Chili Crisp

By Naperville Magazine
January 2025 View more Recipe

By Kelli Ra Anderson

Called chili crisp or sometimes chili oil, this Asian condiment boasts a distinctive umami-crunch. From fried eggs, rice, and ramen to veggies, soups, and even ice cream, its applications are seemingly endless–especially when customized to your unique tastes and creativity.

It starts as an infused oil of dried chile, shallots, garlic, and seasonings, but inviting additional ingredients to the party is part of the culinary adventure: Sichuan peppercorns (for that distinctive tingle), ground peanuts, or toasted soy nuts, and more. Tailor its heat with your choice of chiles and/or omit flavorings that are not to your taste.

The most challenging step in this simple recipe is crisping the garlic and shallot without overbrowning, resulting in bitter or burned flavors. Thankfully, in a pinch, there’s a great way to save time and get that iconic crispiness in every bite: substitute the fresh shallot and garlic in the recipe with its dried flake counterparts (just sauté them a little before adding to the sauce).

Spicing up the new year just got a whole lot easier.

INGREDIENTS

1½ cups neutral oil (peanut or grapeseed)
5 thick slices peeled fresh ginger
10 cloves garlic, thinly sliced
3 large shallots, thinly sliced
⅓ cup chile flakes (chile with heat of choice)
1 tablespoon paprika
2 tablespoons toasted sesame seeds
1 star anise pod
1 stick cinnamon
1 tablespoon brown sugar (to taste)
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
1 teaspoon MSG (or miso paste for umami)
1–2 teaspoons salt (to taste)

DIRECTIONS

1. In a heatproof glass or metal bowl, stir together the chile flakes, MSG, paprika, star anise, cinnamon, brown sugar, and salt. Set aside.

2. Toast the sesame seeds in a dry pan until light brown. Remove and set aside to cool.

3. Bring the oil to a low boil (small bubbles) and simmer the ginger for two minutes. Remove the ginger, reserving the infused oil.

4. Add shallots to the oil and simmer until golden brown. (Do not let them burn!) Strain and set shallots aside to crisp and cool on a paper towel. Reserve the oil and return it to the stove.

5. Add garlic to the oil and repeat the steps for shallots, removing and cooling when crisped.

6. Bring the strained oil up to 375 degrees, remove immediately from the heat and pour over the dry spices. It will bubble vigorously, then subside. Discard the star anise and cinnamon. Let the mixture cool completely.

7. Stir in the crispy shallots, garlic, and sesame seeds, along with the soy sauce and miso paste. Season to taste to balance salty and sweet flavors. Store in a jar or an airtight container.

PRO TIP: Chile selection is key to adjusting the level of spice, enhancing the color, and contributing distinctive flavors like smokiness. For the brightest color, include a tablespoon of the mild Korean gochujang chile (regardless of desired heat), or for that next-level spice, popular choices include traditional chile flakes, serrano, or even scotch bonnet.

Photos: Kellira Media