Go Back
–+ servings
Chili crisp in a jar with a spoon in it.
Print Recipe
No ratings yet

Chili Crisp

Take your meals to the next level with our bold, crispy, spicy, and completely addicting homemade chili crisp!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: condiment
Cuisine: Chinese
Servings: 16
Calories: 206kcal
Author: Teri & Jenny

Ingredients

  • 1 1/3 cups neutral oil
  • 2 thinly sliced shallots
  • 6 minced garlic cloves
  • 1/4 cup crushed, dry roasted peanuts
  • 1/4 cup crushed red pepper flakes
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon gochugaru (Korean Chili powder)
  • 2 teaspoons minced ginger
  • 2 whole star anise
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons mushroom powder optional
  • 1 teaspoon white pepper
US Customary - Metric

Instructions

  • Combine oil and shallots in a small pot. Place over medium heat and slowly bring temperature to 300˚F.
  • Fry shallots for 3 to 5 minutes until shallots are lightly toasted and the oil is fragrant.
  • Strain mixture through a fine mesh sieve. Set shallots aside.
  • Pour oil back into pot and bring up to 375˚F.
  • In a mixing bowl combine garlic, peanuts pepper flakes, toasted sesame seeds, gochugaru, ginger, and star anise.
  • Once oil is hot pour over combined ingredients.
  • Allow mixture to sit until all sizzling is complete and has cooled for several minutes.
  • Stir in sugar, salt, mushroom powder, and white pepper until fully combined.
  • Then gently fold in fried shallots. Use immediately or store in an airtight container and refrigerate for up to 3 months.

Notes

**Recipes makes about 2 cups (each serving is about 2 tablespoons)**
How to Properly Store Chili Crisp? For How Long?
For the longest shelf-life, wait for your crispy chili oil to cool completely, then store it in an airtight jar or container in the refrigerator for up to 3 months. The oil may turn slightly solid when cold, but it will return to oil consistency when brought back to room temperature.
If you plan to use this chili crisp within a week, you may be able to get away with storing it in the pantry, but you'll run the risk of the fresh ingredients spoiling-- so we recommend storing it in the refrigerator either way.

Nutrition

Calories: 206kcal | Carbohydrates: 5g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 370mg | Potassium: 129mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1245IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg