Chili Crisp
This Chili Crisp recipe is easily one of my top recipes of the year…or maybe ever. I put a spoonful on just about everything. Trust me—it crushes the store-bought version you’ve been buying.
Ingredients
- 700-750 g Peanut Oil, 3.5 C.
- 200 g Shallot, Sliced (2-3 large)
- 75 g Garlic, Sliced (15 cloves)
- 100 g Ginger, Sliced (1 large knob)
- 6 Pods Star Anise 2-3
- Cinnamon Sticks 60g, 4 Tbsp
- Gochugaru separated into 2 - 30g portions
- 30 g Chili Flake, 2 Tbsp
- 15 g Sesame Seeds, 1 Tbsp
- 1-2 g Szechuan Peppercorn (ground), 1/2 tsp
- 75 g Peanuts, chopped, 1/2 C.
- 40 g Honey, 1/4 C.
- 5 g Msg, 1/2 tsp
- 35 g Salt
- 3 g Fish Sauce, 1 tsp
- 25 g Soy Sauce, 2 Tbsp
Instructions
- Heat oil to 300F / 150C
- Fry sliced garlic for 90 seconds until about 80% and remove it from the oil and place on a sheet tray lined with a paper towel.
- Fry Shallot for 5-6 Minutes at 300F, move to paper towel with garlic
- Heat oil back up to 325F / 160Cand add star anise, cinnamon and ginger. Cook until ginger is golden brown, about 5-10 minutes and pour over 30g gochugaru and let sit for 5 minutes and strain oil back into the pot.
- Reheat the oil to 325F and pour over remaining gochugaru, chili flake, szechuan peppercorn and sesame seads. Infuse for 10 Minutes.
- Once infused, stir in peanuts, salt, honey, msg, fried shallots, and fried garlic. Be sure to crush garlic and shallots in your hand before adding them to the mixture.
- Let cool, Place in containers and refrigerate (keeps 4-5 weeks in fridge at least)
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