Spicy Chili Crisp

This Spicy Chili Crisp recipe is spicy (of course) but also savory, earthy, and slightly sweet with the signature crunch. A versatile condiment with endless uses!

Prep Time5

Cook Time10

Total Time15

Course: Condiment

Cuisine: Chinese

Keyword: chili crisp, chili crunch

Servings: (1 cup total)

Ingredients

1 cup vegetable oil
6 cloves garlic , finely minced
1 cinnamon stick
1 star anise
4 tablespoons dried red chili flakes
2 tablespoons dried minced onion
2 teaspoons granulated sugar
2 teaspoons toasted sesame seeds
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoons low sodium soy sauce

Instructions

In a small saucepan, heat 1 cup vegetable oil over medium-low heat until warm but not smoking.
Add 6 cloves finely minced garlic, 1 cinnamon stick, and 1 star anise to the oil. Cook gently for 3-4 minutes, stirring frequently, until the garlic turns lightly golden and fragrant.
Reduce the heat to low. Stir in 4 tablespoons dried red chili flakes, 2 tablespoons dried minced onion, 2 teaspoons granulated sugar, 2 teaspoons toasted sesame seeds, 1 teaspoon smoked paprika, and 1 teaspoon salt all at once. Let the mixture sizzle gently for 1-2 minutes, stirring frequently to prevent burning.
Remove from the heat and stir in 2 teaspoons soy sauce. Mix well to combine. Discard cinnamon stick and star anise from the mixture.
Let the chili crisp cool completely. Transfer the chili crisp with oil into a clean, airtight jar. Store in the refrigerator.

Notes

Use a neutral oil. Avoid oils with strong flavors, like olive oil, as they can overpower the recipe.

Cook over low heat. Overheating can burn the garlic and spices, which will result in a very bitter taste.

Store in the fridge. Store chili crisp in an airtight jar in the refrigerator to ensure its freshness and prevent spoilage. It will last up to 3 weeks. Give it a stir before using to re-incorporate the oil and solids which will settle over time.

Nutrition