chili crisp

Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.

Homemade Spicy Chili Crisp Recipe

(1 cup) dried árbol chilies, stems removed (see note)

(3/4 cup) dried chiles japones, stems removed (see note)

(3/4 cup) dried Kashmiri red chilies, stems removed (see note)

(50 grams) roasted, salted peanuts, chopped

(30 grams) fresh ginger, sliced into thin matchsticks

(2 grams) black pepper

star anise

(6 grams) cumin

(28 grams) freshly ground Sichuan peppercorn (see note)

(12 grams) porcini

(4 grams) MSG (optional)

(20 grams) sugar

(200 grams) thinly sliced shallots (about 1mm thick)

(65 grams) thinly sliced garlic (about 1mm thick)

Place a wire rack inside a quarter- or half-sheet tray. Using your hands and kitchen shears, cut open chilies and place them on rack. Shake rack to sift off most of the seeds (don't worry about removing all the seeds). Transfer chilies to a bowl and discard seeds.

Using a spice grinder and working in batches, process chilies until they are ground to a size just larger than standard chili flakes. Transfer processed chilies to a heatproof bowl or pot large enough to accommodate bubbling oil (at least 4 quarts in size). Combine chili flakes with peanuts, ginger, black pepper, star anise, cardamom, cumin, Sichuan peppercorn, mushroom powder, salt, MSG (if using), and sugar. Set aside.

Set a fine-mesh strainer over a 2-quart heatproof bowl. In a 4-quart saucepan, combine oil and shallots. Cook over high heat while constantly stirring. Once shallots become light golden brown, strain. Pour oil back into pot and add garlic. Cook over medium-low heat, constantly stirring, until light golden brown, then strain. Return oil to pot once more. Set aside fried shallots and garlic. 

Heat oil to 375°F (190°C). Pour hot oil over chilies, spices, and other seasonings. Stir well to distribute hot oil throughout. Set aside to fully cool, about 30 minutes or until bowl or pot is cool to the touch.

Once chili-and-oil mixture has fully cooled, remove star anise and cardamom pods. Mix in fried shallots and garlic. Pour finished chili crisp into jars and store in the fridge for about 3 months. It can be served immediately, but for best flavor, eat it the next day. Stir well before serving.

Dan dan noodles are spicy noodles with pork originating from Chinese Sichuan cuisine.

Spicy Dan Dan Noodles with Bok Choy & Crunchy Chili Oil

Sichuan peppercorns

garlic, (chopped)

shallots

vegetable oil

red pepper flakes

Chinese egg noodles (chow mein noodles)

sesame oil, (divided)

ginger

garlic, (minced)

pork

soy sauce

chicken stock

rice wine vinegar

sesame seeds

bok choy, (sliced)

green onions

¼ cup chopped, roasted, unsalted peanuts

Add the Sichuan peppercorns and star anise to a small piece of cheesecloth and tie with string to close.

Add the spice satchel, garlic, shallots and vegetable oil to a small saucepan. Bring the mixture to a simmer over medium heat until the garlic and onion are just golden brown, careful not to overcook, about 10 minutes.

Remove the pot from heat then remove the spice satchel and discard. Stir in the crushed red pepper flakes and let the oil cool completely.

For the crunchy chili oil:

Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the noodles and cook, stirring occasionally, until al dente, about 10 minutes. Drain and toss with 1 tablespoon of the sesame oil then set aside.

Heat a wok over medium-high heat, add the vegetable oil and heat through. Add the ginger and garlic and stir for a few seconds until fragrant.

Add the ground pork and cook, using a spatula to break up the meat, until cooked through and the edges are slightly crispy, about 6 minutes.

Add the sesame oil, soy sauce, chicken stock, rice wine vinegar, and sesame seeds stirring to combine. Add the noodles and bok choy and toss to combine.

For the dan dan noodles:

Divide the noodles between warmed pasta bowls and top with the crunchy chili mixture, green onions and peanuts and serve immediately.

