Chili crisp (AKA chile crisp and chili crunch) belongs in the condiment hall of fame alongside ketchup and mustard — With the perfect hit of spice and a satisfying crunch, it’s endlessly versatile.
If you’re wondering what chili crisp is? It’s a Chinese condiment made with fried chilis, oil and other aromatics — The “crisp” element can come from a variety of things like fried garlic, shallots, soybeans and peanuts, but my personal favourite is the combination of fried garlic and shallots. I love generously drizzling it over everything from eggs to rice to fish, and sometimes even ice cream!
While there are plenty of great store-bought options, making your own at home is surprisingly easy and you probably already have all the ingredients on hand. Plus, nothing compares to the taste of freshly fried garlic.
ingredients
directions
Fill a small saucepan with oil over medium-high heat. Add shallots and garlic and fry for 10 to 15 minutes, stirring occasionally, until shallots and garlic are a deep golden.
Meanwhile, toast sesame seeds in a dry pan until just golden. Set aside to cool.
Remove oil from heat to prevent shallots and garlic from getting burnt, and using a heat-proof strainer, strain shallots and garlic and set aside to cool, leaving the hot oil in the saucepan.
Return oil to stovetop over medium-high heat and allow it to come back to temperature. To know if the oil is ready, stick the end of a wooden spoon into the oil. Once bubbles start to form around the spoon and bubble up, the oil is ready.
Meanwhile, in a heat proof bowl combine chili flakes, salt, sugar and MSG.
Into the bowl, pour sizzling oil and stir to combine. Add soy sauce, toasted sesame seeds, crispy garlic and crispy shallots into bowl. Stir thoroughly.
Set aside to cool. Drizzle over noodles, eggs, or whatever your heart desires. Store in the fridge for up to three weeks (if it lasts that long!)
