If you’re a fan of spicy foods, then you’ve probably heard of Chili Crisp – the spicy, savory condiment that’s taking the culinary world by storm. While you can easily find Chili Crisp at Asian grocery stores or online, you know my propensity for making my own condiments. It’s easy and fun.
If you haven’t tried Chili Crisp yet, your life is about to change! This trendy condiment is a spicy, savory blend of chili peppers, oil, and crispy bits of garlic, onion, and sesame seeds. It originated in China but has blown up worldwide due to its unique flavor and versatility.
Chili Crisp has quickly become a global sensation, beloved by foodies everywhere for its unique blend of heat, crunch, and umami flavor.
I’ve used it drizzled over rice, noodles, and stir-fries for an extra kick of heat. It’s fantastic mixed with a little soy sauce and fresh lime juice as a dipping sauce for dumplings and spring rolls. It’s great as a marinade for meat, or mixed into dressings and sauces. Honestly, anywhere you want to add a gorgeous blast of spice, this is your condiment.
The thing that makes Chili Crisp so amazing is the crispy bits. They add crunch and texture to every bite. These bits are made from fried garlic and fried onion. You can make your own fried onion and garlic but it’s easier to buy them from an Asian grocery store. Add some dried chilies, sesame seeds, Szechuan peppercorns, fresh ginger, star anise, green cardamom seeds, a little salt and sugar with fresh garlic infused warm vegetable oil and you have magic in a jar.
I’m obsessed. Not only have I added it to everything Asian, it works beautifully in anything that begs for a little heat.
Whether you’re a seasoned Chili Crisp fan or just discovering it for the first time, it’s a mind blowing addictive condiment that’s simple to make.
Here’s my version. Thanks for reading.
90g dried red chillies, stems removed
¼ cup fried onions
3 tablespoons fried garlic
2 tablespoons roasted sesame seeds
3 whole star anise
4 green cardamom pods, crushed
2 tablespoons fresh ginger, finely chopped
1 tablespoons white sugar
2 tablespoon fine sea salt
1 tablespoon Szechuan peppercorns, freshly ground
2 chicken stock cubes, crumbled
6 garlic cloves, finely sliced
2 cups vegetable oil
- Depending on the size of your food processor, place all or half of the dried chillies in your food processor and whiz until roughly chopped.
- Pour the chilies out into a colander with medium-sized holes (large enough for the chilli seeds to fall through).
- Shake the colander over a plate to allow most of the seeds to fall through. Discard the chili seeds on the plate.
- Pour the chopped chillies into a large heatproof bowl.
- Add the fried onions, fried garlic, roasted sesame seeds, star anise, cardamom pods, Szechuan peppercorns, ginger, sugar, salt and stock cubes. Set aside.
- Place the garlic and the oil in a small saucepan.
- Place the saucepan over a medium heat and allow the oil to heat up and start bubbling.
- Continue gently cooking the garlic for another 2 minutes or until the garlic is just light golden.
- Turn the heat off and allow the oil to cool for 2-3 minutes. Then carefully pour the warm oil over the chili mixture and mix well
- Put the Chili Crisp mixture into small jars and refrigerate for at least 24 hours to allow the flavour to develop.
- Keep in the fridge for up to 2 months.
THE LOVE: Whenever you're working with chili peppers, it's a good idea to wear latex gloves to protect your hands from the hot oil released from the chili pepper skin. Also, be careful when you take the lid off of your food processor after whizzing up the chili peppers. DO NOT BREATHE IN!