THE Ultimate Spicy Chili Crisp Recipe

THE Ultimate Spicy Chili Crisp Recipe
Steeped orange peel, ginger, cinnamon, star anise and more make this chili crisp uniquely spicy and sweet with an unparalleled crunch factor from fried garlic and shallots.
  • FRY
  • 3 cups vegetable oil
  • 30 cloves garlic sliced thin
  • 10 shallot sliced thin
  • 10 whole cloves
  • 4 star anise
  • 4 black or green cardamon pods
  • 1 stick cinnamon
  • 2 tbsp coriander seeds
  • 2 tsp Sichuan peppercorns
  • 1 tsp black peppercorns
  • 2 2-inch pieces orange peel
  • 2-inch ginger root (See Note 1)
  • 1 cup Sichuan chili flakes or Asian red pepper flakes (See Note 2)
  • 2 tbsp sesame seeds white or toasted
  • 2 tsp kosher salt
  • 2 tsp sugar
  • 1 tbsp soy sauce
  • 2 tbsp black vinegar or rice vinegar
  1. In a large saucepan over medium-high heat, bring the oil to 350°F and fry the garlic and shallots until a deep golden brown. Remove from oil, drain on paper towel lined plate. Set aside.
  2. To same saucepan with hot oil add the next 9 ingredients (using no heat) and steep spices for 1 hour (See Note 3), uncovered.
  3. Turn heat up to medium-high to reach 375°F.
  4. While oil is heating up: to a large heat proof bowl add the Sichuan chili flakes, sesame seeds, sugar and salt, stir to combine. Set aside.
  5. Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.
  6. Cool to room temperature and stir in the soy sauce and black vinegar. Carefully pour into clean jars and seal. Keep refrigerated for up to 3 months and if used often, keep at room temperature in pantry for up to 2 months.
1. The main difference between black and green cardamom is the way they are processed. For green cardamom, the pods are harvested before maturity. Black cardamom are harvested much later and are also dried over large fires. Easily interchangeable, with the black having a more intense flavor.

2. You can substitute 1 tablespoon dried ground ginger or dried sand ginger, also known as ground galangal for fresh ginger.

3. Sichuan chili flakes are made by frying whole chilies in vegetable oil until crisp before grinding into flakes, seeds, or powder. The frying enhances the flavor, color and texture, creating a toasty flavor and characteristic vivid red color without dyes or additives. (source: The Mala Market)

You could substitute regular red chile flakes, but if you're looking for that rich, deep red color, you will need to add 2 teaspoons of paprika to the chili flakes before pouring the oil over them.

4. If garlic browns too quickly, remove so it doesn't burn and discard. Try to keep oil temperature around 225°F.


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