Description
This Homemade Chili Crisp is a flavorful spicy condiment featuring crunchy shallots and garlic infused in fragrant Szechuan chili oil. Perfect for enhancing the taste of noodles, rice, dumplings, or any dish needing a savory, spicy kick.
Ingredients
Units
Scale
Oil and Aromatics
- 3 cups neutral oil (such as vegetable or canola oil)
- 2 large shallots, thinly sliced
- 12 cloves garlic, thinly sliced
Chili Mixture
- 1.5 cups Szechuan chili flakes
- 1 tbsp sesame seeds
- 1/2 tbsp salt
- 1/2 tbsp sugar
Seasonings
- 2 tbsp soy sauce
- 1/2 tbsp sesame oil
Instructions
- Heat the oil with aromatics: Add the 3 cups of neutral oil to a saucepan and place over high heat. Add the sliced garlic and shallots to the oil and cook until the pieces are bubbling and a pale golden brown, which infuses the oil with flavor and crisps the aromatics.
- Strain the aromatics: Remove the shallots and garlic from the hot oil by straining, reserving both the flavored oil and the crispy bits separately for later use.
- Prepare the chili mixture: In a large, heatproof bowl, combine the 1.5 cups Szechuan chili flakes, 1/2 tbsp salt, 1/2 tbsp sugar, and 1 tbsp sesame seeds, mixing them evenly.
- Reheat the oil to high temperature: Return the strained oil to the saucepan and heat it to between 350°F and 375°F (175°C to 190°C), which is hot enough to unlock the flavors using the chili flakes without burning them.
- Pour hot oil over chili mixture: Carefully pour the hot oil over the chili flakes mixture in the heatproof bowl, stirring gently to blend the oil and spices thoroughly and bloom the chili flakes’ flavor.
- Season and combine: Add 2 tablespoons soy sauce, 1/2 tablespoon sesame oil, as well as the reserved crispy garlic and shallots back into the bowl. Toss everything thoroughly to combine all elements evenly.
- Serve and store: Enjoy this versatile chili crisp immediately by adding it to your favorite dishes for a spicy, crunchy kick. Store any leftovers in a sealed container at room temperature.
Notes
- Use a neutral oil with a high smoke point like vegetable or canola oil to achieve the best frying results.
- Be cautious when pouring the hot oil; it can splatter when poured over the chili flakes.
- Adjust the amount of chili flakes to control the heat level according to your preference.
- Store the chili crisp in an airtight container; it keeps well for up to 2 weeks at room temperature.
- The crispy shallots and garlic add texture and flavor; don’t skip straining and reserving them.
Nutrition
- Serving Size: 1 tablespoon (15g)
- Calories: 120
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
