If you know, you know about the powers of Chili Crisp!

This Asian condiment has a cult following and for good reason too! It’s absolutely amazing. It has an awesome blend of sweet meet savoury thing going for it, that makes it taste great on everything. You may have seen that I just included it on my tuna post on Instagram. It is amazing and I can’t sing its praises enough! This is rather simple and easy to make as well. The worst part will be peeling all that garlic BUT it’s completely worth it, trust me!

I like to add chili crisp to anything and everything, eggs, steak, chicken, avocado toast, ramen, and venison (holy guac its amazing with venison) basically anything you can think of, it goes with! If you have not tried chili crisp I say, what are you waiting for you haven’t lived yet till you make some.

My recipe is a little different than the regular chili crisp, as I use Korean Red Chili Flakes instead of Red Pepper flakes. I like the smokiness that it brings, and I just think its better! You can buy some on Amazon HERE, trust me again its worth it!

Now on to the Recipe….

Chili Crisp

Yield: 20 ServingsAuthor: Bri Van Scotter- Wilderness To Table

PREP TIME: 30 MCOOK TIME: 1 H & 10 MTOTAL TIME: 1 H & 40 M

Chili Crisp is the condiment you never knew you needed in your life and will not be able to live without now!

INGREDIENTS:

Chili Crisp

• 5 shallots, sliced thin

• 2 heads of garlic, cloves removed and sliced thin

• 1.5 cups vegetable oil

• 6 cinnamon sticks

• 9 star anise pods

• 3 tablespoons fresh grated ginger

• 1/4 cup Korean red chili flakes

• 2 tablespoons soy sauce

• 2 tablespoons brown sugar

INSTRUCTIONS:

1. 1. In a medium saucepot set over medium-high heat add the shallots, garlic, vegetable oil, cinnamon sticks, star anise. Bring to a low simmer and continue to cook until the shallots and garlic are crisp and dark golden brown, about 30-40 minutes. Be sure to gently stir the pot ever 10 minutes during cooking.

2. 2. In a medium-size bowl add the ginger, Korean chilli flakes, soy sauce and brown sugar. Once the shallots and garlic are crisp strain the oil into the bowl with the ginger mixture. Make sure the shallot and garlic mixture is well strained of the oil. Then gently scatter the shallots and garlic on a sheet tray to allow them to dry and crisp up a little more. Let them sit on the sheet tray for about 30 minutes. Then add them back to the oil with the ginger. Stir to combine everything.

3. 3. Store in an airtight container (I prefer a mason jar) in the refrigerator once the mixture is cool. Will keep in the refrigerator for up to 1 month.

NOTES:

Korean Chili Flakes are different that red chili flakes. You can purchase Korean Red Chili Flakes on Amazon.