Homemade SPICY Chili Crisp – Spicy Chili Oil with Crispy Bits | Sichuan Chili Crisp

Learn how to make a seriously addictive spicy Chili Crisp recipe. In today’s video we will be sharing our recipe for Homemade Chili Crisp, a spicy chili oil with crispy bits that will take your taste buds on a fiery journey. This condiment is perfect for adding a kick to your favorite dishes, from stir-fries to noodles and everything in between.

Our Homemade Chili Crisp recipe is a perfect balance of spicy, savory, and crunchy. We start by infusing a blend of dried chilies, Sichuan peppercorns, and aromatics in hot oil, which creates a rich and fragrant chili base. Then, we add crispy bits such as fried garlic, shallots, roasted seaweed, which provide a satisfying umami rich crunch with every bite.

Prep Time: 10 Minutes
Cook time: 30 Minutes
Total Time: 60 Minutes

Ingredients:
3 Cups of neutral Cooking Oil
2-3 Thai Chilies, diced
2 Large Shallots, finely diced
6-7 Garlic Cloves, thinly sliced
2 Tbsp. Ginger, grated

Dry Ingredients:
1 Dried Shiitake Mushroom, ground
1/4 Roasted Seaweed
1/4 Cup Red Chili Flakes
1/4 Cup Red Pepper Powder
1 Cinnamon Stick
2 Star Anise
1 Black Cardamom
4-5 Cloves
2 Tbsp. Sichuan Peppercorns
2 Tsp. Sichuan Peppercorn Powder, roasted
1 Tsp. Mushroom Bouillon (optional)
2-3 Tbsp. Sesame Seeds

Wet Ingredients:
2 Tbsp. Light Soy Sauce
2 Tbsp. Dark Soy Sauce
1 Tbsp. Black Vinegar
2 Tbsp. Spicy Black Bean Paste
1 Tbsp. Spicy Chili Paste (Toban Djan)

Directions:
1. In a large heat resistant bowl, add all the dry ingredients, and set the bowl aside.
2. To a sauce pan add the Cooking oil, and add the shallots and Thai chilies. Turn on the heat to medium, and cook until shallots are golden brown. Then using a strainer and a separate heat resistant bowl, strain the shallots and save the oil. Set the fried shallots aside.
3. Pour the oil back into the pan, and add the sliced garlic, and grated ginger. Turn on the heat to medium, and fry until the garlic is slightly golden. Careful not to turn. Then strain the garlic and ginger similar to shallots, saving the oil.
4. Pour the oil into the pan for a 3rd time, and reheat the oil to 375 degrees Fahrenheit.
5. Pour the hot oil over the dried ingredients, stir and wait 30-45 minutes for the oil to cool.
6. After the oil has cooled, add the crispy Shallots and Garlic, along with the wet ingredients.
7. You can enjoy it immediately, or allow it to rest overnight for the flavors to blend.
8. Enjoy 🙂

