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Chili Crisp

Chili Crisp is a spicy, flavorful oil that adds a wonderful crunch and heat to dishes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Asian, Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Oil and Main Ingredients
  • 1.5 cups vegetable oil or peanut oil Use vegetable oil for a neutral flavor or peanut oil for additional flavor.
  • 2 pieces serrano peppers, rough chopped
  • 1 piece shallot, rough chopped
  • 10 cloves garlic, rough chopped
  • 1 teaspoon black peppercorns or Sichuan peppercorns
Spices and Seasoning
  • 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) MSG enhances flavor but is optional.
  • 1 3-inch piece cinnamon stick (optional)
  • 4 pods star anise (optional)

Method
 

Preparation
  1. 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.
  2. Heat the oil over medium-low heat. Let it simmer for 20-30 minutes until the ingredients brown.
  3. Remove the pot from heat and let it cool for 2-3 minutes.
  4. In a separate heat-proof bowl, mix together chili flakes, smoked paprika (or Gochugaru), soy sauce, sugar, and MSG.
  5. Strain the oil into the chili flake mixture. Keep the crispy bits in the strainer and set them aside to cool.
  6. Remove the cinnamon stick and star anise pods. Swirl the crispy bits back into the oil.
  7. Cover and refrigerate overnight to let the flavors develop. Stir before serving.

Notes

Chili Crisp can be drizzled over rice, noodles, or stir-fried vegetables. You can also use it to flavor grilled meats or as a dipping sauce for dumplings. Store in a sealed jar in the refrigerator, where it will last for about 1 month. Stir before each use, as the ingredients may settle.