Homemade Chili Crisp 2.0

[ssandy_561]

I first made homemade chili crisp about a year ago. Here is my write up from that.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/condiment-recipes/1499997-homemade-chili-crisp

I remade this recipe this past summer and ran out in December.

This past week I made version 2.0. I changed a few things from my original recipe.

I removed the soy nuts (they were crunchy but I didn’t really care for the taste). I substituted in sesame seeds this time.

I increased the quantity of a few ingredients. This time I actually thinly sliced more ginger and fried it up until crisp and put it back into the final product. I added a bit more sugar for a touch more sweetness. I added a bit more Sichuan peppercorns for a little more tingle.

Chili Crisp 2.0

4 cups Vegetable Oil
Shallots
5 heads Garlic
A large knob of Ginger
1 1/4 cup Chili Flakes
2 tablespoons Sugar
2 tablespoons coarse ground Sichuan peppercorns
1 teaspoon MSG
1 tablespoon Soy Sauce
Star Anise
Cinnamon Sticks
Cardamon Pod
1/3 pound Sesame Seeds









I started with my 4 cups of vegetable oil in the pot and put in the star anise, cinnamon sticks and cardamom pod. I turned on the heat to medium and let these things sit in the oil while the oil came to temperature (300°) and I sliced up the shallots, Garlic and Ginger.





After everything was sliced up I removed the aromatics from the oil and started frying up the shallots, garlic and ginger.



YUM!






Next I added my chili flakes, Sichuan peppercorns, sugar and MSG to my stainless steel bowl and once the oil cooled down to 250° I added it to the bowl.


I also put the aromatics in some cheesecloth and put them back into the oil to sit for a bit more.

Once the oil/chili mixture cooled down to 100° I removed the aromatics and put in the fried Shallots, Garlic, Ginger, Soy Sauce and Sesame Seeds and gently mixed everything together.

For some stupid reason I didn’t take a picture of everything in the pool.





Used the last 4 jars I had to put the chili crisp in and had some left over that I kept in the stainless steel bowl.

I used a bit of the new recipe Sunday on some over easy eggs I made and I like the taste better than my old recipe. It wasn’t as crunchy as my original recipe. Only time will tell if the sesame seed crunch will go away after a longer time in the oil.

[DogFaced PonySoldier]

Now that's an awesome process! Thanks for sharing!

I don't know if I'm that into sesame flavor for this, though. I like the soybeans in Lao Gan Ma, but I bought another one with sesame in it, I just haven't gotten around to trying it, really.

[barelfly]

Yes please!!!!!!!! Thank you for sharing!!!!