Description
A flavorful, crunchy, and spicy homemade chili crisp made with infused oil, aromatic spices, and crispy bits. This versatile condiment adds heat and texture to eggs, noodles, rice, vegetables, and more.
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 or cayenne)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon msg (optional; or sea salt)
- 1 cinnamon stick (3-inch, optional)
- 4 star anise pods (optional)
Instructions
- Add oil, chopped serrano peppers, shallot, garlic, peppercorns, and optional cinnamon stick and star anise to a small pot.
- Heat over medium-low and gently simmer for 20–30 minutes until the aromatics are golden and crisp.
- Remove from heat and let cool for 2–3 minutes.
- In a heat-proof bowl, combine chili flakes, smoked paprika, soy sauce, sugar, and msg or sea salt.
- Strain hot oil into the chili flake mixture. Let the crispy bits cool separately.
- Remove and discard cinnamon stick and star anise if used.
- Stir cooled crispy bits back into the oil mixture.
- Cover and refrigerate overnight to allow flavors to develop. Stir before serving.
- To crisp bits more, gently reheat in oil before mixing back in if needed.
Notes
- Use jalapeños or mild chili flakes for less heat.
- Add roasted peanuts or sesame seeds for extra crunch.
- Use smoked paprika or dried smoked chilies for smoky flavor.
- Enhance umami with mushroom powder or fermented black beans.
- Add dried herbs like thyme or bay leaf for herbal notes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Infusing
- Cuisine: Asian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 1g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
