Sichuan Chili Crisp
Sichuan Chili Crisp is a spicy, crunchy condiment that adds a burst of flavor to any dish. Made with crispy garlic, shallots, and a mix of chilies, this homemade version offers the perfect balance of heat and texture. Whether you’re adding it to noodles, eggs, or even pizza, Chili Crisp is a versatile topping that will take your meals to the next level.
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.
Video
Nutrition
Serving: 1TbspCalories: 120kcal
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