Shortcut Chili Crisp
Shortcut Chili Crisp
Ingredients
- 2 cups neutral oil
- 1/2 cup garlic, chopped
- 1/4 cup ginger, chopped
- 1/4 cup shallots, chopped
- 1/2 cup chili flakes
- 1/4 cup Gochugaru
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon sugar
- 1 teaspoon MSG
- 1/4 cup toasted sesame seeds
Instructions
- 1
Place a wok or a pot on the stovetop over medium-low heat.
⏱️ 1 min
- 2
Add 2 cups of neutral oil to the wok or pot.
⏱️ 1 min
- 3
Add 1/2 cup of chopped garlic, 1/4 cup of chopped ginger, and 1/4 cup of chopped shallots to the cold oil. This allows the aromatics to infuse the oil as it heats.
⏱️ 2 min
- 4
Slowly heat the oil with the aromatics to approximately 250°F. Use a thermometer to monitor the temperature for best results.
⏱️ 8 min•🌡️ 250
- 5
Continue to slowly fry the aromatics, stirring occasionally, until they are golden brown and crispy. This should take about 5-7 minutes once the oil reaches temperature.
⏱️ 7 min
- 6
Carefully remove the crispy aromatics from the oil using a fine-mesh strainer or slotted spoon and set them aside. Keep the infused oil in the wok or pot.
⏱️ 2 min
- 7
In a large heatproof bowl, combine all the dry ingredients: 1/2 cup of chili flakes, 1/4 cup of Gochugaru, 1 tablespoon of Sichuan peppercorns, 1 tablespoon of sugar, and 1 teaspoon of MSG. Stir to combine.
⏱️ 2 min
- 8
Carefully pour the hot oil (from step 6) directly over the dry ingredients in the bowl. The mixture will sizzle vigorously. Stir immediately to ensure all dry ingredients are coated.
⏱️ 1 min
- 9
Add the reserved crispy aromatics (from step 6) into the chili crisp mixture in the bowl.
⏱️ 1 min
- 10
Finish by adding 1/4 cup of toasted sesame seeds to the mixture.
⏱️ 1 min
- 11
Stir everything together thoroughly until well combined. Allow the chili crisp to cool completely before transferring to an airtight jar for storage.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shortcut Chili Crisp
- 2 cups neutral oil
- 1/2 cup garlic, chopped
- 1/4 cup ginger, chopped
- 1/4 cup shallots, chopped
- 1/2 cup chili flakes
- 1/4 cup Gochugaru
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon sugar
- 1 teaspoon MSG
- 1/4 cup toasted sesame seeds
Instructions
- 1
Place a wok or a pot on the stovetop over medium-low heat.
⏱️ 1 min - 2
Add 2 cups of neutral oil to the wok or pot.
⏱️ 1 min - 3
Add 1/2 cup of chopped garlic, 1/4 cup of chopped ginger, and 1/4 cup of chopped shallots to the cold oil. This allows the aromatics to infuse the oil as it heats.
⏱️ 2 min - 4
Slowly heat the oil with the aromatics to approximately 250°F. Use a thermometer to monitor the temperature for best results.
⏱️ 8 min•🌡️ 250 - 5
Continue to slowly fry the aromatics, stirring occasionally, until they are golden brown and crispy. This should take about 5-7 minutes once the oil reaches temperature.
⏱️ 7 min - 6
Carefully remove the crispy aromatics from the oil using a fine-mesh strainer or slotted spoon and set them aside. Keep the infused oil in the wok or pot.
⏱️ 2 min - 7
In a large heatproof bowl, combine all the dry ingredients: 1/2 cup of chili flakes, 1/4 cup of Gochugaru, 1 tablespoon of Sichuan peppercorns, 1 tablespoon of sugar, and 1 teaspoon of MSG. Stir to combine.
⏱️ 2 min - 8
Carefully pour the hot oil (from step 6) directly over the dry ingredients in the bowl. The mixture will sizzle vigorously. Stir immediately to ensure all dry ingredients are coated.
⏱️ 1 min - 9
Add the reserved crispy aromatics (from step 6) into the chili crisp mixture in the bowl.
⏱️ 1 min - 10
Finish by adding 1/4 cup of toasted sesame seeds to the mixture.
⏱️ 1 min - 11
Stir everything together thoroughly until well combined. Allow the chili crisp to cool completely before transferring to an airtight jar for storage.
⏱️ 2 min