Gift Spicy Garlic Chili Crisp

Over the years, chili oil has become a condiment that I can't live without, and it's even better when it's homemade. This chili crisp is easy to make, perfect for spooning over just about anything and with the holidays right around the corner, it makes the perfect homemade gift to give to your friends and family.

Chili crisp is an infused oil with crunchy bits, made by frying onions, garlic, peppercorns and other seasonings in oil. It’s spicy, salty, savory and has an addictive umami flavor. This is such a versatile condiment to make because you can customize what goes into it. 

Recently, spicy chili crisp has gained popularity and you see it everywhere. It's not just for Asian cuisine anymore. Besides using this as a dipping sauce, I love drizzling this over eggs, sandwiches, vegetables and even salads. Once you try this chili oil, you’ll want to use this on everything! 

How to make the chili crisp: 

First, add the oil to a small sauce pot with the shallot, garlic, peppercorns, cinnamon stick, and allspice. 

Heat the oil on medium-low and simmer for 20 minutes, or until the ingredients get golden brown. 

Remove from the heat and allow to cool for 10 minutes. This allows the flavors to infuse into the oil even further. 

In a heat-proof bowl, mix together the chili flakes, gochugaru, soy sauce, sugar and salt. Strain the oil into the chili flake mixture. After you have strained the oil, reserve the crispy bits and allow them to cool. This will allow them to get crispy. 

Once the mixture is cool and crisp, remove the cinnamon stick and allspice pods, and discard. Add the crispy bits back to the oil and mix it all together. 

What you will need:

The ingredients for this condiment are simple and pretty inexpensive. You probably have most of these at home already! 

• Oil - I like to use peanut oil but you can use any oil you would like with minimal flavor, such as vegetable oil, grapeseed oil or avocado oil.
• Shallots
• Garlic
• Sichuan peppercorns - You can also use black peppercorns. Sichuan peppercorns have a citrus aroma plus an overton of pine. It adds a depth of flavor.
• Red pepper flakes
• Gochugaru - This is a coarsely ground Korean chili powder. It offers a wonderful level of heat and spice with a touch of sweetness. If you don't have Gochugaru you can substitute with cayenne pepper for even more spice.
• Soy sauce - adds an umami flavor
• Sugar
• Salt
• Cinnamon sticks
• Whole allspice 

You can substitute or omit any of these spices depending on the spice level you are going for and how you want it to be flavored! 

Spicy Garlic Chili Crisp

Scroll down for a printable version of this recipe

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yield: 2 1/2 cups 

2 cups peanut oil

1 shallot, roughly chopped

10 garlic cloves, roughly chopped

1 teaspoon Sichuan peppercorns

1/3 cup red chili flakes

1 Tablespoon Gochugaru

1 Tablespoon soy sauce

1 teaspoon sugar

1/4 teaspoon salt

1 cinnamon stick

12 whole allspice 

1. Start by roughly chopping the shallot and garlic. Lightly crush the peppercorns with the back of a pan or mallet.
2. In a small pot add the oil, shallot, garlic, peppercorns, cinnamon stick and allspice. Simmer on medium-low heat for 20 minutes or until shallot and garlic are browned. This might take more or less time dependent on the the size of your ingredients.
3. Once browned, take of the heat and allow to cool for about 10 minutes.
4. In a separate heat-proof bowl add together red chili flakes, Gochugaru, soy sauce, sugar and salt.
5. Strain oil over the seasonings.
6. Discard cinnamon and allspice. Allow the crispy bits to fully cool and crisp up.
7. Add the crispy bits back into the oil, and mix together. 

You can use this condiment right away, but I recommend letting it sit overnight to let the flavors infuse even further. To keep it fresh, put it into an airtight container (small Mason jars work great). It lasts up to one month in the refrigerator. 

If you enjoy learning about spices and flavors and how they can be used to enhance your cooking, don't miss these upcoming classes in the new year: 

• Flavor Dynamics Saturday, January 7 10am
• Hands-On Tiki Time Wednesday, January 11 6pm
• Hands-On Chinese New Year Saturday, January 21 6pm

Yield: 2 1/2 cups

Author: Kelly Kijak

Print

With ImageWithout Image

Spicy Garlic Chili Crisp

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 2 cups peanut oil
• 1 shallot, roughly chopped
• 10 garlic cloves, roughly chopped
• 1 teaspoon Sichuan peppercorns
• 1/3 cup red chili flakes
• 1 Tablespoon Gochugaru
• 1 Tablespoon soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cinnamon stick
• 12 whole allspice

Instructions

1. Start by roughly chopping the shallot and garlic. Lightly crush the peppercorns with the back of a pan or mallet.
2. In a small pot add the oil, shallot, garlic, peppercorns, cinnamon stick and allspice. Simmer on medium-low heat for 20 minutes or until shallot and garlic are browned. This might take more or less time dependent on the the size of your ingredients.
3. Once browned, take of the heat and allow to cool for about 10 minutes.
4. In a separate heat-proof bowl add together red chili flakes, Gochugaru, soy sauce, sugar and salt.
5. Strain oil over the seasonings.
6. Discard cinnamon and allspice. Allow the crispy bits to fully cool and crisp up.
7. Add the crispy bits back into the oil, and mix together.

https://www.thechoppingblock.com/blog/gift-spicy-garlic-chili-crisp