Homemade Chili Crisp
Homemade Chili Crisp
Ingredients
Aromatics and Spices
- 1 cup shallots, thinly sliced
- 1/2 cup garlic, thinly sliced
- 1/4 cup ginger, thinly sliced
- 3 star anise
- 1 cinnamon stick, 2-inch piece
- 2 bay leaves
- 1 tablespoon Sichuan peppercorns
Chili Base
- 1/2 cup dried chili flakes, preferably a mix of mild and hot
- 1/4 cup Sichuan chili flakes
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon MSG, optional
Oil
- 3 cups neutral oil, such as canola, grapeseed, or peanut oil
Instructions
- 1
Prepare the chili base: In a heatproof bowl, combine the dried chili flakes, Sichuan chili flakes, granulated sugar, salt, and MSG (if using). Stir well and set aside.
⏱️ 5 min
- 2
Heat the oil: Pour the neutral oil into a medium saucepan or wok. Add the sliced shallots, garlic, ginger, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns. Heat over medium-low heat.
⏱️ 5 min
- 3
Infuse the oil: Slowly bring the oil to a gentle simmer, maintaining a temperature between 250°F and 275°F. Cook for 30-40 minutes, or until the shallots, garlic, and ginger are deeply golden brown and crispy. The aromatics should not burn, so adjust heat as needed.
⏱️ 35 min•🌡️ 260
- 4
Strain the oil: Carefully remove all the crispy aromatics and spices from the oil using a fine-mesh sieve or slotted spoon. Discard the spices (star anise, cinnamon, bay leaves, Sichuan peppercorns). Reserve the crispy shallots, garlic, and ginger.
⏱️ 5 min
- 5
Temper the chili flakes: Reheat the infused oil to approximately 350°F. Once hot, carefully pour about one-third of the hot oil over the chili flake mixture in the heatproof bowl. Stir immediately to ensure all flakes are coated. The oil should sizzle vigorously.
⏱️ 5 min•🌡️ 350
- 6
Repeat the tempering: Wait for about 5 minutes for the oil to cool slightly, then reheat the remaining oil to 325°F. Pour another third of the hot oil over the chili flakes and stir. Wait another 5 minutes.
⏱️ 10 min•🌡️ 325
- 7
Final tempering and assembly: Reheat the remaining oil to 300°F. Pour the final third of the hot oil over the chili flakes and stir well. Add the reserved crispy shallots, garlic, and ginger to the chili crisp mixture. Stir everything together.
⏱️ 10 min•🌡️ 300
- 8
Cool and store: Allow the chili crisp to cool completely to room temperature in the bowl, stirring occasionally. This can take 1-2 hours. Once cooled, transfer the chili crisp to clean, airtight jars. Ensure the chili flakes are fully submerged in the oil.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chili Crisp
Aromatics and Spices
- 1 cup shallots, thinly sliced
- 1/2 cup garlic, thinly sliced
- 1/4 cup ginger, thinly sliced
- 3 star anise
- 1 cinnamon stick, 2-inch piece
- 2 bay leaves
- 1 tablespoon Sichuan peppercorns
Chili Base
- 1/2 cup dried chili flakes, preferably a mix of mild and hot
- 1/4 cup Sichuan chili flakes
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon MSG, optional
Oil
- 3 cups neutral oil, such as canola, grapeseed, or peanut oil
Instructions
- 1
Prepare the chili base: In a heatproof bowl, combine the dried chili flakes, Sichuan chili flakes, granulated sugar, salt, and MSG (if using). Stir well and set aside.
⏱️ 5 min - 2
Heat the oil: Pour the neutral oil into a medium saucepan or wok. Add the sliced shallots, garlic, ginger, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns. Heat over medium-low heat.
⏱️ 5 min - 3
Infuse the oil: Slowly bring the oil to a gentle simmer, maintaining a temperature between 250°F and 275°F. Cook for 30-40 minutes, or until the shallots, garlic, and ginger are deeply golden brown and crispy. The aromatics should not burn, so adjust heat as needed.
⏱️ 35 min•🌡️ 260 - 4
Strain the oil: Carefully remove all the crispy aromatics and spices from the oil using a fine-mesh sieve or slotted spoon. Discard the spices (star anise, cinnamon, bay leaves, Sichuan peppercorns). Reserve the crispy shallots, garlic, and ginger.
⏱️ 5 min - 5
Temper the chili flakes: Reheat the infused oil to approximately 350°F. Once hot, carefully pour about one-third of the hot oil over the chili flake mixture in the heatproof bowl. Stir immediately to ensure all flakes are coated. The oil should sizzle vigorously.
⏱️ 5 min•🌡️ 350 - 6
Repeat the tempering: Wait for about 5 minutes for the oil to cool slightly, then reheat the remaining oil to 325°F. Pour another third of the hot oil over the chili flakes and stir. Wait another 5 minutes.
⏱️ 10 min•🌡️ 325 - 7
Final tempering and assembly: Reheat the remaining oil to 300°F. Pour the final third of the hot oil over the chili flakes and stir well. Add the reserved crispy shallots, garlic, and ginger to the chili crisp mixture. Stir everything together.
⏱️ 10 min•🌡️ 300 - 8
Cool and store: Allow the chili crisp to cool completely to room temperature in the bowl, stirring occasionally. This can take 1-2 hours. Once cooled, transfer the chili crisp to clean, airtight jars. Ensure the chili flakes are fully submerged in the oil.
⏱️ 60 min