Description

This Chili Crisp recipe is a vibrant and flavorful spicy condiment made by infusing oil with serrano peppers, shallots, garlic, and aromatic spices, then mixing it with chili flakes and savory seasonings. Perfect for adding a crunchy, spicy kick to noodles, rice, dumplings, and more, this oil-based chili crisp develops deeper flavors after resting overnight.

Ingredients

Scale

Oil and Aromatics

1.5 cups vegetable oil or peanut oil
2 serrano peppers, rough chopped
1 shallot, rough chopped
10 cloves garlic, rough chopped
1 teaspoon black peppercorns or Sichuan peppercorns
1 3-inch cinnamon stick (optional)
4 star anise pods (optional)

Chili Flake Mixture

¼ cup red chili flakes
1 tablespoon smoked paprika or Gochugaru seasoning blend or cayenne for more heat
1 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon MSG (optional; can substitute sea salt)

Cook Mode Prevent your screen from going dark

Instructions

Infuse the Oil: Add the vegetable or peanut oil to a small pot along with the serrano peppers, shallot, garlic, black or Sichuan peppercorns, and optional cinnamon stick and star anise pods. Heat over medium-low heat and simmer gently for 20-30 minutes, allowing the ingredients to brown and the flavors to infuse into the oil. The time may vary depending on the size of the chopped peppers and oil temperature.
Cool the Oil: Remove the pot from heat and let it cool for 2-3 minutes. This resting period helps deepen the infused flavors.
Prepare the Chili Mixture: In a separate heatproof bowl, combine the red chili flakes, smoked paprika or chosen seasoning, soy sauce, sugar, and MSG or salt. Mix well.
Strain and Combine: Strain the infused oil through a fine sieve into the chili flake mixture to separate out the solids. Reserve the crispy serrano-shallot-garlic bits in the strainer to cool further and crisp up.
Final Assembly: Remove the cinnamon stick and star anise pods if used. Swirl the crispy bits back into the mixed oil and chili flakes. Cover and refrigerate overnight to allow the flavors to develop further. Stir well before serving.

Notes

Yields about 2 cups of chili crisp and can be stored in the refrigerator for up to 1 month.
The chili crisp can be used immediately but tastes better after resting at least a day to intensify flavors.
If the crispy bits don’t crisp up fully, gently reheat them with a little chili oil in the pot to achieve crispiness.

Nutrition

Serving Size: 1 tablespoon (15 ml)
Calories: 99 kcal
Sugar: 0.4 g
Sodium: 62 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 0.5 g
Cholesterol: 0 mg