Sichuan Chili Crisp
In our kitchen, we love experimenting with bold flavors, and nothing packs a punch quite like our Sichuan Chili Crisp. This spicy, crunchy condiment is made with crispy garlic, shallots, and a mix of chilies, delivering the best chili crisp experience—just like your favorite fly jing chili crisp. Our Homemade version perfectly balances heat and texture, adding a burst of flavor to any dish. Whether you’re looking for a quick way to elevate noodles, soup, or even pizza, this versatile topping will take your meals to the next level, making every bite irresistibly delicious.
Table of Contents
- About Sichuan Chili Crisp
- Why You’ll Love This Sichuan Chili Crisp
- What is in Sichuan Chili Crisp?
- Key Ingredients
- How To Make Sichuan Chili Crisp
- Have It Your Way!
- Nutritional Facts and Health Benefits
- Health Benefits:
- Other Recipes You’ll Love
- Sichuan Chili Crisp Recipe
About Sichuan Chili Crisp
Chili Crisp originated in China, where it has been a staple in many households and restaurants. Its popularity has soared globally in recent years, making it a must-have condiment for spice lovers. Traditionally, it’s made by frying aromatics like garlic and shallots in oil, then adding a mix of dried chilies and spices. The result is a rich, spicy oil infused with crispy bits that add both flavor and texture to any dish.
The beauty of Chili Crisp lies in its simplicity and versatility. While the base recipe is straightforward, you can easily customize it with different types of chilies, spices, and additional ingredients like peanuts or sesame seeds. The key to a good Chili Crisp is achieving the right balance between the heat of the chilies and the crunchiness of the fried aromatics.
In Chinese cuisine, Chili Crisp is more than just a condiment—it’s a way to add depth and character to a dish. It’s often served alongside dumplings, noodles, and rice dishes, but its use has expanded far beyond traditional Asian cuisine. Today, it’s embraced by food enthusiasts worldwide who enjoy experimenting with bold flavors.
Why You’ll Love This Sichuan Chili Crisp
- Flavor Explosion: A perfect combination of spicy, savory, and crunchy elements.
- Versatile: Adds a kick to everything from noodles and rice to sandwiches and roasted vegetables.
- Customizable: Tailor the recipe to your preferred level of heat and flavor.
- Long-Lasting: Keeps well in the fridge, so you’ll always have a flavorful topping on hand.
- Easy to Make: With just a few ingredients, you can create a condiment that elevates any dish.
What is in Sichuan Chili Crisp?
- Dried Chilies: The heart of the spice, providing the heat and flavor.
- Garlic: Fried until crispy for a savory, aromatic crunch.
- Shallots: Adds sweetness and crunch to balance the heat.
- Oil: Used to fry the ingredients and infuse with chili flavor.
- Sichuan Peppercorns: Optional, for a numbing, tingling heat.
- Salt and Sugar: To balance and enhance the flavors.
Key Ingredients
- Dried Chilies: Choose your favorite variety, whether you prefer mild or hot. Sichuan chilies are traditional, but you can mix and match.
- Garlic and Shallots: These provide the crunchy texture and savory flavor base.
- Oil: Use a neutral oil like vegetable or peanut oil for frying the aromatics.
- Sichuan Peppercorns: Adds a unique numbing sensation that’s characteristic of Sichuan cuisine.
How To Make Sichuan Chili Crisp
- In a large heat resistant bowl, add all the dry ingredients, and set the bowl aside.
- To a sauce pan add the Cooking oil, and add the shallots and Thai chilies. Turn on the heat to medium, and cook until shallots are golden brown. Then using a strainer and a separate heat resistant bowl, strain the shallots and save the oil. Set the fried shallots aside.
- Pour the oil back into the pan, and add the sliced garlic, and grated ginger. Turn on the heat to medium, and fry until the garlic is slightly golden. Careful not to turn. Then strain the garlic and ginger similar to shallots, saving the oil.
- Pour the oil into the pan for a 3rd time, and reheat the oil to 375 degrees Fahrenheit.
- Pour the hot oil over the dried ingredients, stir and wait 30-45 minutes for the oil to cool.