For serving:

Chinese Chili Oil has a vibrant red color, an intoxicating heat nuanced by subtle spices. You&#39;ll want to drizzle this over everything.

Chinese Chili Oil

cloves

green cardamon pods

cinnamon

coriander seeds

tsp black peppercorns

orange peel

garlic

shallot

ginger root ((See Note 1))

Sichuan chili flakes

tbsp white sesame seeds (toasted)

tsp kosher salt

tbsp black vinegar rice

To a large heat proof bowl add the Sichuan chili flakes, toasted white sesame seeds and salt, stir to combine. Set aside.

To a large saucepan add the first 12 ingredients. Bring to a simmer (225°F - 250°F) and steep for 1 hour (See Note 3). After 1 hour, turn heat up to medium-high to reach 300°F.

Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.

Cool to room temperature and stir in the black vinegar. Carefully pour into clean jars and seal. Keep refrigerated for up to 3 months and if used often, keep at room temperature in pantry for up to 2 months.

https://content.jwplatform.com/videos/2TRIBoRw.mp4

Chinese chili oil, or chili crisp, is a spicy Asian condiment that's simple to make at home

These cabbage rolls are filled with veggies and juicy ground pork but they would go beautifully with some ground turkey or chicken, or even some tofu if you want to keep it vegetarian!

Pork Cabbage Rolls

Savoy Cabbage (8-12 outer leaves)

Ground Pork

White or Yellow Onion (chopped)

Carrots (chopped)

Scallions (chopped)

White Rice

Garlic Cloves (grated)

Ginger (grated)

tbsp. Soy Sauce

tbsp. Fish Sauce

Remove 8-12 outer leaves from the cabbage. Blanch for 2-3 minutes or until pliable.

Use a small paring knife to remove the thick stem from the cabbage leaves. Cut in a v-shape making sure you only remove the stem.

Combine ground pork, onions, carrots, scallions, shiitake mushrooms, cooked rice, garlic, ginger, egg, soy sauce, and fish sauce into a bowl. Mix until well combined.

Make a filling tester by making a small meatball. Boil for 4-5 minutes or until cooked through. Adjust any seasonings if needed.

Place a cabbage leaf on a cutting board or mat, curl side facing up. Add in about 1/2+ cup of filling to the center. Roll upwards half way, fold in the sides, then continue rolling to secure (like a burrito).

Place the cabbage rolls into a steamer basket and steam for 10-15 minutes, depending on how big your rolls are. Internal temperature should read at least 165 degrees F.

Serve with chili crisp or your favorite sauce and enjoy!

https://www.tiktok.com/@teekeatz/video/7092571293631008046?is_copy_url=1&is_from_webapp=v1

THICC bois 🥬 #cabbage #cabbagerolls #foodtiktok #easyrecipe #food

I think we can all agree that Chili Oil makes everything better. This is an easy chili oil made with a mix of chiles—gochugaru (Korean chili pepper), chili flakes, and ground sichuan peppercorns for that numbing spice. The gochugaru gives this chili oil that bright red huge and also adds a hint of sweetness while the chili flakes adds a nice texture, and the sichuan peppercorns add that distinct numbing spice you only get from these peppercorns.

Easy Chili Oil

2-3 tbsp gochugaru (Korean Chili Powder, see notes)

tbsp chili flakes (or crushed red pepper)

tsp Chinese five spice powder

tsp sugar

tsp fine salt

tbsp sesame seeds

neutral oil ((avocado, vegetable, canola, etc))

Add all the dry ingredients (except the oil) in a large heatproof bowl. Mix well.

Meanwhile, heat the neutral oil in a saucepan over medium heat until small bubbles start to appear and the oil is hot, around 250F/120C. You can test the heat by dipping a wooden chopstick and it should form bubbles or you can also drop a few chili flakes to see If it immediately sizzles. If it does, it’s good to go. Turn off the heat of the pan and then immediately pour in the oil in the chili mix.

