Chili Crisp Oil

Name: Chili Crisp Oil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings
Cuisine: Chinese
Ingredients: 1 1/2 cups neutral oil (such as vegetable or canola); 1/2 cup dried red chili flakes; 12 garlic cloves, thinly sliced; 4 shallots, thinly sliced; 2 star anise; 1 cinnamon stick; 2 tbsp Sichuan peppercorns; 2 tbsp sugar; 2 tsp salt; 1 tsp MSG (optional); 2 tbsp toasted sesame seeds (optional); 4 green onions, finely chopped

A trendy, versatile condiment featuring crispy garlic, shallots, and chili flakes in aromatic oil. This addictive sauce adds texture and heat to noodles, rice, dumplings, eggs, or even ice cream.

35 minMediumServes 1670 cal/serving

ChineseSauceStovetopVegetarianVeganLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 1/2 cups neutral oil (such as vegetable or canola)
1/2 cup dried red chili flakes
12 garlic cloves, thinly sliced
4 shallots, thinly sliced
2 star anise
1 cinnamon stick
2 tbsp Sichuan peppercorns
2 tbsp sugar
2 tsp salt
1 tsp MSG (optional)
2 tbsp toasted sesame seeds (optional)
4 green onions, finely chopped

Instructions

1

In a heatproof bowl, place 1/2 cup dried red chili flakes.
2

In a medium saucepan, combine 1 1/2 cups neutral oil (such as vegetable or canola), 12 thinly sliced garlic cloves, 4 thinly sliced shallots, 2 star anise, 1 cinnamon stick, and 2 tbsp Sichuan peppercorns.
3

Heat the oil mixture over medium-low heat. Cook, stirring occasionally, until the garlic and shallots turn golden brown and crispy, about 10-15 minutes. Be careful not to burn them.
4

Once the aromatics are crispy, remove from heat and let cool for 5 minutes.
5

Carefully strain the hot oil through a fine-mesh sieve over the bowl with chili flakes. The hot oil will sizzle and bloom the chili flakes.
6

Reserve the crispy garlic, shallots, and spices from the sieve.
7

To the oil and chili mixture, add 2 tbsp sugar, 2 tsp salt, and 1 tsp MSG (optional) if using. Stir to dissolve.
8

Add back about two-thirds of the reserved crispy aromatics, along with 4 finely chopped green onions and 2 tbsp toasted sesame seeds (optional) if using. Stir to combine.
9

Let the mixture cool completely before transferring to airtight jars.
10

The chili crisp will keep at room temperature for up to 1 month or refrigerated for up to 3 months. Stir before using as the oil will separate.

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Questions

How long does Chili Crisp Oil take?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is step 3 (15 minutes): "Cook, stirring occasionally, until the garlic and shallots turn golden brown and crispy, about 10-15 minutes."

What can I use instead of Sichuan peppercorns in Chili Crisp Oil?

The entry for Chili Crisp Oil calls for 2 tbsp Sichuan peppercorns. In its place: Nothing else produces the numbing tingle. Black pepper with a little lemon zest and ground coriander gives the citrusy bite without it.

How hot is Chili Crisp Oil?

Moderately. The heat in Chili Crisp Oil comes from 1/2 cup dried red chili flakes and 2 tbsp Sichuan peppercorns. For a milder plate, halve the chili flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Chili Crisp Oil low-carb?

A serving of Chili Crisp Oil carries 3 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 15 percent of the budget; against a moderate 100 g low-carb day it is 3 percent.

How many calories are in Chili Crisp Oil?

One serving (the recipe makes 16) is about 70 calories, with 1 g protein, 3 g carbohydrate and 5 g fat, plus 4 g fiber and 288 mg sodium. The figures are estimates computed from the ingredient list.

How long does Chili Crisp Oil keep?

Refrigerate Chili Crisp Oil in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

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