Description
This Homemade Chili Crisp recipe offers a flavorful and crunchy condiment combining fragrant garlic, shallots, and Szechuan chili flakes in a rich, aromatic oil. Perfect for adding heat, texture, and umami to any dish, this chili crisp is a versatile staple for lovers of spicy food seeking a delightful crunch.
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 and Seasonings
- 1.5 cups Szechuan chili flakes
- 1 tbsp sesame seeds
- 1/2 tbsp salt
- 1/2 tbsp sugar
- 2 tbsp soy sauce
- 1/2 tbsp sesame oil
Instructions
- Heat Oil with Aromatics: Add the neutral oil to a saucepan and place over high heat. Add the sliced garlic and shallots to the hot oil. Cook, stirring occasionally, until the garlic and shallots become bubbling and pale golden brown, about 5-7 minutes. Remove from heat and strain the oil, reserving both the oil and crispy garlic and shallots.
- Prepare Chili Mixture: In a large heatproof bowl, combine the Szechuan chili flakes, salt, sugar, and sesame seeds. Stir them together to mix evenly.
- Heat Oil to Fry Chili Flakes: Return the strained oil to the saucepan and heat it to between 350°F and 375°F (175°C to 190°C). Once the oil reaches this temperature, carefully pour the hot oil over the chili flake mixture. Stir well to integrate the flavors and toast the chili flakes, releasing their aroma.
- Season and Finish: Add the soy sauce and sesame oil to the mixture. Toss in the reserved crispy garlic and shallots. Stir everything thoroughly to combine all the ingredients and distribute the crunchy textures evenly.
- Serve and Enjoy: Allow the chili crisp to cool to room temperature. Use it as a condiment on rice, noodles, dumplings, vegetables, or any dish that benefits from spicy, crunchy flavor.
Notes
- Chili Crisp offers a fantastic crunchy texture and intense flavor compared to regular chili oil, featuring crispy fried garlic and shallots.
- Store in an airtight container at room temperature for up to 2 weeks to maintain its freshness and crunch.
- Adjust the amount of chili flakes to control the heat level according to your preference.
- Use neutral oil with a high smoke point for best frying results.
Nutrition
- Serving Size: 1 teaspoon (about 5g)
- Calories: 40 kcal
- Sugar: 0.1 g
- Sodium: 110 mg
- Fat: 4.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 0.4 g
- Fiber: 0.04 g
- Protein: 0.1 g
- Cholesterol: 0 mg
