Making your own chili crisp beats store-bought any day! Not only does it last longer in the fridge, but you can whip up a bigger batch for less cash. Plus, you control the spice level—so go ahead, turn up the heat and let's make this amazing Chili Crisp Recipe!
Chili crisp is a popular condiment in Asian cuisine, known for its bold flavor and crispy texture. It typically consists of fried shallots, garlic, and chili flakes infused in oil, resulting in a spicy, savory, and slightly sweet condiment.
This versatile sauce can be used as a topping or dip for a wide range of dishes. It adds a kick to noodles, rice, soups, stir-fries, dumplings, and even snacks like popcorn or avocado toast. The crispy texture of the shallots and garlic adds a delightful crunch to every bite, while the spicy oil infuses dishes with layers of flavor. Whether you're looking to add some heat to your favorite meal or elevate your snacking game, chili crisp is sure to deliver a satisfying kick!
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🌟 Why You'll Love this Recipe
- Customizable: Adjust the spice level of this chili crisp recipe to your taste, ensuring it's perfect for your palate.
- Cost-effective: Making your own chili crisp is cheaper than store-bought options and yields a larger quantity, saving you money in the long run.
- Deliciously Flavorful: Despite its spicy reputation, this recipe offers a balanced and customizable flavor profile that's sure to impress even those who aren't fans of intense heat.
🥘 Ingredients
From the crispy shallots and garlic to the fiery chili flakes and savory soy sauce, each element contributes to the overall complexity and deliciousness of this homemade condiment. Adjusting the quantities and types of ingredients allows for a personalized flavor profile, ensuring a perfect balance of heat, sweetness, and crunch in every bite.
- Shallots
- Garlic
- Chinese red chili flakes
- Gochugaru (Korean red chili flakes)
- Salt
- Sugar
- Soy sauce
- Toasted sesame seeds
- Neutral oil
See recipe card for quantities.
🔪 Instructions
Step 1: Slice shallots and garlic thinly.
Step 2: Fry shallots and garlic until golden and crispy.
Step 3: Mix together chili flakes, salt, sugar, and gochugaru.
Step 4: Heat oil until hot, then pour over the spice mixture.
Step 5: Add soy sauce and toasted sesame seeds.
Step 6: Combine the crispy shallots and garlic with the spicy oil mixture.
👩🏼🍳 Chef's Tip
- Make sure that you slice the shallots and garlic thinly and evenly in this chili crisp recipe. This ensures that they fry up consistently and achieve the desired crispy texture without any pieces burning or remaining undercooked.
📖 Substitutions & Variations
- Low-Sodium Option: Reduce the amount of salt used in this chili crisp recipe or opt for a low-sodium soy sauce to lower the sodium content for those watching their salt intake.
- Gluten-Free Adaptation: Ensure all ingredients, including the soy sauce, are certified gluten-free to accommodate individuals with gluten sensitivities or celiac disease. Additionally, double-check that the toasted sesame seeds are processed in a gluten-free facility.
- Sweet and Spicy: Add a tablespoon of honey or maple syrup to the recipe to balance the heat with a touch of sweetness.
- Tangy Citrus Twist: Squeeze in some fresh lime or lemon juice to brighten up the flavors and add a zesty kick to your chili crisp.
- Umami Boost: Enhance the savory depth of the recipe by stirring in a teaspoon of miso paste or a dash of fish sauce for an extra punch of umami flavor.
🍴 Equipment
- Saucepan
- Knife and cutting board
- Mixing bowl or heatproof container
- Stirring utensil
- Measuring spoons
- Spatula or slotted spoon
- Microwave (optional for reheating)
💭 Recipe FAQs
Absolutely! Feel free to increase or decrease the amount of chili flakes to suit your taste buds.
Homemade chili crisp can last up to several weeks when stored in an airtight container in the refrigerator. However, the oil may congeal when chilled, so let it come to room temperature or briefly microwave it to soften before serving.
Yes, you can make substitutions based on what you have available. For example, you can use regular chili powder instead of Chinese and Korean red chili flakes, or onions instead of shallots. Just keep in mind that the flavor may vary slightly depending on the substitutions.
🥣 Storage & Reheating
Storage: This homemade chili crisp recipe can last up to several weeks when stored in an airtight container in the refrigerator. However, the oil may congeal when chilled, so let it come to room temperature or briefly microwave it to soften before serving.
Freezing is not recommended.
🍷 Wine Pairing
Gewürztraminer
The slightly sweet and aromatic notes balance the heat of the chili crisp, while its crisp acidity cleanses the palate between bites.
👩🏼🍳 Top Tips
- Ensure Even Slicing: Consistently thin and even slices of shallots and garlic ensure they fry evenly, resulting in uniformly crispy texture and flavor.
- Monitor Oil Temperature: Keep a close eye on the oil temperature while frying to prevent the shallots and garlic from burning. Maintain a medium-high heat and adjust as needed.
- Mix Carefully: When pouring the hot oil over the spice mixture, do so slowly and carefully to prevent splattering. Use a heatproof container and mix thoroughly to ensure all ingredients are well combined for maximum flavor distribution.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Chili Crisp Recipe
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Equipment
- Saucepan
- Knife and cutting board
- Heatproof container
- Stirring utensil
- Measuring spoons
- Spatula or slotted spoon
- Microwave (optional)
Ingredients
- 1½ cups neutral oil avocado oil
- 2 large shallots
- 8 cloves garlic
- ½ cup Chinese red chili flakes
- 2 tablespoon gochugaru Korean red chili flakes
- ¾ tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon MSG optional
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds
Instructions
- Thinly slice 2 large shallots and 8 cloves of garlic. Ensure they are even in size.
- Pour 1½ cups of neutral oil (corn oil) into a saucepan. Add the sliced garlic and shallots. Turn up the heat to medium-high and stir until they start to brown. This may take 10-20 minutes, depending on the temperature.
- While the garlic and shallots are cooking, mix ½ cup Chinese red chili flakes, 2 tablespoon gochugaru (Korean red chili flakes), ¾ tablespoon salt, 1 tablespoon sugar, and 1 teaspoon MSG (optional) into a heatproof container. Stainless steel is recommended to avoid cracks due to high temperatures.
- Once the shallots and garlic are done cooking, heat the same oil to 350°F and pour it over the red chili mixture.
- Add 1 tablespoon soy sauce, 1 tablespoon toasted sesame seeds, and the crispy shallots and garlic to the mixture. Mix well.
Video
Notes
- Storage: Store the chili crisp in an airtight container in the refrigerator for optimal freshness, typically lasting 3-5 weeks. Note that the oil may congeal in the fridge, so allow it to come to room temperature for a few minutes or microwave for 15-30 seconds to soften before serving. Avoid freezing as it may alter the texture.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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