Best 2 Homemade Chili Crisp Recipes

Tantalize your taste buds with a fiery symphony of flavors in the extraordinary world of homemade chili crisp. Immerse yourself in the alchemy of spices, the crunch of aromatic shallots, and the captivating heat of chilies, all harmoniously blended to create a condiment that ignites the senses.

Experience the authentic Sichuanese rendition with its fiery kick and numbing sensation, or embark on a journey to discover variations like the smoky and sweet Korean chili crisp or the herbaceous and citrusy Thai nahm prik pao.

Explore the depths of flavor as you learn to craft your own chili crisp, customizing the heat level, texture, and aromatics to suit your unique palate. Indulge in a symphony of recipes that guide you through the art of creating this versatile condiment.

Discover the magic of chili crisp as a transformative ingredient, elevating humble dishes into culinary masterpieces. Unleash its power to awaken your senses, adding a burst of flavor, heat, and texture to noodles, dumplings, grilled meats, and even ice cream.

Prepare to be captivated by the vibrant world of homemade chili crisp, where culinary artistry meets fiery passion. Let your taste buds embark on an unforgettable journey as you explore the depths of flavor and unleash the transformative power of this extraordinary condiment.

Here are our top 2 tried and tested recipes!

CHILE CRISP

Chile Crisp image

There's just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much crunch as it does salty, sweet, nutty heat. Dried minced onion from the supermarket spice aisle is a shortcut for the usual step of frying fresh minced onion, and it improves the crispness, too. You can experiment by mixing the hot and fruity flavors of different dried chile varieties, crushing them into flaky bits, or stick with ready-to-add red-pepper flakes. No matter what you use, this blend adds a little excitement to everything.

Provided by Genevieve Ko

Categories sauces and gravies

Time 10m

Yield About 1 1/4 cups

Number Of Ingredients 7

Ingredients

1/2 cup vegetable oil
1/4 cup dried minced onion
1 teaspoon granulated sugar
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/3 cup finely crushed dried small red chiles or red-pepper flakes
3 tablespoons sesame seeds
1 teaspoon coarsely ground Sichuan peppercorns (optional)

Steps:

Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.

CHILI CRISP WITH OATS

Chili Crisp With Oats image

This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.

Provided by Hetty McKinnon

Categories Condiment/Spread Vegan Chile Pepper Garlic Oat Oatmeal Ginger Sesame

Number Of Ingredients 11

Ingredients

3 shallots, finely diced
2 garlic cloves, finely chopped
1-inch (2.5 cm) piece of ginger, peeled and finely chopped
1 cinnamon stick
1 cup (100 g) old-fashioned rolled oats
½ cup (30 g) coconut flakes, roughly chopped
3 tablespoons toasted white sesame seeds
3 tablespoons red chile flakes
1½ cups (375 ml) vegetable or other neutral oil
2 tablespoons toasted sesame oil
About 1 tablespoon sea salt

Steps:

To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium-low and cook for 20-25 minutes until everything is crispy.
Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve-this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.

Tips:

Use high-quality ingredients: The better the ingredients, the better the chili crisp will be. Use fresh, flavorful chilies, and choose a good quality oil.
Roast the chilies before using them: Roasting the chilies will bring out their flavor and make them more aromatic.
Use a variety of chilies: This will give the chili crisp a more complex flavor. Some good options include ancho chilies, guajillo chilies, and cayenne peppers.
Don't be afraid to experiment with different spices: You can add cumin, coriander, fennel, or Szechuan peppercorns to the chili crisp for a unique flavor.
Let the chili crisp cool completely before storing it: This will help to prevent the oil from separating.

Conclusion:

Chili crisp is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding a little spice and flavor to noodles, rice, dumplings, and vegetables. It can also be used as a dipping sauce or marinade. With its complex flavor and easy-to-make recipe, chili crisp is a great addition to any kitchen.