Homemade Chili Crisp
Homemade Chili Crisp
Ingredients
For the Chili Oil Base
- 2 cups neutral oil, such as canola, grapeseed, or peanut oil
- 1 tablespoon Sichuan peppercorns
- 3 star anise
- 2 bay leaves
- 1 cinnamon stick, 3-inch piece
- 1 ounce ginger, sliced
- 3 garlic cloves, smashed
For the Crispy Elements
- 1/2 cup dried chili flakes, preferably a mix of Korean gochugaru and Chinese chili flakes for color and heat
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons sesame seeds, toasted
- 1/4 cup fried shallots, store-bought or homemade
- 1/4 cup fried garlic, store-bought or homemade
Instructions
- 1
Combine the neutral oil, Sichuan peppercorns, star anise, bay leaves, cinnamon stick, sliced ginger, and smashed garlic cloves in a medium saucepan. Heat over medium-low heat until the aromatics are fragrant and lightly browned, about 15-20 minutes. Do not let them burn.
⏱️ 20 min
- 2
Carefully strain the oil through a fine-mesh sieve into a heatproof bowl, discarding the solids. Set the infused oil aside to cool slightly.
⏱️ 5 min
- 3
In a large heatproof bowl, combine the dried chili flakes, granulated sugar, and salt. Stir well to combine.
⏱️ 2 min
- 4
Once the infused oil has cooled to about 300-325°F (you can use a thermometer or test by dropping a pinch of chili flakes in – it should sizzle gently but not aggressively), carefully pour about one-third of the hot oil over the chili flake mixture. Stir immediately to ensure even cooking and to prevent burning.
⏱️ 3 min•🌡️ 300
- 5
Wait for about 30 seconds to 1 minute for the sizzling to subside, then pour another third of the hot oil over the mixture, stirring again. Repeat with the final third of the oil.
⏱️ 3 min
- 6
Stir in the toasted sesame seeds, fried shallots, and fried garlic. Mix thoroughly to combine all the crispy elements with the chili oil.
⏱️ 2 min
- 7
Allow the chili crisp to cool completely to room temperature in the bowl, stirring occasionally. This cooling process allows the flavors to meld and the crispiness to develop.
⏱️ 60 min
- 8
Once cooled, transfer the chili crisp to a clean, airtight glass jar. Ensure the oil completely covers the solids to preserve freshness and prevent spoilage. Store in the refrigerator for up to 1 month.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chili Crisp
For the Chili Oil Base
- 2 cups neutral oil, such as canola, grapeseed, or peanut oil
- 1 tablespoon Sichuan peppercorns
- 3 star anise
- 2 bay leaves
- 1 cinnamon stick, 3-inch piece
- 1 ounce ginger, sliced
- 3 garlic cloves, smashed
For the Crispy Elements
- 1/2 cup dried chili flakes, preferably a mix of Korean gochugaru and Chinese chili flakes for color and heat
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons sesame seeds, toasted
- 1/4 cup fried shallots, store-bought or homemade
- 1/4 cup fried garlic, store-bought or homemade
Instructions
- 1
Combine the neutral oil, Sichuan peppercorns, star anise, bay leaves, cinnamon stick, sliced ginger, and smashed garlic cloves in a medium saucepan. Heat over medium-low heat until the aromatics are fragrant and lightly browned, about 15-20 minutes. Do not let them burn.
⏱️ 20 min - 2
Carefully strain the oil through a fine-mesh sieve into a heatproof bowl, discarding the solids. Set the infused oil aside to cool slightly.
⏱️ 5 min - 3
In a large heatproof bowl, combine the dried chili flakes, granulated sugar, and salt. Stir well to combine.
⏱️ 2 min - 4
Once the infused oil has cooled to about 300-325°F (you can use a thermometer or test by dropping a pinch of chili flakes in – it should sizzle gently but not aggressively), carefully pour about one-third of the hot oil over the chili flake mixture. Stir immediately to ensure even cooking and to prevent burning.
⏱️ 3 min•🌡️ 300 - 5
Wait for about 30 seconds to 1 minute for the sizzling to subside, then pour another third of the hot oil over the mixture, stirring again. Repeat with the final third of the oil.
⏱️ 3 min - 6
Stir in the toasted sesame seeds, fried shallots, and fried garlic. Mix thoroughly to combine all the crispy elements with the chili oil.
⏱️ 2 min - 7
Allow the chili crisp to cool completely to room temperature in the bowl, stirring occasionally. This cooling process allows the flavors to meld and the crispiness to develop.
⏱️ 60 min - 8
Once cooled, transfer the chili crisp to a clean, airtight glass jar. Ensure the oil completely covers the solids to preserve freshness and prevent spoilage. Store in the refrigerator for up to 1 month.
⏱️ 5 min