Easy Chili Crisp
Easy Chili Crisp
Ingredients
- 2 cups neutral oil, such as canola, grapeseed, or peanut oil
- 1/2 cup dried red chilies, crushed, such as Sichuan or Arbol
- 2 tablespoons Sichuan peppercorns
- 1/4 cup garlic, minced
- 1/4 cup shallots, finely chopped
- 2 tablespoons ginger, grated
- 2 star anise
- 2 bay leaves
- 1 cinnamon stick
- 1 tablespoon granulated sugar
- 1 teaspoon salt, or to taste
- 1 tablespoon soy sauce
Instructions
- 1
In a heatproof bowl, combine the crushed dried red chilies, Sichuan peppercorns, granulated sugar, and salt. Set aside.
⏱️ 5 min
- 2
In a medium saucepan or wok, heat the neutral oil over medium heat until it reaches about 300°F (150°C). If you don't have a thermometer, a small piece of garlic should sizzle gently when added to the oil.
⏱️ 5 min•🌡️ 300
- 3
Add the minced garlic, chopped shallots, grated ginger, star anise, bay leaves, and cinnamon stick to the hot oil. Reduce the heat to low and gently fry, stirring occasionally, until the aromatics are golden brown and fragrant, about 15-20 minutes. Be careful not to burn them.
⏱️ 20 min
- 4
Carefully strain the hot oil through a fine-mesh sieve into the bowl with the chili mixture, discarding the fried aromatics and spices. The hot oil will sizzle and cook the chili flakes.
⏱️ 5 min
- 5
Stir the chili crisp mixture well to combine. Add the soy sauce and stir again. Taste and adjust salt if needed.
⏱️ 5 min
- 6
Allow the chili crisp to cool completely to room temperature, uncovered. This allows the flavors to meld and the crisp to develop its texture. This can take at least an hour.
⏱️ 60 min
- 7
Once cooled, transfer the chili crisp to a clean, airtight jar. It can be stored at room temperature for several weeks or in the refrigerator for a few months.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Chili Crisp
- 2 cups neutral oil, such as canola, grapeseed, or peanut oil
- 1/2 cup dried red chilies, crushed, such as Sichuan or Arbol
- 2 tablespoons Sichuan peppercorns
- 1/4 cup garlic, minced
- 1/4 cup shallots, finely chopped
- 2 tablespoons ginger, grated
- 2 star anise
- 2 bay leaves
- 1 cinnamon stick
- 1 tablespoon granulated sugar
- 1 teaspoon salt, or to taste
- 1 tablespoon soy sauce
Instructions
- 1
In a heatproof bowl, combine the crushed dried red chilies, Sichuan peppercorns, granulated sugar, and salt. Set aside.
⏱️ 5 min - 2
In a medium saucepan or wok, heat the neutral oil over medium heat until it reaches about 300°F (150°C). If you don't have a thermometer, a small piece of garlic should sizzle gently when added to the oil.
⏱️ 5 min•🌡️ 300 - 3
Add the minced garlic, chopped shallots, grated ginger, star anise, bay leaves, and cinnamon stick to the hot oil. Reduce the heat to low and gently fry, stirring occasionally, until the aromatics are golden brown and fragrant, about 15-20 minutes. Be careful not to burn them.
⏱️ 20 min - 4
Carefully strain the hot oil through a fine-mesh sieve into the bowl with the chili mixture, discarding the fried aromatics and spices. The hot oil will sizzle and cook the chili flakes.
⏱️ 5 min - 5
Stir the chili crisp mixture well to combine. Add the soy sauce and stir again. Taste and adjust salt if needed.
⏱️ 5 min - 6
Allow the chili crisp to cool completely to room temperature, uncovered. This allows the flavors to meld and the crisp to develop its texture. This can take at least an hour.
⏱️ 60 min - 7
Once cooled, transfer the chili crisp to a clean, airtight jar. It can be stored at room temperature for several weeks or in the refrigerator for a few months.
⏱️ 5 min