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Homemade Chili Crisp
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Spicy, flavorful chili crisp condiment with chili flakes, fried shallots, and garlic. Easily customizable spice level.
Ingredients:
  • 1/3 cup gochugaru (Korean chili powder)
  • 1/2 cup red pepper chili flakes
  • 3 ounces Japones dried chili pepper, seeded, lightly ground
  • 1 tablespoon ground Sichuan peppercorn, optional
  • 1 tablespoon sugar
  • 1 tablespoon mushroom bouillon powder
  • 1 teaspoon salt
  • 1 ounce fresh ginger, peeled and thinly sliced lengthwise
  • 2 cups peanut oil
  • 6 ounces shallots, peeled and thinly sliced into rings
  • 1 small head garlic, peeled and thinly sliced lengthwise
Instructions:
  • In a medium heatproof bowl, mix together the gochugaru, red pepper flakes, Japones chili flakes, ground Sichuan peppercorns, sugar, mushroom bouillon powder, salt, and ginger until well combined. Set aside.
  • Fry the shallots: In a medium saucepan over medium heat, cook the shallots in peanut oil for 15 minutes. Stir occasionally to separate the rings. The shallots will transform from purply pink to light brown. Drain on a strainer or cooling rack set over a bowl or baking sheet.
  • Sauté the garlic with the shallots until the shallots are light golden brown and the garlic slices start to caramelize around the edges, about 10 minutes. Be careful not to overcook them as they will continue to crisp up after being removed from the oil.
  • Remove the garlic and shallots using a slotted spoon or skimmer. Allow them to drain and cool on a strainer or cooling rack.
  • In a saucepan, reheat the oil over medium-high heat until it reaches 375°F. Pour the hot oil over the spices and stir until they sizzle.
  • Allow the aromatic spice oil to cool for 30 minutes, or until it reaches room temperature, discarding the ginger slices. Gently combine with the crispy shallot rings and garlic chips.
  • Store and enjoy: Transfer the homemade chili crisp to a mason jar and store in a cool area for up to a month or in the fridge for longer. Stir the chili oil before each use to incorporate the delicious crisps at the bottom. If you need more chili oil, add a few tablespoons of oil to extend the chili crisp. Enjoy and don't forget to leave a review below!

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