The Ultimate Chili Crisp Recipe
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
3 cups
-
Calories
415 kcal
-
Course
Condiments
The Ultimate Chili Crisp Recipe
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Steeped orange peel, ginger, cinnamon, star anise and more make this chili crisp uniquely spicy and sweet with an unparalleled crunch factor.
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Ingredients
Fry
- 3 cups vegetable oil
- 30 cloves garlic sliced thin
- 10 shallot sliced thin
Steep
- 10 whole cloves
- 4 star anise
- 4 green cardamon pods
- 1 tick cinnamon
- 2 tbsp coriander seeds
- 2 tsp Sichuan peppercorns
- 1 tsp black peppercorns
- 2 2-inch pieces orange peel
- 2 inches ginger root (See Note 1)
Pour Over
- 1 cup Sichuan chili flakes or Asian red pepper flakes (See Note 2)
- 2 tbsp sesame seeds white or toasted
- 2 tsp kosher salt
- 2 tsp sugar
- 1 tbsp soy sauce
- 2 tbsp black vinegar or rice vinegar
Instructions
- In a large saucepan over medium-high heat, bring the oil to 350°F and fry the garlic and shallots all at once. The temp will drop, but keep at 225°F until a deep golden brown (See Note 3). Remove from oil, drain on paper towel lined plate. Set aside.
- To same saucepan with hot oil add the next 9 ingredients (using no heat) and steep spices for 1 hour, uncovered.
- Turn heat up to medium-high to reach 350°F again.
- While oil is heating up: to a large heat proof bowl add the Sichuan chili flakes, sesame seeds, sugar and salt, stir to combine. Set aside.
- Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.
- Cool to room temperature and stir in the soy sauce, black vinegar and crispy fried garlic and shallots. Carefully pour into clean jars and seal. Keep refrigerated for up to 3 months and if used often, keep at room temperature in pantry for up to 2 months.
Notes
- You could substitute regular red chile flakes, but if you're looking for that rich, deep red color, you will need to add 2 teaspoons of paprika to the chili flakes before pouring the oil over them.
- Be sure they are crisp and not soggy, which means there is still water to be fried out of the garlic and shallots.
- Slice ginger in half lengthwise, peeled or not peeled. You can substitute 1 tablespoon dried ground ginger or dried sand ginger, also known as ground galangal, for fresh ginger.
- Sichuan chili flakes are made by frying whole chilies in vegetable oil until crisp before grinding into flakes, seeds, or powder. The frying enhances the flavor, color and texture, creating a toasty flavor and characteristic vivid red color without dyes or additives. (source: The Mala Market) You could substitute regular red chile flakes, but if you're looking for that rich, deep red color, you will need to add 2 teaspoons of paprika to the chili flakes before pouring the oil over them.
- If garlic browns too quickly, remove so it doesn't burn and discard. Try to keep oil temperature around 225°F. Be sure they are crisp and not soggy, which means there is still water to be fried out of the garlic and shallots.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
77g
(26%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
4g
Trans Fat
0.003g
Sodium
3200mg
(133%)
Potassium
2150mg
(61%)
Fiber
36g
(144%)
Sugar
15g
(30%)
Vitamin A
23429IU
(469%)
Vitamin C
21mg
(23%)
Calcium
481mg
(48%)
Iron
18mg
(100%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 77g | 26% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Sodium | 3200mg | 133% |
| Potassium | 2150mg | 46% |
| Fiber | 36g | 144% |
| Sugar | 15g | 30% |
| Vitamin A | 23429IU | 469% |
| Vitamin C | 21mg | 23% |
| Calcium | 481mg | 48% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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