extra heat, add more or use spicier varieties of dried chili peppers.
- Add flavor variations: Experiment with adding other spices such as paprika, five spice powder, or even ground turmeric to tweak the flavor to your liking.
- Crunch factor: To increase the crunchiness, feel free to add crispy fried onions or extra sesame seeds. You can also try adding roasted peanuts or cashews for a nutty twist.
- Storage: Ensure your chili crisp is stored in a sealed jar to retain its crisp texture and full flavor. Make sure to use a clean utensil each time you scoop out the chili crisp to avoid contamination.
