Homemade Chili Crisp Food

CHILE CRISP

Chile Crisp image

This tangy, garlicky, spicy and crunchy condiment has a cult following. Drizzle it on everything from noodles to ice cream.

Provided by Food Network Kitchen

Time 1h20m

Number Of Ingredients 15

Ingredients

1 1/2 cups vegetable oil
1/4 cup fermented black beans (see Cook's Note)
1 teaspoon Szechuan peppercorns
8 cardamom pods
5 pieces star anise
4 cinnamon sticks
One 4-inch piece fresh ginger, thinly sliced (unpeeled)
1/2 cup gochugaru (see Cook's Note)
2 tablespoons red pepper flakes
2 tablespoons Kashmiri red chile powder (see Cook's Note)
1 teaspoon sugar
1/2 teaspoon MSG powder (monosodium glutamate)
1/4 cup minced garlic
1/4 cup minced onion
Kosher salt

Steps:

Heat the oil, black beans, Szechuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks and all but 1 slice of ginger in a large saucepan over medium-low heat until the oil reaches 250 degrees F, about 10 minutes. Remove from the heat and let sit for 5 minutes to infuse.
Meanwhile, whisk together the gochugaru, red pepper flakes, Kashmiri red chile powder, sugar, MSG, garlic, onion remaining star anise, cinnamon sticks, ginger slice and 1 teaspoon salt in a medium heat-proof bowl.
Strain the spiced oil through a fine mesh sieve into the dry chile mixture and stir to combine. (Discard the oil-soaked whole spices.) Let sit at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as it sits. Serve when completely cool.
Refrigerate in an airtight container for up to 1 month.

HOMEMADE SPICY CHILI CRISP RECIPE

Homemade Spicy Chili Crisp Recipe image

Packed with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic, this homemade chili crisp condiment goes with just about everything.

Provided by Sohla El-Waylly

Categories Condiments and Sauces

Time 1h5m

Number Of Ingredients 17

Ingredients

27g (1 cup) dried árbol chiles, stems removed (see note)
20g (3/4 cup) dried chiles japones, stems removed (see note)
25g (3/4 cup) dried Kashmiri red chiles, stems removed (see note)
1/2 cup (50g) roasted, salted peanuts, chopped
2-inch piece (30g) fresh ginger, sliced into thin matchsticks
3 pieces whole star anise
2 red or black cardamom pods, split in half
3 tablespoons (28g) freshly ground Sichuan peppercorn (see note)
3 tablespoons (12g) porcini or shiitake mushroom powder
2 tablespoons (20g) sugar
5 teaspoons (30g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
2 teaspoons (6g) freshly ground cumin
1 teaspoon (4g) MSG (optional)
3/4 teaspoon (2g) freshly ground black pepper
2 1/2 cups (500g) peanut oil, or any other neutral oil
2 cups (200g) thinly sliced shallots (about 1mm thick; see note)
3/4 cup (65g) thinly sliced garlic (about 1mm thick; see note)

Steps:

Put on disposable latex gloves.

Nutrition Facts : Calories 170 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 374 mg, Sugar 2 g, Fat 17 g, ServingSize 1 quart (900ml), UnsaturatedFat 0 g

CHILE CRISP

Chile Crisp image

This all-purpose chile crisp, which is tangy, spicy, and addictive, will give your other condiments an inferiority complex. You've been warned. Put it to good use on eggs, meat, seafood, or hearty salads.

Provided by Chris Morocco

Categories Bon Appétit Condiment/Spread Condiment Sauce Quick & Easy Soy Sauce Garlic Shallot Ginger Chile Pepper Hot Pepper Soy Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

4 small shallots, thinly sliced
2 heads of garlic, separated into cloves, thinly sliced
2 (3") cinnamon sticks
6 star anise pods
1 1/2 cups vegetable oil
1 (2") piece ginger, peeled, very finely chopped
1/4 cup crushed red pepper flakes
2 Tbsp. soy sauce
2 tsp. sugar

Steps:

Bring shallots, garlic, cinnamon, star anise, and oil to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pan occasionally, until shallots and garlic are browned and crisp, 20-25 minutes. (Take your time-you want to drive all the moisture out of the shallots and garlic before they brown.)
Mix ginger, red pepper flakes, soy sauce, and sugar in a medium bowl to combine. Strain shallot mixture through a fine-mesh sieve into ginger mixture. Let shallots and garlic cool in sieve (this will allow them to crisp further), then stir into sauce.
Do Ahead: Chile crisp can be made 1 month ahead. Cover and chill.

HOMEMADE CHILI CRISP

Homemade Chili Crisp image

With tons of texture and crunch, this is a delicious and super easy homemade chili crisp recipe. The oil is infused with Asian flavors and then poured over red chili pepper flakes, making a punchy condiment.

Provided by Diana71

Categories Side Dish Sauces and Condiments Recipes

Time 35m

Yield 20

Number Of Ingredients 11

Ingredients

1 ½ cups vegetable oil
1 ½ shallots, finely chopped
6 cloves garlic, finely chopped
6 whole star anise pods
2 teaspoons ground cinnamon
¾ cup red pepper flakes
1 (1 1/2 inch) piece ginger, or more to taste, peeled and finely chopped
2 tablespoons soy sauce
2 teaspoons white sugar
1 teaspoon shiitake mushroom powder
½ teaspoon salt

Steps:

Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 5.1 g, Fat 17.3 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 150.7 mg, Sugar 1.1 g

CHILE CRISP

Chile Crisp image

There's just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much crunch as it does salty, sweet, nutty heat. Dried minced onion from the supermarket spice aisle is a shortcut for the usual step of frying fresh minced onion, and it improves the crispness, too. You can experiment by mixing the hot and fruity flavors of different dried chile varieties, crushing them into flaky bits, or stick with ready-to-add red-pepper flakes. No matter what you use, this blend adds a little excitement to everything.

Provided by Genevieve Ko

Categories sauces and gravies

Time 10m

Yield About 1 1/4 cups

Number Of Ingredients 7

Ingredients

1/2 cup vegetable oil
1/4 cup dried minced onion
1 teaspoon granulated sugar
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/3 cup finely crushed dried small red chiles or red-pepper flakes
3 tablespoons sesame seeds
1 teaspoon coarsely ground Sichuan peppercorns (optional)

Steps:

Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.

CHILI CRISP WITH OATS

Chili Crisp With Oats image

This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.

Provided by Hetty McKinnon

Categories Condiment/Spread Vegan Chile Pepper Garlic Oat Oatmeal Ginger Sesame

Number Of Ingredients 11

Ingredients

3 shallots, finely diced
2 garlic cloves, finely chopped
1-inch (2.5 cm) piece of ginger, peeled and finely chopped
1 cinnamon stick
1 cup (100 g) old-fashioned rolled oats
½ cup (30 g) coconut flakes, roughly chopped
3 tablespoons toasted white sesame seeds
3 tablespoons red chile flakes
1½ cups (375 ml) vegetable or other neutral oil
2 tablespoons toasted sesame oil
About 1 tablespoon sea salt

Steps:

To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium-low and cook for 20-25 minutes until everything is crispy.
Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve-this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.

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