Chilli Crisp
Chilli Crisp
Ingredients
- 2 tablespoons fresh ginger, finely sliced
- 1 bulb garlic, finely sliced
- 1 litre vegetable oil
- 2 cups dried red chilli flakes
- 2 tablespoons chilli powder
- 200 grams fried shallots
- 110 grams fried garlic
- 1 tablespoon Chinese 5 spice
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon chicken stock powder
Instructions
- 1
Finely slice the fresh ginger and the garlic bulb.
⏱️ 5 min
- 2
Combine the finely sliced garlic and ginger with the cold vegetable oil in a saucepan.
⏱️ 2 min
- 3
Place the saucepan on medium heat and allow the mixture to gently sizzle. Continue cooking until the garlic turns golden brown and becomes fragrant. This step extracts the flavors into the oil.
⏱️ 15 min
- 4
While the garlic and ginger are cooking, add all the remaining dry ingredients (dried red chilli flakes, chilli powder, fried shallots, fried garlic, Chinese 5 spice, sugar, salt, pepper, and chicken stock powder) into a large heatproof bowl. A stainless steel mixing bowl or pot is recommended; avoid glass or plastic.
⏱️ 5 min
- 5
Once the garlic in the saucepan is lightly golden, turn off the heat and let the oil mixture sit for 2 minutes to cool slightly. This prevents the dry ingredients from burning when the hot oil is added.
⏱️ 2 min
- 6
Carefully pour the hot oil, along with the cooked garlic and ginger, over the dry ingredients in the heatproof bowl. It will sizzle and pop as the hot oil infuses the spices.
⏱️ 1 min
- 7
Give the chilli crisp a good stir to ensure all ingredients are well combined and coated in the oil.
⏱️ 1 min
- 8
Allow the chilli crisp to cool completely to room temperature. This can take a couple of hours.
⏱️ 120 min
- 9
Once cooled, spoon the chilli crisp into clean, airtight jars and seal with a lid. Store in the refrigerator for up to 2 months.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Crisp
- 2 tablespoons fresh ginger, finely sliced
- 1 bulb garlic, finely sliced
- 1 litre vegetable oil
- 2 cups dried red chilli flakes
- 2 tablespoons chilli powder
- 200 grams fried shallots
- 110 grams fried garlic
- 1 tablespoon Chinese 5 spice
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon chicken stock powder
Instructions
- 1
Finely slice the fresh ginger and the garlic bulb.
⏱️ 5 min - 2
Combine the finely sliced garlic and ginger with the cold vegetable oil in a saucepan.
⏱️ 2 min - 3
Place the saucepan on medium heat and allow the mixture to gently sizzle. Continue cooking until the garlic turns golden brown and becomes fragrant. This step extracts the flavors into the oil.
⏱️ 15 min - 4
While the garlic and ginger are cooking, add all the remaining dry ingredients (dried red chilli flakes, chilli powder, fried shallots, fried garlic, Chinese 5 spice, sugar, salt, pepper, and chicken stock powder) into a large heatproof bowl. A stainless steel mixing bowl or pot is recommended; avoid glass or plastic.
⏱️ 5 min - 5
Once the garlic in the saucepan is lightly golden, turn off the heat and let the oil mixture sit for 2 minutes to cool slightly. This prevents the dry ingredients from burning when the hot oil is added.
⏱️ 2 min - 6
Carefully pour the hot oil, along with the cooked garlic and ginger, over the dry ingredients in the heatproof bowl. It will sizzle and pop as the hot oil infuses the spices.
⏱️ 1 min - 7
Give the chilli crisp a good stir to ensure all ingredients are well combined and coated in the oil.
⏱️ 1 min - 8
Allow the chilli crisp to cool completely to room temperature. This can take a couple of hours.
⏱️ 120 min - 9
Once cooled, spoon the chilli crisp into clean, airtight jars and seal with a lid. Store in the refrigerator for up to 2 months.
⏱️ 4 min