Chili Crisp Recipe – How to Make Chili Crisp
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.95 out of 5 stars
(101)
Ingredients
32 servings
- 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
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Preparation
Step 1
Oil
Step 2
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.
Step 3
Simmer
Step 4
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.
Step 5
Cool
Step 6
Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
Step 7
Combine
Step 8
In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
Step 9
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.
Step 10
Cinnamon
Step 11
Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
Step 12
Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.
Step 13
Save recipe for the next time?
