Description
This homemade chili crisp recipe elevates the classic Momofuku chili crunch with smoky black garlic and sun-dried tomatoes, creating a savory and complex condiment with a satisfying crunch.
Ingredients
Scale
- 475 ml (2 cups) neutral vegetable oil, high-smoke point oil like grapeseed or canola
- 2 whole star anise pods
- 15 ml (1 tablespoon) Sichuan peppercorns, whole
- 120 g (1 cup) shallots, thinly sliced
- 60 g (0.5 cup) fresh garlic, minced
- 30 g (0.25 cup) fresh ginger, minced
- 40 g (0.25 cup) black garlic cloves, roughly chopped
- 30 g (0.25 cup) oil-packed sun-dried tomatoes, drained and finely chopped
- 60 g (0.5 cup) gochugaru (Korean chili flakes)
- 30 ml (2 tablespoons) smoked paprika
- 10 g (1 teaspoon) fine sea salt
- 5 g (1 teaspoon) granulated sugar
- 30 g (0.25 cup) toasted sesame seeds
- 30 ml (2 tablespoons) soy sauce
Instructions
- Prepare Aromatics: Thinly slice the shallots and mince the fresh garlic and ginger. Roughly chop the black garlic cloves and sun-dried tomatoes; set aside a pinch of black garlic for garnish.
- Infuse the Oil: In a medium heavy-bottomed saucepan or wok, combine the neutral oil, whole star anise pods, and Sichuan peppercorns. Heat over medium-low heat for 10-15 minutes to gently infuse the oil without browning. Maintain a low temperature.
- Fry Aromatics Gently: Add the sliced shallots, minced fresh garlic, minced ginger, roughly chopped black garlic, and finely chopped sun-dried tomatoes to the infused oil. Reduce heat to low and cook for 25-35 minutes, stirring occasionally until the aromatics are golden brown, fragrant, and crispy. If they darken too quickly, reduce heat immediately to prevent bitterness.
- Strain and Separate: Carefully pour the oil through a fine mesh sieve into a large, heatproof bowl. Discard the star anise and Sichuan peppercorns. Reserve the crispy fried aromatics in a separate bowl.
- Prepare Chili Mixture: In a separate large, heatproof bowl, combine the gochugaru, smoked paprika, fine sea salt, granulated sugar, and toasted sesame seeds. Stir well to combine these dry ingredients.
- Bloom Spices with Hot Oil: Reheat the strained oil in the saucepan to 175°C (350°F). Immediately and carefully pour the hot oil over the chili flake mixture in the bowl, stirring continuously with a heatproof spatula. The oil will sizzle vigorously, blooming the spices.
- Combine and Finish: Stir the reserved crispy fried shallots, garlic, ginger, black garlic, and sun-dried tomatoes into the chili oil mixture. Add the soy sauce and stir thoroughly to combine all components evenly.
- Cool and Store: Allow the chili crunch to cool completely at room temperature for at least 2 hours. Transfer the finished chili crunch to clean, airtight jars for storage.
Notes
To achieve uniform crispness, ensure shallots are sliced thinly and aromatics are cooked on low heat to prevent burning. Remove whole star anise and Sichuan peppercorns after infusing the oil. Store in an airtight container for up to 1 month in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 tablespoon (15 ml)
- Calories: 140 calories
- Sugar: 1 g
- Sodium: 130 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: homemade chili crisp, Momofuku, black garlic, sun-dried tomatoes, spicy condiment, gochugaru, savory, umami