Description
This vibrant and flavorful Chili Crisp recipe captures the perfect balance of heat, smokiness, and umami. Made by infusing oil with aromatic ingredients and spices, then combining with crunchy chili flakes and savory seasonings, this homemade chili crisp is a versatile condiment that enhances everything from noodles to stir-fries.
Ingredients
Units
Scale
Base 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
Spice Blend
- 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, use sea salt as an alternative)
Optional Flavor Additions
- 1 3-inch cinnamon stick
- 4 star anise pods
Instructions
- Prepare the oil infusion: Add the vegetable or peanut oil to a small pot along with the rough chopped serrano peppers, shallot, garlic, black or Sichuan peppercorns. Add the optional cinnamon stick and star anise pods if using. Heat the oil over medium-low heat and let it gently simmer for 20-30 minutes, allowing the ingredients to brown and infuse the oil with rich flavor. The time may vary depending on the size of the chopped ingredients and temperature; ensure the bits turn crispy and aromatic.
- Cool the infused oil: Remove the pot from heat and let the oil cool for 2-3 minutes. This resting step intensifies the infusion as the flavors meld further while the oil cools slightly.
- Mix the dry seasoning: In a separate heat-proof bowl, combine the chili flakes, smoked paprika (or Gochugaru), soy sauce, sugar, and MSG (or sea salt). This blend will add heat, smokiness, and umami to the final condiment.
- Strain the infused oil: Carefully strain the warm infused oil into the chili and seasoning mixture. Use a strainer to catch the crispy bits of serrano peppers, garlic, shallots, and spices. Set these crispy bits aside in the strainer to cool and crisp up further.
- Remove whole spices: Pick out and discard the cinnamon stick and star anise pods from the oil and crispy bits before combining.
- Combine crispy bits: Once the crispy bits have cooled and crisped, swirl them back into the chili oil mixture for added texture and flavor.
- Refrigerate and develop flavors: Cover the container and refrigerate the chili crisp overnight, allowing the flavors to deepen and intensify. Stir the condiment before serving to distribute the ingredients evenly.
Notes
- Makes about 2 cups of chili crisp.
- Lasts up to 1 month refrigerated in an airtight container.
- The chili crisp can be used immediately but tastes best after resting overnight.
- If your crispy bits are not crispy enough, gently reheat them in a bit of chili oil over low heat until crispy.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0.5 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 0.2 g
- Cholesterol: 0 mg
