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
Scale
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.
