Chili Crisp

Chili Crisp is that little kick of spice that you might have been missing! You can make it as spicy or mild as you please, but before you know it, you'll be drizzling it on any and everything from eggs, avocado toast, pizza, and maybe even popcorn or ice cream!

What is the difference between Chili Crisp and Chili Crunch?

There's not a whole lot of difference between the two since they are both chilis, aromatics, and spices simmered in oil. I'm no Chili Crisp or Crunch expert, but from what I have learned, Chili Crunch usually has sesame seeds, maybe some peanuts, or soybeans to give it a chewier texture. Chili Crisp, on the other hand, gets its texture from crispy shallots, garlic, and hot peppers. If you purchase a pre-made Crisp or Crunch, the nomenclature varies from manufacturer to manufacturer so if you have allergies to peanuts, or if you avoid seeds, be sure to read the ingredient list.

I start with shallots, garlic, and hot peppers. You can use whatever kind of peppers you'd like, but I usually choose serranos or bird's eye chilis. Chop them up small ... the smaller they are, the crisper your Chili Crisp will be.

What kind of oil should I use?

I use avocado oil because it is neutral, but since the temperature of cooking is kept low, there's no real concern if you use a lower smoke point oil. For health and nutrition reasons, I don't recommend vegetable or canola oil.

Mama always said, "Patience is a virtue."

Keep the burner temperature at about medium low and cook the shallot, garlic, peppers, cinnamon stick, and star anise until they are golden and crispy. This process will take about 20 or 30 minutes, stirring occasionally just to be sure that everything is getting evenly golden. Don't rush it! If you get impatient and turn up the heat, you'll be wasting time because you'll burn it and have to start over.

While the aromatics are getting crispy, measure out the spices. You'll need black peppercorns (or Sichuan peppercorns), red pepper flakes, smoked paprika or Gochugaru, soy sauce, sugar, salt and pepper.

Black peppercorns or Sichuan peppercorns?

Does it really matter? To some, it might, but don't sweat it if you only have black peppercorns! Black peppercorns are the dried berries of the plant they are grown on. They are sharp, pungent, and almost bitter. Sichuan peppercorns are the dried husks of seeds from the prickly ash tree that are grown in a particular province of China, have a citrus aroma and a tingling effect on the tongue.

What is the difference between smoked paprika and gochugaru?

Smoked paprika is simply the smoked version of sweet paprika and has no spiciness. Gochugaru is a Koren red pepper powder that definitely packs some heat.

Both smoked paprika and gochugaru have smoky flavor profiles. If you are taming the spice level of your chili crisp, you might consider using smoked paprika rather than gochugaru, or a combination of the two.

Tip to increase the crispiness of your Chili Crisp:

When you strain the shallot, garlic, pepper, cinnamon stick and star anise from the oil, set them aside in a single layer to cool. They will become more crisp as they cool.

Mix the oil with the spices and stir the cooled and crispy aromatics in. The color and aroma is intoxicating!

How to use Chili Crisp:

Being that Chili Crisp is a condiment, you can use it on any and everything! How about drizzling it on eggs ... scrambled, fried, poached, breakfast sandwich? Drizzle it on pizza, popcorn, and Asian noodles or dumplings. Mix it into fried rice or spread a little on your burger with the mayonnaise. Avocado sourdough toast with a drip of Chili Crisp? Yum!

Recipe

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