Chili Crisp Recipe
Add savory spicy crunch to everything you love to eat!
Servings: 2 cups
Calories: 93kcal
Ingredients
- 1/2 cup chili flakes Chinese preferred
- 1 cup neutral oil
- 1 inch ginger sliced
- 2 bay leaves
- 2 star anise
- 1 cinnamon stick
- 3 green onions white part only
- 1/4 cup fried garlic see note
- 1/4 cup fried shallots see note
- 1/4 cup dry roasted soybeans or edamame
- salt to taste
Instructions
- Place the chili flakes in a medium sized heat proof bowl. Set aside. Add the oil, ginger, bay leaf, star anise, cinnamon, and green onions to a saucepan and heat over medium-low until it starts to bubble gently and the green onions start to brown, 5-6 minutes, or until the oil reaches 300°F. When the time is up, carefully use a slotted spoon to remove and discard the aromatics, leaving the oil in the pot.
- Heat the oil in the pot until it is hot and shimmery, 350°F. Carefully pour the hot oil into the bowl with the chili flakes – it will sizzle and bubble up. The oil should be bright red. When cool, stir in the fried shallots, fried garlic, and roasted soy beans.
- Transfer to a clean jar and store in the fridge. Chili oil keeps pretty much indefinitely but I’m pretty sure you’ll use it up quickly.
Notes
You can find fried garlic and fried shallots at any Asian grocery store.
Estimated nutrition based on 1 tbsp serving.
Nutrition
Serving: 1tbsp | Calories: 93kcal | Carbohydrates: 3.9g | Protein: 0.9g | Fat: 8.4g | Saturated Fat: 1.2g | Cholesterol: 0.01mg | Sodium: 19mg | Potassium: 29mg | Fiber: 1.1g | Sugar: 0.6g