Simple Sichuan Chili Crisp
A vibrant and flavorful condiment that embodies the essence of Sichuan cuisine, perfect for adding a spicy kick to any dish.
Servings: 10 servings
Equipment
- Large Heavy-Bottomed Pan
- Measuring Cups
- Measuring Spoons
- Chopping Board
- Knife
- Airtight Container
Ingredients
Ingredients
- 1/2 cup Chili Flakes Use high-quality Sichuan chili flakes for authentic flavor.
- 10 cloves Garlic Finely chopped.
- 3 medium Shallots Finely sliced.
- 2 tablespoons Ginger Minced.
- 2 cups Vegetable Oil Neutral oil for infusing flavors.
- 2 tablespoons Sichuan Peppercorns Toasted for enhanced flavor.
- 1 teaspoon Salt For seasoning.
- 1/4 cup Sesame Seeds Toasted for added crunch.
- 2-3 pieces Scallions Finely chopped for garnish.
Instructions
- Prepare all ingredients: finely chop garlic, shallots, and ginger. Measure out chili flakes, Sichuan peppercorns, and sesame seeds.
- In a large, heavy-bottomed pan, pour in the vegetable oil and heat over medium heat.
- Once the oil is hot (around 350°F or 175°C), add chopped garlic and shallots. Stir frequently until golden brown and crispy (about 4-5 minutes).
- Add minced ginger and stir for an additional minute.
- Remove the pan from heat and let the oil cool slightly for 2-3 minutes.
- Stir in chili flakes and Sichuan peppercorns carefully, mixing well.
- Add salt and sesame seeds, stirring until combined.
- Allow the mixture to cool completely to room temperature, then transfer to a clean jar or airtight container.
- Store in the refrigerator for up to a month. Garnish with chopped scallions before serving.
Notes
Store in an airtight container in the refrigerator. The flavors will deepen over time.