Sichuan Garlic Chili Crisp
Make a garlicky Sichuan chili crisp with toasted sesame, Sichuan pepper, and hot oil. Store chilled and use on noodles, rice, or hummus.
I love to spoon this condiment over plain noodles or atop a plain bowl of rice. It also makes a phenomenal finisher for a plate of fresh hummus.
Submitted by: Lonnie R. from Chicago, IL
- Crisp chopped garlic and spices by pouring 350°F oil over them, then stir in sesame oil, scallion, sugar, and Sichuan rub.
- Use a neutral high smoke point oil for frying and add toasted sesame oil later for aroma.
- Store in a sterilized jar in the fridge and use within 2 to 3 weeks; freeze portions for longer storage.
Spices
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Preparation Instructions:
Heat the oil in a small saucepan over medium heat until temperature reaches 350ºF.
While oil heats, add all the ingredients into a heat proof bowl (large enough to fit 1 1/2 cups) except for the Sichuan Chile BBQ Rub, scallion, sugar, and sesame oil.
Remove from heat and carefully pour the hot oil into the bowl with the spices– the oil will sizzle a lot at first.
Let the oil reach room temperature and then stir in the Sichuan Chile BBQ, sugar, scallion, and sesame oil.
Store in a sterilized jar and keep refrigerated for up to 2-3 weeks.
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More About This Recipe
Store in a sterilized jar and keep at room temperature for up to 2-3 weeks.
Frequently Asked Questions
How long does this chili crisp keep?
Keep it refrigerated in a sterilized jar and use within 2 to 3 weeks. For longer storage, freeze small portions for up to 6 months. Do not rely on room temperature storage for safety.
Can I store the chili crisp at room temperature?
No. Because it contains garlic in oil, room temperature storage raises the risk of foodborne bacteria. Refrigerate and consume within 2 to 3 weeks.
Can I can this recipe to make it shelf stable?
Do not home can this recipe. Garlic in oil is low acid and can support harmful bacteria. If you need shelf stable chili oil, use a commercial, tested method or freeze homemade batches.
What kind of oil should I use?
Use a neutral, high smoke point oil for heating, such as canola, grapeseed, or peanut oil. Add toasted sesame oil at the end for flavor only.
Why heat the oil to 350°F and how careful must I be?
Hot oil crisps the garlic and releases aroma. Use a thermometer and aim for about 350°F. If the oil is too hot the garlic will burn and taste bitter. Pour the oil slowly and stand back because it will sizzle.
How can I make it less spicy or adjust the flavor?
Reduce the crushed red chiles and Sichuan rub to lower heat. Add more sesame oil or sugar to mellow the heat. Swap to milder chiles like gochugaru for a gentler kick.
Are there common allergen swaps?
Yes. For gluten free, use tamari or coconut aminos instead of soy sauce. For nut or seed allergies, avoid sesame oil and seeds and use a neutral oil and toasted sunflower seeds instead.
How can I use this chili crisp?
Spoon it over plain noodles, rice, or hummus. Use it as a dip, stir it into dressings, toss with vegetables or noodles, or finish grilled meats for extra flavor.
How long does this chili crisp keep?
Keep it refrigerated in a sterilized jar and use within 2 to 3 weeks. For longer storage, freeze small portions for up to 6 months. Do not rely on room temperature storage for safety.
Can I store the chili crisp at room temperature?
No. Because it contains garlic in oil, room temperature storage raises the risk of foodborne bacteria. Refrigerate and consume within 2 to 3 weeks.
Can I can this recipe to make it shelf stable?
Do not home can this recipe. Garlic in oil is low acid and can support harmful bacteria. If you need shelf stable chili oil, use a commercial, tested method or freeze homemade batches.
What kind of oil should I use?
Use a neutral, high smoke point oil for heating, such as canola, grapeseed, or peanut oil. Add toasted sesame oil at the end for flavor only.
Why heat the oil to 350°F and how careful must I be?
Hot oil crisps the garlic and releases aroma. Use a thermometer and aim for about 350°F. If the oil is too hot the garlic will burn and taste bitter. Pour the oil slowly and stand back because it will sizzle.
How can I make it less spicy or adjust the flavor?
Reduce the crushed red chiles and Sichuan rub to lower heat. Add more sesame oil or sugar to mellow the heat. Swap to milder chiles like gochugaru for a gentler kick.
Are there common allergen swaps?
Yes. For gluten free, use tamari or coconut aminos instead of soy sauce. For nut or seed allergies, avoid sesame oil and seeds and use a neutral oil and toasted sunflower seeds instead.
How can I use this chili crisp?
Spoon it over plain noodles, rice, or hummus. Use it as a dip, stir it into dressings, toss with vegetables or noodles, or finish grilled meats for extra flavor.
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