Chili Oil (Crisp)

This is my variation of a very common condiment worldwide. Oil made with various ingredients to a chunky, packed with flavor addition to any dish. You can often find chili oil in American grocery stores, this is not that. Those mass produced, one dimensional, relatively clear liquids with a slightly reddish hue that fill the Asian sections of most suburban grocery stores. This is the more traditional condiment defined by intense flavor and regional variations.

Often referred to as crisp in many parts of the English speaking world, due to its chunky and crispy texture. Less oil and more sauce, this chili oil or crisp will be a standard addition to your refrigerator. A great way to spice up a bowl of ramen, or take a grilled piece of meat to the next level. An integral part of our Da Dang Nang noodles, this chili crisp will truly elevate your refrigerator door game.

Dennis Davis

Chili Oil (Crisp)

A slight twist on a classic Chinese condiment.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course: condiment

Cuisine: Asian

Ingredients Equipment Method

Ingredients

  

• 2 tbsp Szechuan Peppercorn You can find it at most Asian markets these days. A crucial addition to the dish, order it from Amazon if you can't find it. Toast them in a hot wok until they begin to smoke. Grind with a morter and pestle or a spice grinder.
• 10 each Asian Shallots small diced If you can't find the small Asian shallots you can easily substitute 4 regular shallots.
• 5 each cloves of garlic chopped Again, I usually use the smaller Asian variety, but two large clove will do fine.
• 2 ea star anise you can use a pinch of powder if you can't find the
• 1.5 cups neutral oil Avocado, canola, peanut, whatever you prefer
• 2 tbsp Chin Su chili soy sauce you can substitute regular soy sauce if you can't find chili soy sauce.
• 1 Tbsp Fermented shrimp paste You should be able to find this in most Asian grocery stores.
• 1 Tbsp Doubanjiang A chili bean paste or sauce that you should also easily find in the Asian section of your local grocery store.
• 1 Tbsp fish sauce Easily found these days in most grocery stores world wide.
• 1/2 cup chili flakes You can be very preferential here. I prefer to use Korean red chili flake, but you can use any kind that you may have access to. Different types will provide different levels of heat. If you want it really spicy you could even use dried bird's eye chili's, or dried and crushed guajillo if you wanted a more mild result.
• 1 Tbsp rock sugar you can also use .5 Tbsp of granulated sugar.
• 1 tsp MSG This is, of course, a hot topic and always optional. I never truly understand the scope of which MSG was used in Asia until I lived there. So if it is something you don't want in your pantry, don't add it. But understand that it won't be quite the same. There is just something about it.

Equipment

• Wok

Method

 

1. Begin by pouring about a quarter of the oil into a heated wok or pan.
2. Add the shallots and fry for one minute.
3. Add garlic and fry until golden brown
4. Add star anise, soy sauce, fermented shrimp paste, and fish sauce and stir until incorporated.
5. Add sugar and chili flakes, and szechuan peppercorns, stir.
6. Add remaining oil and MSG if using.
7. Allow to cool, then remove the star anise.
8. I usually bottle in little bottles we have left over, small pint glasses will work well also. The chili crisp will last several month in the refrigerator.