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welcome back to berry berry life bringing you delicious vegan and vegetarian recipes from around the world we’re so excited to share today’s recipe if you’re a foodie you’re probably already familiar with chili crisp it’s a condiment sweeping the glowe and if you haven’t you’re in for a revelation in China they’ve been making chili oil for centuries the oil is heated and poured over the ingredients to create the infusion however chili crisp is different from your tableside chili oil where chili oil is generally a lighter variety chili crisp is more robust in flavors and texture when done right it is an Umami Rich combination that’s salty Savory crunchy and usually spicy or as referred to in modern times a flavor balb what can you put it on the sky the limit as you can see we enjoy it on just about anything so let’s begin we’ll start by chopping some chilies we have a few fresh Thai chilies here chili crisp is about complexity and depth of flavor so we’ll be using a combination of fresh and dried chilies did you know chilies were not native China which is hard to believe considering the variety of chilies found in China and the recipes of Chinese cuisine Peppers or chilies were actually introduced to China around the 16th century via the Silk Road Traders brought them all the way from South America to China then we’ll slice six to seven garlic clothes [Music] we’re looking for thin slices like this this is about 1/4 cup next we’ll dice some shallots we have two large shallots that should yield about one cup we’re looking for a fine dice or brunoa chili crisp has been around a really long time almost every restaurant or Chef in China makes their own variation while everyone knew how to make it it wasn’t mass-produced until 1997 when Tao huabi from The guo Province in China began selling laan ma spicy chili crisp laan ma translates to old grandmother today we’re paying homish to this Culinary M list by creating our own humble yet supremely delicious variation now we’re upping the game here we have a dry chiaki mushroom it’s packed with an earthy savoriness that’s going to add that lip smacking flavor that you can’t quite put your finger on we’ll slice it thinly one way and then work it until it’s broken down fresh mushrooms have a limit shelf life not a problem with dry mushrooms these are great to have in the pantry and easy to rehydrate very convenient and cost effective perfect for Soups broths or other recipes this looks good now for our secret ingredient roasted seaweed this is going to be another flavor enhancer seaweed is a natural source of MSG so with this we don’t need to add any additional MSG we’ll grind it down as much as possible with a knife but you can also use a food processor with the preparation out of the way we’ll assemble all the dry ingredients starting with a couple of spoonfuls of chesan peppercorns along with a couple of spoonfuls of rasta sashan peppercorn powder we’ll use both for texture and spice these peppercorns are unique in that they contain an oil that numbs your tongue and makes your lips tingle these are a must there are no substitutes next for the spices we’ll go with Chinese five spice combination of sarnes cinnamon cloves and black cardamom then we’ll add the mushroom powder roasted seaweed dried red chili flakes and red chili pepper powder this will enhance the color we’ll also add a teaspoon of mushroom bullion it’s optional but it makes the mushroom flavor more intense and lastly sesame seeds for a nice crunch putting the bowl aside will warm up some oil with the heat off we’ll add 3 cups of neutral cooking oil to a pan we’re using safflower oil here you can use peanut oil or soybean oil as well then to it we’ll add the diced shallots and the fresh Tha chilies then we’ll turn on the heat to medium and allow the shallots to crisp up and turn golden depending on your stove this should take about 10 to 15 minutes every few minutes we’ll stir it to make sure nothing is sticking to the bottom and burning keep an eye on on this because as the shallots fry they can burn easily if you’re enjoying this video be sure to subscribe for more great content when the shallots begin to turn slightly Brown we’ll remove them from the Heat and using a strainer will separate the shallot from the oil this step is relatively dangerous as you’re working with hot oil so it’s best to be prepared with the strainer and the bowl ahead of time these look really good gbd golden brown and delicious this is what we’re looking for as they cool down they’ll become crunchy we’ll Pat these down to remove the excess oil the shallots will transfer to a bowl and then we’ll add the oil back to the pan this right here is a labor of love but the end result will make it totally worth it then to the oil We’ll add the garlic slices and grated Ginger now we’ll turn the heat back on again and Fry until the garlic turns lightly golden this should take about 5 minutes since the oil is still pretty hot this looks good now we’ll take it off the heat and strain again the reason we fry the shallots and the garlic separately is due to different amount of moisture in each and the cut size because shallots have more moisture they take longer to cook if we add the garlic to the shallots the garlic would burn before the shallots are cooked through these are fried beautifully nice and Flaky the garlic and ginger we can add to the bowl with the [Music] shallots now for the third time we’ll heat up the oil and get it to 375° F once the oil is hot we’ll take it off to heat and gently pour it over the dry ingredients in our Bowl oh man this Sizzle of the oil as it pours over the ingredients is one of the most satisfying sounds ever so if for nothing else make this recipe to experience a Sizzle for yourself it’s not just about the sound it smells amazing I can already taste the flavors as they say the nose nose now we’ll give it a stir and allow it to sit to cool down for about 30 to 45 minutes after 45 minutes the oil will have penetrated all the ingredients and should become a deeper red color we’ll fish out the whole spices as best we [Music] can then we’ll add the crispy bits we fried earlier along with 1 tbsp of roast roasted sesame oil 2 tbsp of light soy sauce 1 tbsp of black vinegar 2 tbspoon of dark soy sauce now we’ll add a couple of spoons of spicy black bean paste you can also add fermented black beans if you have them along with a spoonful of Doan Jan a spicy broad bean chili paste then we’ll give it a stir that’s it chili crisp is ready this can be enjoyed right away but we generally leave it overnight to allow the flavors to melt in the berry berry household we are obsessed with chili crisp and we’re so glad we can share this recipe with you all please let us know in the comments below your favorite way to enjoy chili crisp there you have it taste the gujo province in the comfort of your own home hope you enjoyed this recipe be sure to check out our other great recipes and don’t forget to subscribe for more great content thank you for watching enjoy