Spicy Chili Crisp Recipe

chili crisp in one blue bowl stacked stylistically in another, surrounded by dry chiles.

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5 from 1 vote

Savory, spicy, and somewhat sweet, this chili crisp is the perfect condiment to take your dishes to the next level.

Prep Time10

Cook Time20

Total Time30

Course: Condiment

Cuisine: Chinese

Keyword: chili crisp

Servings: cups

Calories: 105kcal

Ingredients

1 head garlic
3 shallots thinly sliced
2 cinnamon sticks
2 star anise pods
10 Sichuan peppercorns
4 jalapeno peppers
1½ cups oil
¼ cup red pepper flakes
2 teaspoons sugar
2 teaspoons chili powder
3 tablespoons soy sauce

Instructions

Peel garlic cloves and slice thinly.
Heat the oil in a medium saucepan; add shallots and garlic and cook until they are very crisp.
Use a slotted spoon to remove the garlic and shallots from the oil and add the cinnamon, star anise, jalapeños, and peppercorns. Cook for 10-15 minutes, stirring occasionally.
In a separate bowl, combine salt, sugar, soy sauce, chili powder, and chili flakes. Remove the star anise and cinnamon from the oil. Turn off the heat and stir in the crispy garlic and shallots along with the spice mix.
Serve over rice noodles, dumplings, chicken, eggs, soup; the opportunities are endless!

Notes

Choose a neutral vegetable oil like peanut, sunflower, or avocado oil.

Store leftover chili crisp in the fridge for 2-3 months. If you have not cooked the garlic and shallots to a crisp, it will only store for up to 7 days. Uncooked or partially cooked garlic and shallots in oil carry a risk of botulism.

Nutrition