- After the oil has cooled, add the crispy Shallots and Garlic, along with the wet ingredients.
- You can enjoy it immediately, or allow it to rest overnight for the flavors to blend.
- Enjoy 🙂
Have It Your Way!
- Adjust the Heat: Use a mix of mild and hot chilies to control the level of spiciness.
- Add Nuts or Seeds: Toss in peanuts, sesame seeds, or even sunflower seeds for extra crunch.
- Use Different Oils: Experiment with sesame oil or olive oil for a different flavor profile.
- Add Aromatics: Incorporate star anise, cinnamon, or bay leaves during the oil infusion for a more complex taste.
- Sweeten It Up: Add a bit more sugar or a touch of honey to balance the heat with sweetness.
Nutritional Facts and Health Benefits
- Calories: Approximately 60 calories per tablespoon.
- Fat: 5 grams (mostly from healthy oils).
- Carbohydrates: 3 grams.
- Fiber: 1 gram.
- Sugar: 1 gram.
- Sodium: 90 milligrams.
Health Benefits:
- Rich in Antioxidants: Chilies are packed with antioxidants, which help fight inflammation and boost your immune system.
- Boosts Metabolism: The capsaicin in chilies can increase metabolism and promote fat burning.
- Heart-Healthy Fats: The oil used in Chili Crisp is a source of unsaturated fats, which are beneficial for heart health.
- Digestive Health: The fiber in garlic and shallots aids in digestion and supports a healthy gut.
Other Recipes You’ll Love
- Chili Garlic Noodles
- Vegan Dan Dan Noodles
- Peanut And Chili Oil Cucumber Salad
- Vegetable Udon Noodles Stir Fry (Yaki Udon)
- Sichuan Tofu Stir Fry
Sichuan Chili Crisp Recipe
Sichuan Chili Crisp
Ingredients
- 3 Cups Cooking Oil
- 2-3 Thai Chilies diced
- 2 Shallots finely diced
- 6-7 Garlic Cloves thinly sliced
- 2 Tbsp. Ginger grated
Dry Ingredients:
- 1 Shiitake Mushrooms minced
- ¼ Roasted Seaweed
- ¼ Cup Red Chili Flakes
- ¼ Cup Red Pepper Powder
- 1 Cinnamon Stick
- 2 Star Anise
- 1 Black Cardamom
- 4-5 Cloves
- 2 Tbsp. Sichuan Peppercorns
- 2 Tsp. Sichuan Peppercorns roasted and ground
- 1 Tsp. Mushroom Bouillon optional
- 2-3 Tbsp. Sesame Seeds
Wet Ingredients:
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Dark Soy Sauce
- 1 Tbsp. Black Vinegar
- 2 Tbsp. Spicy Black Bean Paste
- 1 Tbsp. Broad Bean Paste (Doubanjian/Toban Djan) Toban Djan
Instructions
- In a large heat resistant bowl, add all the dry ingredients, and set the bowl aside.
- To a sauce pan add the Cooking oil, and add the shallots and Thai chilies. Turn on the heat to medium, and cook until shallots are golden brown. Then using a strainer and a separate heat resistant bowl, strain the shallots and save the oil. Set the fried shallots aside.
- Pour the oil back into the pan, and add the sliced garlic, and grated ginger. Turn on the heat to medium, and fry until the garlic is slightly golden. Careful not to turn. Then strain the garlic and ginger similar to shallots, saving the oil.
- Pour the oil into the pan for a 3rd time, and reheat the oil to 375 degrees Fahrenheit.
- Pour the hot oil over the dried ingredients, stir and wait 30-45 minutes for the oil to cool.
- After the oil has cooled, add the crispy Shallots and Garlic, along with the wet ingredients.
- You can enjoy it immediately, or allow it to rest overnight for the flavors to blend.
- Enjoy 🙂
Notes
- Storage: Store your Chili Crisp in an airtight jar in the refrigerator. It will keep for up to a month.
- Spice Level: For a milder version, use fewer hot chilies or substitute with sweet red peppers.
- Serving Suggestions: Drizzle over noodles, eggs, roasted vegetables, or even mix into sauces for an extra kick.
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