Description
Sizzling “spicy chili crisp” brings fiery excitement to kitchens worldwide. Crisp, crunchy, and packed with bold flavors, this condiment elevates dishes with its irresistible heat and complex spice profile you’ll crave.
Ingredients
Scale
Main Ingredients:
- 1 cup dried red chilies
- 1/2 cup neutral oil (vegetable or canola)
- 1/4 cup Sichuan peppercorns
Aromatics and Spices:
- 3 tbsp garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp green onions, chopped
- 1 tbsp sesame seeds
Additional Seasonings:
- 2 tsp salt
- 1 tsp sugar
- 1 tsp dark soy sauce
- 1/2 tsp msg (optional)
Instructions
- Carefully toast dried red chilies in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning, until they become fragrant and slightly darkened.
- Remove toasted chilies from heat and allow to cool completely, then grind them coarsely using a spice grinder or mortar and pestle to maintain textural integrity.
- Heat neutral oil in a heavy-bottomed pan at medium-low temperature, gradually adding Sichuan peppercorns and allowing them to infuse the oil with their distinctive numbing flavor for approximately 5 minutes.
- Incorporate minced garlic, ginger, and green onions into the infused oil, stirring continuously to prevent scorching and develop a rich, aromatic base.
- Add ground chilies to the pan, stirring to create a harmonious blend of ingredients and allowing the mixture to simmer gently for 10-12 minutes.
- Sprinkle sesame seeds, salt, sugar, dark soy sauce, and optional MSG into the mixture, thoroughly combining all elements to create a complex flavor profile.
- Reduce heat to low and continue cooking for an additional 5-7 minutes, stirring occasionally to prevent sticking and ensure even flavor distribution.
- Remove from heat and let the chili crisp cool completely, which will allow the flavors to meld and intensify.
- Transfer the finished chili crisp to a clean, sterilized glass jar, ensuring a tight seal to preserve its robust taste and crunchy texture.
- Store in a cool, dark place and consume within 2-3 weeks for optimal flavor and quality.
Notes
- Customize heat levels by adjusting the quantity and type of dried chilies, experimenting with milder or more intense varieties to suit personal spice preferences.
- Enhance flavor complexity by toasting whole spices like cumin or fennel seeds alongside Sichuan peppercorns, creating a more nuanced aromatic base.
- Prevent burning during oil infusion by maintaining a consistent medium-low temperature and stirring ingredients frequently to distribute heat evenly.
- Extend shelf life by using clean, sterilized utensils when handling the chili crisp and avoiding introducing moisture into the storage container.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 230
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 2 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg