Homemade Chili Crisp | McCormick For Chefs®

The complete package of texture, flavor and heat starring shallots, garlic and Sichuan peppercorns.

Ingredients

Servings

Prep | Serves 4
2 cups Vegetable Oil
2 cups Shallots, thinly sliced
1 cup Garlic, thinly sliced
4 each Star Anise, sub. 1 tsp McCormick® Culinary Anise
2 each Long Red Hot Peppers, thinly sliced
2 each McCormick Culinary ® Cinnamon Sticks
1 1/2 tsps Sichuan Peppercorn
1/4 cup McCormick Culinary ® Red Pepper, Crushed
2 tbsp Soy Sauce
1 tbsp McCormick Culinary ® Paprika, Smoked
1 tbsp McCormick Culinary ® Sesame Seeds, White
1 tbsp Ginger, finely minced
2 tbsps Sugar

Procedure

Prep

In a saucepot, over medium-low heat combine oil, shallots, garlic, star anise, sliced pepper, cinnamon sticks, and Sichuan peppercorns. Bring to a simmer and allow to fry slowly until shallots and garlic are golden in color, but not burnt.
While mixture is slow frying, in a bowl combine crushed red pepper, soy sauce, smoked paprika, sesame seeds, ginger, and sugar. Stir to combine.
Once garlic and shallots have become golden brown, strain hot oil into crushed red pepper mixture. Allow fried items to cool to crisp up.
Combine oil mixture with the crisped fried items. Hold refrigerated until needed.

Chef's Tip!

This chili crisp is a great condiment or ingredient that packs a ton of flavor along with a good hit of heat.

Recipe type: Sauces Condiments and Spreads

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