Chili Crisp Recipe – How to Make Chili Crisp
Ingredients
- 1 ½ cvegetable oil
or use peanut oil
- 2serrano peppers
rough chopped
- 1shallot
rough chopped
- 10 clovesgarlic
rough chopped
- 1 tspblack peppercorns
or use sichuan peppercorns
- ¼ cred chili flakes
- 1 tbspsmoked paprika
or use a gochugaru seasoning blend, or cayenne for more heat
- 1 tbspsoy sauce
adds umami
- 1 tspsugar
- ½ tspmsg
optional - use sea salt as an alternative
- optional additions
for extra flavor
- 13- inch cinnamon stick
- 4star anise pods
Directions
- 1
Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
- 2
Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
- 3
Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
- 4
In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
- 5
Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
- 6
Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
- 7
Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.
Chili Crisp Recipe – How to Make Chili Crisp
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About this Recipe
Craving a vibrant, versatile condiment that elevates almost any dish? This homemade spicy chili crisp recipe is your answer, bringing restaurant-quality flavor and texture right to your kitchen with ease.
Why This Chili Crisp Works
This recipe shines by balancing heat with aromatic complexity. It masterfully infuses vegetable oil (or peanut oil) with fresh aromatics like rough-chopped serrano peppers, shallots, and garlic, creating a deeply flavored base. The inclusion of black peppercorns, which you can swap for fragrant Sichuan peppercorns, adds a delightful tingle, while a touch of soy sauce provides a crucial umami depth that makes this chili crisp truly addictive.
What to Expect
Prepare for a rich, aromatic experience with a pleasant kick. This chili crisp offers a beautifully layered spice from chili flakes and serrano peppers, complemented by the savory notes of garlic and shallot. The result is a jar full of golden-red, crunchy bits suspended in a flavorful oil, perfect for spooning. It's a surprisingly straightforward process that yields a potent condiment, ready to transform everything from simple eggs to elaborate main courses.
Customization & Variations
Tailor your chili crisp to your exact preference. For the base oil, peanut oil can be used instead of vegetable oil for a nuttier flavor. Adjust the heat by swapping smoked paprika for a milder profile, or opt for cayenne if you desire a more fiery punch. A gochugaru seasoning blend can also provide a unique Korean chili flavor. For an extra layer of aromatic complexity, consider adding a 3-inch cinnamon stick and 4 star anise pods during the infusion process. If you prefer to omit MSG, a pinch of sea salt makes a fine alternative for enhancing flavor.
Serving & Context
This incredible chili oil condiment is incredibly versatile. Spoon it generously over roasted vegetables, scrambled eggs, grilled meats, or stir it into noodle dishes. It’s the perfect flavor booster for weeknight meals or special occasions, instantly adding an exciting, spicy depth.