Enjoy the sizzle and then mix everything well. Taste the sediments and feel free to season with more salt and sugar to taste, if needed. If you want more spice, you can add more chili powder/gochugaru.

To store: Leave the mixture to completely cool before transferring to a jar with a lid. Seal tight and store in room temperature in a cool, dry place. Use a clean spoon every time you scoop some of the chili oil to prevent any contamination. I usually keep mine for 3 to 6 months depending on how fast I consume my chili oil.

Use for: Your favourite noodles, dipping sauce, stir-fries, and more! You can use the oil for stir-frying or even scoop up some of the sediment and use as a base for your stir-fries or other dishes.

This chili crisp grilled cheese sandwich is the way to take a grilled cheese sandwich to the next level. You'll never have "regular" grilled cheese again.

Chili Crisp Grilled Cheese with Homemade Crusty Cheese Bread

bread

salted butter

cheddar cheese

spicy chili crisp

jack cheese

(3 cups) bread flour

Fontina cheese,

salt (1 teaspoon table)

(3/4 teaspoon) instant yeast

(1/2 teaspoon) black pepper

(1 1/3 cups) cool water

Adjust the spiciness and sweetness to your personal preference. This base recipe has a moderate spiciness when the cayenne is used and just a touch of sweetness to balance. This is so good, you&#39;ll start to put it on everything (eggs, popcorn, noodles, shrimp, chicken, etc.) See below recipe for some starter ideas.Makes about 1/2 cup of Chili Garlic Crunch. Nutrition based on a 1 teaspoon serving.

Chili Garlic Crunch (Chili Crisp)

Tablespoons red chili flakes

Tablespoons garlic

Tablespoons dried chopped onion

sugar (,

salt

smoked paprika

cayenne ((optional

Chop garlic

Mince or slice the garlic to your preferred size (it doesn&#39;t really matter how big or small it is, just how much of a garlic bite you want).

Cook garlic

Heat oil in a pan over medium heat. Add garlic and cook about 1 minute or until lightly golden.

Remove from heat

Immediately remove from heat (the garlic will continue to cook a little in the pan. You want it to be just a light golden brown. Don&#39;t let the garlic burn or else it will become bitter).

Stir in ingredients

Stir in rest of the ingredients (red chili flakes, dried minced garlic, dried chopped onion, sugar, sesame seeds, salt, smoked paprika, cayenne, and soy sauce).

Cool and adjust to taste

Taste for flavor and adjust to your liking. Cool completely.

Store and serve

After cooled, store in a mason jar or similar. Stir well before using.

Chili oil-fried eggs are one of my favorite ways to make an easy but satisfying meal. They are delicious for breakfast on avocado toast, or over a bed of steaming hot rice— break up the fried eggs and mix it&hellip;

Crispy Chili Oil-Fried Eggs with Creamy Ramen

For chili oil-fried eggs:

eggs

FBJ chili crisp

For creamy instant ramen:

¼ cup onion, sliced

garlic,

neutral oil

This Pan-Fried Tofu with a Chili Miso Sauce is really easy to put together but very tasty and easiy customisable. The sauce is packed with umami from the miso paste balance off with a hint of sweetness and acidity with a delicious kick of spice from the chili sauce. These are ready in 30 minutes or even less, and perfect for a big batch. Enjoy yours with some steamed rice or noodles for a really hearty meal.

Pan-Fried Tofu with Chili Miso Sauce

17.5 oz firm or extra firm tofu

Neutral oil (for cooking)

1/2-1 tbsp chili garlic sauce

soy sauce (see notes)

tbsp vinegar rice

knob ginger (finely grated)

garlic (minced)

tbsp sesame oil

tbsp liquid sweetener or sugar (adjust

scallions onions

More chili garlic sauce

spring onions or scallions (for topping)

Press Tofu: Press the tofu for 10 minutes. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.

