Homemade Chilli Crisp

Homemade Chill Crisp !!

This bottle of goodness found me while I was aimlessly strolling through one of the many shops in Oakland's Chinatown, long before all the chili crisp hype. The moment I laid eyes on it, I knew I had to have it. The next day, I tried it as a topping on my Chinese fried rice, and it was love at first bite. I kept buying the  Lao Gan Ma Spicy Chili Crisp  until one day, I thought, "Why not make this at home?" Thus began my quest for the perfect recipe. After much searching, I finally found it! I tweaked the recipe by adding fermented beans, inspired by the ingredients list on my favorite jar of chili crisp. Do try it out—you won’t be disappointed. Let it sit for a week before using it so all the flavors can develop.


Ingredients :

Neutral oil - 2 cups
Minced garlic - 2/3 cups
Shallots minced - 1/2 cup
Lemon grass minced (tender whites ) - 2/4 cup
Sichuan Chili powder - 1 TBSP or as per taste
Fermented Soy beans - 1/3 cup
Korean Chilli powder - 2/3 cup
Crushed Chillies - 2/3 cup
Chicken Bouillon powder - 2 tsp
Salt to taste.

Directions :

Heat the oil on medium , add the minced garlic and sauté on low-medium heat until it starts to turn golden brown. Strain the garlic and keep it aside.Add the oil back into the same pan and add the minced shallots into the oil once heated, fry on medium heat for 2-3 mins and then add the minced lemon grass. Fry it on medium heat for around 4-5 mins until they start to change color. Once they start turning brown, switch off the heat and add the Korean chili powder and crushed chillies, followed by fermented beans and chicken bouillon powder. Once the oil starts to cool , adjust the salt and transfer to an air tight glass bottle. This recipe yields around 32oz of chili crisp oil. It has a shelf life of around 6 months if kept outside in room temperature.

ORIGINAL RECIPE LINK - https://chawjcreations.com/moms-chili...

Notes :

1.If you don't find the Korean chili powder, you could use any chili powder that is low in heat.
2.Always fry the ingredients in low to medium heat.
3. Let it sit for a week before using it so all the flavors develop.

#chillioil #chillicrisp