why make this recipe
Chili Crisp is a spicy, flavorful oil that can elevate many dishes. It brings a wonderful crunch and heat to your meals. Making your own Chili Crisp at home allows you to control the ingredients, ensuring it is fresh and full of flavor. Plus, it’s a straightforward recipe that you can customize to your taste!
how to make Chili Crisp
Ingredients:
- 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
- 1/4 cup red chili flakes
- 1 tablespoon smoked paprika or Gochugaru seasoning or cayenne
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon MSG (optional, use sea salt as an alternative)
- 1 3-inch cinnamon stick (optional)
- 4 star anise pods (optional)
Directions:
- Add the oil to a small pot along with serrano peppers, shallot, garlic, and peppercorns. Include the cinnamon stick and star anise pods if you’re using them.
- Heat the oil over medium-low heat. Let it simmer for 20-30 minutes until the ingredients brown.
- Remove the pot from heat and let it cool for 2-3 minutes.
- In a separate heat-proof bowl, mix together chili flakes, smoked paprika (or Gochugaru), soy sauce, sugar, and MSG.
- Strain the oil into the chili flake mixture. Keep the crispy bits in the strainer and set them aside to cool.
- Remove the cinnamon stick and star anise pods. Swirl the crispy bits back into the oil.
- Cover and refrigerate overnight to let the flavors develop. Stir before serving.
how to serve Chili Crisp
Chili Crisp can be served in many ways. Drizzle it over rice, noodles, or stir-fried vegetables. You can also use it to add flavor to grilled meats or as a dipping sauce for dumplings. A little goes a long way in adding a spicy kick!
how to store Chili Crisp
Store your homemade Chili Crisp in a sealed jar or container in the refrigerator. It will last for about 1 month. Make sure to stir before each use, as the ingredients may settle over time.
tips to make Chili Crisp
- You can adjust the heat level by using different types of chili flakes or fresh peppers.
- Feel free to experiment by adding other spices or herbs that you enjoy.
- Letting the Chili Crisp sit longer in the refrigerator can enhance the flavors even more.
variation
For a different flavor, try adding lemongrass or ginger while infusing the oil. You can also use different types of peppers for varying heat levels.
FAQs
Q: Can I use olive oil instead of vegetable or peanut oil?
A: Olive oil has a lower smoke point, which might affect the cooking process. It’s best to stick to vegetable or peanut oil for this recipe.
Q: Is it necessary to use MSG in the recipe?
A: MSG enhances flavor but is optional. You can replace it with sea salt if you prefer.
Q: Can I skip the optional spices?
A: Yes, the cinnamon and star anise provide extra flavor, but you can absolutely make Chili Crisp without them if desired.
Chili Crisp
Ingredients
Method
- Add the oil to a small pot along with serrano peppers, shallot, garlic, and peppercorns. Include the cinnamon stick and star anise pods if you're using them.
- Heat the oil over medium-low heat. Let it simmer for 20-30 minutes until the ingredients brown.
- Remove the pot from heat and let it cool for 2-3 minutes.
- In a separate heat-proof bowl, mix together chili flakes, smoked paprika (or Gochugaru), soy sauce, sugar, and MSG.
- Strain the oil into the chili flake mixture. Keep the crispy bits in the strainer and set them aside to cool.
- Remove the cinnamon stick and star anise pods. Swirl the crispy bits back into the oil.
- Cover and refrigerate overnight to let the flavors develop. Stir before serving.