20-Minute Chili Crisp
Kwokspots cooked this in a YouTube Short. SeeMeCook wrote it up from the Short as a full recipe and added ingredient weights and nutrition.
Watch the original ShortImported by Tooba Khan on SeeMeCook
A quick, savory-spicy chili crisp made by frying shallots and garlic until golden, then infusing the crisp oil with chili flakes, soy sauce, sesame seeds, and umami-rich seasonings. Spoon it over noodles, rice, eggs, vegetables, dumplings, or nearly anything else.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 220 g
- 80 g
- 18 g
- 25 g
- 6 g
- 4 g
- 2 g
- 16 g
- 18 g
Weights are estimates. Together, the ingredients weigh about 385 g before cooking, which is about 30 g per serving.
Steps
Thinly slice the shallots and garlic. Measure the chili flakes, salt, sugar, MSG, soy sauce, and toasted sesame seeds so they are ready before frying; the aromatics can brown quickly.
Pour the neutral oil into a small saucepan or skillet and add the sliced shallots and garlic while the oil is still cool. Set the pan over medium heat and gently fry, stirring frequently, until both are evenly golden and crisp, about 8–12 minutes.
Remove the crispy shallots and garlic from the oil with a slotted spoon and transfer them to a heatproof bowl or plate. Leave the infused oil in the pan. They will continue to darken slightly as they cool, so remove them before they become deep brown or bitter.
Reduce the heat to low. Add the chili flakes, salt, sugar, and MSG to the hot infused oil. Stir carefully until the seasonings are coated and fragrant, about 30 seconds; avoid scorching the chili flakes.
Add the soy sauce to the seasoned oil and stir carefully. The mixture may sputter briefly, so keep your face and hands away from the pan.
Stir in the toasted sesame seeds, then return the crispy shallots and garlic to the pan. Mix thoroughly so the aromatics and sesame seeds are evenly distributed through the chili oil.
Remove the chili crisp from the heat and let it cool until warm rather than piping hot. Taste and adjust the salt or chili flakes if needed, then spoon it over noodles, rice, eggs, dumplings, vegetables, or other dishes.
Notes
The transcript provides the ingredient types and basic method but no measurements, so quantities are practical estimates. Store cooled chili crisp in a clean, airtight jar in the refrigerator and use a clean spoon. Ensure the shallots and garlic are fully covered with oil for storage; discard if there are any signs of spoilage.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 184
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 19 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
