If you’re craving a bold and spicy condiment that takes your dishes from ordinary to unforgettable, this Simple Sichuan Chili Crisp Recipe is your new best friend. Loaded with a perfect balance of fiery chili flakes, crispy garlic and shallots, fragrant ginger, and the signature numbing touch of Sichuan peppercorns, this chili crisp packs so much personality in every spoonful. The crunchy texture and vibrant flavors make it a versatile must-have to elevate noodles, dumplings, stir-fries, or even your favorite snacks. Trust me, once you make this at home, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
Getting the right ingredients for this Simple Sichuan Chili Crisp Recipe is surprisingly straightforward, yet each component plays a vital role in building its complex flavor and texture. From the fragrant spices to the crunchy seeds, every element brings something essential to the table.
- Chili Flakes: Use high-quality Sichuan chili flakes for that authentic smoky heat that defines the dish.
- Garlic: Finely chopped garlic offers a pungent, savory base that crisps up beautifully in the oil.
- Shallots: Sliced shallots add a subtle sweetness and crunch once fried to golden perfection.
- Ginger: Minced ginger brings warmth and a fresh aromatic punch that lingers on the palate.
- Vegetable Oil: A neutral oil acts as the perfect carrier, infusing and preserving all the bold flavors.
- Sichuan Peppercorns: Toasted to release their unique numbing and citrusy notes, these peppercorns elevate the entire mix.
- Salt: Just a touch to season and round out the spicy and savory profile.
- Sesame Seeds: Toasted sesame seeds add nuttiness and an irresistible crunch.
- Scallions: Finely chopped scallions are the fresh, bright garnish that finishes the chili crisp.
How to Make Simple Sichuan Chili Crisp Recipe
Step 1: Prepare Your Ingredients
Start by finely chopping the garlic, slicing the shallots, and mincing the ginger. Gather your measured chili flakes, toasted Sichuan peppercorns, and sesame seeds, preparing everything in advance to ensure smooth, continuous cooking without any rush.
Step 2: Heat the Oil
Pour the vegetable oil into a heavy-bottomed pan and warm it over medium heat. You’re aiming for about 350°F or 175°C, the perfect temperature to infuse the aromatics without burning them.
Step 3: Crisp the Garlic and Shallots
Once the oil is shimmering hot, carefully add the chopped garlic and sliced shallots. Stir frequently to evenly brown them until they become golden and crunchy, roughly 4 to 5 minutes. This step is crucial as it builds that signature crispy texture.
Step 4: Add Ginger
Mix in the minced ginger and cook for an additional minute, allowing its fragrance to meld with the garlic and shallots without overpowering the mix.
Step 5: Cool the Oil Slightly
Remove the pan from heat and let the oil cool down for about 2 to 3 minutes. This gentle cooling prevents burning your chili flakes when you add them, preserving their vibrant, smoky flavor.
Step 6: Incorporate Chili Flakes and Peppercorns
Carefully stir in the chili flakes and the toasted Sichuan peppercorns. Mix thoroughly to distribute the heat and numbing sensation evenly throughout the oil.
Step 7: Season and Add Crunch
Add salt for seasoning and toss in the toasted sesame seeds. This final blend seals in the saltiness and adds an additional layer of irresistible crunch.
Step 8: Cool and Store
Allow the mixture to cool completely to room temperature. Transfer your homemade chili crisp into a clean jar or airtight container to preserve its freshness and flavors.
Step 9: Ready to Serve
Before serving, sprinkle chopped scallions on top for a fresh, bright garnish that complements the spice and crunch of the chili crisp.
How to Serve Simple Sichuan Chili Crisp Recipe
Garnishes
The addition of chopped scallions isn’t just for looks—they brighten the intense flavors and add a pop of color to your chili crisp. Feel free to sprinkle some toasted sesame seeds over dishes with chili crisp for extra nuttiness and texture contrast.
Side Dishes
This chili crisp pairs amazingly with a wide array of side dishes like steamed rice, tossed noodles, or even crispy dumplings. Its spicy, aromatic qualities add an exciting dimension that perks up simple sides instantly.
Creative Ways to Present
Use this chili crisp as a topping for avocado toast or drizzle it over roasted vegetables for a fiery kick. Mixing it into dressings or marinades can also be a game changer, offering your culinary creations a flavorful punch that’s both bold and balanced.
