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chili crisp recipe
- Total Time: 90 minutes
- Yield: 2 cups 1x
- Diet: General
Description
This chili crisp recipe is a game-changer for easy dinner ideas, perfect for busy families, home cooks, and anyone craving big flavor on a budget. It transforms humble ingredients into a magical, umami crunch condiment, with tips on selecting quality ingredients and make-ahead preparation.
Ingredients
- 500 ml (2 cups) neutral oil (e.g., canola, grapeseed)
- 30 g (0.25 cup) dried Sichuan chilies, stems removed, roughly chopped
- 20 g (3 tablespoons) dried Arbol chilies, stems removed, roughly chopped (or another dried red chili like guajillo for a milder touch)
- 15 g (0.25 cup) dried Aleppo pepper threads (for candying)
- 100 g (0.5 cup) fresh garlic, thinly sliced
- 100 g (1 medium) shallot, thinly sliced (or a small white onion)
- 20 g (2-inch piece) fresh ginger, thinly sliced
- 10 g (2 teaspoons) Sichuan peppercorns
- 2 whole star anise
- 1 small cinnamon stick
- 2 bay leaves
- 20 g (1.5 tablespoons) sweet smoked paprika
- 10 g (2 teaspoons) fine sea salt
- 10 g (2 teaspoons) granulated sugar, plus 30 g (2 tablespoons) for candying
- 30 ml (2 tablespoons) water (for candying)
- 15 g (0.25 cup) fresh chives, finely minced (for garnish)
Instructions
- Prep Aromatics & Chilies: Combine chopped Sichuan and Arbol chilies in a heatproof bowl with 10 g granulated sugar and 10 g fine sea salt; mix well. For candying Aleppo pepper threads, simmer 30 g granulated sugar with 30 ml water in a small saucepan. Once sugar dissolves, add Aleppo threads and stir constantly for 2-3 minutes until glossy and sticky. Spread immediately onto parchment paper to cool and separate. Thinly slice your fresh garlic, shallots, and ginger.
- Infuse Oil: In a large, heavy-bottomed saucepan or wok, gently heat 500 ml neutral oil over medium-low heat until a faint warmth rises from the pan.
- Crisp Aromatics: Add the thinly sliced garlic, shallots, and ginger to the gently heated oil. Slowly fry them for 15-20 minutes, stirring occasionally, until deeply golden brown and wonderfully crispy. Remove fried aromatics with a slotted spoon and set aside on paper towels to drain. Now, in the same fragrant oil, add Sichuan peppercorns, star anise, cinnamon stick, and bay leaves; infuse for 10-12 minutes over gentle heat. Remove and discard these whole spices.
- Bloom Chilies: Increase the heat on the infused oil to approximately 175 C (350 F). Immediately and carefully pour half of this hot oil over the chili mixture prepared in step 1; stir well. Wait 5 minutes for the oil to cool slightly, then add sweet smoked paprika and the remaining hot oil. Stir vigorously to ensure all ingredients are well coated and the chili flakes are crisping beautifully.
- Combine & Cool: Once the oil has cooled to room temperature (typically 30-45 minutes), stir in the crispy fried aromatics and the cooled candied Aleppo pepper threads.
Notes
If aromatics cook too fast, reduce heat immediately to avoid bitterness. For extra crunch, consider adding roasted peanuts or sesame seeds once the chili crisp is completely cool. Store in an airtight jar at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Frying, Infusion
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 tablespoon (15 g)
- Calories: 120 calories
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg