Chili Crisp
Chili crisp has surged in popularity as a versatile condiment, celebrated for its bold, spicy, and umami-packed flavor profile that enhances a variety of dishes. Its rise is driven by its adaptability in both traditional and modern cuisines, from dumplings and noodles to pizza and avocado toast.
Ingredients
- 1 cup neutral oil (like vegetable or canola oil)
- ½ cup dried chili flakes (use mild or hot, depending on your heat preference)
- 2 tablespoons Sichuan peppercorns (optional, for numbing spice)
- 4 to 5 garlic cloves thinly sliced
- 1 small shallot thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Salt to taste
- Optional add-ins: 1 to 2 teaspoon crushed peanuts, toasted sesame seeds, or fried shallots for added crunch
Instructions
- Here’s an easy chili crisp recipe that delivers lots of flavor with minimal effort. You’ll need just a few simple ingredients and about 20 minutes. This is an excellent accompaniment with the dumplings.In a small saucepan, heat the oil over medium heat until it reaches around 250°. If you don’t have a thermometer, just look for small bubbles when you drop in a piece of garlic.Add the garlic and shallots to the oil, frying gently until they turn golden brown, about 3–5minutes. Be careful not to let them burn, or they’ll become bitter.Add the Sichuan peppercorns and cook for another minute until they release their aroma.In a heat-proof bowl, add the chili flakes, sugar, and salt. Carefully pour the hot oil with the fried aromatics over these ingredients. It should bubble up and release a wonderful aroma.Stir in the soy sauce and any additional seasonings or crunchy add-ins you’d like, adjusting salt and sugar to taste.Let the chili crisp cool completely, then transfer it to a clean jar. It will keep well in the fridge for up to a month.
Notes
Tips
• Use mild chili flakes if you prefer less heat, or try Korean gochugaru for a milder, fruitier flavor.
• Adjust the number of garlic, shallots, or peppercorns based on your taste.
