Best 3 Homemade Chili Crisp Recipes

Homemade chili crisp, also known as laoganma, is a versatile condiment that adds a spicy, savory, and aromatic flavor to a variety of dishes. Made with a base of chili peppers, garlic, ginger, and oil, chili crisp is a staple in Chinese cuisine and has gained popularity worldwide for its unique taste and texture. Whether you're using it as a dipping sauce, a marinade, a stir-fry ingredient, or simply as a finishing touch to your favorite dishes, making your own homemade chili crisp allows you to control the level of heat, the ingredients used, and the overall flavor profile.

Let's cook with our recipes!

HOMEMADE CHILI CRISP

Homemade Chili Crisp image

With tons of texture and crunch, this is a delicious and super easy homemade chili crisp recipe. The oil is infused with Asian flavors and then poured over red chili pepper flakes, making a punchy condiment.

Provided by Diana71

Categories Side Dish Sauces and Condiments Recipes

Time 35m

Yield 20

Number Of Ingredients 11

Ingredients

1 ½ cups vegetable oil
1 ½ shallots, finely chopped
6 cloves garlic, finely chopped
6 whole star anise pods
2 teaspoons ground cinnamon
¾ cup red pepper flakes
1 (1 1/2 inch) piece ginger, or more to taste, peeled and finely chopped
2 tablespoons soy sauce
2 teaspoons white sugar
1 teaspoon shiitake mushroom powder
½ teaspoon salt

Steps:

Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 5.1 g, Fat 17.3 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 150.7 mg, Sugar 1.1 g

CHILI CRISP WITH OATS

Chili Crisp With Oats image

This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.

Provided by Hetty McKinnon

Categories Condiment/Spread Vegan Chile Pepper Garlic Oat Oatmeal Ginger Sesame

Number Of Ingredients 11

Ingredients

3 shallots, finely diced
2 garlic cloves, finely chopped
1-inch (2.5 cm) piece of ginger, peeled and finely chopped
1 cinnamon stick
1 cup (100 g) old-fashioned rolled oats
½ cup (30 g) coconut flakes, roughly chopped
3 tablespoons toasted white sesame seeds
3 tablespoons red chile flakes
1½ cups (375 ml) vegetable or other neutral oil
2 tablespoons toasted sesame oil
About 1 tablespoon sea salt

Steps:

To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium-low and cook for 20-25 minutes until everything is crispy.
Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve-this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.

CHILE CRISP

Chile Crisp image

There's just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much crunch as it does salty, sweet, nutty heat. Dried minced onion from the supermarket spice aisle is a shortcut for the usual step of frying fresh minced onion, and it improves the crispness, too. You can experiment by mixing the hot and fruity flavors of different dried chile varieties, crushing them into flaky bits, or stick with ready-to-add red-pepper flakes. No matter what you use, this blend adds a little excitement to everything.

Provided by Genevieve Ko

Categories sauces and gravies

Time 10m

Yield About 1 1/4 cups

Number Of Ingredients 7

Ingredients

1/2 cup vegetable oil
1/4 cup dried minced onion
1 teaspoon granulated sugar
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/3 cup finely crushed dried small red chiles or red-pepper flakes
3 tablespoons sesame seeds
1 teaspoon coarsely ground Sichuan peppercorns (optional)

Steps:

Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.

Tips:

Choose the right chili peppers: Different chili peppers have different levels of heat and flavor. For a milder chili crisp, use mild chili peppers like guajillo or pasilla peppers. For a hotter chili crisp, use hotter chili peppers like cayenne or habanero peppers. The original recipe uses a combination of different types of chili peppers, including guajillo, pasilla, and arbol, to create a medium heat level. Feel free to adjust the type of chili peppers used based on your preference.

Toast the chili peppers: Toasting the chili peppers before grinding them will bring out their flavor and aroma. Toast the chili peppers in a dry skillet over medium heat until they are fragrant and slightly darkened, about 2-3 minutes.

Use a high-quality oil: The type of oil you use will also affect the flavor of your chili crisp. Use a high-quality oil with a neutral flavor, such as grapeseed oil or avocado oil. Other options include sesame oil, olive oil, and coconut oil, which will bring their own unique flavors to the chili crisp.

Grind the chili peppers finely: The finer you grind the chili peppers, the smoother your chili crisp will be. Use a food processor or a spice grinder to grind the chili peppers until they are a fine powder.

Add other ingredients to taste: In addition to chili peppers, you can add other ingredients to your chili crisp to taste. Some common additions include garlic, ginger, shallots, and Sichuan peppercorns. You can also add a bit of sugar or honey to balance out the heat of the chili peppers.

Store the chili crisp in an airtight container: Chili crisp can be stored in an airtight container in the refrigerator for up to 2 months. The flavors will develop and mellow over time.

Conclusion:

Chili crisp is a versatile condiment that can be used in a variety of dishes. It can be added to noodles, rice, soups, and stews. It can also be used as a dipping sauce for appetizers or as a marinade for meat and fish. With its spicy, savory, and slightly sweet flavor, chili crisp is sure to add a delicious kick to your meals.