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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!

Spicy Chili Crisp

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.

Spicy Chili Crisp

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.

Spicy Chili Crisp

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.

Spicy Chili Crisp

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?

  1. Use as a stir-fry finishing oil.
  2. Drizzle on top of potstickers or gyoza
  3. Add to buttered rice or fried rice.
  4. Drizzle on chicken, pork, or steak
  5. Add to soups–especially ramen!

Spicy Chili Crisp

Spicy Chili Crisp

Spicy Chili Crisp

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Condiment
Cuisine: Asian
Servings: 1 cup
Author: Adapted by Pam - For the Love of Cooking / Original by Chili Pepper Madness

Equipment

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.
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5 Comments

  1. 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.

  2. 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!