Prepare the Sauce: Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust to your desired taste.

Slice the tofu into 3/4 to 1-inch thick pieces. You can slice them in to rectangular or square pieces, it’s up you!

Pan-Fry Tofu: Heat a large non-stick pan over medium high heat. Add the oil.Once hot, place the sliced the tofu slices. Add a sprinkle of salt over the tofu. Pan-fry the tofu until golden brown, around 3-4 minutes on each side.

Pour the Sauce: Transfer the tofu on a deep plate or bowl. Pour in the sauce and top with some chopped scallions or spring onions and more chili garlic sauce/chili oil, if desired.

Other option - Cooking Tofu with the Sauce: You can also opt to also cook the tofu down in the sauce after pan-frying it on the pan. This helps the tofu absorb more flavours but the tofu can lose its crunch. If doing so, add the sauce into the pan and allow to cook for 2-3 minutes until absorbe.

You can enjoy this immediately or allow the tofu to soak in the sauce longer. Enjoy with rice or noodles!

Another good and easy recipe with my beloved tofu. Thank you.

I made this tofu recipe tonight.  It was delicious!  I've tried a few of your tofu recipes, and they have all been really good.  This recipe may be my favorite so far!

I’ve made this multiple times for my family and they love it!  So easy and flavourful that we’ve been eating more tofu!

It does taste better the following day, prepped my lunch the night before, and sauted it with the sauce. 👍🏽

This was so delicious !
I was surprised how much flavour there was considering how little time it takes.
We devoured it too quick to make a picture, but I’ll definitely make this again soon.

So easy and so yummy! I tried to make sure it wasn’t too spicy for my song and honestly wasn’t an issue with the sugar and the miso. My toddler loved it!

The sauce was delicious!! I didn’t have garlic chili sauce so used sambal oelek, which was great. Also tried it with lime  zest and juice instead of ginger on top of steamed broccoli and chard.

https://www.youtube.com/watch?v=3VFfBjub6-o

For the full recipe 👉🏼 https://thefoodietakesflight.com/pan-fried-tofu-with-chili-miso-sauce

For more tofu recipes 👉🏼 https://thefoodietakesflight.com/category/tofu-dishes/

Easy Pan-Fried Tofu with Chili Miso Sauce 🥢 #shorts #tofu

This vegan roasted butternut squash dish is bursting with flavour! Sweet squash, burst cherry tomatoes, tangy and creamy herbed yogurt sauce, chewy lentils, fresh herbs, and a finishing touch of chili crisp.

Roasted Butternut Squash with Lentils, Cherry Tomatoes &amp; Herbed Yogurt

lb (908 grams) butternut squash, peeled and chopped into slices

cherry tomatoes

olive oil, divided

garlic powder, divided

onion powder, divided

sumac, divided

lentils

herbs

jalapeño pepper,

pistachios

olive oil

lime zest

lime juice

sea salt and ground black pepper,

chili oil/chili crisp

extra herbs

Preheat the oven to 400°F. Line both a large baking sheet with parchment, and a smaller one.

Top 14 chili crisp recipes from across the web

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Top 14 chili crisp recipes from across the web

The most viewed chili crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Spicy Chili Crisp Recipe

Spicy Dan Dan Noodles with Bok Choy...

Chinese Chili Oil

Pork Cabbage Rolls

Easy Chili Oil

Chili Crisp Grilled Cheese with Hom...

Chili Garlic Crunch (Chili Crisp)

Crispy Chili Oil-Fried Eggs with Cr...

Pan-Fried Tofu with Chili Miso Sauc...

Roasted Butternut Squash with Lenti...

Creamy Coconut Couscous with Golden...

Chili Crisp Shrimp Recipe

Peanut Chili Crisp Cucumber Salad

Easy Egg Drop Soup Recipe

The most viewed chili crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine