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Homemade Chili Crisp

Name: Homemade Chili Crisp
Cuisine: Asian, Korean
Ingredients: 1 1/3 cups neutral oil; 2 thinly sliced shallots (about 1 heaping cup); 6 minced garlic cloves (about 2 tablespoons); 1/4 cup crushed dry roasted peanuts; 1/4 cup crushed red pepper flakes; 2 tablespoons toasted sesame seeds; 1 tablespoon gochugaru (Korean red pepper flakes); 2 teaspoons minced ginger; 2 whole star anise; 1 tablespoon sugar; 2 teaspoon salt; 2 teaspoon mushroom powder, optional; 1 teaspoon white pepper

8 steps

Chili Crisp might be one of the most addictive condiments ever. We created our version and it's SO GOOD!! Full recipe below!

Updated at: Thu, 17 Aug 2023 06:04:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories154.7 kcal (8%)

Total Fat16.1 g (23%)

Carbs2.7 g (1%)

Sugars1.1 g (1%)

Protein0.8 g (2%)

Sodium235.6 mg (12%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1 ⅓ cupsneutral oil

¼ cupdry roasted peanuts

crushed

¼ cupcrushed red pepper flakes

2 tablespoonstoasted sesame seeds

1 tablespoongochugaru

Korean red pepper flakes

2 teaspoonsminced ginger

2whole star anise

1 tablespoonsugar

2 teaspoonsalt

2 teaspoonmushroom powder

optional

1 teaspoonwhite pepper

Instructions

Step 1

Combine oil and shallots in a small pot. Place over medium heat and slowly bring temperature to 300˚F.

Step 2

Fry shallots for 3 to 5 minutes until shallots are lightly toasted and the oil is fragrant. Strain mixture through a fine mesh sieve. Set shallots aside.

Step 3

Pour oil back into pot and bring up to 375˚F.

Step 4

In a mixing bowl combine garlic, peanuts pepper flakes, toasted sesame seeds, gochugaru, ginger, and star anise.

Step 5

Once oil is hot, pour over combined ingredients.

Step 6

Allow mixture to sit until all sizzling is complete and has cooled for several minutes.

Step 7

Stir in sugar, salt, mushroom powder, and white pepper until fully combined. Remove star anise. Then gently fold in fried shallots.

Step 8

Use immediately or store in an airtight container and refrigerate for up to 3 months.