4.8 from 10 votes
The Ultimate Chili Crisp Recipe
Steeped orange peel, ginger, cinnamon, star anise and more make this chili crisp uniquely spicy and sweet with an unparalleled crunch factor.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
3
cups
Calories:
415 kcal
Course:
Condiments
Cuisine:
Asian, Chinese
Ingredients
Fry
- 3 cups vegetable oil
- 30 cloves garlic sliced thin
- 10 shallot sliced thin
Steep
- 10 clove whole
- 4 star anise
- 4 green cardamom pods
- 1 tick cinnamon
- 2 tbsp coriander seeds
- 2 tsp Sichuan peppercorn
- 1 tsp black peppercorns
- 2 orange peel 2-inch pieces
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 cups
Amount Per Serving
Calories 415
% 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.