Chili Crisp Recipe – How to Make Chili Crisp
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
32 tablespoons
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Calories
99 kcal
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Course
Main Course, Condiments
Chili Crisp Recipe – How to Make Chili Crisp
Description
The Chili Crisp recipe begins by infusing vegetable oil with serrano peppers, garlic, shallot, and black or Sichuan peppercorns, simmering them over medium-low heat until the ingredients brown and crisp. This slow cooking extracts both flavor and crunch. Once removed from heat, the infused oil is mixed with a blend of red chili flakes, smoked paprika (or alternatives like Gochugaru), soy sauce, sugar, and optional MSG to add umami. The oil is strained to remove larger spice pods like cinnamon stick and star anise, then the crispy bits are returned to the mixture to fully crisp as it cools. Refrigerating overnight intensifies the flavors and texture. This condiment offers spicy heat balanced with smoky notes and crunchy texture, useful as a topping for noodles, rice, or meats.
Ingredients
- 1.5 cups vegetable oil or use peanut oil
- 2 Serrano peppers rough chopped
- 1 shallot rough chopped
- 10 cloves garlic rough chopped
- 1 teaspoon black peppercorns or use Sichuan peppercorns
- ¼ cup red chili flakes
- 1 tablespoon smoked paprika or use a Gochugaru seasoning blend, or cayenne for more heat
- 1 tablespoon soy sauce adds umami
- 1 teaspoon sugar
- ½ teaspoon MSG optional - use sea salt as an alternative
- OPTIONAL ADDITIONS for extra flavor
- 1 3- inch cinnamon stick
- 4 star anise pods
Instructions
- Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
- Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
- Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
- In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
- Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
- Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
- Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.
Notes
- This recipe yields about 2 cups and keeps refrigerated for up to one month.
- The chili crisp tastes best after resting overnight to develop full flavor.
- If crispy bits are not crunchy after cooling, reheat gently in oil to crisp them further.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32tablespoons
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 0.5g | 1% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 62mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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