Very Good Chili Crisp Recipe
Recipe Overview
Overview
Making your own chili crisp is not only a fun cooking project but also a way to customize flavors to your liking. The process begins with slicing garlic and shallots thinly, which is best done with a mandolin for uniformity. This ensures that they fry evenly, resulting in a perfect crisp without any burnt bits. The key is to keep an eye on the frying process, as garlic can quickly turn from golden to burnt.
Once the garlic and shallots are crispy, the real magic happens when you infuse the oil with ginger, cinnamon, and star anise. This step adds depth and warmth to the oil, creating a fragrant base for the chili crisp. The choice of gochugaru chili powder is particularly interesting; it provides a mild heat with a fruity undertone, making it a fantastic choice for those who enjoy flavor without overwhelming spiciness.
After combining the crispy elements with the infused oil, you end up with a vibrant, flavorful chili crisp that can elevate any dish. Whether you drizzle it over rice, mix it into dumplings, or spread it on avocado toast, this condiment is sure to impress. Plus, it can be stored for weeks, allowing you to enjoy your homemade creation long after you’ve made it. This recipe is a delightful way to explore the world of homemade condiments and add a personal touch to your meals.
Recipe Details
Steps & Tips
Grab two or three large shallots and about 15 cloves of garlic.
Put on gloves and slice garlic on a Japanese mandolin.
Tip: Use a double layer of gloves when handling garlic to avoid cuts.
Slice shallots on the mandolin, keeping fingers in a claw shape for safety.
Add 700 g of peanut oil to a 3 to 4-quart pot and heat to about 300°F.
Drop garlic slices into the oil and stir with a slotted spoon to prevent clumping.
Lift garlic out of the oil and drain on a paper towel.
Tip: Pull garlic chips before they look done to prevent them from becoming burnt and bitter.
Drop shallots into the oil and agitate to separate the rings.
Lift shallots out of the oil and drain on a paper towel.
Tip: You can go darker with shallots than with garlic, as shallots don't get bitter when browned.
Slice unpeeled ginger into large coins.
Drop sliced ginger into the oil and fry for 3 to 5 minutes.
Add two cinnamon sticks and five to six pods of star anise to the oil.
Tip: Using gochugaru chili powder instead of spicier chilies gives you flavor without excessive heat.
In a bowl, add 60 g of Korean gochugaru chili powder.
Tip: Infusing the chilies into oil twice enhances the flavor of the chili crisp.
Pour the flavored oil over the chili powder through a strainer.
Strain the oil to remove the spent gochugaru.
In a bowl, add 30 g of gochugaru, 30 g of chili flakes, and 20 g of sesame seeds.
Tip: Grind Sichuan peppercorns into a powder to avoid large chunks that can overwhelm the dish.
Pour the hot oil over the chili mixture and stir to combine.
Tip: Sift chopped peanuts to remove peanut flour, preventing an overwhelming peanut taste in the chili crisp.
Tip: This chili crisp can be frozen; use a container that allows for expansion.
Crumble crispy shallots and garlic into the bowl with your hands.
Add 75 g of chopped peanuts to the mixture.
Add 35 g of salt, 5 g of MSG, 3 g of fish sauce, 25 g of soy sauce, and honey.
Stir until everything is well combined.
Transfer into two containers and refrigerate for at least one day.
Ingredients
Ingredient: Peanuts
→ Substitution: Sunflower Seed Oil
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chili crisp is a versatile condiment that can enhance a variety of dishes, from rice to dumplings.
- •Using a mandolin ensures even slicing of garlic and shallots, which is crucial for achieving the perfect crisp.
- •Gochugaru chili powder is preferred for its fruity flavor and lower heat level compared to other chili powders.
- •Infusing oil with spices and aromatics before adding chili flakes enhances the overall flavor of the chili crisp.
- •Chili crisp can be stored in the fridge for up to 4-5 weeks, making it a great make-ahead condiment.
