Homemade Chili Crisp
Elevate your culinary creations with this irresistible Homemade Chili Crisp recipe—a perfect balance of smoky, spicy, and umami-packed flavors. Crafted with golden-crisp shallots, fragrant garlic, and aromatic ginger, this recipe infuses rich peanut oil with Sichuan peppercorns, star anise, and cinnamon for an unforgettable depth. A vibrant blend of dried chili flakes, soy sauce, sesame seeds, and a pinch of sugar ties it all together, creating the ultimate condiment to drizzle over noodles, rice bowls, roasted vegetables, or savory meats. With just 20 minutes of prep time and 40 minutes of cooking, this quick and easy chili crisp is your ticket to restaurant-worthy flavor at home. Stored in a jar, it stays fresh and ready to awaken your taste buds!
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Recipe Information
Ingredients
- 50 grams dried red chili flakes
- 2 large shallots
- 5 garlic cloves
- 20 grams ginger
- 300 ml peanut oil
- 1 tablespoon sichuan peppercorns
- 2 star anise
- 1 cinnamon stick
- 1 bay leaf
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon sesame seeds
Instructions
Start by finely slicing the shallots and garlic cloves, and grating the ginger. Set these aromatics aside.
In a heavy-bottomed saucepan, combine the peanut oil, sliced shallots, and garlic. Heat over medium-low heat, stirring frequently, until the shallots and garlic start to turn golden brown, approximately 20-25 minutes. Be careful not to burn them.
Once golden, use a slotted spoon to remove the shallots and garlic from the oil and drain them on a paper towel to crisp up.
In the same oil, add the grated ginger and fry for 1-2 minutes until it becomes fragrant and slightly crispy. Remove with a slotted spoon and drain on paper towels.
Add the sichuan peppercorns, star anise, cinnamon stick, and bay leaf to the oil. Fry for 1-2 minutes until aromatic, then remove and discard the spices.
Reduce the heat to low and add the chili flakes to the aromatic oil, stirring gently to avoid scorching. Infuse the chili flakes for 2-3 minutes.
Stir in the crispy shallots, garlic, and ginger back into the oil. Add the soy sauce, sugar, salt, and sesame seeds, and gently stir until everything is well incorporated.
Continue to cook the mixture over low heat for another 5 minutes to allow the flavors to meld together.
Remove the pan from the heat and let the chili crisp cool to room temperature. Once cooled, transfer it to a sterilized jar and store in the refrigerator.
Enjoy your homemade chili crisp with noodles, rice dishes, or as a topping for vegetables and meats!
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 29.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 14.4 g | 52% | |
| Total Sugars | 8.0 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
