Homemade chili crisp
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
knife, cutting board, wok, food processor, glass jar, bowl (small), slotted spoon
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Step 1/ 4
- 6⅔ g dried chilis
- 2⅓ g ginger
- ¼ cloves garlic
- ⅛ red onion
- 3⅓ g scallions
- 3⅓ g roasted peanuts
- knife
- cutting board
- wok
Slice ginger, garlic, and red onion. Chop scallions. Roughly chop peanuts. Trim and discard dried chili stems, then add to a dry wok (or large frying pan) and toast over low heat for approx. 10 min.
Step 2/ 4
- 1⅓ g white sesame seeds
- food processor
- glass jar
Use a knife to roughly chop half of the chilis and set aside. Blend the remaining chilis with a food processor to a fine powder. Mix fine chili powder with sesame seeds and peanuts and add to a glass jar large enough to contain all the oil.
Step 3/ 4
- 26⅔ ml cold pressed rapeseed oil
- ⅛ black cardamom pod
- ⅛ star anise
- ⅛ cinnamon stick
- ⅛ bay leaves
- ⅓ g Sichuan peppercorns
- bowl (small)
- slotted spoon
Crush black cardamom pod. Add black cardamom pods, star anise, cinnamon stick, bay leaf, and sichuan peppercorns to a bowl and set aside. Heat oil in the wok over medium-high heat, until the oil smokes. Then turn the heat down to medium-low, and add spices, ginger, red onion, and scallions. Fry until the scallions are golden. Remove everything in the pot with a slotted spoon and discard. Turn heat to low and add the coarsely chopped chilis to the oil. Fry for approx. 3 min., then add oil and chilis to the jar with the chili powder, sesames, and peanuts. Stir to combine.
Step 4/ 4
Wait for the chili crisp to cool down completely before covering and storing in the fridge for up to 2 months. Use it for any dish that calls for chili oil, drizzle it over fried eggs, avocado toast, cooked noodles, or really any dish you can imagine needing a slightly spicy, umami, crunch. Enjoy!
Enjoy your meal!
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