chili crisp
delicious & spicy recipe for chili crisp
After years of having worked on my own chili crisp recipe at home, it is finally time to share it with the world. I have turned so many family and friends onto chili crisp with this recipe, I’m sure you will love it too!
when my obsession with chili crisp began
A few years ago, I remember seeing the rise of Laoganma’s Spicy Chili Crisp on social media. E-VE-RY-ONE was raving about it. I didn’t get the hype at the beginning. Why was social media crazy about spicy oil with crispy garlic, onions, and a bunch of other stuff in it? Then, thinking about it, it all made sense and I had to try it for myself.
While going for chinese food with friends, I tried this famous chili crisp. Initially, I thought it was quite spicy (I know, very white of me), but delicious. I finally understood the hype. It is bold, a bit in-your-face. It is spicy, umami, crispy, basically everything you want it to be. It quickly became my favorite condiment ever, and I was slathering chili crisp on pretty much every food I was eating: breakfast, pizza, noodles, anything that could benefit from the kick of this amazing condiment.
Following this epiphany, I was now buying jars of chili crisp every few weeks. I was buying any chili crisp I could find on any shelf in any store. But quickly, I realized that many brands were jumping on the trend, making their own chili crisp, and selling every jar for crazy amount of money. I mean, not literally crazy, but some were up to $15 for a tiny jar.
I then began this new journey of making my own chili crisp at home. I was watching recipe after recipe, trying to find the best one. Tired of searching, I realized I could just create my own based on a few recipes I had seen online and adding my own twist to it. I tried different ratios, more spicy, less spicy, more sugar, less sugar, to get to this point. And now, after many, many iterations, here is my very own chili crisp recipe.
why you need to make this chili crisp recipe
This condiment is the best addition to your weekly rotation. It goes with pretty much anything. I made roast chicken last week; guess what I put on the chicken when serving it? YES, chili crisp! As I mentioned, I also eat it with breakfast in the morning. I used to rely on sriracha for a spicy kick with my eggs, but chili crisp has taking that spot. Honestly, the only thing I don’t use it for at this point is dessert… wait should I?… maybe not.
If you do like a little bit of spiciness in your food, I highly recommend making this. It might be too spicy at the beginning, but you’ll get use to it as you eat it. And I guarantee that you will get used to the spiciness, cause you’ll find yourself putting this chili crisp on everything like I do.
how to make this Chili Crisp recipe
combine spices into heat-safe bowl and set aside
Thinly slice shallots and garlic cloves
Fry shallots and garlic until light golden-brown
rest shallots and garlic on paper towel lined plate
Pour the hot oil over the spices in heat-safe bowl
stir well and set aside to cool
once cooled, stir in condiments and sesame seeds
stir in fried shallots and garlic, Enjoy!
Chili Crisp
Ingredients
Method
- Combine Chinese Chili Flakes, Crushed Red Chili Flakes, White Sugar and Salt in a heat-safe bowl. Set aside.
- Thinly slice the shallots and the garlic cloves (roughly ⅛ of an inch or 3 mm).
- Heat up the Avocado Oil in a medium sauce pan on medium-high heat.
- Slowly add the thinly-sliced shallots to the oil. Stir occasionally to prevent sticking. Fry until light golden-brown. Remove the shallots from the oil and set on a paper towel lined plate to rest.
- Slowly add the thinly-sliced shallots to the oil. Stir occasionally to prevent sticking. Fry until light golden-brown. Remove the garlic from the oil and set on the same paper towel lined plate (with shallots) to rest.
- Pour the hot oil over the spices in the heat-safe bowl. Stir well to distribute the oil through the spices. Set aside to cool for 30 minutes.
- Once the oil-mixture is cooled, add the soy sauce, maple syrup, mirin, sesame oil, and sesame seeds to the bowl, and stir. Then, add the fried shallots and garlic, and stir.
- Pour the chili crisp into a jar and keep in the fridge for up to 3 months.
