It’s time to make the Best Quick Recipe for a Spicy Chili Crisp! Chili crisp has to be one of my favorite condiments. My journey started many years ago as I was scanning my local Asian grocery store for chili oil. I came across some Laoganma Spicy Chili Crisp. From my understanding, it happens to be the most well-known chili-style condiment in China and has some great savory, spicy flavors and crunch.
It was time to make my own as I was continually running out. What makes this sauce so addicting? It is a combination of spice and texture. The spicy comes from peppers and chiles. The crisp comes from fried garlic and shallots. You will find yourself using it on everything from eggs to grilled chicken; from veggie dishes to steak and stir fry. Add your chili crisp to your dumpling sauce, or to spice up your homemade pho!
Check here for my recipe for dumplings and here for my pho recipe!
Key Ingredients
You can enhance the basic recipe with some of your favorite ingredients. I had some Korean Gochugaru and some Kashmiri red pepper in my pantry. These spices add some good color and medium heat to the chili crisp. None of the ingredients in my recipe have high Scoville-type heat. If you like spice go ahead and add some Ghost pepper. In the recipe, you will find I have noted some optional ingredients. Some of the ingredients like roasted soybeans and peanuts can be found in many chili crisp recipes. Experiment and try the ingredients that give you the crunch and spice that you enjoy!
Typically the major ingredients in a chili crisp recipe like garlic, shallots, and hot peppers are fried in oil. To make a quick-to-prepare version of Chili Crisp, I decided to use all-ready fried products which I found at my local Asian grocery store. Am I losing some all-around flavor to my oil by not frying my own? Probably… As the garlic, red chile pepper, and shallots are frying, the oil would absorb some of the flavor of each ingredient. Our recipe will absorb the spices and flavors from our ingredients the longer it sits.
The next time I make my chili crisp I will take a little more time and experiment. I will use whole dried chiles like chile Arbol or Japones. I would pull out my spice grinder and turn them into flakes. Use the oil that I fried my fresh garlic slices and shallots and fry the dried red chiles. The oil that I use to fry the garlic, shallots, and peppers could be used as my base oil for my chili crisp. I will update my post the next time I make my chili crisp to let you know how that all turns out.
Hope you enjoy this quick version of making spicy chili crisp and as always, thanks for Spending Time in My Kitchen!
Homemade Spicy Chili Crisp
10
minutesIngredients
2 Cup 2 Neutral oil/peanut oil
- For Heat
1/2 Cup 1/2 Red pepper powder/flakes
1 Tbl 1 Sichuan peppercorn, grind finely
1/2 cup 1/2 Gochugaru pepper flakes
1 Tbl 1 Kashmiri chili powder
1 tsp 1 Cayenne powder, (optional)
- For Crunch
1 Cup 1 Crispy garlic
2 Cup 2 Crispy shallots
1 Tbl 1 Soybeans, dry roasted and crushed (Optional)
1 Tbl 1 Peanuts, crushed (Optional)
- For Savory /Umami
1 tsp 1 MSG (optional)
2 tsp 2 Chinese 5-spice
1 tsp 1 Mushroom powder (Shiitake, Porcini – Optional)
- Additional Spices and Ingredients
1 Tbl 1 Sugar
1 Tbl 1 Salt
1 tsp 1 Cardamon, powder (optional)
1 tsp 1 White pepper (optional)
Directions
- Place all your ingredients into a small bowl. Give the ingredients a good stir. If too thick, add additional oil. If too much oil, add additional spice or crunch. Make sure to season to taste.
- For best results, let the ingredients sit in the fridge overnight so all the flavors can blend.
- Taste your Chili Crisp. Add more salt or spice to taste. Place your chili crisp into a mason jar or any other container.
- Enjoy!
Did you make this recipe?
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