Chili Crisp
Chili well-done is the secret ingredient every kitchen needs to spice up your dishes effortlessly. It’s a mix of crispy shallots, garlic, ginger, zesty chili flakes and sesame seeds that will add the weightier savor to any dish!
Asian sauces are the best! They’re packed with so much savor and make every meal a 10! Try these recipes next: sweet chili sauce, yakitori sauce, yum yum sauce, and homemade hoisin!
Chili Well-done Recipe
Meet chili crisp! It’s like a magic potion of crispy shallots, garlic, chili flakes, and a tuft of tasty seasonings. Just like those trusty pantry staples you alimony around, chili well-done is your secret weapon to instantly hoist your dishes. Whether you’re stir-frying, roasting, or plane just tossing it into a trencher of noodles, this zesty sauce is the weightier thing to have on hand.
Imagine you’ve got your favorite stir-fry sizzling in the pan, and with just a spoonful of chili crisp, you transform it from ordinary to extraordinary. It’s that little uneaten something that takes your cooking to the next level. So, alimony a jar of chili well-done in your pantry. You can thank me later!
What’s the Difference Between Chili Well-done and Chili Oil?
They have a similar flavor, although chili well-done is a little increasingly complex. The difference lies in the texture, as chili oil is increasingly smooth while chili well-done has tasty chunks of fried shallot and garlic inside!
Ingredients Needed to Make It
These are the ingredients that make our chili well-done so tasty. Each one adds its own special flavor! (Exact measurements are in the recipe vellum at the end of the post!)
- Vegetable Oil: This oil is the foundation of the chili crisp. It helps fry up the shallots and garlic and makes them super flavorful. It moreover makes the sauce nice and smooth.
- Shallots and Garlic: These put the well-done in chili crisp. Sliced thin and fried until they’re golden and yummy, they requite it an uneaten crunch and tasty savory flavor.
- Cinnamon Sticks and Star Anise: Bring a warm, cozy savor to the sauce.
- Chili Flakes and Gochugaru (Korean Chili Flakes): Regular chili flakes and Korean gochugaru team up to requite our chili well-done its zesty kick and red color. If you’re having trouble finding gochugaru, trammels out your local Asian market!
- Sichuan Peppercorns: Ground Sichuan peppercorns are the savor booster here. They add a zingy, citrusy twist to the spiciness.
- Ginger: For a fresh and tangy kick.
- Toasted Sesame Seeds: These seeds bring a toasty, nutty savor to the mix.
- Salt and Sugar: Salt makes everything taste better, and sugar adds a touch of sweetness to plane out the spice.
- MSG (Optional): If you’re into it, MSG amps up the deliciousness with an uneaten umami boost. But hey, it’s tomfool if you want to skip it too!
How Do You Make Spicy Chili Crisp?
Ready to make the most flavorful and succulent oil to add to your favorite dishes? Let’s get started! Chili well-done is super easy to make and has a nice, long shelf life. You’re going to love having it in your kitchen arsenal.
- Fry: Heat the oil in a medium saucepan over medium-low heat. Add in the shallots, garlic, cinnamon stick, and star anise and fry until the garlic and shallots have wilt a crispy golden brown, well-nigh 10 minutes.
- Strain: Strain out the shallots, garlic, star anise, and cinnamon. Discard the cinnamon and star anise then set the crispy shallots and garlic aside.
- Combine Seasonings: In a large heat-proof trencher mix together the chili flakes, gochugaru, sichuan peppercorns, ginger, sesame seeds, salt, sugar, and moreover MSG if using.
- Pour Oil Over Mixture: Pour the hot oil over the spices, then add the crispy shallots and garlic. Stir together so everything is combined. Allow the chili well-done to tomfool to room temperature surpassing pouring into a jar, or storage container of your choice.
- Store: Store the chili well-done in an snapped container in the fridge for up to 2 months.
Ingredient Substitutions
There are quite a few ingredients in this recipe that might be difficult to find. If you have an Asian market nearby, that would be a unconfined place to trammels out! If you’re still out of luck, you can make a few substitutions!
- Chili Flakes: Replace gochugaru with regular chili flakes, making it a total of 1/2 cup regular chili flakes you use in the recipe.
- Peppercorns: Replace ground Sichuan peppercorn with regular woebegone pepper. It will add a similar pop of flavor, your chili well-done just won’t be as unexceptionable and zesty.
Storing Leftovers
So your chili well-done stays nice and fresh, alimony it in an snapped jar in the fridge for up to 2 months! It’s so nice to have on hand, you can just add a spoonful of the oil and shallots to level up any savory dish!
Ways to Use Chili Crisp
Add it to a stir-fry, trencher of noodles, fried rice, the options are endless! Chili well-done is the weightier way to add uneaten savor and texture to your favorite Asian dishes.
Dinner
Easiest Vegetable Stir Fry
15 mins
Dinner
Easiest Pad Thai
25 mins
Asian
Chicken Lo Mein
35 mins
Side Dishes
Easy Fried Rice
35 mins
Chili Crisp
Ingredients
- 2 cups vegetable oil or any neutral oil
- 2 shallots thinly sliced
- 6 cloves garlic thinly sliced
- 1 cinnamon stick
- 3 whole star anise
- ¼ cup chili flakes
- ¼ cup gochugaru Korean chili flakes
- 1 tablespoon ground sichuan peppercorn
- 1 tablespoon ginger minced
- 2 tablespoons toasted sesame seeds
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon MSG optional
Instructions
- Heat the oil in a medium saucepan over medium low heat. Add in the shallots, garlic, cinnamon stick, and star anise and fry until the garlic and shallots have wilt a crispy golden brown, well-nigh 10 minutes.
- Strain out the shallots, garlic, star anise, and cinnamon. Discard the cinnamon and star anise and set the crispy shallots and garlic aside.
- In a large heat-proof trencher mix together the chili flakes, gochugaru, sichuan pepper, ginger, sesame seeds, salt, sugar, and MSG if using.
- Pour the hot oil over the spices, add the crispy shallots and garlic. Stir together to combine. Allow the chili well-done to tomfool to room temperature surpassing pouring into a jar, or storage container of your choice.
- Store the chili well-done in an snapped container in the fridge for up to 2 months.
