Homemade Chili Crisp
Add a kick of flavor and umami to your favorite dishes with this Homemade Chili Crisp recipe! All you need is 10 minutes to make this deliciously crunchy, nutty, spicy chili oil. Get ready to enjoy the easiest, most delicious homemade chili oil!
Servings: 150 ml
Ingredients
- 50 ml neutral oil such as avocado or peanut oil
- 50 ml toasted sesame oil
- 1 tbsp Gochugaru Korean chili powder
- 1/4 tbsp smoked paprika
- 1 tbsp roasted peanuts roughly chopped
- 1 tbsp white sesame seeds
- 1 tsp Japanese soy sauce or Tamari
- 1 tsp Gochujang Korean chili paste
- 1 tsp sugar
- 1/2 tsp salt
- a pinch of ground cinnamon
- 2 tbsp fried onions roughly chopped
- 2 tbsp fried garlic roughly chopped
Instructions
- Add neutral oil and sesame oil to a saucepan, and heat on medium heat for 3 minutes.
- In a heat-proof mixing bowl, combine the rest of the ingredients except for fried onions and fried garlic. Mix well.
- Pour heated oil over the ingredients, and stir well to distribute oil throughout. Set aside and let it cool completely.
- Once cooled, add the oil mixture, fried onions and fried garlic to an airtight jar. You can use immediately, but the flavors will develop more over time. Store in the refrigerator for up to 3 months.
