Homemade Chili Garlic Crisp

37Min

24Servings

95Cal

EasyLevel

VegetarianVeganveganvegetariandairy_free

#mealprep#homemade#easyrecipes#spicy#garlic#chili

Equipment

Saucepan

Stove

Heatproof bowl

Mixing spoon

Storage jar

Ingredients

Spices & Seasonings

dried minced garlic (dried, minced)

120 g

dried minced onions (dried, minced)

75 g

Korean red chili pepper flakes (dried, flaked)

60 g

toasted sesame seeds (toasted)

75 g

paprika (ground)

7 g

salt

6 g

Liquids & Sweeteners

avocado oil (neutral)

600 ml

honey

170 g

soy sauce

80 ml

rice wine vinegar

60 ml

Instructions

Heat the oil

Heat the avocado oil to medium-high temperature in a saucepan.

3 minMedium-high heattimer 3 min

Oil should be hot but not smoking - around 160°C is ideal for infusing flavors without burning spices

Prepare spice mixture

In a heatproof bowl, combine all the dried spices, seeds, and seasonings.

2 min

Infuse with hot oil

Carefully pour the hot oil into the spice mixture and stir until everything is well incorporated.

2 min

Be careful when pouring hot oil - it will bubble and sizzle. Use a heatproof bowl and pour slowly

Cool and store

Allow the chili crisp to cool completely, then transfer to a clean jar or airtight container.

30 min

Store in the refrigerator for up to 3 months. The flavors will continue to develop over time

Original recipe

InstagramRecipe by @chefkla

Storage

Fridge: 90 days

Reheat: Room temperature - no reheating needed

Store in airtight container in refrigerator. Flavors improve after 24-48 hours. Shake before use.

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