Homemade Chili Crisp

A must-have condiment is homemade chili crisp. With different chili flakes, fried shallots, and garlic, this recipe provides a punch of color, flavor, and crunch. It's simple to make and you can adjust the level of spice.

Ingredients :

• 1/3 cup gochugaru (Korean chili powder)

• 1/2 cup red pepper chili flakes

• Japanese chilis, often known as chiles Japones or Japanese chilis, 3 ounces, seeds, finely ground

• 1 tablespoon ground Sichuan peppercorn, optional

• 1 tablespoon sugar

• 1 tablespoon mushroom bouillon powder

• 1 teaspoon salt

• Peeled and thinly sliced lengthwise 1 ounce of fresh ginger

• 2 cups peanut oil

• 6 ounces of shallots, thinly sliced into rings after being peeled

• 1 small head of garlic, finely sliced lengthwise after being peeled

STEPS :

     1. Combine the spices :

Combine the gochugaru, red pepper flakes, Japones chili flakes, crushed Sichuan peppercorns, sugar, mushroom bouillon powder, and salt in a medium heatproof bowl. Mix until well blended. Set aside after adding the ginger.

     2. Fry the shallots :

Set aside a strainer over a dish or a cooling rack on a baking sheet.

Combine the peanut oil and shallots in a medium saucepan. Cook for around 15 minutes over medium heat, stirring regularly, to separate the shallots into individual rings. The shallots will be purplish pink and bright at first. The shallots will turn pale, nearly translucent, and light yellow around halfway through. After about 15 minutes, the shallots begin to turn a light brown color.

     3. Fry the garlic :

Stir in the garlic with the shallots. Fry for about 10 minutes, or until the shallots are light golden brown and the garlic pieces begin to color around the edges. The shallots and garlic may still appear "soft" at this point, but they are fully cooked—if you fried them until pleasantly browned in the oil, they will burn. When you remove them from the oil, they will crisp up and take on more color.

     4. Drain and cool :

Using a slotted spoon or a skimmer, remove the garlic and shallots. Allow to drain and cool in a strainer or cooling rack.

     5. Heat the oil :

Return the oil to the saucepan. Preheat the oven to 375°F on medium-high. After adding the hot oil, mix the spices together. The mixture will begin to sizzle.

     6. Let the spice oil cool before mixing :

Allow 30 minutes for the spice oil to cool to room temperature. Take out the ginger slices. Combine the fried shallot rings and garlic chips in a mixing bowl.

     7. Store and enjoy :

The homemade chili crisp should be placed in a mason jar and kept chilled for up to a month or longer in the refrigerator. 

Before each usage, I give my chili oil a good toss to get all the tasty crisps that have settled at the bottom. If you run out of chili oil, add a few tablespoons to make the chili crisp last longer.