Go Back
–+ servings
chili-crisp-in-dish-and-bowl-of-noodles-vegetables-and-chopsticks
Print

Chili Crisp – Recipe for Spicy Hot Chili Oil with Crispy Garlic

This chili crisp recipe packs crispy crunchy bits of garlic and chili peppers to create a spicy chili oil full of rich umami flavor.
Course condiment, dipping sauce
Cuisine asian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Calories 240kcal
Author Aubrey
Cost $6

Equipment

  • Jar, frying pan, garlic press (optional)

Ingredients

  • ¼ small onion
  • 4 garlic cloves
  • 4 anchovy fillets - chopped
  • ½ vegetable oil
  • 2 tablespoon crushed red pepper or crushed Sichuan red chilies
  • salt and pepper to taste

Instructions

  • Press garlic through garlic press or finely mince. Set aside.
  • Chop anchovy fillets. Set aside.
  • Finely chop onion. Set aside.
  • Add ¼ cup vegetable oil to saute pan (reserve the other ¼cup.
  • Saute anchovies, onion and crushed red pepper or crushed Sichuan chili peppers until onions start to get crispy (2-3 minutes)
  • Add garlic, saute until garlic cooked (30 seconds-1 minute, be careful not to burn).
  • Add remaining ¼ cup vegetable oil, mix and cook for approx. 1 more minute.

Nutrition

Calories: 240kcal