In this episode of our food and cooking podcast, we're in the kitchen, making a batch of homemade chili crisp. If you don't know, chili crisp is a Chinese condiment that has overtaken the world! It's hot, garlicky, and aromatic. And surprisingly easy to make. Look for the recipe below!
We've also got a one-minute cooking tip for your holidays. And we'll let you know what's making us happy in food this week.
Here’s our simplified recipe for chili crisp!
Grind all of this in a spice grinder:
2 tablespoons dehydrated onion
2 tablespoons mild smoked paprika
1 tablespoon granulated white sugar
2 teaspoons ground sumac
1 teaspoon table salt
Put the ground spices in a large, heat-safe baking dish, preferably a Pyrex dish. Then stir in:
50g or about 25 dried red chilis (preferably er jing tiao chilis), stemmed and snipped into pieces
1 star anise pod
Heat 2/3 cup or 160 ml neutral-flavored oil to 300F or 150C in a medium skillet. Pour over the chilis and aromatics.
When the sizzling stops, stir in 2 tablespoons jarred fried garlic (an important condiment, available at Asian supermarkets). Cool to room temperature before sealing in a glass jar and storing in the fridge for up to 1 month.