Chili Crisp

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Chili crisp is the secret ingredient every kitchen needs to spice up your dishes effortlessly. It's a mix of crispy shallots, garlic, ginger, fiery chili flakes and sesame seeds that will add the best flavor to any dish!

Prep Time15

Cook Time20

Total Time35

Servings: cups

Author: Alyssa Rivers

Ingredients

2 cups vegetable oil or any neutral oil
2 shallots thinly sliced
6 cloves garlic thinly sliced
1 cinnamon stick
3 whole star anise
¼ cup chili flakes
¼ cup gochugaru Korean chili flakes
1 tablespoon ground sichuan peppercorn
1 tablespoon ginger minced
2 tablespoons toasted sesame seeds
2 teaspoons salt
1 tablespoon sugar
1 teaspoon MSG optional

Instructions

Heat the 2 cups vegetable oil in a medium saucepan over medium-low heat. Add in the thinly sliced 2 shallots, 6 cloves garlic, 1 cinnamon stick, and 3 whole star anise and fry until the garlic and shallots have become a crispy golden brown, about 10 minutes.
Strain out the shallots, garlic, star anise, and cinnamon. Discard the cinnamon and star anise and set the crispy shallots and garlic aside.
In a large heat-proof bowl, mix together ¼ cup chili flakes, ¼ cup gochugaru, 1 tablespoon ground sichuan peppercorn, 1 tablespoon ginger, 2 tablespoons toasted sesame seeds, 2 teaspoons salt, 1 tablespoon sugar, and 1 teaspoon MSG if using.
Pour the hot oil over the spices, and add the crispy shallots and garlic. Stir together to combine. Allow the chili crisp to cool to room temperature before pouring it into a jar or storage container of your choice.
Store the chili crisp in an airtight container in the fridge for up to 2 months.

Notes

There are quite a few ingredients in this recipe that might be difficult to find, luckily you can make a few substitutions!

Replace gochugaru with regular chili flakes, making it a total of 1/2 cup regular chili flakes you use in the recipe.

Replace ground sichuan peppercorn with regular black pepper.

Nutrition

QR code

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