Description
This Homemade Chili Crisp is a vibrant, spicy condiment featuring crispy shallots, garlic, and Sichuan chili flakes soaked in fragrant, hot oil. Perfect for adding a bold kick to noodles, rice dishes, dumplings, and more, this chili crisp is easy to make in just 15 minutes and yields a large batch that lasts for weeks.
Ingredients
Units
Scale
Oil and Aromatics
- 3 cups neutral oil (such as vegetable or canola oil)
- 2 large shallots, thinly sliced
- 12 cloves garlic, thinly sliced
Spices and Seasonings
- 1.5 cups Sichuan chili flakes
- 1 tablespoon sesame seeds
- 1/2 tablespoon salt
- 1/2 tablespoon sugar
Flavor Enhancers
- 2 tablespoons soy sauce
- 1/2 tablespoon sesame oil
Instructions
- Heat oil with aromatics: Add the neutral oil to a saucepan over high heat. Add the thinly sliced garlic and shallots to the hot oil and cook, stirring occasionally, until they turn pale golden brown and become bubbling crispy. This should take about 5-7 minutes. Be careful not to burn them.
- Strain aromatics: Strain the garlic and shallots from the oil using a fine-mesh sieve or slotted spoon, reserving the crispy bits separately. Keep the infused oil in the saucepan.
- Prepare chili mixture: In a large heatproof bowl, combine the Sichuan chili flakes, salt, sugar, and sesame seeds. Mix these dry ingredients evenly.
- Heat oil to required temperature: Return the infused oil to the stove and heat it over medium-high heat until it reaches 350°F to 375°F (177°C to 190°C). Use a thermometer to check the temperature precisely for the best result.
- Infuse chili flakes: Carefully and slowly pour the hot oil over the chili flake mixture in the bowl. Stir immediately to combine and to prevent the flakes from burning. The hot oil will toast the flakes and release deep, smoky flavors.
- Add final seasonings and crispy bits: Stir in the soy sauce and sesame oil. Finally, fold in the crispy garlic and shallots that were reserved earlier for texture and flavor contrast.
- Cool and store: Allow the chili crisp to cool completely before transferring it to a clean jar or airtight container. Store in the refrigerator and use as a spicy condiment to enhance a variety of dishes.
Notes
- Use a good quality neutral oil with a high smoke point to avoid burning.
- Adjust the amount of chili flakes to your preferred heat level.
- The chili crisp improves in flavor after sitting for a day, allowing the flavors to meld.
- Store in an airtight container in the refrigerator for up to 1 month.
- Use clean utensils each time to avoid contamination and extend shelf life.
Nutrition
- Serving Size: 1 tablespoon (15g)
- Calories: 120
- Sugar: 0.5g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
