A crunchy, spicy, and aromatic oil condiment, chili crisp is celebrated for its unique texture and complex flavor profile, enhancing any dish with savory depth and a delightful crunch.
Chili Crisp Explained: Flavor & Texture
A crunchy, spicy, and aromatic oil condiment, chili crisp is celebrated for its unique texture and complex flavor profile, enhancing any dish with savory depth and a delightful crunch.
Ingredients
- 1 cup neutral oil like grapeseed or canola
- 1/2 cup dried chili flakes such as Sichuan or Korean
- 1/4 cup minced fried garlic
- 1/4 cup minced fried shallots
- 2 tablespoons Sichuan peppercorns optional
- 1 tablespoon sugar
- 1 teaspoon salt or to taste
- 1 teaspoon MSG optional
Instructions
- In a small pot, heat neutral oil over medium-low heat. Add Sichuan peppercorns (if using) and infuse for 5 minutes, then remove them.
- Add minced fried garlic and fried shallots to the oil. Cook slowly over low heat until golden brown and crispy, about 10-15 minutes. Be careful not to burn them.
- In a heatproof bowl, combine dried chili flakes, sugar, salt, and MSG (if using).
- Once the garlic and shallots are crispy, carefully pour the hot oil (including the crispy bits) over the chili flake mixture in the bowl. It will sizzle vigorously. Stir well to combine all ingredients.
- Let the chili crisp cool completely at room temperature. The flavors will deepen as it sits and the oil infuses.
- Transfer the cooled chili crisp to a clean, airtight jar. Ensure all solids are submerged in oil. Store in the refrigerator.
Notes
For a milder crisp, deseed some of the dried chilies. Adjust sugar and salt to taste. Store in an airtight jar in the refrigerator for up to 2-3 weeks, or longer if fully submerged in oil.
