Chili Crisp
Inspired by the addictively delicious Lao Gan Ma, our chili crisp is deeply flavored with dry spices and a blend of chilis that bring you a hot-but-not-too-hot sweet spicy. It’s full of crunchy bits, because that’s the best part, and infuses the oil with sesame to get the most nuttiness we can into the oil while raising the toasted flavor of sesame. We also add a trick to getting those toasty garlic and onion pieces with the perfect crispy crunch
Category
Condiment
Servings/Yield
1 cup
Author
Helen Park
Inspired by the addictively delicious Lao Gan Ma, our chili crisp is deeply flavored with dry spices and a blend of chilis that bring you a hot-but-not-too-hot sweet spicy. It’s full of crunchy bits, because that’s the best part, and infuses the oil with sesame to get the most nuttiness we can into the oil while raising the toasted flavor of sesame. We also add a trick to getting those toasty garlic and onion pieces with the perfect crispy crunch
Ingredients
-
1 tsp fine sea salt
2 tsp sugar
-
¼ cup Aleppo
-
1 tsp Urfa
-
½ tsp ground star anise
-
½ tsp ground black pepper
-
½ tsp ginger
-
½ small red cardamom, grated (about .5g)
-
1 tsp Sichuan peppercorn, lightly cracked – this is optional for extra tingly spice
½ cup vegetable oil
-
3 Tbsp sesame seeds
-
2 Tbsp garlic slices, pulsed in a grinder to a chopped texture
-
2 Tbsp onion slices, pulsed in a grinder to a chopped texture
Directions
In a heatproof bowl, combine the salt, sugar, Aleppo, urfa, star anise, black pepper, ginger, red cardamom, and Sichuan pepper if using.
Into a pot, heat the oil and sesame seeds over medium heat.
Simmer the sesame seeds gently until they are golden brown. Turn the heat down to low if needed. This part should take 3-5 minutes.
When ready, turn the heat off and add the chopped garlic and onion and give it a quick stir. The garlic and onion will quickly turn a deliciously nutty golden brown.
Immediately pour over the bowl of spices while the oil is still hot.
Leave the oil to sizzle for a few seconds and give it another stir.
Serve immediately or store covered, at room temperature, for up to 2 weeks.
Recipe Video
Recipe Note
Recipe Notes
Grating red cardamom is similar to grating nutmeg. Use a nutmeg or other fine, hard grater. The pod itself has skin and seeds inside so hold firmly as you grate.
Traditionally, chili crisp requires thinly sliced garlic and shallot, fried slow and low until crispy. Sometimes they can get too dark or not crispy enough. Using our dried onion and garlic ensure a crispy and golden-brown nuttiness every time.
For those spices that typically aren’t eaten whole (black pepper, allspice, star anise etc.) it is convenient to keep a little bit ground and ready – just do small batches to keep things fresh. This is the grinder Lior recommends and uses for small needs. It’s a little quieter, utilizes good technology to help with even grinding, and has a removable container for easy cleaning and storage.
Variations and Ideas
If Sichuan pepper is too tingly spicy, feel free to leave it out. That’s how I like it – to taste the flavors instead through a medium spicy.
Usage Ideas
Chili Garlic Sauce recipe coming soon!
Questions? Contact helen@laboiteny.com
