Chili Crisp
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
3 cups
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Calories
100 kcal
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Cuisine
Asian
Chili Crisp
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Chili crisp is the secret ingredient every kitchen needs to spice up your dishes effortlessly. It's a mix of crispy shallots, garlic, ginger, fiery chili flakes and sesame seeds that will add the best flavor to any dish!
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Ingredients
- 2 cups vegetable oil or any neutral oil
- 2 shallot thinly sliced
- 6 cloves garlic thinly sliced
- 1 cinnamon stick
- 3 star anise whole
- ¼ cup chili flakes
- ¼ cup gochugaru Korean chili flakes
- 1 tablespoon Sichuan peppercorn ground
- 1 tablespoon ginger minced
- 2 tablespoons sesame seeds toasted
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon MSG optional
Instructions
- Heat the 2 cups vegetable oil in a medium saucepan over medium-low heat. Add in the thinly sliced 2 shallots, 6 cloves garlic, 1 cinnamon stick, and 3 whole star anise and fry until the garlic and shallots have become a crispy golden brown, about 10 minutes.
- Strain out the shallots, garlic, star anise, and cinnamon. Discard the cinnamon and star anise and set the crispy shallots and garlic aside.
- In a large heat-proof bowl, mix together ¼ cup chili flakes, ¼ cup gochugaru, 1 tablespoon ground sichuan peppercorn, 1 tablespoon ginger, 2 tablespoons toasted sesame seeds, 2 teaspoons salt, 1 tablespoon sugar, and 1 teaspoon MSG if using.
- Pour the hot oil over the spices, and add the crispy shallots and garlic. Stir together to combine. Allow the chili crisp to cool to room temperature before pouring it into a jar or storage container of your choice.
- Store the chili crisp in an airtight container in the fridge for up to 2 months.
Notes
- There are quite a few ingredients in this recipe that might be difficult to find, luckily you can make a few substitutions!
- Replace gochugaru with regular chili flakes, making it a total of 1/2 cup regular chili flakes you use in the recipe.
- gochugaru with regular chili flakes, making it a total of 1/2 cup regular chili flakes you use in the recipe.
- Replace ground sichuan peppercorn with regular black pepper.
- ground sichuan peppercorn with regular black pepper.
Nutrition Information
Show Details
Calories
100kcal
(5%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Sodium
1877mg
(78%)
Potassium
494mg
(11%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
5853IU
(117%)
Vitamin C
4mg
(4%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1877mg | 78% |
| Potassium | 494mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 5853IU | 117% |
| Vitamin C | 4mg | 4% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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