Spicy Chili Crisp
This spicy chili crisp is a salty, crunchy, and tingly chili condiment that’s flavor-packed and so addicting. You’ve been warned!
If you haven’t tried this amazing condiment then you are missing out! It’s terrific on just about everything. I’ve tried a few store-bought versions and loved them but decided to try making my own from a recipe I found on Chile Pepper Madness since I had all of the ingredients needed on hand. This delicious spicy chili crisp recipe is easy to make but you need to keep an eye on it towards the end of cooking because it can turn from perfectly golden brown to burned quickly. Our house smelled amazing all day long after I made this tasty and addictive condiment and we all love it.
How to Make Spicy Chili Crisp
Pour the oil into a small saucepan along with the serrano pepper, shallot, garlic, and Sichuan peppercorns. Place on the stovetop and heat over medium-low heat.
Simmer, stirring occasionally, for 20-30 minutes, or until the ingredients in the pot turn golden brown. Side Note: Watch carefully for the last 5 minutes so it doesn’t burn. Remove from the heat and allow the mixture to cool for a few minutes.
Meanwhile, place the crushed red chili flakes, Gochugaro seasoning, soy sauce, sugar, and msg (if you are using it) in a heat-proof container or glass jar.
Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside to cool & crisp up for a few minutes.
Add the crispy bits back to the spicy oil and stir well to combine. Seal with a lid and store in the refrigerator overnight to allow the flavors to develop more. Stir before serving.
Side Note: Store in an airtight container in the refrigerator for up to 1 month.
How to Eat Spicy Chili Crisp?
- Use as a stir-fry finishing oil.
- Drizzle on top of potstickers or gyoza
- Add to buttered rice or fried rice.
- Drizzle on chicken, pork, or steak
- Add to soups–especially ramen!
Equipment
- Glass Jar with Lid
Ingredients
- ¾ cup peanut or vegetable oil
- 1 serrano pepper, sliced thinly
- 1 small shallot, sliced thinly
- 5 cloves of garlic, sliced thinly
- ½ tsp Sichuan peppercorns **You can also use black peppercorns
- 2 tbsp crushed red pepper flakes
- ½ tbsp Gochugaru seasoning **You can also use smoked paprika
- ½ tbsp soy sauce
- ½ tsp sugar
- ¼ tsp msg, optional
Instructions
- Pour the oil into a small saucepan along with the serrano pepper, shallot, garlic, and Sichuan peppercorns. Place on the stovetop and heat over medium-low heat. Simmer, stirring occasionally, for 20-30 minutes, or until the ingredients in the pot turn golden brown. Side Note: Watch carefully for the last 5 minutes so it doesn't burn.
- Remove from the heat and allow the mixture to cool for a few minutes.
- Meanwhile, place the crushed red chili flakes, Gochugaro seasoning, soy sauce, sugar, and msg (if you are using it) in a heat-proof container or glass jar.
- Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside to cool & crisp up for a few minutes.
- Add the crispy bits back to the spicy oil and stir well to combine. Seal with a lid and store in the refrigerator overnight to allow the flavors to develop even more. Stir before serving.
- Side Note: Store in an airtight container in the refrigerator for up to 1 month.
It must be very GOOD! I always have a jar of chilli oil in the cupboard and is great to enjoy with homemade dumplings.
I have not heard the term chili crisp so I didn’t know what to expect from this post but it does look like a tasty condiment.
I LOVE LOVE LOVE chili crisp! And seem to use it on everything. Haven’t made my own, though — I should. Fun recipe — thanks.
This is a new condiment for me. It will be fun to make.
I never would have thought to make my own! My friend brought me some from Trader Joe’s and I’ve probably gone through 6 jars since then! Thanks for the recipe!