Homemade Chili Crisp
Homemade Chili Crisp
Ingredients
- 1/2 cup neutral oil
- 2 tablespoons gochugaru
- 1 tablespoon crushed red pepper
- 1/2 teaspoon Sichuan peppercorns
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 2 garlic, cloves, minced
- 1 shallot, small, minced
- 1 teaspoon sesame seeds
- 1 teaspoon MSG, (optional)
Instructions
- 1
Mince the 2 cloves of garlic and 1 small shallot. Set aside.
⏱️ 5 min
- 2
In a heatproof bowl, combine the 2 tablespoons of gochugaru, 1 tablespoon of crushed red pepper, 1/2 teaspoon of Sichuan peppercorns, 1/2 teaspoon of salt, 1/2 teaspoon of granulated sugar, 1 teaspoon of sesame seeds, and 1 teaspoon of MSG (if using). Stir to combine.
⏱️ 3 min
- 3
Add 1/2 cup of neutral oil to a small saucepan or pan over medium heat.
⏱️ 1 min
- 4
Once the oil is warm, add the minced garlic and shallot to the pan. Fry them gently, stirring occasionally, until they are golden brown and crispy. Be careful not to burn them.
⏱️ 5 min
- 5
Using a slotted spoon or fine-mesh sieve, carefully remove the crispy garlic and shallot bits from the oil and transfer them to a small plate lined with a paper towel. Set aside.
⏱️ 1 min
- 6
Return the pan with the oil to high heat and bring the oil back up to a smoking point. You should see wisps of smoke rising from the oil.
⏱️ 2 min
- 7
Carefully and slowly pour the hot, smoking oil over the dry ingredients in the heatproof bowl. The mixture will bubble and sizzle vigorously. Stir immediately with a heatproof spoon to ensure all ingredients are coated and infused.
⏱️ 1 min
- 8
Add the reserved crispy shallots and garlic back into the chili crisp mixture in the bowl. Stir everything together until well combined.
⏱️ 1 min
- 9
Allow the chili crisp to cool completely to room temperature. This can take up to an hour.
⏱️ 60 min
- 10
Once cooled, transfer the homemade chili crisp to an airtight jar for storage. It can be stored at room temperature for several weeks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chili Crisp
- 1/2 cup neutral oil
- 2 tablespoons gochugaru
- 1 tablespoon crushed red pepper
- 1/2 teaspoon Sichuan peppercorns
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 2 garlic, cloves, minced
- 1 shallot, small, minced
- 1 teaspoon sesame seeds
- 1 teaspoon MSG, (optional)
Instructions
- 1
Mince the 2 cloves of garlic and 1 small shallot. Set aside.
⏱️ 5 min - 2
In a heatproof bowl, combine the 2 tablespoons of gochugaru, 1 tablespoon of crushed red pepper, 1/2 teaspoon of Sichuan peppercorns, 1/2 teaspoon of salt, 1/2 teaspoon of granulated sugar, 1 teaspoon of sesame seeds, and 1 teaspoon of MSG (if using). Stir to combine.
⏱️ 3 min - 3
Add 1/2 cup of neutral oil to a small saucepan or pan over medium heat.
⏱️ 1 min - 4
Once the oil is warm, add the minced garlic and shallot to the pan. Fry them gently, stirring occasionally, until they are golden brown and crispy. Be careful not to burn them.
⏱️ 5 min - 5
Using a slotted spoon or fine-mesh sieve, carefully remove the crispy garlic and shallot bits from the oil and transfer them to a small plate lined with a paper towel. Set aside.
⏱️ 1 min - 6
Return the pan with the oil to high heat and bring the oil back up to a smoking point. You should see wisps of smoke rising from the oil.
⏱️ 2 min - 7
Carefully and slowly pour the hot, smoking oil over the dry ingredients in the heatproof bowl. The mixture will bubble and sizzle vigorously. Stir immediately with a heatproof spoon to ensure all ingredients are coated and infused.
⏱️ 1 min - 8
Add the reserved crispy shallots and garlic back into the chili crisp mixture in the bowl. Stir everything together until well combined.
⏱️ 1 min - 9
Allow the chili crisp to cool completely to room temperature. This can take up to an hour.
⏱️ 60 min - 10
Once cooled, transfer the homemade chili crisp to an airtight jar for storage. It can be stored at room temperature for several weeks.
⏱️ 1 min