Name: Homemade Chili Crisp
Prep time: 1 h
Cook time: 1 h
Yield: 24
Ingredients: 1/3 cup gochugaru (Korean chili powder) -; 1/2 cup red pepper chili flakes -; 3 ounces Japones dried chili pepper, seeded, lightly ground -; 1 tablespoon ground Sichuan peppercorn, optional -; 1 tablespoon sugar -; 1 tablespoon mushroom bouillon powder -; 1 teaspoon salt -; 1 ounce fresh ginger, peeled and thinly sliced lengthwise -; 2 cups peanut oil -; 6 ounces shallots, peeled and thinly sliced into rings -; 1 small head garlic, peeled and thinly sliced lengthwise -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Homemade Chili Crisp

1. 1/3 cup gochugaru (Korean chili powder) -

2. 1/2 cup red pepper chili flakes -

3. 3 ounces Japones dried chili pepper, seeded, lightly ground -

4. 1 tablespoon ground Sichuan peppercorn, optional -

5. 1 tablespoon sugar -

6. 1 tablespoon mushroom bouillon powder -

7. 1 teaspoon salt -

8. 1 ounce fresh ginger, peeled and thinly sliced lengthwise -

9. 2 cups peanut oil -

10. 6 ounces shallots, peeled and thinly sliced into rings -

11. 1 small head garlic, peeled and thinly sliced lengthwise -

How to cook deliciously - Homemade Chili Crisp

1. Stage

Combine the spices: In a medium heatproof bowl, add the gochugaru, red pepper flakes, Japones chili flakes, ground Sichuan peppercorns, sugar, mushroom bouillon powder, and salt. Mix until combined. Add the ginger and set aside.

2. Stage

Fry the shallots: Place a strainer over a bowl or cooling rack over a baking sheet and set aside. In a medium saucepan, add the peanut oil and shallots. Place over medium heat and cook gently for about 15 minutes, stirring occasionally to separate the shallots into individual rings. In the beginning, the shallots will look purply pink and vibrant. About halfway through, the shallots will start to look pale, almost translucent, with a light yellow color. After 15 minutes, the shallots start to take on a very light brown color.

3. Stage

Fry the garlic: Add the garlic to the shallots and stir. Fry until the shallots are light golden brown and the garlic slices start to take on some color around the edges, about 10 minutes. The shallots and garlic might still look "soft" at this point but they are completely ready—if you fry them until they look nicely browned in the oil, they will likely burn. They will crisp up and take on more color once you lift them from the oil.

4. Stage

Drain and cool: Remove the garlic and shallots with a slotted spoon or a skimmer. Let drain and cool in a strainer or on a cooling rack.

5. Stage

Heat the oil: Place the oil back in the saucepan. Heat over medium-high heat to 360°F. Pour the hot oil over the spices and stir. The mixture will sizzle.

6. Stage

Let the spice oil cool before mixing: Let the spice oil cool for 30 minutes or until it reaches room temperature. Remove the ginger slices. Stir in the fried shallot rings and garlic chips.

7. Stage

Store and enjoy: Transfer the homemade chili crisp to a mason jar and store in a cool area for up to a month or in the fridge for longer. I like to give my chili oil a stir before each use to get all the delicious crisps that have settled at the bottom. If you run low on chili oil, add a few tablespoons of oil to stretch the chili crisp. Love the recipe? Leave us stars and a comment below!