Make Ahead and Storage
Storing Leftovers
You can store your Simple Sichuan Chili Crisp Recipe in the refrigerator for up to one month. Keep it sealed tightly in an airtight container to maintain its crispness and prevent the oil from oxidizing.
Freezing
While it’s best enjoyed fresh, you can freeze your chili crisp in a sealed container for longer storage. Thaw it in the refrigerator before use and give it a quick stir to recombine any separated oil and solids.
Reheating
This chili crisp is typically served at room temperature, but if the oil has solidified in the fridge, simply warm the jar gently in a warm water bath or microwave for a few seconds to restore its pourable texture.
FAQs
What is Sichuan Peppercorn and why is it important?
Sichuan peppercorn is not a traditional pepper but a spice that produces a unique numbing sensation on the tongue, paired with a slightly citrusy flavor. It’s key to authentic Sichuan dishes and gives this chili crisp its signature “tingly” effect.
Can I use other types of chili flakes?
You can substitute with other chili flakes if Sichuan chili flakes are unavailable, but the flavor profile and heat level may differ. For authenticity and the best taste, Sichuan chili flakes are recommended.
Is this chili crisp very spicy?
Yes, this Simple Sichuan Chili Crisp Recipe packs a significant heat level balanced by crunch and aromatics. You can adjust the amount of chili flakes used to suit your spice tolerance.
How long does homemade chili crisp last?
Stored correctly in an airtight container in the refrigerator, it can last up to one month without losing flavor or texture.
Can I make this recipe vegan and gluten-free?
Absolutely! This recipe is naturally vegan and gluten-free, making it a fantastic condiment for a variety of dietary preferences.
Final Thoughts
Making your own Simple Sichuan Chili Crisp Recipe at home is one of those culinary victories that feels both special and effortlessly rewarding. Every crunchy, spicy bite adds layers of incredible flavor that can transform even the simplest meal into a celebration. So go ahead, give it a try, and bring a little heat and happiness to your kitchen!
Print
Simple Sichuan Chili Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Condiment
- Method: Frying
- Cuisine: Sichuan
Description
This Simple Sichuan Chili Crisp recipe brings the perfect balance of spicy, savory, and crunchy flavors, infused with aromatic garlic, shallots, ginger, and toasted Sichuan peppercorns. Ideal as a condiment to elevate any dish, it’s easy to prepare with pantry staples and can be stored for up to a month.
Ingredients
Chili Crisp Ingredients
- 1/2 cup high-quality Sichuan chili flakes
- 10 cloves garlic, finely chopped
- 3 medium shallots, finely sliced
- 2 tablespoons ginger, minced
- 2 cups vegetable oil (neutral oil for infusing flavors)
- 2 tablespoons Sichuan peppercorns, toasted
- 1 teaspoon salt
- 1/4 cup sesame seeds, toasted
- 2–3 pieces scallions, finely chopped (for garnish)
Instructions
- Prepare Ingredients: Finely chop the garlic, shallots, and ginger. Measure out the chili flakes, toasted Sichuan peppercorns, and toasted sesame seeds carefully to have everything ready.
- Heat Oil: Pour the vegetable oil into a large, heavy-bottomed pan and heat it over medium heat until it reaches about 350°F (175°C).
- Fry Garlic and Shallots: Add the chopped garlic and sliced shallots to the hot oil. Stir frequently and cook until they turn golden brown and crispy, approximately 4-5 minutes.
- Add Ginger: Stir in the minced ginger and continue to cook for an additional minute to release its aroma.
- Cool Oil Slightly: Remove the pan from the heat and allow the oil to cool for 2-3 minutes to avoid burning the spices during the next step.
- Mix in Chili Flakes and Peppercorns: Carefully stir in the chili flakes and toasted Sichuan peppercorns, mixing thoroughly to infuse the oil with spice and flavor.
- Season and Add Sesame Seeds: Add salt and toasted sesame seeds to the mixture, stirring until evenly combined.
- Cool and Store: Let the mixture cool completely to room temperature, then transfer it into a clean jar or airtight container.
- Refrigerate and Serve: Store the chili crisp in the refrigerator for up to one month. Garnish with chopped scallions before serving for added freshness and color.
Notes
- Use high-quality Sichuan chili flakes for authentic flavor.
- Ensure garlic and shallots are cooked until golden to avoid bitterness.
- The chili crisp can be stored refrigerated for up to one month.
- Garnish with fresh scallions for extra aroma and color.
- Adjust the amount of chili flakes depending on your preferred spice level.
