Homemade Spicy Chili Crisp is the best chili crisp recipe so you can make this flavorful, garlic crunch condiment at home.
Course Condiment
Cuisine Chinese
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
cooling time 12 hourshours
Total Time 12 hourshours50 minutesminutes
Servings 12servings
Calories 307kcal
Author Tristin Rieken
Ingredients
1 ½cupscanola oilor peanut oil
½cupscallionswhites only thinly sliced, from about 1 bunch of scallions
½cupgarlicthinly sliced, from about 1 large head of garlic
½cupchopped cashews
2teaspoonsbrown sugar
¼cupdried red pepper flakes
1tablespoongingerfreshly grated
½teaspoonground black pepper
2teaspoonsfine salt
Instructions
In a large heatproof bowl combine chili flakes, chopped cashews, fresh grated ginger, brown sugar, salt and pepper.
½ cup chopped cashews, 2 teaspoons brown sugar, ¼ cup dried red pepper flakes, 1 tablespoon ginger, 2 teaspoons fine salt, ½ teaspoon ground black pepper
Set a fine mesh strainer over a second heatproof bowl and line a plate with paper towels.
In a large shallow frying pan combine cold oil with thinly sliced scallion whites, shake pan so that scallions are in an even layer then turn heat to high. Cook, stirring constantly until light brown and crispy.
1 ½ cups canola oil, ½ cup scallions
Once scallions are browned, carefully pour oil through strainer into bowl, and place crispy fried onions on the paper towel lined plate to cool.
Return oil to pan and repeat the process with thinly sliced garlic, stirring constantly. As soon as the garlic is evenly light brown immediately remove from heat to prevent burning. Again, use fine mesh strainer over bowl to carefully strain oil. And place fried garlic on the paper towel lined plate and allow to cool and crispen.
½ cup garlic
Return the onion and garlic infused oil to the pan and heat to approximately 375 degrees Fahrenheit. You'll know the oil is to temp if bubbles form vigorously around the base of a wooden spoon if placed in oil. Or if a grain of rice pops to the surface immediately when added to oil.
Carefully pour hot oil over red pepper flake mixture. Stir to coat all spices with oil and set aside to allow flavors to meld.
Once garlic and scallions have completely cooled and crisped up as much as possibly, at least 3 hours but ideally overnight, stir into oil and pour into a jar with a tightly fitting lid.