recipetineats4.8
Our Easy Chilli Crisp
Recipe video above. This is the best Chilli Crisp I have ever had in my life. Proper crunchy bits, excellent flavour (why are so many so bland??!), savoury (not just salty), has a stack of aromatic flavour, and a warm spiciness that won't blow your head off. Easy to make with accessible ingredients. Better than anything you can buy! We take a massive shortcut by using store bought crispy friend shallots and garlic. Frying your own is tricky even for professional chefs. We thought using store bought would compromise the greatness of a truly from-scratch chilli crisp, but it didn't!Recipe credit: Massive thanks to Chef Hannah from our food bank RecipeTin Meals, and her father Chef Haibing Huang back in China. Chilli Crisp Lovers of the world salute you!Makes ~1 1/4 cups (310 ml)
👥 310 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●strainer
📝 Preparation Steps
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ABBREVIATED
2
Soak Dried Spices with the water ⏱️ 30 minutes. Gently simmer with Oil Infusion ingredients ⏱️ 25 minutes. Strain into bowl over Oil Sizzle ingredients. Cool ⏱️ 30 minutes, mix in Seasoning & Crispy Bits. Fridge ⏱️ 24 hours. Mix very well before use!
water2 tsp
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FULL RECIPE
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Chop hard spices - Roughly cut the cinnamon, bayleaf and star anise into ~1cm / 0.4" pieces.
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Soak dried spices - Scrape into a bowl with the remaining Spices. Add the water and mix so everything is coated. Leave for ⏱️ 30 minutes so they absorb all the water. (This prevents burning when infusing hot oil and softens the surface for better flavour extraction).
water2 tsp
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Oil infusion – Put the soaked spices into a 20cm/8" saucepan with the green onion, ginger and cold oil. Start on medium-low, then adjust the heat until you see small fizzy bubbles coming up from the base.
fresh ginger (, sliced 3mm/ 0.1" thick (slice then press into tablespoon to measure))1 tbsp
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⏱️ 30 minute fizzy simmer - Maintain that gentle fizzy bubbling for 25 to ⏱️ 30 minutes, stirring 2 or 3 times, and ensure nothing burns. Towards the end, the bubbling will slow (a sign the water has evaporated from the spices, ginger etc) and the ginger and green onion should be dark golden, not burnt. (Note 7 if browning to fast!!)
water2 tspfresh ginger (, sliced 3mm/ 0.1" thick (slice then press into tablespoon to measure))1 tbsp
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Oil Sizzle ingredients - Just before the oil simmering finishes, put the Oil Sizzle ingredients in a metal bowl (or high heat-proof container that can sustain hot oil). ⚠️ Don't do this too far ahead of time else the sesame seeds may absorb too much of the liquids.
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Strain - When the infused oil is done, strain the hot oil into the bowl using a fine-mesh metal sieve. Then mix. Discard all the used spices etc caught in the strainer. (Note 8 on oil temp)
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Cool - Leave the oil to cool for at least ⏱️ 15 minutes.
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Seasoning and crispy bits - Mix all the Seasoning and Crunchy bits into the cooled oil.
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Infuse overnight - Pour into a jar or airtight container. Once fully cool, seal with a lid. Leave for at least ⏱️ 24 hours to let all the flavours meld. It just gets better with time, peaking on day 3 onwards. Keeps in the fridge for 6 to 8 weeks. Always mix well before using, being sure to agitate all the good stuff into the oil!
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Use on stir fries, noodles, fried rice, soups (Asian or not!), eggs, in burgers, dipping sauce for dumplings, turn a boring plain poached chicken or fish into an exciting dinner, serve with steak (I DO THIS ALL THE TIME!), dollop over Lebanese pizza or roast vegetables, smear in this or this gyros and donor kebab wraps. Mix with mayo or sour cream to make an instant dip/sauce for fries, wedges or veggie sticks, or use it for tacos and burritos. The question really is - what can't you use it for??!! :)
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