Description
A homemade spicy chili crisp recipe that combines a variety of dried chiles, aromatic spices, and crunchy peanuts in a fragrant, flavorful oil infusion. Perfect for adding heat and depth to any dish.
Ingredients
Units
Scale
Dried Chiles:
- 27 g (1 cup) dried árbol chiles, stems removed
- 20 g (3/4 cup) dried chiles japones, stems removed
- 25 g (3/4 cup) dried Kashmiri red chiles, stems removed
Other Ingredients:
- 1/2 cup (50 g) roasted, salted peanuts, chopped
- 1 2-inch piece (30 g) fresh ginger, sliced into thin matchsticks
- 3 pieces whole star anise
- 2 red or black cardamom pods, split in half
- 3 tablespoons (28 g) freshly ground Sichuan peppercorn
- 3 tablespoons (12 g) porcini or shiitake mushroom powder
- 2 tablespoons (20 g) sugar
- 5 teaspoons (30 g) Diamond Crystal kosher salt
- 2 teaspoons (6 g) freshly ground cumin
- 1 teaspoon (4 g) MSG (optional)
- 3/4 teaspoon (2 g) freshly ground black pepper
- 2 1/2 cups (500 g) peanut oil, or any other neutral oil
- 2 cups (200 g) thinly sliced shallots
- 3/4 cup (65 g) thinly sliced garlic
Instructions
- Cut and Process Chiles: Remove chile stems, cut open chiles, remove most seeds, and grind to flakes.
- Prepare Spice Mix: Combine processed chiles with peanuts, ginger, spices, and seasonings in a large bowl.
- Fry Shallots and Garlic: Cook shallots and garlic in oil until golden brown, then strain.
- Combine Ingredients: Pour hot oil over spice mix, let cool, remove star anise and cardamom pods, mix in fried shallots and garlic.
- Store and Serve: Transfer chili crisp to jars, refrigerate for up to 3 months, and stir before serving for best flavor.
Notes
- Consider using milder chiles for a less spicy version.
- Find Sichuan peppercorns at The Málà Market.
- Use a mandoline for thinly slicing shallots and garlic.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
