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Homemade Spicy Chili Crisp Recipe

Homemade Spicy Chili Crisp Recipe
  • Category


  • Cusine






1/2 cup roasted, salted peanuts, chopped

2-inch piece fresh ginger, sliced into thin matchsticks

3/4 teaspoon freshly ground black pepper

3 pieces whole star anise

2 red or black cardamom pods, split in half

2 teaspoons freshly ground cumin

3 tablespoons freshly ground Sichuan peppercorn

3 tablespoons porcini or shiitake mushroom powder

5 teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight

1 teaspoon

2 tablespoons sugar

2 1/2 cups peanut oil, or any other neutral oil

2 cups

3/4 cup


Put on disposable latex gloves. Place a wire rack inside a quarter- or half-sheet tray. Using your hands and kitchen shears, cut open chilies and place them on rack. Shake rack to sift off most of the seeds . Transfer chilies to a bowl and discard seeds. Using a spice grinder and working in batches, process chilies until they are ground to a size just larger than standard chili flakes. Transfer processed chilies to a heatproof bowl or pot large enough to accommodate bubbling oil . Combine chili flakes with peanuts, ginger, black pepper, star anise, cardamom, cumin, Sichuan peppercorn, mushroom powder, salt, MSG , and sugar. Set aside. Set a fine-mesh strainer over a 2-quart heatproof bowl. In a 4-quart saucepan, combine oil and shallots. Cook over high heat while constantly stirring. Once shallots become light golden brown, strain. Pour oil back into pot and add garlic. Cook over medium-low heat, constantly stirring, until light golden brown, then strain. Return oil to pot once more. Set aside fried shallots and garlic. Heat oil to 375 degrees F . Pour hot oil over chilies, spices, and other seasonings. Stir well to distribute hot oil throughout. Set aside to fully cool, about 30 minutes or until bowl or pot is cool to the touch. Once chili-and-oil mixture has fully cooled, remove star anise and cardamom pods. Mix in fried shallots and garlic. Pour finished chili crisp into jars and store in the fridge for about 3 months. It can be served immediately, but for best flavor, eat it the next day. Stir well before serving.